Ingredients for Caramel Fudge Sauce
- 1 cup granulated sugar
- Light Corn Syrup
- ¼ cup water
- Heavy Cream
- Unsalted Butter
- Bittersweet Chocolate
- Pure Vanilla Extract
- Pinch of sea salt
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How to Make Caramel Fudge Sauce
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, and ¼ cup water.
- Cook over medium-high heat, gently brushing down the sides of the pan with a wet pastry brush as needed, until the sugar completely dissolves.
- Continue cooking, swirling the pan occasionally but avoiding stirring, until the mixture turns a rich amber color (about 8 minutes). Watch carefully!
- Carefully remove the pan from the heat. Slowly pour in 1 cup heavy cream and 4 tablespoons (½ stick) unsalted butter. (Caution: The mixture will bubble vigorously.)
- Whisk vigorously until the mixture is completely smooth and combined.
- Stir in 6 ounces semi-sweet chocolate chips, 1 teaspoon pure vanilla extract, and a pinch of sea salt until the chocolate is melted and the sauce is smooth.
- Serve the warm caramel sauce immediately.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- To reheat, microwave in 30-second intervals, stirring after each interval, until warm and smooth. Avoid overheating to prevent separation.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
449g
Fat
351g
Carbs
46g
