Ingredients

1/2 cup sugar
2 tablespoons light or dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch salt

Directions

Put the sugar, corn syrup, and water in a medium
saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with
water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring,
until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully

add the cream and butter. Take care; it may spatter. Whisk until smooth.

Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a
microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over
heat or butter can separate from the caramel sauce.

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