Chocolate caramel sauce

Ingredients:

• 0.5 cups of sugar
• 2 tablespoons light or dark corn syrup
• 2 tablespoons of water
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter
• 100 g of high-quality dark chocolate, finely chopped
• 1 tsp vanilla extract
• A pinch of salt

Preparation:

1. In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, wetting the sides of the pan with water as needed, until the sugar dissolves. Continue cooking, swirling the pan but not stirring the caramel with a spoon, until the sugar turns amber, about 8 minutes.
2. Remove the pan from the heat and carefully add the cream and butter. Be careful, as the caramel will splatter. Stir until smooth.
3. Stir chocolate, vanilla extract, and salt into the hot caramel until fully incorporated. Serve warm.
4. Store in a tightly sealed container in the refrigerator for up to 1 week. Reheat the sauce slowly in the microwave in 30-second intervals, stirring occasionally, until warm and pourable. Be careful not to overheat, as this may cause the butter to separate from the caramel.