Chocolate-Caramel Sauce with Sea Salt

Submitted by:  NPR Broadcast

Chocolate-Caramel Sauce with Sea Salt 

Present the sauce in a glass jar with ribbons or raffia and add a collection of good dark chocolates, sea salt and a copy of this recipe so, once addicted, they can make more.
A word of advice. You might want to make a double — or triple — batch of this sweet sauce. This is a super rich caramel-based chocolate sauce, spiked with sea salt, that is perfect for so many things: licking off a spoon, pouring over ice cream, adding to hot milk for insanely rich cocoa, pouring over holiday cookies, puddings and cakes. Or drizzle a bit into coffee.

Ingredients:
1 1/2 cup sugar
1/2 cup water
1 cup heavy cream, at room temperature
1 1/2 to 2 ounce dark chocolate, chopped
1/2 teaspoon vanilla extract
About 1/2 to 1 teaspoon coarse sea salt depending on how much love your salt!

Directions

• In a medium saucepan heat the sugar and water over medium-high heat. 
• Once it come to a simmer stir frequently and let cook about 12 minutes, or until it beings to turn a caramel color. 
• Use a spatula to wipe the sugar off the sides of the pan. Once the caramel has begun to color, remove from the heat. 
• Do not worry if it seizes up and becomes a thick clump; it’s not ruined!
• Add the cream, whisking to break up the sugar clumps. Whisk and whisk and whisk. 
• Add the chocolate and whisk until the sauce is smooth. 
• Add the vanilla and a touch of salt, adding more salt and tasting until you get it just right. The sauce will thicken as it cool.
• Keep in a glass jar tightly sealed in the refrigerator for about a week.

Makes: about 2 cups.