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

Chocolate & Caramel Sauce 101


  • 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.

Chocolate & Caramel Sauce 101




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- You guys! Today I want to focus on some cooking basics. This is some 101 . I'm gonna show you how to make dessert sauces. We're gonna make a caramel sauce 'cause I kind of make the best caramel sauce on the entire planet. You're gonna want to know that recipe. And a hot fudge sauce. Let's get started on the recipe. The first one I want to make is the salted caramel sauce. In my pot, I'm going to add my sugar and water together. We're gonna stir to dissolve over medium heat. Once it's dissolved and it looks clear like this, stop stirring, don't do it, you don't have to, you might actually mess it up if you do. At this point, I want to brush down the sides of my pot with some water, you don't actually have to do this, but if you do have a lot of sugar crystals on the side of your pot, you risk the possibility of crystallizing your caramel sauce which means that it's not gonna turn out entirely smooth. This is a really small step that I just do for prevention. I suggest you do it as well. Now, at this point, we're just waiting for it to turn color. It's gonna happen slowly at first, and then it's gonna happen quick. So you want to have everything measured out for the rest of the recipe and just keep it beside the hot pot. You can see we're getting a little bit of golden color, so I'm gonna swirl the pot. We're gonna swirl until we have a nice, even, golden color. Don't let it get all the way to amber. It will continue to cook once we add the cream. This point, the cream is going straight in. Don't freak out, all of your sugar is gonna clump together because of the cold cream. Don't you worry, when the cream comes to temperature, your sugar mass will dissolve and you will start to see a smooth caramel form. At this point, I like to put in a little sprinkle of some salts and I want to melt in the butter. We're gonna add in one little chunk at a time, and stir it through until it's entirely melted. You can see, our caramel is pretty runny right now, but it is gonna thicken up in the fridge. I'm gonna pour it into a mason jar, and get it in the fridge. Now, on to our hot fudge. We're gonna make it in kind of a similar fashion. Over the stove, in a medium sauce pan. I'm gonna start by combining my cream, my corn syrup, sugar, cocoa powder, and salt, in the sauce pan and we're gonna stir to dissolve the sugar over medium heat. Then I want to bring it to a low boil so that simmer is not kind of going crazy all over the place. You can just start to see the bubbles coming up, we're gonna add in our butter and cook for five minutes. This is what's gonna make it nice and thick and really hold its shape instead of being kind of like a chocolate syrup. It's gonna be a little more fudgy and sauce-like. At this point, the mixture should be thickened. Now, this next step is optional. I like to add in a little bit of chocolate. I don't know why that's a secret. It makes it so much better. I've made it before without when I didn't have any. Super simple, really easy, but when you add in the chocolate and the vanilla, it is epic. I got six ounces of bittersweet chocolate that's just going in. We're gonna melt that through. Of course, I'm gonna add in some vanilla as well. I'm gonna whisk that all until smooth. I'm gonna get it into another mason jar, and pop it in the fridge to let it cool down. Then let's serve it up! You guys are gonna thank me. You're gonna make this and you're gonna be like, "Julie, you are everything and you made my life better." And I'm gonna be like, "You're welcome." In fact, I'm saying it now, preemptively. 'Cause I know. Those are my basic dessert sauces! I hope you guys liked this. I hope you get a chance to make them! I will see you next time.

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