Salted Caramel Chocolate Sauce
All week I have been dreaming about the Peanut Buster Parfaits that we used to get at Dairy Queen. They were always so yummy. Lots of soft vanilla ice cream layered in a tall parfait glass with hot fudge sauce and loaded with roasted Spanish peanuts.
I am sure its been at least 26 or 27 years since I last had one, and I am not even sure that they make them any more.
I picked up some roasted Spanish peanuts when I was with my sister at the local health food store a few weeks back. I had not seen them in years either. I had in mind to make a Peanut Buster Parfait, but I don’t have any parfait glasses so I just decided to make a sundae in it’s place to see if I could capture the delight of the original dessert of long ago.
- Its super quick and very easy to make so long as you follow the directions completely.
- Its incredibly smooth, thick and creamy with a delicious rich flavor.
- Only six simple ingredients are needed to make it.
- It makes the perfect topping for a multitude of desserts, not just ice cream.
- 1 cup (175g) semi sweet chocolate chips
- 1/2 cup (120ml) water
- 1 cup (200g) granulated sugar
- 1 tsp fine sea salt
- 1 cup (240ml) heavy (whipping) cream, at room temperature
- 1 tsp pure vanilla extract
Salted Caramel Chocolate Sauce
- 1 cup (175g) semi sweet chocolate chips
- 1/2 cup (120ml) water
- 1 cup (200g) granulated sugar
- 1 tsp fine sea salt
- 1 cup (240ml) heavy (whipping) cream, at room temperature
- 1 tsp pure vanilla extract
- Melt the chocolate first and set it aside. This is easily done by placing it into a microwavable bowl and heating it for 20 second intervals on high in the microwave, stirring after every session, until melted and smooth. Set aside.
- Alternately you can melt it in a heat proof bowl set over a saucepan of simmering water. Do not let the bottom of the bowl touch the water. Stir until melted and smooth. Set aside.
- To make the caramel sauce, place the sugar, water and salt in a heavy bottomed saucepan over medium high heat. Cook, stirring constantly, to dissolve the sugar, until the mixture comes to the boil then reduce the heat to medium’
- Leave the sugar syrup over medium heat and cook until it reaches a dark amber color, without stirring. Simply swirl the saucepan every now and then rather than stir. This will take a while, but don’t take your eyes off it. Once it turns it turns all of a sudden and can burn quickly.
- Remove from the heat and slowly whisk in the room temperature cream. Be careful as the hot caramel will bubble up. Whisk in until the mixture is thoroughly combined. Stir in the vanilla.
- Return to the heat and whisk in the melted chocolate, whisking constantly until the mixture is smooth and totally amalgamated.
- Pour the chocolate caramel sauce into a heat proof jar and allow to cool completely before using. (see notes)
The caramel sauce will thicken as it cools. Store, covered, in the refrigerator for up to two weeks. When you are ready to use it gently warm until it reaches your desired consistency.
This recipe is not suited to doubling or tripling. It is better to make two or three batches.
Did you make this recipe?
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Source: http://theenglishkitchen.blogspot.com/2024/07/salted-caramel-chocolate-sauce.html
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