Caramel-Fudge Sauce

• cup sugar↗1⁄2
• tablespoons light corn syrup or 2 tablespoons dark corn syrup↗2
• tablespoons water↗2
• cup heavy cream↗3⁄4
• tablespoons unsalted butter↗4
• ounces good quality bittersweet chocolate, finely chopped (I used 4 oz semi-sweet chocolate chips)↗4
• teaspoon pure vanilla extract↗1
• pinch salt↗1

Step-by-step instructions

1. 1

   Put the sugar, corn syrup, and water in a medium saucepan.

2. 2

   Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.

3. 3

   Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.

4. 4

   Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).

5. 5

   Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.

6. 6

   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.