Caramel-Fudge Sauce
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
4
People talking
INGREDIENTS
Nutrition- 1⁄2cup sugar
- 2
- 2tablespoons water
- 3⁄4cup heavy cream
- 4tablespoons unsalted butter
- 4
- 1teaspoon pure vanilla extract
- 1pinch salt
Advertisement
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.
Advertisement