We are huge fans of hot fudge and caramel sauce. Alex often puts them both on his ice cream sundaes. With Curiosity Doughnuts on the horizon it made sense for us to create a chocolate caramel sauce. Once poured on ice cream it acts as a pliable topping, mimicking the wonderful chewy elements of hot fudge and caramel sauce. As a topping and dipping sauce for doughnuts it becomes a decadent indulgence and when you top a doughnut with ice cream and chocolate caramel sauce you've yourself a Curiosity Doughnuts Freeze Brain. Come and try one next weekend
Chocolate Caramel Sauce
250 grams sugar
50 grams water
25 grams corn syrup
300 grams bittersweet chocolate
300 grams heavy cream
3 grams salt
Put the sugar and water into a medium sauce pot and stir them together so the mixture resembles wet sand. Add the corn syrup and set the pot over medium high heat. Put a lid on the pot and cook the mixture for 5 minutes. Remove the lid and the sugar mixture should be a bubbling, uniform syrup. Continue to cook the mixture, without stirring, until it reaches 195°C-197°C, about 10 minutes. The sugar will be a medium amber color.
Remove the pot from heat and carefully add the heavy cream. The mixture will boil violently. Set the pot back over low heat and stir the mixture together until the caramel is dissolved. Remove from the heat and let the caramel cool until it reaches 55°C.
Add the chocolate and the salt and stir the mixture together until the chocolate is fully incorporated. Store the cooled chocolate caramel sauce in a covered container in the refrigerator. Warm the sauce gently on the stove or in the microwave until it flows smoothly before serving.