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.

No comments: