| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/2 cup sugar
- 2 tablespoons light or dark corn syrup
- 2 tablespoons water
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 4 ounces good quality bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- Pinch salt
Instructions
- Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
- Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
- 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 overheat or butter can separate from the caramel sauce.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1040 |
| Total Fat | 73 g |
| Saturated Fat | 45 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 3 g |
| Sugar | 99 g |
| Protein | 4 g |
| Cholesterol | 183 mg |
| Sodium | 149 mg |