All week I have been dreaming about the Peanut Buster Parfaits that we used to get at Dairy Queen. They were always so yummy. Lots of soft vanilla ice cream layered in a tall parfait glass with hot fudge sauce and loaded with roasted Spanish peanuts.
I am sure its been at least 26 or 27 years since I last had one, and I am not even sure that they make them any more.
I picked up some roasted Spanish peanuts when I was with my sister at the local health food store a few weeks back. I had not seen them in years either. I had in mind to make a Peanut Buster Parfait, but I don't have any parfait glasses so I just decided to make a sundae in it's place to see if I could capture the delight of the original dessert of long ago.
For a the sauce I used this delicious looking Salted Caramel Chocolate Sauce recipe that I had seen on a page called The Simply Bake Blog. It looked rich and thick and delicious and like the kind of sauce that you could simply eat with a spoon.
It begins with a simple sugar caramel that you make in a saucepan. If you are intimidated by making sugar caramel just remember two things. You cannot rush it and you cannot walk away from it. You do need to babysit it as it will turn from a lovely caramel to burnt in an instant.
I remember the first time I made it, back in my years as a Pastry Chef, I had to make it a few times before I got it right, but I preserved and got it right in the end. Had I known and taken on board those two secrets I would have gotten it right the first time.
You also can't stir it once the sugar starts to boil, or you will develop crystals. You are best off giving the saucepan a light swirl every now and then to make sure it is caramelizing evenly.
As soon as I see the sugar starting to turn, I remove it from the heat as it can go from amber to black in an instant. At that point I keep it on the burner for 30 to 45 second intervals, take it off and swirling it in between. You will know when it is right. Trust me on this.
No need to be afraid. Just follow my tips and you will be okay.
WHY YOU WILL LIKE THIS SALTED CARAMEL CHOCOLATE SAUCE
Now, its time to state the obvious!
- Its super quick and very easy to make so long as you follow the directions completely.
- Its incredibly smooth, thick and creamy with a delicious rich flavor.
- Only six simple ingredients are needed to make it.
- It makes the perfect topping for a multitude of desserts, not just ice cream.
WHAT YOU NEED TO MAKE SALTED CARAMEL CHOCOLATE SAUCE
Six simple ingredients and some patience.
- 1 cup (175g) semi sweet chocolate chips
- 1/2 cup (120ml) water
- 1 cup (200g) granulated sugar
- 1 tsp fine sea salt
- 1 cup (240ml) heavy (whipping) cream, at room temperature
- 1 tsp pure vanilla extract
I used the Kirkland brand semi sweet chocolate chips that you can buy at Costco. They are lovely. Use any good quality semi-sweet chocolate chip. You can also use milk chocolate chips but your sauce will be a bit lighter in color.
I used organic sugar which is almost a nude color, rather than white. That made it a bit more difficult to see when the sugar was changing color. If you have white sugar to use, and are a caramel novice, then use it. It will be a lot simpler to note the color change at the appropriate time.
I used heavy whipping cream. I do think you could also use undiluted evaporated milk and it would work fine. (NOT sweetened condensed.)
I used my own homemade vanilla extract.
HOW TO MAKE SALTED CARAMEL CHOCOLATE SAUCE
Making caramel can be a bit intimidating, but it needn't be. It is really not all that hard so long as you remember two things. One, don't be in a rush and have the burner temperature too high, and two, don't walk away. It can burn in an instant. The trick is to take it off the heat as soon as you see the color changing.
Melt the chocolate first and set it aside. This is easily done by placing it into a microwavable bowl and heating it for 20 second intervals on high in the microwave, stirring after every session, until melted and smooth. Set aside.Alternately you can melt it in a heat proof bowl set over a saucepan of simmering water. Do not let the bottom of the bowl touch the water. Stir until melted and smooth. Set aside.To make the caramel sauce, place the sugar, water and salt in a heavy bottomed saucepan over medium high heat. Cook, stirring constantly, to dissolve the sugar, until the mixture comes to the boil then reduce the heat to medium'Leave the sugar syrup over medium heat and cook until it reaches a dark amber color, without stirring. Simply swirl the saucepan every now and then rather than stir. This will take a while, but don't take your eyes off it. Once it turns, it turns all of a sudden and can burn quickly.
