A friend of mine has recently posted a lovely caramel sauce recipe on her
blog. We use this kind of caramel on toast or as a cake filling or as a sauce for pouding chomeur... or... or... Thing is, where I live I can buy this product at my local grocery store. We even have a chocolate fudge version. When I mentioned this to Suzanne, she requested the recipe. Oops! My recipe consists of getting in the car and driving 10km to the store to pick some up... lol
Anybody have any ideas where I could start tweeking her recipe to make a chocolate version? My first thought is adding a rich cocoa to the brown sugar, but then I have to add more liquid to have the right consistancy. I have a feeling that melted chocolate would make it too dense also. hmmmm.... :s
I smell sweet treats coming up. Good thing the Holidays are just around the corner! ;)
