This dreamy homemade chocolate caramel sauce can go on anything – ice cream, bars, cake, pies, or even eaten with a spoon!
November really crept up on me. In the blink of an eye, the entire month of October passed by. With November around the corner, I realized that I needed to get moving on picking out my birthday cake. I searched high and low for a fabulous cake idea and didn’t know what to bake myself.
Perhaps something lemon? Nah. I already made two lemon cakes for skating friends in the past few months, so that was out. What about a white chocolate cake? Eh, too risky – some recipes yield a really dry cake, and that would make me very unhappy.
I opted for a death by chocolate cake (recipe coming soon!) because I love chocolate so much. One component of that recipe was a chocolate sauce. Obviously, I did not want to buy my own chocolate/fudge sauce, so I made my own. I used a recipe from my friend Ashley over at Baker by Nature and also used her death by chocolate cake recipe as well.
What’s nice about this fudge sauce recipe is that it makes 3 cups. I would only need about 1 cup for the cake, so that meant that I had 2 whole cups to drink – er… add to other desserts.
This starts off like a regular homemade caramel sauce – with sugar, water and corn syrup. Then, after the sugar has caramelized, we add in some chopped chocolate, vanilla and salt. Then, it thickens as it sets, and it turns into this wonderfully drizzly sauce. I wouldn’t be too upset if I “accidentally” got some on my fingers just so I could lick it off. Ha ha.
I hope you like this sauce as much as we did. There may have been some people at my house (cough cough) who were eating the sauce straight with a spoon. I’ll share the cake recipe in a bit!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 5 out of 5
Chocolate caramel fudge sauce
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup light corn syrup
- 1 and ⅓ cups heavy cream
- 6 ounces dark chocolate finely chopped
- 2 and ½ teaspoons vanilla extract
- ¼ teaspoon sea salt
- In a small saucepan, whisk together the sugar, water, and corn syrup. Place it on the stovetop and heat to medium. At this point, do not stir the mixture. Allow it to come to a boil without stirring. You can gently swirl the pan but do not put anything inside the pan or else it will cool down the temperature.
- Keep cooking the mixture until it turns to a medium amber color. Remove the pan from the stove and stir in the heavy cream. The mixture will bubble up vigorously. Keep stirring until the caramel re-melts (I put mine back on the stove at low heat until the caramel melted again - it solidified after I added the cream).
- Off the heat, add the chopped chocolate, vanilla and salt. Mix well until it thickens. Pour it into a container with a tight lid. Use immediately, or you can allow it to come to room temperature and store in the refrigerator until ready to use.
- If you want to use this after it's been in the refrigerator, allow the sauce to come to room temperature and stir it again.