Hi Nancie, I'm sorry to hear you didn't enjoy it. There are a few possible culprits. Did you use a candy thermometer to measure the temperature of the sugar? If not it's possible the sugar got too hot and got to a later stage of caramelization. You want the sugar to reach the "clear liquid" stage where it's very light amber in color (320°F). If it goes any darker it will get bitter. The other possibility is the cocoa powder and chocolate you used was different than mine. I used Valrhona dutch processed cocoa powder and dark chocolate that was 66% cacao. You could try substituting milk chocolate for something more sweet.

I found this too bitter for my liking

Thanks Omar! I do have a caramel sauce that creates a chewy texture. Here's the recipe https://norecipes.com/vanilla-caramel-sauce/

Hello,
This is a fantastic recipe I will be using for my ice cream. Do you have a similar recipe for “chewy caramel sauce” used for sundaes? If not what would you suggest doing to your caramel sauce to add the chewy texture. Thanks