Ok. Gather your ingredients. You need
half a cup of heavy cream
half a cup of milk
3 oz of good dark chocolate
(or, if you're out of the US, a Mars bar. )
a tablespoon of butter
a sweetener: I like maple syrup. Honey's good. White sugar if there's nothing else.
a scant teaspoon of salt
Did you notice how you've probably got most of these around the kitchen already?
In my case, I'm using tasty raw, unpasteurized, unhomogenized milk from the cows that I co-own at the excellent Meadowsweet Farm
. Which means that the first two ingredients are just representative samples of the top of the bottle and the rest of the bottle. If you don't have a good local dairy farm around to support, you could also just use a cup of half-and-half.
So I tried using a couple of Mars Bars I brought back from Canada the other day, and it was so painfully sweet, even without any added sugar, that I'm retracting this suggestion. I used roughly equal quantities of Mars Bar as I had dark chocolate, and it was too sweet for most of us to actually finish, and had the consistency of thick hot chocolate.
If you do want to use a Mars Bar, skip this recipe: just chop up your Mars Bar into a pan and melt it over the stove, stirring as you go, and pour that over ice cream when it's melted. It's still achingly sweet, but the consistency is better. You don't want to microwave it because the caramel absorbs heat a lot faster than the nougat and very quickly foams up in a huge way and scorches.