Salted Chocolate Caramel Sauce – Deliciously smooth and thick salted caramel sauce that is loaded with melted chocolate. You are going to want to drizzle this stuff on every dessert!
Guys, today I bring you your new favourite dessert topping. It combines two of the BEST toppings ever – salted caramel sauce, and melted chocolate. I bring you Salted Chocolate Caramel Sauce – a super quick, easy and delicious recipe that only requires 6 simple ingredients!
To make this Salted Chocolate Caramel Sauce, all you need is 6 ingredients you probably already have at home – water, sugar, salt, heavy cream, vanilla extract, and chocolate (you can use milk chocolate, dark, or semi-sweet!).
Simply add the water, sugar, and salt to a large saucepan over medium-high heat. Bring to the boil whilst stirring to dissolve the sugar. Turn the heat down to medium and stop stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly.
Once the mixture becomes a rich amber colour, remove from the heat, and gradually add the heavy cream, stirring constantly. Be careful, the caramel will bubble vigorously whilst adding the cream! Stir in the vanilla.
Now for the chocolate!
Place the caramel back on the heat, and add the melted chocolate. Stir until smooth and completely combined. Once the chocolate is fully incorporated, pour the caramel into a heat-proof jar, and store in the fridge for up to 2 weeks.
The caramel will harden in the fridge, so when ready to use, warm up in the microwave until you reach desired consistency.
Try my other caramel sauce recipes next!
- 1 cup chocolate (milk, dark, or semi-sweet) 175g, coarsely chopped
- 1/2 cup water 120ml
- 1 cup caster/granulated sugar 200g
- 1 teaspoon salt
- 1 cup heavy cream 240ml
- 1 teaspoon vanilla extract
Place the chocolate in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
In a large saucepan over medium-high heat, add the water, sugar, and salt. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously whilst adding the cream. Stir in the vanilla.
Put back on the heat, add the melted chocolate, and stir until completely smooth and combined.
Pour the chocolate caramel into a heat-proof jar and allow to cool completely before using.
Caramel sauce will thicken as it cools, and when refrigerated. This caramel can be stored in a jar in the fridge for up to 2 weeks. Warm up to reach desired consistency before use.
Avoid doubling or tripling this recipe. Make in batches instead.