Chocolate Caramel Sauce Recipe

A jar with swirled chocolate salted caramel sauce.

5 from 1 vote

Chocolate Caramel Sauce Recipe

This homemade Chocolate Caramel Sauce blends sweet caramel with melted chocolate for a sauce that’s velvety, rich, and made to be drizzled over your favorite dessert or snack.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: 1/2 cups chocolate salted caramel

Calories: 2233kcal

Author: Andrea

Ingredients

For the Chocolate Salted Caramel Sauce

1 c. granulated sugar
2 tbsp. water
1 tbsp. light corn syrup
1/2 c. heavy cream at room temperature (or slightly warmed in a microwave)
2 tbsp. unsalted butter cut into 3 pieces and very soft
1/2 tsp. fine sea salt
4 oz. semisweet chocolate finely chopped
½ tsp vanilla bean paste or ½ teaspoon vanilla extract

For the Sundaes

Ice cream such as Signature Reserve™ Madagascar Vanilla Bean
Chopped roasted/toasted nuts
Maraschino cherries
Sugar cones
Mini chocolate chips or sprinkles optional

Instructions

Add the sugar, water, and corn syrup to a small saucepan or skillet and bring to a boil over medium heat. Allow the ingredients to bubble away for about 7–10 minutes. Swirl the pan a couple of times once you start seeing some color, until the caramel turns pale to medium amber (do not let it get as dark as mahogany).
Lower the heat, stand away from the pan, and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Return to the heat and whisk for 1 minute.
Remove the pan from the heat, add the chocolate and vanilla, and whisk until smooth. Pour the caramel into a glass jar or bowl and cover with a piece of plastic wrap. Refrigerate for 1 hour before serving to allow it to thicken. If refrigerated for longer and the caramel is too thick, warm it in the microwave until it reaches the desired consistency.
Drizzle over ice cream, top with chopped nuts, a cherry, and a cone. Add a pinch or two of mini chocolate chips or sprinkles for fun!

Notes

STORE your Chocolate Salted Caramel Sauce in a lidded glass jar or airtight container after the caramel cools, then refrigerate. It will stay good in the refrigerator for up to 2 weeks. If it becomes too thick after chilling, microwave in short bursts (10–15 seconds) until smooth.

To FREEZE, transfer to a freezer-safe container, leaving a little space at the top. It can be frozen for up to 2 months. Thaw in the fridge overnight before using, then warm gently to reach the desired consistency.

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