Remove from the heat and slowly whisk in the room temperature cream. Be careful as the hot caramel will bubble up. Whisk in until the mixture is thoroughly combined. Stir in the vanilla.
Return to the heat and whisk in the melted chocolate, whisking constantly until the mixture is smooth and totally amalgamated.Pour the chocolate caramel sauce into a heat proof jar and allow to cool completely before refrigerating. Store, covered, in the refrigerator. It will thicken quite a bit, so you will need to gently reheat it slightly before using.
My sauce turned out to be a lot darker than in the photos of the original recipe that I followed. I am not sure what it up with that. It was incredibly delicious however and did thicken up very nicely once cold. I used it when it was still warm for these photographs. You will need to warm it up slightly if you wish to spoon it over any dessert.
It is fabulous as I enjoyed it, simply spooned over vanilla ice cream with a scattering of roasted Spanish peanuts, kind of like the Peanut Buster Parfait you used to be able to get at Dairy Queen.
It would also be lovely served warm and spooned over squares of vanilla or chocolate cake.
If you are looking for some scrumptious desserts for the summer that won't heat up the kitchen too much you might also enjoy these lovely refrigerator style of desserts!
COOKIES AND CREAM DESSERT - A quick dessert that is not only very easy to make, but uses things I normally have on hand. You don't have to use apricots with this. Try strawberries when they are in season or a mixture of berries. You can use chocolate coated hobnobs instead of chocolate covered digestives. Delicious! Please note that this dessert needs to be served as soon as it is made as it does not keep well.
LAYERED CHOCOLATE PUDDING DESSERT FOR TWO - Just because you are single or a smaller family that doesn't mean that you can't enjoy this old favorite layered chocolate dessert. With a shortbread type of crust on the bottom, topped with layers of chocolate pudding, a cream cheese filling and whipped cream, this is a simple, quick and easy dessert you are sure to love!
RECIPE HEREYield: 2 cups (one pint)Author: Marie Rayner
Salted Caramel Chocolate Sauce
Prep time: 30 MinTotal time: 30 MinSmooth, thick and luxurious, you are going to want to drizzle this fabulous sauce on all of your summer desserts!Ingredients
- 1 cup (175g) semi sweet chocolate chips
- 1/2 cup (120ml) water
- 1 cup (200g) granulated sugar
- 1 tsp fine sea salt
- 1 cup (240ml) heavy (whipping) cream, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Melt the chocolate first and set it aside. This is easily done by placing it into a microwavable bowl and heating it for 20 second intervals on high in the microwave, stirring after every session, until melted and smooth. Set aside.
- Alternately you can melt it in a heat proof bowl set over a saucepan of simmering water. Do not let the bottom of the bowl touch the water. Stir until melted and smooth. Set aside.
- To make the caramel sauce, place the sugar, water and salt in a heavy bottomed saucepan over medium high heat. Cook, stirring constantly, to dissolve the sugar, until the mixture comes to the boil then reduce the heat to medium'
- Leave the sugar syrup over medium heat and cook until it reaches a dark amber color, without stirring. Simply swirl the saucepan every now and then rather than stir. This will take a while, but don't take your eyes off it. Once it turns it turns all of a sudden and can burn quickly.
- Remove from the heat and slowly whisk in the room temperature cream. Be careful as the hot caramel will bubble up. Whisk in until the mixture is thoroughly combined. Stir in the vanilla.
- Return to the heat and whisk in the melted chocolate, whisking constantly until the mixture is smooth and totally amalgamated.
- Pour the chocolate caramel sauce into a heat proof jar and allow to cool completely before using. (see notes)
Notes
The caramel sauce will thicken as it cools. Store, covered, in the refrigerator for up to two weeks. When you are ready to use it gently warm until it reaches your desired consistency.
This recipe is not suited to doubling or tripling. It is better to make two or three batches.
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