Homemade Strawberry Topping Food

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

HOMEMADE STRAWBERRY TOPPING

Steps:

• Place all ingredients in a heavy based saucepan over low heat. Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly.
• Allow to cool, then place in an airtight sterilised jar, in the fridge and use within 2 weeks.
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HOMEMADE STRAWBERRY TOPPING WITH SECRET INGREDIENT

Steps:

• In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
• In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
• Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1 tablespoon of butter and mix until the butter has completely melted.
• If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
• Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
• Serve over whatever dessert you'd like!
• Refrigerate the leftovers.

HOMEMADE STRAWBERRY DESSERT TOPPING

Steps:

• Mash strawberries; set aside. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY SAUCE

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

SIMPLE STRAWBERRY SAUCE

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

STRAWBERRY TOPPING FOR WAFFLES

Steps:

• Place all ingredients in a small saucepan.
• Bring to a boil over medium heat and cook until mixture thickens.
• Remove from heat and serve over waffles warm or serve chilled over waffles if desired.
• Make a great ice cream topping as well!

HOMEMADE STRAWBERRY SAUCE

Steps:

• If using fresh strawberries, cut the heads off of each strawberry and quarter them. Set 1/2 cup aside if you like a chunkier sauce.
• In a medium sauce pan, over medium heat, add strawberries, vanilla & sugar. Mix well.
• As the strawberries warm up, they will begin to sweat. Continue stirring every minute or two.
• After 7 - 10 minutes, your strawberries will be mushy and there will be a lot of liquid in the pan.
• Mash this mixture up with a potato masher or for a smoother sauce, pour hot strawberry mixture into a blender and pulse 2 - 3 times.
• Strawberry mixture will be chunky (this is good!).
• Dice up remaining strawberries and add to hot sauce.
• Pour mixture into a bowl and refrigerate until cool - about 30 minutes.
• Once cool, enjoy on EVERYTHING!

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

STRAWBERRY SAUCE

Steps:

• Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
• Remove from heat and cool.