Top Review by BrittneyHope
I really wish this would have been better. I wasn't sure on how often I was supposed to "swirl" the pan so I just did it constantly and every time I did the boiling would go down a bit so then I'd let it sit by itself and I kept the heat slightly over medium high and it went for about 12 minutes and never turned an amber color so I got scared that something happened and possibly over boiled it so I took it off put it the butter and cream and nothing happened. It ended up being a flat, not thick, not caramel tasting at all sauce. Still ok but not at all what I wanted. I'll try a second time and just keep it on for a while because 8 minutes is not long enough at all.
- 1⁄2 cup sugar
- 2 tablespoons light corn syrup or 2 tablespoons dark corn syrup
- 2 tablespoons water
- 3⁄4 cup heavy cream
- 4 tablespoons unsalted butter
- 4 ounces good quality bittersweet chocolate, finely chopped (I used 4 oz semi-sweet chocolate chips)
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Directions See How It's Made
- Put the sugar, corn syrup, and water in a medium saucepan.
- Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
- Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
- Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
- Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
- Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.