Ingredients:

• 1 cup (200g) granulated sugar

• 6 T (85g) salted butter at room temperature

• ½ cup (120 ml) heavy cream at room temperature

• 1 T kosher salt

Instructions:

Heat sugar in a medium heavy-duty saucepan (not non-stick) over medium heat, stirring constantly being careful not to burn it. Sugar will form clumps and then eventually melt into a thick amber-colored liquid.

Then stir in the butter. If the butter separates or the sugar clumps up, remove from heat and vigorously whisk it back together. Return it to the heat when it’s combined again.

Stir constantly as you pour in the cream, which will begin to bubble. Stop stirring when the cream is incorporated and allow it to boil and rise in the pan for one minute.

Remove it from the heat and stir in the salt. Allow the caramel to cool and thicken before you serve it.

Ingredients:

• 1 ¼ cups (8.75 oz.) sugar

• ⅔ cup whole or 2% milk

• ¼ tsp table salt

• ⅓ cup (1 oz.) unsweetened and sifted cocoa powder

• 3 oz. unsweetened chocolate, chopped fine

• 4 T unsalted butter, cut into 8 pieces and chilled

• 1 tsp Vanilla extract

Instructions:

Heat sugar, milk, and salt in a medium heavy-duty saucepan over medium-low heat, whisking gently until sugar has dissolved and liquid starts to bubble around the edges. Reduce heat to low, add cocoa, and whisk until smooth.

Remove the saucepan from the heat, stir in chocolate, and let stand for three minutes. Wisk the sauce until smooth and the chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve.

Note: Both sauces can be refrigerated for up to 1 month. Gently reheat in a microwave (do not let it exceed 110 degrees, stirring every 10 seconds until just warmed and pourable.)