IGA Item of the Week

Get them while they're hot! Ghirardelli semisweet, bittersweet, and unsweetened baking bars are on sale at my favorite supermarket, so I might just make some chocolate-caramel sauce to go with the vanilla ice cream I'll be picking up at Bay Burger tomorrow.

Chocolate-Caramel Sauce
Makes about 1 1/4 cups

1/2 cup sugar
2 tablespoons water
1 cup heavy cream
3 1/2 ounces bittersweet chocolate (go for the 70%!), finely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon salt

1. Combine the sugar and water in a small saucepan. Bring the pot to a boil and cook until the mixture turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, tilt the pan gently to even out the cooking.
2. As soon as the syrup is a uniform amber color, stir in the heavy cream with a long-handled spoon. The mixture will bubble up. Remove the pot from the heat and stir in the chocolate until melted. Pour the sauce through a fine mesh strainer and into an airtight container. Stir in the vanilla and salt. Chocolate-Caramel Sauce will keep, refrigerated in an airtight container, for up to 2 weeks. Reheat the sauce in the microwave for 1 1/2 minutes or on the stovetop until it is warm and pourable.