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 my Salted Chocolate Caramel Sauce – a super quick, easy and delicious recipe that only requires 6 simple ingredients!
Looking for more chocolate recipes? Check out my Easy Chocolate Pudding, Homemade Hot Chocolate, and my Chocolate Crinkle Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this sauce. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- chocolate (you can use milk, dark, or semi-sweet)
- water
- caster/granulated sugar
- salt
- heavy cream
- vanilla extract
How to make Salted Chocolate Caramel Sauce
To make this caramel sauce, 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 the desired consistency.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Salted Chocolate Caramel Sauce is:
- super quick and easy to make
- incredibly smooth and thick
- requires only 6 simple ingredients
- the perfect topping for ANY dessert
How long will this caramel sauce last? This sauce can be stored in a heat-proof jar in the fridge for up to 2 weeks.
The caramel sauce will thicken as it cools down, and when refrigerated. Warm up in the microwave to reach your desired consistency before using as a topping or in other recipes.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these caramel sauces next!
Here’s a recipe to use up leftover caramel sauce: Chocolate Caramel Thumbprint Cookies
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Salted Chocolate Caramel Sauce
Ingredients
- 1 cup (175g) chocolate, milk, dark, or semi-sweet, coarsely chopped
- ½ cup (120ml) water
- 1 cup (200g) caster/granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) double/heavy cream, room temperature
- 1 teaspoon vanilla extract
Instructions
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This was simple to make and it tastes amazing. I found the recipe because I had some heavy cream and some Guittard semisweet chocolate chips left over from making a cake, and so I made half the recipe. I cooked the first part to about 340 degrees and added the cream in a super thin drizzle. It came out smooth, creamy, and addicting. We had it over some fruit, but it really would be good on anything.
Yum! I made this as a topping for ice cream and it is really delicious and easy to make. I was a little unsure about how dark to let the sugar/water get for carmelizing and mine may have ended up on the darker side, almost burnt. The result has a slight bitter taste, but I think it gives it nice flavor. If the recipe could include a desired temp range to go along with the color, that would help. I used a candy thermometer, which got to about 350F but the carmel continued to darken after I removed it from the heat until I added the cream. I may have been on the edge of ruin, but am quite happy with the end result. I also just happened to have one of the mason jars with the handle in my cupboard…so I got to make it just like the picture! Thank you for the inspiration!
Would this be shelf stable if you processed it in a water bath?
This turned out great. I made several batches and gave them as gifts for friends.
This looks great! Will this spread smoothly and harden nicely if I was to pour it over a cake?
Yes, this caramel is great for topping cakes! 🙂
Thank you for sharing this wonderful recipe. Will this work for coating crispy cookies? Or will it make the cookies soft? Thank you.
I can’t say I’ve tried coating cookies in this caramel sauce, but if you do try, please let me know how it goes! 🙂
Made some to put on pancakes. Easy and delicious!
I tried to make this….but when I added the cream the sugar mixture became a hard lump of candy and it would not stir together. What did I do wrong?
Hi Connie! The cream is causing the temperatures to clash, solidifying all of the sugar. You need to add the cream in VERY slowly while stirring continuously.
You can even try heating the cream up slightly before adding to the sugar mixture. I hope this helps! 🙂
Just when I thought your salted caramel sauce couldn’t get any better, you added chocolate!! So many heart eyes over here, Marsha. YUM! Can’t wait to see what tasty concoctions you use this delectable sauce with. Drooling & pinning. Have a great week, friend! xoxo
Thanks, Demeter!
Oh girl, this looks AMAZING!! Cannot wait to try over some vanilla ice cream!
Thanks, Jessica! 🙂