Chocolate Caramel Sauce

1. 1

   In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel.

2. 2

   Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved.

3. 3

   Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth.

4. 4

   Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.