Best 3 Caramel Fudge Sauce Recipes

Indulge your sweet cravings with our delightful Caramel Fudge Sauce, a luscious and versatile sauce perfect for elevating your desserts and treats. This velvety smooth sauce boasts a rich, buttery caramel flavor with hints of vanilla and a touch of salt, creating a symphony of flavors that will tantalize your taste buds. Whether you're drizzling it over ice cream, cakes, or brownies, or using it as a filling for pies and tarts, our Caramel Fudge Sauce is guaranteed to transform any dessert into an unforgettable experience. Additionally, we've included a collection of four irresistible recipes using this delectable sauce, ensuring you have an assortment of sweet temptations at your fingertips. From a classic Caramel Fudge Sundae to a decadent Chocolate Caramel Tart, these recipes showcase the versatility and flavor of our Caramel Fudge Sauce, making it a must-have in any dessert lover's kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE

Fudge Cake with Cashew-Caramel Sauce image

Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1 cup evaporated milk (from 12-oz can)
3/4 cup cashew halves

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g

FROZEN COFFEE-FUDGE TORTE WITH VANILLA CARAMEL SAUCE

Frozen Coffee-Fudge Torte with Vanilla Caramel Sauce image

Categories Coffee Milk/Cream Chocolate Dessert Bake Freeze/Chill Kid-Friendly Almond Vanilla Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients

Vanilla Caramel Sauce
2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
1/2 cup (1 stick) unsalted butter
1/2 cup dark corn syrup
2 vanilla beans, split lengthwise
Fudge Sauce
1 1/2 cups heavy whipping cream
6 tablespoons dark corn syrup
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon instant espresso powder
1 teaspoon ground cinnamon
Crust and Filling
12 whole cinnamon graham crackers, coarsely broken
2 cups whole almonds, toasted
1 cup coarsely chopped English toffee candy bars (such as Skor or Heath)
1 1/2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted, warm
4 pints coffee ice cream, softened slightly

Steps:

For Vanilla Caramel Sauce:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
For Fudge Sauce:
Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
For Crust and Filling:
Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.

CARAMEL-FUDGE SAUCE

Caramel-Fudge Sauce image

This has a wonderful flavor and sure beats the stuff off of the shelf! It is medium bodied and not a thick fudge sauce. From the food network. This is really good served with chef V's recipe #200585

Provided by cookiedog

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup sugar
2 tablespoons light corn syrup or 2 tablespoons dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped (I used 4 oz semi-sweet chocolate chips)
1 teaspoon pure vanilla extract
1 pinch salt

Steps:

Put the sugar, corn syrup, and water in a medium saucepan.
Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.

Nutrition Facts : Calories 1546.7, Fat 112.2, SaturatedFat 70.3, Cholesterol 366.7, Sodium 257.4, Carbohydrate 139.3, Sugar 112.5, Protein 4.1

Tips for Making the Best Caramel Fudge Sauce:

Use high-quality ingredients. This means using real butter, heavy cream, and vanilla extract. The better the ingredients, the better the sauce will taste.
Cook the sauce over medium heat. This will help to prevent the sugar from burning.
Stir the sauce constantly. This will help to prevent the sugar from crystallizing.
Use a candy thermometer to reach the correct temperature. The sauce should be cooked to 235 degrees Fahrenheit (113 degrees Celsius).
Let the sauce cool slightly before serving. This will help to prevent the sauce from being too hot.

Conclusion:

Caramel fudge sauce is a delicious and versatile sauce that can be used on a variety of desserts. It is easy to make and can be stored in the refrigerator for up to two weeks. So, next time you are looking for a special dessert sauce, give caramel fudge sauce a try. You won't be disappointed.

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