Full recipe :
1. Chocolate Sauce
1/2 cup unsweetened cocoa powder
1 cup water or milk
1 cup granulated sugar
Pinch of salt
1/2 teaspoon vanilla
Direction:
Place cocoa, water, sugar, and salt in a small saucepan. Whisk over medium-low heat until the mixture is thick and the cocoa has completely dissolved, about 3 minutes. Remove from heat and add vanilla. The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.
Pour into jar or covered container. Cool at room temperature, then cover and store in the refrigerator.
Use on ice cream, in milk for hot chocolate or chocolate milk, or as a dip. Or eat with a spoon!
2. Salted Caramel Sauce
Ingredients:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream, room temperature
1 teaspoon sea salt. adjust to taste
1 teaspoon vanilla extract (optional, for extra depth)
Instructions:
In a heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon or heatproof spatula as it melts into a golden-brown liquid. This can take about 5-7 minutes.
Once the sugar is fully melted, carefully add the butter, piece by piece. Stir continuously; it will bubble up—this is normal!
Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously, so be careful. Continue stirring until it becomes a smooth sauce.
Remove from heat and stir in sea salt and vanilla extract. Mix well until fully combined.
Let the caramel cool slightly before transferring to a glass jar. Store in the refrigerator for up to 2 weeks. Warm slightly before using.
Uses:
Drizzle over ice cream, brownies, or pancakes.
Stir into coffee or hot chocolate.
Use as a dip for apples or pretzels.
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