Monday, July 23, 2012

Chocolate Caramel Sauce

Chocolate Caramel Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This is a variation of the Basic Chocolate Sauce. This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. semi-sweet chocolate
1 cup brown sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.
Gradually add the cream, stirring until smooth.
Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.
Remove from the heat and stir in the vanilla.
Serve warm or at room temperature.


Gold Finch said...

Oh my gosh—you have the same Revere Ware set I have!
Love Maida Heatter. I’ve been baking with her (and that cookware) since the 1980s. Fun idea to cook through her books! I had the chocolate desserts signed by Maida and her great American desserts book. For my stepson’s rehearsal dinner I made Buckeyes for him (we’re in Ohio) and Maida’s Texas Truffles for the bride. Delicious!

Phillip Oliver said...

Thank you for visiting and commenting. I love buckeyes!