Milk Chocolate Caramel Sauce
  • 1/2 c sugar
  • 3/4 c heavy cream
  • 6 oz fine-quality milk chocolate, chopped (Gourmet recommends Lindt Excellence, and I agree; it was phenomenal)
  • rounded 1/8 tsp salt
  • 1/2 tsp vanilla
  • Cook sugar in a dry 1 1/2 to 2 quart heavy saucepan over moderately low heat, undisturbed, until it begins to melt, then cook, stirring slowly with a fork until melted and pale golden. Continue to cook, swirling pan, until sugar is a deep golden caramel.
  • Remove from heat and carefully pour cream down side of pan (mixture will bubble and steam vigorously). Simmer, stirring, until caramel is dissolved.
  • Add chocolate and salt and cook over low heat, whisking, until sauce is smooth.
  • Whisk in vanilla.
  • Cool to warm or room temperature.
Source: Gourmet, February 2007