Chocolate-Caramel Ice Cream Sauce

Chocolate-Caramel Ice Cream Sauce

This is the third recipe published in the San Diego Tribune of November 30 in the Food section as a suggestion for a gift.

Ingredients:

1 cup granulated sugar

2 tablespoons water

1 cup heavy cream

1 teaspoon vanilla

1/4 teaspoon kosher salt

4 ounces dark semi-sweet chocolate, Hershey's Special Dark or Lindt, finely chopped.

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Directions:

In a 2 quart saucepan, combine the sugar and water. Without stirring, melt over medium-high heat, swirling the pan occasionally. When the sugar is melted, increase the heat to high and boil until it turns golden brown, about 4 to 5 minutes.

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Remove the pan from the heat and immediately stir in the cream with a wooden spoon. Be careful as the caramel will bubble up when hit with the cream. Reduce the heat to low and cook the sauce, stirring constantly, until it thickens, about 3 to 4 minutes. Remove from heat and stir in vanilla, salt and chopped chocolate. Stir until smooth. If desired, add the nuts and / or bourbon, rum, or Kahlua at this point. When cooled but still pourable, transfer sauce to jar. Cover and refrigerate up to 2 weeks.

Makes one 12 ounce jar.