Chocolate Caramel Sauce

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This smooth and creamy sauce is that little something extra you've been looking for.

Preparation time:
Cooking time: 5 minutes
Yield: 8

Pour the water into the middle of a saucepot. Add the sugar into a small, tight pile in the center of the water then begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases it’ll begin simmering and steaming and the water will gradually evaporate. Once it’s gone the steam will die down and the temperature will begin to rise past the boiling point of water leaving behind a pure melted sugar syrup. As the heat continues to rise the sugar will start to turn pale golden. When you see the first hint of colour, gently swirl the pan to keep the colour even. When it’s a deep golden brown add 1 cup of the cream and whisk it in until the sauce is smooth. This will drop the caramels temperature out of the sugar browning range.
Remove from the heat and whisk in the rest of the cream and the chocolate, stirring until melted and smooth. Pour into a mason jar and refrigerate until firm.