Chocolate & Caramel Sauce 101

Julie shows us the basics of making near perfect chocolate and caramel sauce.


  • Caramel:
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 70 g butter
  • 1 tsp salt
  • Hot Fudge:
  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • Optional: 6 oz bittersweet chocolate, finely chopped
  • Optional: 1 teaspoon vanilla


  1. For the caramel place the sugar and water in a saucepan over medium-high heat, and cook without stirring until sugar dissolves and eventually a caramel colour develops. Swirl to evenly distribute the heat. You may want to brush down the sides with water to avoid any sugar crystals forming. Remove from heat and add in the cream. Cook for 1-2 minutes while constantly stirring and then add butter and salt. Refrigerate for 4-5 hours.
  2. Combine cream, corn syrup, sugar, cocoa powder and salt in a sauce pan and place on a medium heat stirring to dissolve sugar. Bring to a low boil, add butter and let cook for 5 minutes. The mixture should be thickened. To add extra richness to the sauce, remove from heat and stir in the chocolate and vanilla. Whisk until smooth.

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