Chocolate Caramel Sauce Recipes

SILKY CHOCOLATE-CARAMEL SAUCE

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.

CARAMEL CHOCOLATE SAUCE

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.

QUICK CARAMEL SAUCE

Steps:

• Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
• Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
• Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

CHOCOLATE CARAMEL SAUCE

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.

CHOCOLATE CARAMEL RASPBERRY SAUCE

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"

MILK CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1 1/2- to 2-quart heavy saucepan over moderately low heat, undisturbed, until it begins to melt, then cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling pan, until sugar is a deep golden caramel. Remove from heat and carefully pour cream down side of pan (mixture will bubble and steam vigorously). Simmer, stirring, until caramel is dissolved.
• Add chocolate and salt and cook over low heat, whisking, until chocolate is melted and sauce is smooth. Whisk in vanilla. Cool to warm or room temperature.

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES

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.)

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

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.

CHOCOLATE CARAMELS

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

SARA'S CHOCOLATE AND HOMEMADE CARAMEL SAUCE

Steps:

• Make sure you have everything ready to go, the caramel is a fast process and the sugar will burn quickly.
• Heat the sugar on medium-high in a 2-3 quart heavy bottomed saucepan. Stir the sugar constantly with a whisk as it melts.
• As soon as all of the sugar crystals have melted (the liquid will be a dark amber color), immediately add all of the butter and whisk vigorously until the butter is melted.
• Take the pan off of the heat as soon as the butter is melted and add the cream while continually whisking to mix. The mixture will foam up when the cream is added, which is why it is imperative that you remove the pan from heat beforehand.
• Whisk until the caramel is smooth and allow it to cool for at least five minutes. The mixture will be very hot.
• Once the mixture is slightly cooled, whisk in the chocolate pieces and stir until blended completely. Eliminate any chunks or still-in-tact chocolate chips.
• Slowly whisk in the condensed milk and allow the mixture to cool for another three to five minutes before serving or storage.
• Makes great fondue, ice cream topping, or spread when refrigerated over night. Recipe makes about three cups of sauce, so store accordingly and use quickly. Reheat sauce after refrigeration to thin back to original consistency. Enjoy!

CHOCOLATE CARAMEL SAUCE

Steps:

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