Chocolate Caramel Fudge Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
0.25 teaspoon sea salt
02 -
2.5 teaspoons vanilla extract
03 -
170 g dark chocolate, chop it up fine
04 -
320 ml heavy cream
05 -
60 ml light corn syrup
06 -
60 ml water
07 -
200 g granulated sugar
# Instructions:
01 -
Grab a saucepan that holds 3 litres. Dump in the sugar, water, and corn syrup. Whisk it softly. Put it on medium heat. Let it cook until you see a deep gold or copper tone. Tilt it from side to side every so often. This should take about 8 to 10 minutes.
02 -
As soon as the color's right, move the pan off the burner. Slowly pour in the heavy cream while you stir. It'll fizz and pop a lot, so work carefully to dodge splashes.
03 -
Toss the chopped chocolate into the hot caramel mix. Keep stirring until it all looks smooth and melted together.
04 -
Whisk in the vanilla and salt once it’s smooth and shiny. Stir hard so it’s all blended. Let it cool off before using, or cover and chill in your fridge for a week tops.
# Notes:
01 -
If you dump in the cream too fast, the caramel can clump up. Go slow and use a long whisk so you don't burn yourself.