Simple Chocolate Caramel Fudge (Print Version)
# Ingredients:
→ Sauce Base
01 -
0.25 teaspoon sea salt
02 -
2.5 teaspoons vanilla extract
03 -
170 g dark chocolate, chopped up nice and small
04 -
320 ml heavy cream
05 -
60 ml light corn syrup
06 -
60 ml water
07 -
200 g granulated sugar
# Instructions:
01 -
After everything's smooth, toss in the vanilla and salt. Give it a good whisk till it's shiny and well-mixed. Let it chill out to cool, or stash it covered in the fridge for a week or so.
02 -
With the caramel hot, drop in the dark chocolate. Keep stirring until it looks totally melted and velvety.
03 -
Pull the pan off the burner right when the caramel looks deep gold. Carefully pour in the heavy cream nice and slow, stirring as you go. It'll bubble up—don't freak out, just keep your hands clear.
04 -
Toss sugar, water, and corn syrup into your 3-litre pan. Whisk lightly so it's mixed up. Pop it on medium heat. As it cooks for 8 to 10 minutes, gently tip the pan back and forth every now and then, so the caramel doesn’t get patchy. Keep an eye on it till it looks rich copper or deep gold.
# Notes:
01 -
If you add the cream too fast or don’t stir much, the caramel can clump up. Pour slow, use a long whisk, and watch your hands.