Tag Archives: caramel

Chocolate Caramel Pudding

29 Apr

I’ve been told the problem with caramel is that once you learn how simple it is to make it, suddenly all your recipes with sugar become recipes with caramel. This is completely true.

The first time I made caramel, I was following a recipe for a Jerusalem kugel, which instructed me to make the caramel with a 1/4 cup oil in a shallow frying pan. This resulted in an absolutely terrifying ten minutes with the exhaust fan going and me explaining to Ben how I was absolutely certain I was going to burn the apartment down, detailing my emergency evacuation plan since we don’t have a good fire extinguisher.

Because I’m a masochist when it comes to cooking, I kept trying the same recipe, and then different recipes. Eventually, I found one that told me to make caramel in a dry saucepan. BINGO.

You start off with plain white sugar in a dry pan over medium heat, stirring constantly. First, it gets a little moist, like wet sand. Then it starts clumping more, with rough shards. As you keep stirring, eventually it starts to turn a light golden color and melt all liquidy lovely. Once it’s all melted, you’ll find it’s suddenly a very liquid caramel, and you can now proceed in one of several ways. If you add milk and cornstarch, you have pudding. See below.


This uses soy milk in place of milk. You can also use almond milk, coconut milk, rice milk, or anything that makes you happy. I happened to have a coupon for Silk (which I usually don’t buy because it’s the same price as the Westsoy only not organic, PLUS the unsweetened Silk soy milk is sweet), so I had a half-gallon in the fridge. Which means I used soy milk this time.


Combine the following in a measuring cup (or whatever container suits your fancy, but I don’t like washing extra dishes):

  • 2 c. soymilk (or almond, coconut, etc)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

In another bowl, mix together:

  • 3 Tbsp cornstarch
  • enough soymilk to make a thin paste

Next, put

  • 1/2 c. sugar

in a medium, dry saucepan. Stir with silicone spatula over medium heat until it turns a nice golden color and melts. As soon as it turns into caramel, CAREFULLY add the milk mixture, constantly stirring so that the caramel doesn’t solidify to the bottom in one big chunk (if it does, it’s no big deal). Add:

  • 1/4 c. chocolate chips

Keep stirring until caramel and chocolate dissolve, being careful not to let it boil over. Once it’s smooth again, add the cornstarch paste, stirring constantly. It should thicken up instantly. Pour into a large bowl or individual dishes and cool 2-3 minutes before placing into the fridge. Chill at least an hour.