Chocolate Caramel Fudge Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
200 g granulated sugar
02 -
60 ml water
03 -
60 ml light corn syrup
04 -
320 ml heavy cream
05 -
170 g dark chocolate, finely chopped
06 -
2.5 teaspoons vanilla extract
07 -
0.25 teaspoon sea salt
# Instructions:
01 -
In a 3-litre saucepan, combine granulated sugar, water, and light corn syrup. Whisk gently to blend. Place over medium heat and cook for 8 to 10 minutes, occasionally tilting the pan side-to-side to promote even caramelisation. Continue until the sugar reaches a deep golden brown or copper colour.
02 -
Remove the pan from the heat as soon as the caramel reaches the desired colour. Immediately and cautiously add heavy cream, pouring in a steady stream while stirring. The mixture will bubble vigorously—use care to avoid splatters.
03 -
Add chopped dark chocolate to the hot caramel and stir continuously until fully melted and smooth.
04 -
Stir in vanilla extract and sea salt, whisking vigorously until the sauce is glossy and homogeneous. Set aside to cool before using, or store covered in the refrigerator for up to one week.
# Notes:
01 -
Caramel can seize if not stirred with care when adding cream; pour slowly and use a long-handled whisk for safety.