Wild Thyme – Caramel Sauce for Chocolate Dipped Pretzels
Melting Chocolate in Double Boiler
Since chocolate is so sensitive, you have to be extremely careful when melting it otherwise it will break and separate. The most common way is to melt the chocolate in using the double boiler method.
- Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
- Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
- Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
- Remove the bowl from the heat and use. If the chocolate starts to become too hard, just put the bowl back over the simmering water.
By using the steam from the water to heat the bowl, you avoid direct contact with the chocolate and allow the chocolate to melt slowly so it stays smooth.
- 1 cup (200g) granulated sugar
- 1 cup (120ml) heavy cream
- 1 teaspoon salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Very slowly, drizzle in cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 2 minutes. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Make ahead tip:You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.
Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.