The only thing better than hot fudge sauce? Chocolate Caramel Fudge Sauce! You’re going to want to put this on EVERYTHING!
How to Make Caramel Fudge Sauce
Whenever we’re in Paris, I try to visit as many grocery stores, boutique food shops, and boulangeries as humanly possible. They’re so much fun to peruse and never cease to delight me! As a blogger, and a food lover in general, it’s fun to discover new items I’ve never seen or heard of before, and I always end up splurging on a few to bring home and try out. Last trip I hauled home not one, but two (!!!) giant jars of salted caramel chocolate sauce from a small shop in Montmarte. The kind girl working there offered me a sample before I checked out… and seconds after tasting it I swiped up a second jar. Clearly she is very good at her job haha.
But seriously! It was literally one of the best things to ever hit my tongue. And so when I ran out of my second jar last weekend, I knew what needed to be done. So I got in the kitchen and did what I do best…
I tested and tweaked and tested some more. And after quite a few fails, I finally recreated a chocolate caramel fudge sauce that’s worthy of sharing with you! It’s thick, rich, supremely flavorful, and so decadent. Perfect for ice cream, but you can also use it in recipes like my death by chocolate cake… or just spread it on toast! I’m sure you’ll find a million ways to gobble this stuff up.
My favorite way to eat this chocolate caramel syrup? By the spoonful! No shame in my game š
How to make Chocolate Caramel Sauce
Tips and Tricks for Recipe Success:
- Youāre going to want to use a pot with very tall sides, because when you add the cream to the caramel it will bubble up furiously! Please be careful during this step ♥
- Speaking of the pot, be sure to use a high-quality heavy metal pot. Most cheap cookware is very thin and heats unevenly, so avoid using them for caramel. I also donāt recommend non-stick pans since high-heat can damage them. I love using this Kitchenaid saucepan.
- Once youāve added the sugar, water, and corn syrup to the pan, youāll want to whisk them together until well combined, and then avoid stirring the rest of the time. Instead, occasionally, and gently, tilt the pan side-to-side to help the ingredients cook evenly and avoid burning. This no-stir method helps avoid sugar crystals from forming.
- The caramel takes time to develop, so be patient while it boils. You want it to reach a deep golden brown color before removing it from the heat. Removing it too soon can cause gritty caramel.
- Once youāve removed your caramel from the heat you want to add your cream right away! Make sure youāve placed it in a spouted measuring cup so you can slowly add it in. As mentioned earlier, the mixture will aggressively bubble up, but as long as you used a tall sided pan, it wonāt overflow. Be sure to whisk the mixture together well after adding the cream.
- For the chocolate, I suggest using a quality dark chocolate, such as Lindt 70%. I donāt recommend using milk chocolate, but semi-sweet chocolate may be used if you prefer a very sweet sauce.
- Because the caramel is so hot when it comes off the stove, it will look very thin. However once it cools it will thicken up quite a bit. If youād like to return the chocolate caramel fudge sauce to a liquid form, simply reheat it in the microwave or on the stove top.
- Finally, if you burn your caramel sauceā¦ thereās unfortunately no method of saving it. Just toss it and start over again.
If you try this recipe for Chocolate Caramel Sauce Recipe, let me know! Leave a comment below and donāt forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
More Fudge Recipes:
More Caramel Recipes:
Chocolate Caramel Fudge Sauce
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 and 1/3 cups heavy cream
- 6 ounces dark chocolate, finely chopped
- 2 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Whisk together the sugar, water, and corn syrup in a 3-quart saucepan. Cook over medium heat, gently tilting the pan side-to-side to help the ingredients cook evenly and avoid burning, for 8 to 10 minutes, or until the sugar turns a deep golden brown/copper color.Ā Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Add in the chopped chocolate and stir smooth. Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store covered, for up to one week, in the fridge.
Kathleen says
I just made this caramel chocolate fudge. It is so yummy. I also made the cake cake too. I canāt wait to put it all together. Thank you for your detailed recipe.
Kay Jay says
I am wondering why thereās no butter. Usually caramel is made with butter and sugar. And I wonder the girl from Paris who commented said they donāt use corn syrup or anything and Iām sure they use butter to make that original one what do you think
Vicki says
I just made this sauce and the flavor is out of this world! I did have some trouble with the sugar mixture setting up hard When I poured in the cream. Could this be alleviated by adding the cream in a slow stream while whisking? (I had to carefully reheat the mixture to melt the caramel into the cream, over very low heat and stirring constantly.) But the end result was fantastic with just a little more time and patience. š
Deirdre says
Can you freeze this?
Claudia says
Hi! I made this recipe and when I added the heavy cream the caramel harden, why did this happen?
Thanks
Megan says
I love this recipe and the taste. I just finished making it, and I’m wondering if you happen to know how long it takes to set up to be as thick as the pictures, approximately. I’m prreeeeety impatient and want to pipe it between macarons today š
Thanks!!
Joy says
Delicious!!! Iām trying to keep myself from eating this by the spoonful! : )
Ann Croaston says
Do you know what the temperature of the mixture is when you take it off the heat (the golden brown color point)?
Shawna says
When I did it, I brought it to roughly 350. It turned out perfect!
Patricia A Cahill says
Hi, my mouth is watering from your cake/photo. two questions, some chocolate cake recipes add coffee to heighten flavour. You do not. And, how do you keep cake so moist.? So happy I found you.
Pat
Fmr says
Looks too good..small clarification ..is there any s substitute for corn syrup or can I omit it?
mary says
I wonder if Lyles golden syrup can be substituted for corn syrup??
Destiny Corn says
I feel like it could be. I’ve seen recipes for snack bars where corn syrup and Lyles golden syrup were pretty much interchangeable. If it were me I would try it I hope it works for you whatever you decide to use!
Trinity Stark says
I’ve used honey as a substitute in the past – for other recipes calling for corn syrup – but does give a slight honey flavor.