Chocolate-caramel sauce

For plain caramel sauce, simply omit the chocolate.
For salted caramel sauce, add ¼ teaspoon more salt.

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• Water, as needed
• ¼ cup heavy whipping cream
• 1 tablespoon unsalted butter, at room temperature
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon fine salt
• 3 ounces bittersweet chocolate, chopped

Procedure

1. Pour the condensed milk into a heatproof 2-cup measuring cup or small bowl that is large enough to fit all of the ingredients.
2. Cover the cup with aluminum foil and crimp the edges over the top.
3. Place the cup in the inner pot, and add enough water to the pot to reach the level of the milk in the cup. Secure the lid. Select Pressure Cook or Manual, adjust the pressure to High, and set the time to 50 minutes. When cooking is complete, naturally release the pressure. Unlock and remove the lid.
4. Lift the cup out of the pot and remove the foil. Add the cream, butter, vanilla, and salt. Use an immersion blender to blend the sauce until it’s smooth. While the sauce is still hot, add the chocolate and whisk to melt it into the caramel. Use right away, or refrigerate in an airtight container for several weeks.