Simple Homemade Chocolate Sauce
1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon kosher salt
1/2 cup cold water
1 1/2 teaspoons vanilla
In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
Add the salt and the water and bring to a boil over medium to medium high heat.
Reduce to a simmer; stirring constantly.
Simmer for about 30 seconds and then remove from heat.
Let cool and then add vanilla.
Pour into a glass jar and refrigerate until needed.
Recipe makes 14oz and can easily be doubled if desired.
Homemade Caramel Sauce
1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt
In a heavy saucepan, combine the sugar and the water.
Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.
There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is
amber coloured; about 7-8 minutes.
Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape
the sides of the pan or splash sauce up the sides of the pan.
(This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt.
It will bubble again, but will calm quickly.
Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar
and refrigerating for storage.