Caramel-Fudge Sauce

READY IN: 20mins
Recipe by cookiedog

This has a wonderful flavor and sure beats the stuff off of the shelf! It is medium bodied and not a thick fudge sauce. From the food network. This is really good served with chef V's Chocolate Bread Pudding

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.

Ingredients Nutrition


  1. Put the sugar, corn syrup, and water in a medium saucepan.
  2. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
  3. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
  4. 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!).
  5. Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
  6. 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.

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