Once upon a time I was inspired by MasterChef Australia to attempt this monstrosity (Quay's Eight Texture Chocolate Cake), and as part of that adventure I learned how to make the base for caramel sauce. Can I just say ohmygosh it is amazing. And actually really quite simple too. So, go forth and indulge yourself!
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| It is really* good as a dipping sauce with strawberries. |
Ingredients:
120g (1/2c) caster sugar
120g (1/2c) warm water
200g (1c) cream
300g chocolate, chopped
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| Have I mentioned how much I love love love my kitchen scales? |
Method:
1. Place sugar and water in a small pot over high heat and let simmer until caramel forms. It usually takes about 10-15 minutes and I stir it a few times during the reduction but I don't think that's necessary. While this mixture is reducing, chop the chocolate into not-huge bits and put in another container.
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| This actually got a little more golden than what I would usually let it but I was too busy taking photos. It didn't burn so I must have caught it just in time. I definitely wouldn't recommend going past the colour of the picture on the right. |
2. When the sugar/water mixture is a medium golden brown - this will happen quite soon after light golden brown, so be on your guard when it begins to change colour - slowly add cream, pouring maybe 1/4 cup at a time, stirring constantly. This will cause a strong reaction and the caramel and cream will bubble dramatically. Just keep stirring, and add more cream each time the reaction has settled. Now you have caramel sauce!
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| The bubble effect. |
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| Mid-bubble |
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| Caramel Sauce. It only took about a minute to begin boiling again after I finished adding the cream. |
3. Keep the caramel sauce on the stove for a minute or so until it begins to bubble again (you just want to make sure it's hot enough to melt the chocolate), and then pour over the chocolate pieces. Leave for a few seconds before mixing until the chocolate and caramel are fully incorporated. Serve and enjoy!
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| Caramel Sauce + Chocolate = Chocolate Caramel Sauce. Voila! |
Some serving ideas:
As a sauce on top of dessert
As a dipping sauce
As a ganache on cake (just add less cream so it's thicker)
As a mid-afternoon sugar pick me up
As chocolate fondue (just add a bit more cream so it's thinner)
Any other ideas?
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| *Really really really really good. |
