 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This has a wonderful flavor and sure beats the stuff off of the shelf. It is medium bodied and not a thick fudge sauce. This is really good served with chef V's Chocolate Bread Pudding. Ingredients:
1/2 cup sugar |
2 tablespoons light corn syrup or 2 tablespoons dark corn syrup |
2 tablespoons water |
3/4 cup heavy cream |
4 tablespoons unsalted butter |
4 ounces good quality bittersweet chocolate, finely chopped (i used 4 oz semi-sweet chocolate chips) |
1 teaspoon pure vanilla extract |
1 pinch salt |
Directions:
1. Put the sugar, corn syrup, and water in a medium saucepan.
2. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
3. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
4. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
5. Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
6. Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.
|
|