CARAMEL CHOCOLATE SAUCE
Chocolate lovers, rejoice! This quick fix from June Smith of Byron Center, Michigan takes ice cream toppings to new heights. Melted caramels give the rich fudge-like sauce extra appeal, making it hard to resist a second helping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE CARAMEL CAKE
This rich cake makes an impressive centrepiece for any summer tea party
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
- Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
- When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.
Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium
CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
SILKY CHOCOLATE-CARAMEL SAUCE
A pretty jar of this homemade dessert topping is a simply sweet gift. All you need are four ingredients and 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, cook brown sugar, whipping cream and butter over medium heat 2 to 3 minutes, stirring constantly, until mixture comes to a full boil.
- Add chocolate; cook about 2 minutes, stirring constantly, until chocolate is melted and sauce is smooth. Serve warm or cover and refrigerate until serving time.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 2 Tablespoons, Sodium 55 mg, Sugar 14 g
CHOCOLATE CRéMEUX WITH CRUNCHY NUT PRALINE AND BOOZY CARAMEL SAUCE
Check out this dense, creamy dark chocolate crémeux with crunchy nut praline and indulgent boozy caramel sauce. This easy recipe is an impressive way to end any dinner party
Provided by Amanda James
Categories Dessert
Time 45m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Put the finely chopped chocolate into a large bowl. Put the eggs and caster sugar into a separate large bowl and whisk until light. Gently heat the cream and milk together in a pan until just under a simmer, then pour over the eggs while whisking. Pour back into the pan and heat gently, stirring constantly until the custard coats the back of a spoon. Pour over the chopped chocolate, leave for 2 minutes then stir until the chocolate is fully melted. Pour into a bowl, cover the surface with clingfilm to stop a skin forming and chill for a few hours until set.
- For the praline, gently heat the sugar in a frying pan, swirling until completely melted. Continue cooking until the caramel reaches the colour of a rusty penny. Pour onto a baking-paper-lined tray so it forms a thin layer, then scatter over the corn flakes, peanuts and salt. Leave to set for an hour or until completely hard. Snap off 1 /3 of the praline and whizz in a food processor to fine crumbs. Break the remainder into small shards.
- For the caramel sauce, whisk together the caramel and amaretto.
- To serve, use a warm spoon to scoop large quenelles or curls of crémeux and arrange them on 6 plates. Drizzle with caramel sauce, sprinkle over the praline crumbs and decorate with shards of praline alongside.
Nutrition Facts : Calories 572 calories, Fat 35.7 grams fat, SaturatedFat 20.3 grams saturated fat, Carbohydrate 48.8 grams carbohydrates, Sugar 39.3 grams sugar, Fiber 4 grams fiber, Protein 7.8 grams protein, Sodium 0.7 milligram of sodium
CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE
If you've never tried a freshly made churro-deep-fried to a golden brown-try these! Increase the scrumptiousness with chocolate-caramel dipping sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 20 servings
Number Of Ingredients 11
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
- Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g
WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Provided by GANCHROW
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g
NUTELLA CHOCOLATE CARAMEL SAUCE
A thick, Chocolate and Hazelnut flavored Caramel Sauce that can be used as a Ganache, Glaze or warmed as a sauce. Works just as well for the layers of a Cake as it does as a topping for a Ice Cream Sundae!
Provided by Mark F.
Categories Sauces
Time 20m
Yield 600 grams (about 2.5 Cups)
Number Of Ingredients 8
Steps:
- Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
- Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
- Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
- Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
- Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
- Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
- When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
- Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
- Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
- Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.
Nutrition Facts : Calories 4.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 2.3, Carbohydrate 0.7, Sugar 0.6
DARK CHOCOLATE SALTED CARAMEL SAUCE
Slightly tweaked version of a Dark Chocolate Caramel Sauce from The Joy of Cooking - deep, dark, chocolaty good. Serve over ice cream, pancakes, waffles, crepes, anything!
Provided by www.dailydishrecipes.com
Categories Condiments Sauces and Dips
Time 20m
Number Of Ingredients 7
Steps:
- In a heavy saucepan, stir the sugar and wate together over medium high heat, until the sugar has dissolved and it's clear. Do not let the mixture boil yet.
- Once it's clear and the sugar has dissolved, turn the heat up to high, cover and allow to heat to boil for 2 minutes. (begin counting when you put the lid on, not when it boils)
- After the 2 minutes, uncover the saucepan and allow to boil, swirling the pan around occasionally, you see the mixture get dark around the edges.
- As it begins to darken, begin swirling the pan continuously until the syrup is a deep amber color and just begins to smoke.
- Remove immediately.
- Add the butter, and mix until melted and mixed in.
- Next, stir in the heavy cream.
- When adding in the heavy cream, if the sauce starts becoming lumpy, place back over very LOW heat while stirring until smooth. One smooth remove immediately from heat.
- Now it's time to add the finely chopped bittersweet chocolate and stir until it is fully melted.
- Stir in the vanilla and the fleur de sel (or sea salt flakes).
- Pour finished chocolate sauce into mason jars, seal and tie a tag on.
- Perfect gift.
CHOCOLATE CONCRETE WITH CARAMEL SAUCE
Update a classic school-dinner recipe by using caramel sauce instead of pink custard to serve alongside chocolate squares. Kids (and big kids) will love it
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
- Generously butter the base and sides of a small (15 x 25cm) baking tin. Tip the mixture into the tin and press it down. Bake for 30 mins. Remove from the oven, sprinkle over some demerara sugar and cut into squares using a sharp knife while still it's soft.
