Monday, January 28, 2013

Chocolate Caramel Sauce

Finally, after trying 3 times I managed to make a caramel sauce that's thick like it should be!And it really doesn't take much effort, you just have to get the timing right on the sugar so it doesn't burn and become bitter.

Chocolate Caramel Sauce
Makes about 1/2 cup (I didn't measure)

1/2 cup sugar
2 tablespoons butter
1/4 cup 1/2 &1/2 cream, room temp
1 teaspoon cocoa

Place a large, heavy bottomed pot over medium low heat and add the sugar spreading it evenly over the bottom of the pot.

Once you see the sugar starting to melt along the edges, watch it carefully. You can start swirling it around every now and then. When the sugar melts completely and starts bubbling remove it from the heat. Don't let it get too dark because that means it's burnt and it will taste terrible. Really REALLY pay attention to the colour. A light golden colour is perfect.

Now, as soon as you remove the pot from the heat whisk in the butter. Once the butter is melted and stirred in, slowly add the cream whisking the entire time. Be careful here and don't put your face close to the pot, it will bubble up. That's why it's important to use a large pot. Finally whisk in the cocoa until well combined.

That's it. Now let it cool and it will become thick!

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