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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.
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Comments

Unknown 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!
September 20, 2018 at 6:41 PM
Phillip Oliver said…
Thank you for visiting and commenting. I love buckeyes!
September 21, 2018 at 7:34 PM
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