search saves

Caramel-Fudge Sauce

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
Yields:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@cookiedog
Contributor
@cookiedog
Contributor
"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"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. Sydney Mike
    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!
    Reply
  3. cookiedog
    Caramel-Fudge Sauce Created by cookiedog
    Reply
  4. Debber
    Caramel-Fudge Sauce Created by Debber
    Reply
  5. Debber
    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!
    Reply
see 2 more icons / navigate / navigate-down
Advertisement