Mexican Chocolate Caramel Sauce

•      6 Tablespoons Salted Butter

•      3/4 Cup Turbinado (Raw) Sugar (regular sugar works just fine too!)

•      1 Cup Heavy Cream

•      ½ Disk Mexican Chocolate Chopped or Grated

•      1 Tablespoon Cocoa Powder

•      1/2 Teaspoon Vanilla Extract

•      Pinch of Sea Salt

Melt the butter in a heavy medium size (preferably deep) saucepan over medium heat. Add sugar, stirring frequently (with a whisk), until the sugar is melted and is a deep golden brown color (you may start to smell a slightly burning aroma or notice that the edges begin to look like they’re burning). Remove from heat and immediately whisk in half of the cream (mixture will bubble pretty violently, so you may want to be wearing long sleeves when you make this). Stir in the remainder of cream until thoroughly combined. Whisk in the grated chocolate, vanilla and salt. If any lumps form, return the pan to low heat and whisk until the lumps are dissolved.

Pour the caramel into a heatproof container and allow caramel to come to room temperature. Cover and chill in refrigerator until completely cool.