Chocolate, Caramel & Pecan Sauce Recipe
Topping Recipes and Syrup Recipes
Gifts From Your Kitchen Recipes
Chocolate, Caramel & Pecan Sauce
In deep heavy saucepan over low heat, combine sugar and water. Stir until sugar dissolves.
Using pastry brush dipped in water, brush down
sides of pan to prevent sugar crystals from forming. Raise heat to
medium-high heat and bring to boil. Continue boiling without
stirring, swirling pan occasionally, until mix turns deep amber,
about 15 minutes.
Remove from heat and add butter and chocolate; stir until just melted and smooth. Stir in pecans. Drain one jar well.
While jar still hot, spoon in hot sauce. Place lid on top, seal tightly. Repeat with remaining sauce and jars.
Let cool to room temp Store in fridge up to 2 weeks.
Makes about 4 cups.
Good for gift giving; enclose card reading "Before serving, warm in a heavy saucepan over low heat, stirring constantly and thinning with a small amount of water if necessary". Can be made with walnuts or toasted almonds.
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