Thursday, April 14, 2011

That Girl is so Dangerous...


But sometimes when I cook random songs pop in my head.

And this recipe is dangerous.

A while back I was perusing a fabulous kitchen store with my mother-in-law and happened upon a Dark Chocolate Caramel Fudge Sauce with Sea Salt. It look good. And I was hungry. And I totally indulged myself and bought the tiny jar. I put in on my ice cream. I put it on my brownies. I put it in my coffee. I ate a spoonful out of the jar.

Essentially, this was the best gosh darn it sauce I'd ever had. It warmed my heart.

And then it was all gone.

But! Over the weekend I was making some griddle cakes (per my daughter's weekly breakfast request) and decided to try something new for the syrup. So I whipped up a batch of Our Best Bites' Buttermilk Caramel Syrup. It was quite yummy. That night we were having ice cream for dinner (which is why we refer to Saturday as "Faturday") and while I was heating up the caramel syrup, I remembered that incredible sauce and dumped chocolate chips and salt into the sauce. And then did my happy dance as it was 99% the same as the sauce I fell in love with before.

I tweaked the recipe a bit further when I remade it today. And couldn't be more thrilled. I actually think I like this version better that the stuff I had purchased.

In a saucepan, combine whole milk, sugar, butter, dark corn syrup, baking soda, and vanilla.

Bring it to a low rolling boil and then turn the heat down to low. Stir frequently, if not constantly.

After about 5-8 minutes it will develop a lovely honey color. Also known as caramel.

Measure out some dark chocolate cocoa powder.

The chocolate chips that I used the first time around made the fudge sauce a little too sweet as well as a bit grainy so I switched to cocoa powder.

Pour the cocoa and some kosher (or sea) salt into the caramel sauce. Remove from heat.

Whisk it in.

Ask your baby to be a test taster.

Actually, don't. She didn't fall asleep until 10:45 last night.

Then pour it over your ice cream. Or brownies. Or in your coffee. Or...well, you get the idea.

If you make one thing from my blog this week...or month...make it this one. I know the idea of salt in your sugary sweets is a bit concerning for some people but allow me to assure you that the salt simply serves to amp up your tastebuds. With the salt added, you can taste the flavors of the caramel and chocolate a million times better.

Dark Chocolate Salted Caramel Fudge Sauce
Adapted from Our Best Bites
Yields about 1 1/2 cups

2/3 cup milk
3/4 cup white sugar
4 tbsp. salted butter
3 tbsp. dark corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
1/4 c. dark cocoa powder
2 tsp. kosher salt

In a saucepan, combine milk, sugar, butter, corn syrup, baking soda, and vanilla. Cook over medium-high heat, stirring often. Once it reaches a low rolling boil, reduce the heat to low and continue to stir. Cook for 5-8 minutes until it reaches a faint caramel color. Remove from heat and whisk in cocoa powder and salt. 

Allow to cool for at least 10 minutes before serving. The sauce will thicken as it cools. Store the leftovers in the fridge.  


  1. Oooooo!! I will take your advice and make this. This weekend! I will have to send this to work with my hubby, though. It DOES look dangerous. I guess it will need some brownies for company. Wouldn't want either of them to get lonely!

  2. I just made this so we can have it over ice cream or... whatever for date night in tonight. It is delicious! Very different from your average chocolate sauce.

    I started out in my medium saucepan and almost had an incident when it started to boil. I had to switch to my largest saucepan which is almost the size of a soup pot.

    I started out with 1.5 tsp of salt just to get used to the idea. Maybe next time I'll try the full amount.

    Thanks for the delicious recipe, you saucy girl!


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