Name: Caramel-Fudge Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 cup
Ingredients: 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

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Recipe by cookiedog

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Caramel-Fudge Sauce created 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 recipe #200585

Ready In:: 20mins
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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@cookiedog

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@cookiedog

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"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 recipe #200585"

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review by BrittneyHope

11/17/2010

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.

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review by Sydney Mike

4/5/2007

This sauce is just what the doctor ordered [Well, actually, it's what I've been wanting to make for this weekend, but at the rate it's going, I'll have to make a 2nd batch!]! Easy-pouring, & great tasting over ice cream, but we're also looking forward to it over chocolate cake,too! Thanks for the recipe!

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photo by cookiedog

3/3/2007

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photo by Debber

3/1/2007

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review by Debber

2/27/2007

Lovely and smooth as silk. The only change I would suggest is to add the butter BEFORE the cream and get that mixed in & melted first. I added them at the same time (pretty much), and the coolness of the cream made the caramel seize up a bit. I melted that chunk in the microwave, and added it back in, so things turned out dandy. My picture shows the caramel getting CLOSE to the amber color. Thanks for a great recipe, and EXCELLENTLY written directions. Easy enough for my 11 yo daughter to figure out! This is a keeper!

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