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Caramel Hot Chocolate Recipe

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This recipe for Caramel Hot Chocolate is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CARAMEL SAUCE:
1 1/4 c. sugar
1/4 c. water
3er/4 c. heavy cream

HOT CHOCOLATE:
5/8 c. whole milk
1 1/2 oz. bittersweet chocolate (65% cacao), thinly shaved or grated
Directions:
Directions:
Combine the sugar and water in a saucepan medium heat. Cook, stirring occasionally, until the sugar is dissolved and the mixture is clear. Increase the heat to high and bring to a boil. Cook, without stirring, until the mixture turns a light golden brown, about 10 minutes. Occasionally brush down the sides of the pan with a pastry brush dipped in water. When the mixture begins to carmelize and brown around the edges, and has the distinct, nutty fragrance of caramel, lift and gently swirl the pan to encourage even browning.

When the caramel is a deep golden brown, remove from the heat and slowly pour in the cream, continuously stirring with a long-handled wooden spoon. The sugar will bubble up vigorously as the steam escapes. Keep stirring until the bubbling stops and the mixture is smooth.
Let cool about 15 minutes. Store in a sealed container in the refrigerator for up to 2 weeks.

To make the hot chocolate, in a small saucepan, bring the milk to a simmer over medium- low heat. Remove from the heat and stir in the chocolate until completely smooth, about 1 minute. Stir in 2 tbsp. of the caramel sauce and serve immediately.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Fran Bigelow
Fran's Chocolates
Seattle, Washington

 

 

 

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