Chocolate Caramel Sauce
Published by Robert Rose
This decadent sauce goes together lickety-split. Beginning to end, it takes 5 minutes to prepare (quicker than running to the neighbors’ to borrow a cup of sugar).
NotesOmit salt if using salted butter.
Store extra sauce in the refrigerator for up to 1 month. You’ll need to warm it to soften it after it’s been refrigerated.
Serve this sauce warm for a fun fondue.
Serve sauce with tarts or pies. It makes a wonderful addition to a fresh berry or chocolate tart.
Total Timeunder 30 minutes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, chocolatey, creamy, sweet
Type of Dishdessert sauce, sauces
- ¼ cup (50 mL) butter
- ¾ cup (175 mL) packed light brown sugar
- 1/3 cup (75 mL) light (white) corn syrup
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) whipping (35%) cream
- 1/3 cup (75 mL) semisweet chocolate chips
In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup and salt. Increase heat to medium-high and bring to a boil, stirring constantly. Once boiling, it will look like bubbling lava. Boil for 1 minute.
Remove from heat and whisk in cream. Add chocolate chips and whisk until melted and smooth. The sauce will look like it’s separating but will smooth out after a minute or so of whisking. The sauce will thicken as it cools. Serve warm.
2008 Julie Hasson