Caramel Hot Fudge.


Need I say more?  Take two of the Mayone’s most beloved treats (caramel and chocolate) then mix them together into an ice cream sauce.  Absolute Nirvana!  This post from Under the High Chair couldn’t have come at a better time because I have been searching for something yummy to bring along for Easter gifts.

This recipe originally published in the Joy of Cooking.  Sugar is caramelized.  Butter and cream are added to create a tawny ambrosia.  Chocolate is the finishing touch.

We liked the sauce best warm, although it was pretty darn good cold off of a spoon.  The caramel base gives this dessert sauce a more complex flavor than traditional hot fudge.  While I am swooning, I might add that this sauce is outstanding stirred into coffee for a little mocha, caramel latte treat.

The original recipe suggested bringing the caramel almost to smoke point before adding the butter, I tend to like underdone caramel so I have written the instructions accordingly.

Dark Chocolate Caramel Sauce via UTHC via Hippo Flambe
adapted slightly from The 1997 Joy of Cooking

Makes approximately 2 cups

1 cup sugar
1/4 cup water
5 Tbsp butter, cut into small squares
1/2 cup heavy cream, room temperature
3 oz. high quality semisweet or bittersweet chocolate chocolate chips
2 tsp. vanilla extract
1/8 tsp. kosher salt

Place sugar in a small heavy saucepan and pour water over the top. Place the pan over medium high heat.  Gently stir the water and sugar together. Once the the sugar is dissolved, stop stirring.  Do not let the syrup come to a boil until the sugar has completely dissolved.

Let the syrup boil.  Once the sugar is beginning to become a golden hue, reduce the heat to medium-low.  Depending on your pan and your heat source, this will not take more than a few minutes.  Gently stir a the caramel only a few times.

Gently mix the butter into the caramel with a heatproof spatula or whisk.  Be careful as it will bubble up.  Once the butter is fully incorporated stir in the heavy cream.  Stir until smooth.

If the sauce becomes lumpy, heat over very low heat while stirring until it is smooth and promptly turning off the heat when it is smooth again.  Add the chocolate and stir until it is melted and incorporated. Stir in the vanilla and salt.

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