Chocolate Caramel Sauce

Ingredients:

• 4 oz. bittersweet chocolate, finely chopped
• 1 cup warm water
• pinch salt
• 1 cup fat-free half-and-half
• 2 cups granulated sugar
• 2 tbsp. light corn syrup

Makes 2 Cups (16 Servings; 2 tablespoons per serving)

1. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, 1/4 cup of the warm water, and salt in a medium bowl; set over the saucepan. Whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; set aside. Pour out the water in the saucepan.
2. Pour the half-and-half into the same saucepan and set over medium heat; heat until just hot, about 3 minutes. Remove the saucepan from the heat; set aside.
3. Combine the sugar, the remaining 3/4 cup of warm water, and the corn syrup in a large heavy saucepan. Cook over medium heat, stirring, until the sugar is  dissolved. Increase the heat to high. Bring to a boil, washing down the side of the pan with a pastry brush dipped into cool water to dissolve any sugar crystals. Boil, without stirring, until the caramel turns a rich golden brown.
4. Immediately remove the saucepan from the saucepan. Wearing long oven mitts to protect your arms and being careful to avoid any spatters, whisk in the half-and-half, about 2 tablespoons at a time. Set the saucepan over low heat and cook, whisking constantly, until the sauce is smooth. Remove the saucepan from the heat; pour in the chocolate mixture and whisk until smooth. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat the sauce before serving, adding a little water to the sauce slightly, if necessary.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a quick and easy sauce to make and enjoy. If you love chocolate and caramel but can't decide which, make this sauce, you get the best of both flavors. You can put this over frozen yogurt, gelato, fruit, angel food cake or even over pancakes, waffles or even in oatmeal. You can refrigerate this sauce for about a month but it will thicken over time and become more flavorful.