Chocolate Caramel Sauce Recipes

Steps:

• In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers.

Steps:

• In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
• Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.

Steps:

• Combine all ingredients in a saucepan.
• Cook over low heat until chocolate and caramels are melted and mixture is smooth.

Steps:

• COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
• Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

Steps:

• In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.

Steps:

• In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color (use strips of paper to test: the paler color is undercooked; the amber hue is just right), about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
• Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla.

Steps:

• Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
• Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
• Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
• Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
• Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
• Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
• When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
• Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
• Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
• Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.

Steps:

• In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
• Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
• Whisk in cream.
• Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
• Generously butter the base and sides of a small (15 x 25cm) baking tin. Tip the mixture into the tin and press it down. Bake for 30 mins. Remove from the oven, sprinkle over some demerara sugar and cut into squares using a sharp knife while still it's soft.
• Meanwhile, heat the caramel and cream together in a pan. Serve the concrete warm with the caramel sauce. You can cool any leftovers and eat them cold - they will harden like shortbread.