- Meanwhile, heat the caramel and cream together in a pan. Serve the concrete warm with the caramel sauce. You can cool any leftovers and eat them cold - they will harden like shortbread.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE CARAMEL SAUCE
Quick and easy. Serve over ice cream, pound cake, bread pudding or wherever your imagination takes you.
Provided by ElaineAnn
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Cook over low heat until chocolate and caramels are melted and mixture is smooth.
Nutrition Facts : Calories 386, Fat 23.1, SaturatedFat 13.5, Cholesterol 15.6, Sodium 89.6, Carbohydrate 49.7, Fiber 3.3, Sugar 41.5, Protein 4.2
DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE
The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.
Provided by Bobby Flay
Categories main-dish
Yield 4 to 5 servings (12 to 15 pancakes)
Number Of Ingredients 19
Steps:
- Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
- Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
- Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
- Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.
CHOCOLATE CARAMEL RASPBERRY SAUCE
Provided by Food Network
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
- Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dairy Egg Dessert Bake Vegetarian Winter Ramekin Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
- Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
- In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
- Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
- Preheat oven to 375°F.
- Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
- Top soufflés with sauce and serve immediately.
CARAMEL BROWNIES
Fudgy, chewy brownies with a deep chocolate flavor and swirls of buttery, luscious caramel sauce are just the thing to satisfy that late-night dessert craving.
Provided by Rachel Knecht
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Make the caramel sauce: I use this caramel recipe . It comes together in about 10 minutes. Once finished, let cool to room temperature and then place in the fridge to fully chill before making the brownie batter.
- Prep dry ingredients: In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside.
- Drizzle with more caramel and enjoy: Let brownies cool in the pan on a wire cooling rack to until room temperature. Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt. Serve.
Nutrition Facts : Calories 343 kcal, Carbohydrate 45 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 158 mg, Sugar 31 g, Fat 17 g, ServingSize 8x8 pan, UnsaturatedFat 0 g
CHOCOLATE CARAMEL SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- 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. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream.
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4.7/5 (22)Total Time 30 minsCategory Candy & SnacksCalories 1247 per serving
- Place the chocolate in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
- In a large saucepan over medium-high heat, add the water, sugar, and salt. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
- Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously whilst adding the cream. Stir in the vanilla.
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- Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve.
- Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra-smooth and silky).
CHOCOLATE CARAMEL FUDGE SAUCE - BAKER BY NATURE
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4.8/5 (18)Category DessertCuisine ChocolateTotal Time 25 mins
- 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. 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.
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- In a small saucepan, combine condensed milk, caramel sauce, and chocolate chips; cook and stir over low heat until blended and heated through.
- Transfer to a heated fondue pot; keep warm. Serve with fruit, pound cake, and/or pretzels for dipping. Yield: approximately 2-1/2 cups.
CHOCOLATE CARAMEL CAKE - OUR HAPPY MESS
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4.8/5 (52)Total Time 1 hr 50 minsCategory DessertCalories 748 per serving
- In a stand mixer fitted with the paddle attachment, combine the butter and cream cheese on medium speed until smooth.
- Pour the sugar into a large dry, preferably light-colored, skillet, over medium-high heat. After a few minutes, the sugar will begin to melt and turn golden. Whisk occasionally until it is completely melted. Remove from heat.
CHOCOLATE CARAMEL PRETZELS - A SOUTHERN SOUL
From asouthernsoul.com
Cuisine AmericanTotal Time 20 minsCategory Dessert, Snack
- In a microwave-safe bowl, heat caramel sauce for 10 seconds. Drizzle caramel over pretzels. Let pretzels sit for 5 minutes until caramel is set.
- In a separate bowl, add chocolate chips and microwave in 20-second intervals until melted. Stir until smooth. Drizzle chocolate over pretzels. Sprinkle with sea salt. Place pans in the refrigerator for 15 minutes to set.
CHOCOLATE-CARAMEL ANGEL FOOD CAKE RECIPE | MYRECIPES
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5/5 (10)Calories 241 per servingServings 12
- Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.
CHOCOLATE BREAD PUDDING WITH BOURBON CARAMEL SAUCE RECIPE ...
From foodandwine.com
5/5 Total Time 1 hr 50 minsServings 6
- Butter an 8-by-11-inch glass or ceramic baking dish. In a medium glass bowl, microwave the chocolate at high power in 30-second intervals until melted, stirring between intervals.
- In a medium saucepan, bring the milk and cream to a simmer over moderately high heat. In a large bowl, whisk the whole eggs and yolks with 1/2 cup of the sugar, the vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the melted chocolate.
- Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top. Press the challah into the custard until evenly soaked, then let stand for 20 minutes.
- Preheat the oven to 325°. Sprinkle the remaining 2 tablespoons of sugar over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes, until a knife inserted into the center comes out clean. Remove the dish from the water bath and let stand for 20 minutes. Serve the bread pudding warm or at room temperature with the Bourbon Caramel Sauce and whipped cream.
HOMEMADE CARAMEL SAUCE - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
Estimated Reading Time 3 mins
- Place water and sugar in a medium, heavy bottomed saucepan. Cook on medium low, stirring until sugar is completely dissolved.
- Turn heat up to medium/medium high, so that mixture comes to a boil. Continue to boil, without stirring until color turns to amber. About 10-15 minutes. (If crystals form on side of pan, you can brush them down with a wet pastry brush.)
- Remove from heat and stir in a few tablespoons of cream. Be careful of steam. Cream will harden but dissolve as you stir. Add in remaining cream and stir until completely combined and all crystallized bits are dissolved.
- Stir in butter and vanilla extract. Transfer caramel to pint jar to cool completely. Store in refrigerator for up to 2 weeks.
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BEST DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE ...
From foodnetwork.ca
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