Ingredients:
1/2 Cup Of Unwrapped Caramel Squares
2 Cups Of Nestle Chocolate Chips
1 Teaspoon Of Pure Mexican Vanilla Extract
1/8 Teaspoon Of Durkee Ground Nutmeg
1 Cup Of Cold Water
1/8 Teaspoon Of Durkee Ground Cinnamon
4 Teaspoons Of Ghirardelli Unsweetened Cocoa
1/4 Teaspoon Of Celtic Sea Salt
Information:
Serving Size 8
197 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
I recently received this caramel chocolate syrup recipe from one of our web visitors, and it is one of my new favorites. To start the recipe, please take out a small boiling pot. Add into the pot the unwrapped caramel squares, chocolate chips, pure Mexican vanilla extract, ground nutmeg, cold water, ground cinnamon, unsweetened cocoa, and Celtic sea salt. Whisk these ingredients together until they form an even mixture, then place them on the burner over medium high heat. Once your syrup begins to boil, back off your heat to low, and then let the sweet syrup simmer. When your caramels and chocolate have completely melted together, remove the syrup from the stove and let it cool down. This caramel chocolate syrup is perfect as a chocolate cake glaze, muffin glaze, cupcake glaze, pancake glaze, waffle glaze, candy glaze, or fondue dipping sauce. That finishes this recipe, please be sure to check out our many other recipes.
