Homemade Chocolate and Caramel Sauces

ann_tJune 25, 2013

I want to share two new recipes.

I've tried a number of chocolate sauces over the years, some better than others.

But I think I have finally found one that I think is better than any of the others I have tried.

Chocolate Sauce
Source: Lenotre's Desserts and Pastries

9 ounces semi-sweet chocolate (I used 9 ounces of Callebaut Milk Chocolate)
1 cup milk
5 teaspoons creme fraiche or heavy cream
1/4 cup granulated sugar
2 1/2 tablespoons butter

Melt chocolate in double boiler. Bring milk to a boil, add the creme fraiche and bring back to a boil. Remove the pot from the heat, stir in the sugar, the melted chocolate and the butter. Replace the pot on the stove and boil the sauce for a few seconds. Pour into a bowl and cool.

Caramel Sauce with Condensed Milk

I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce.

1 cup brown sugar
1/2 cup maple syrup
1/2 cup butter
Pinch of salt
1 can condensed milk

Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate.

If you can resist eating these sauces by the spoonful, they are wonderful warmed up and served over ice cream.

And the caramel sauce was perfect over bread and butter pudding.

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    Bookmark   June 25, 2013 at 1:43PM
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I only have bittersweet chocolate (although I have the rest of the ingredients) - should I double the sugar to make it with bittersweet instead of semi-sweet? I only have powdered milk, but I'm sure that would be fine in this recipe. I reconstituted some for another recipe, and it tasted like bottled milk to me - unlike powdered milk for the distant past.

I've been keeping heavy cream in stock so that I can make emergency ice cream, but I have enough ice cream in the freezer now, and so a chocolate sauce would be perfect. How do you think it would be on strawberry pineapple ice cream? I think I'm going to have to try it to find out!

Thanks for the recipes!


    Bookmark   June 25, 2013 at 2:52PM
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Mmmm! They look wonderful. Thanks for posting the recipes.

    Bookmark   June 25, 2013 at 6:21PM
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Oh, Ann, get your bad self (for posting such sweet temptations!) onto a plane heading for San Diego *right now!* and you can have at it in my kitchen!!!!! :O)

Soooooo lovely--thanks for posting the photos and sharing the recipes!!!


    Bookmark   June 25, 2013 at 9:48PM
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If you can resist eating these sauces by the spoonful, they are wonderful warmed up and served over ice cream

Honey, you know I can't resist the spoon! Looking good, lady.

    Bookmark   June 26, 2013 at 8:11AM
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They look like either would be a very special treat. Thanks for sharing the recipes and pix.

One question though - for the caramel sauce, is the condensed milk the pre-sweetened kind or unsweetened evaporated milk? I wasn't sure if the terminology is the same in Canada as the U.S.

    Bookmark   June 26, 2013 at 8:25AM
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OP would have to verify, but I'm thinking NOT "sweetened/comdemsed", since significant amount of sugar(s) added... but DON'T take my word on that.

BUT I've made a pretty tasty caramel sauce from sweetened condensed... actually dulche de leche. UNopened can (remove paper wrapper) in pot deep enough to cover by an inch or so. Bring up to simmer and let go for... 1 hour will give you something about the color of posted picture... 2 hours darker and thicker. DO not attempt to open can till COOL. Makes for a nice cheese cake... layer on crust before base goes in, swirled thru base before baking or drizzled over finished/chilled cheese cake. A spoonful in your coffee is a nice change from sugar. It's addictive!

    Bookmark   June 26, 2013 at 8:34AM
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Ruthanna, yes, it was the sweetened condensed milk. Here evaporated milk is not referred to as condensed.

Klseiverd, I also make dulche de leche with condensed milk, but not in the can. It is not considered save to cook in the unopened can. So I pour a couple of cans into a pie plate, cover with foil and bake in a bain marie (water bath) for about 1 1/2 hours.

Thanks Shelley and Sooz.

Rob, me too.

Lars, did you make the sauce with powdered milk and Bitter Sweet Chocolate?


    Bookmark   June 26, 2013 at 10:02AM
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I haven't made it yet - I was waiting to see how much sugar you thought I should add, but I guess I can do it by taste. I think I will start by increasing the sugar by 2 tablespoons and see how that is. I think I want to try this sauce on some angelfood cake that I have and add strawberries to it. Before I was eating the angelfood cake with strawberries and whipped cream, but now I think I will use the leftover unwhipped cream for the chocolate sauce. I do like strawberries with chocolate. The strawberries already have sugar added to them, and so I might not want the chocolate to be too sweet.


    Bookmark   June 26, 2013 at 11:59AM
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Lars, I would be tempted to increase the sugar by another 1/8th of a cup. The sauce was quite sweet using the milk chocolate and I'm sure it would have been sweet using the semi sweet chocolate.


    Bookmark   June 26, 2013 at 12:28PM
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Thank you, Ann. I would have used the sweetened one but wanted to make sure.

    Bookmark   June 26, 2013 at 1:32PM
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I made the chocolate sauce this afternoon, and after it was cooled, it had the consistency of chocolate pudding - but a very intense chocolate pudding. I would have to say that it definitely is impossible to resist eating it with a spoon, but when it was warm, it was the perfect consistency for fondue. I think using reconstituted powdered milk in this recipe works perfectly fine. I used 9 oz. of bittersweet chocolate, 6 tablespoons sugar, and the rest of the recipe was unchanged.

I'm glad I made this - it was very easy, and I will make it again. Thanks, Ann!!


    Bookmark   June 27, 2013 at 1:22AM
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Ann I am drooling at your photos.

And tho I haven't (yet) tried these recipes, I must say that in my opinion the caramel sauce from your B&B Pudding recipe is tops in my book!


    Bookmark   June 27, 2013 at 2:01PM
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You are welcome Lars and Ruthanna.

Thanks Linda. I must say that I love the original caramel sauce too. It is good on so many things.


    Bookmark   June 27, 2013 at 2:25PM
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