If you LOVE chocolate and caramel, you’re in luck: 7 hours til National Chocolate Carmel Day is over. Who creates all of these national holidays?
As esoteric as this may be, this combination deserves to be recognized. Chocolate and Carmel, when paired together, are one of the best flavor dessert combinations.
While Chocolate sauce is all about the chocolate, when mixed with Caramel, it is complex. Behold this week’s Recipe Challenge --- Chocolate Caramel sauce! What will you serve your sauce with? OR will you just eat it out of the jar, like I sometimes do?
I encourage you to make this and to share a picture, too. Those who share pics on my Facebook wall (http://www.facebook.com/emilyluchettidesserts?ref=tn_tnmn
) will be entered into a raffle to win a copy of the "Classic STARS Desserts" cookbook.
There will be 2 more Recipe Challenges and opportunities to enter over the course of the next 2 weeks. Go Fearless Bakers, GO!
Chocolate Caramel Sauce recipe
Yield: 1 3/4 cups
1 1/2 cups sugar
1/2 cup water
1 cup heavy (whipping) cream
3 ounces bittersweet chocolate, chopped
1. Stir together the sugar and the water in a medium saucepan. Heat the sugar over medium heat until the sugar is dissolved, about 5 minutes.
2. Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase to high heat and cook, without stirring, until the sugar is amber colored, 8-10 minutes.
3. Remove the pot from the heat. Wearing oven mitts, slowly add one quarter of the cream. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside and then stir again. Carefully add the remaining cream. Stir until combined.
4. Whisk the chocolate into the caramel sauce. Serve the sauce warm. If it cools, reheat it in a double boiler.
The sauce may be made up to 2 weeks in advance, covered, and refrigerated. Reheat before serving.