Ingredients: |
Ingredients: 1 cup (7 ounces) sugar
⅓ cup water
3 tablespoons light corn syrup
¾ cup heavy cream
2 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, chilled
½ cup pecans, toasted and chopped
1 teaspoon vanilla extract
⅛ teaspoon table salt
|
Directions: |
Directions:Bring sugar, water, and corn syrup to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored, 2 to 5 minutes. (Caramel should register between 360 and 370 degrees.) Off heat, carefully stir in cream; mixture will bubble and steam. Stir in chocolate and butter and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Stir in pecans, vanilla, and salt. Let cool slightly. (Sauce can be refrigerated for up to 2 weeks; gently warm in microwave, stirring every 10 seconds, until pourable, before using.) |
Personal
Notes: |
Personal
Notes: This smooth sauce studded with crunchy bits is a key component of our Caramel Turtle Icebox Pie, but you can use to add luxury to ice cream pies or any other pie that caramel or chocolate complements, such as Banana Cream Pie or even Cherry Hand Pies. We prefer an instant-read thermometer for measuring the temperature of caramel. To ensure an accurate reading, swirl the caramel to even out hot spots, then tilt the pot so that the caramel pools 1 to 2 inches deep. Move the thermometer back and forth for about 5 seconds before taking a reading.
|
This recipe for Caramel-Chocolate-Pecan Sauce is from