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Caramel Sauce for Chocolate Pudding Cakes

Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.

Source: Everyday Food, October 2009
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Other uses for this sauce: Add a spoonful to hot chocolate or steamed milk.
Serve warm as a dip for fruit, pound cake, or toasted bread.
Drizzle over scoops of ice cream.
Spread onto warm pancakes or roll in crepes.

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41
  • zinahabdulagma
    22 FEB, 2017
    I made the caramel sauce and it was so very delicious. I am going to make it again but this time I am going to use your recipe for baked chocolate pudding. Thank you Martha
    Reply
  • MS10758030
    21 MAY, 2016
    I did the recipe just like the video, which varies a little bit from the one on the text. Perfect taste and texture, very recommended!
    Reply
  • chefclark1977a
    16 MAY, 2016
    Did it say anything about water I did mine this way it darkened really quick next batch 3 tablespoon water
    Reply
  • Sherry-2-sweets
    1 JUN, 2015
    Easy, quick recipe that tastes great! Watch Martha's video to help you see what you need to do. Gets dark quickly at the 5 minute mark, so keep an eye on it, take it off the burner when light Amber color. Great on homemade ice cream or drizzled on any dessert, yummy! This is truly a family favorite!
    Reply
  • shiva617
    6 JAN, 2013
    just made this recipe,it was very easy to put together,served it with a pear upside down cake,delicious!
    Reply
  • Brigid Keely
    1 SEP, 2012
    I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!
    Reply
  • Brigid Keely
    1 SEP, 2012
    I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!
    Reply
  • HomeEcki
    20 NOV, 2011
    I used this carmel sauce in the chocolate carmel sandwich cookies and the sauce was the best I've ever had. Didn't care for the chocolate cookies but the sauce and frosting was exceptional.
    Reply
  • Sally1313
    27 OCT, 2010
    The other thing about the sugar turning quickly is that if you are using a good pan, such as one with a copper bottom, they retain lots of heat so pull it off a bit earlier than you anticipate and the residual heat will turn it. When I do caramel I add the cream off the heat and then return it just to smooth it out. Never had any problems with it. Good luck.
    Reply
  • cascadia
    7 FEB, 2010
    Perhaps your heat was too high. On my stove, 7 would be medium-high on any other stove, but on mine it's high. Don't go by minutes - if your heat is hotter than what was used in the recipe, it's going to cook faster of course. Go by color of the sugar. One other thing - you really have to act quickly with sugar. A matter of seconds and it'll be burnt. It can't hurt to remove the sugar from the heat and stir everything in. You can always return it to the heat to cook it longer if need be.
    Reply

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