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I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid.

Rather then 6 recipes I am hoping to find a sauce base that I can flavor with different flavors. i.e. Peppermint, vanilla, ginger, cinnamon, dark chocolate, etc..

Mouth feel is important.

I was considering a stock syrup but am concerned that it might be to sweet or not have a good mouth feel and would like to thicken it somehow

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Creme anglaise is probably ideal for this purpose in many desserts. It is basically a very thin custard.

You can melt or infuse your flavor ingredients into the cream before using it to make the sauce.

Chocolate is a special case--you may want to use specific chocolate sauce recipe, as it will effect the texture of the sauce, and change its properties. Still, chocolate creme anglaise is possible, as is a simple chocolate ganache.

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For 'most flavors' (Chocolate would be an exception as @SAJ14SAJ points out) I would recommend a 'simple syrup' which you may thicken with corn starch. Start with a basic 2:1 (sugar:water) ratio for the syrup, add your flavoring.

  • Start with distilled water, the extras in tap and most bottled waters will affect the chemistry.
  • If it is not thick enough for you have some 1:1 cornstarch and cold water mixture standing by.
  • When the water begins to boil, dial back the heat, you don't want the syrup to reach 230°F or it will reach the 'thread stage' and probably not suit your purposes.
  • If you are significantly above sea-level your mileage may vary, experiment...
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Some flavors may not diffuse well into simple syrup unless some alcohol (as from, for example, vodka) is added. – SAJ14SAJ Apr 11 '13 at 17:18
@SAJ14SAJ, good point. I was 'thinking of' (and didn't say...) the flavors in the form extracts, which come with alcohol. – Cos Callis Apr 11 '13 at 17:20

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