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Caramel Hot Fudge Sauce Recipe

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This recipe for Caramel Hot Fudge Sauce, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Marsalis
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
5 ounces high-quality bittersweet chocolate, finely chopped

Directions:
Directions:
To caramelize the sugar:
In a small, heavy saucepan, stir the sugar, water and corn syrup together. Using a wet pastry brush, wash down the sides of the pan. Bring to a boil over medium-high heat and cook, undisturbed, until the sugar starts to color around the edges. Gently swirl the pot to even out the color and continue to cook until the mixture turns a medium amber. Immediately remove the pan from the heat. At arm's length, gradually stir in the heavy cream. Add the finely chopped chocolate. Let sit for 1 minute to melt the chocolate, then gently stir to combine. Stir in the vanilla. Transfer to a heat-proof container. Let sauce cool until it thickens but is still slightly warm. Makes 1 cup, enough for about 6 sundaes.

Personal Notes:
Personal Notes:
Hot caramel and cream stirred into bittersweet chocolate makes a thick and gooey ice cream sauce. It is also great for apple dipping. Keep it on hand, refrigerated. When the craving for a hot fudge sundae strikes, reheat it carefully for a few seconds in the microwave or over low heat, stirring. To make a large amount, double the recipe.

 

 

 

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