Chocolate Caramel Sauce

Allow me to introduce you to this decadent chocolate caramel sauce. A rich, thick and creamy sauce, perfect for drizzling over ice cream or brownies.

Start by warming up your cream, this will help it to combine better later with the hot caramel. Just microwave it for 30-40 seconds or until warm and set aside.

Stir together the sugar, corn syrup and water in a medium saucepan over medium heat for 1-2 minutes, until well combined and the sugar has started to dissolve.

Bring the liquid to a boil over medium-high heat, stop stirring, and brush down the sides of the pan with a pastry brush dipped in water to remove any sugar crystals.

If you’re not using a candy thermometer, you need to watch as the caramel goes through each stage. As it begins to colour more, the bubbles will become a bit bigger and will pop more slowly.

If you have a sugar thermometer, clip it on now. If you’re using a candy thermometer, it should be around 170°C (340°F).

Once the caramel is a lovely golden amber colour, you can take it off the heat and add the warm cream.

Stir with a long-handled wooden spoon or silicone spatula. Add in the salt.

When it has cooled for 10-15 minutes, add the chopped chocolate and stir until melted and smooth.

If the chocolate doesn’t completely melt, you can warm the sauce back up slightly in the microwave, or give it a blitz with a handheld stick mixer.

Let it cool to room temperature, then pour it into a glass jar or airtight container for storage. The sauce will keep for at least several months in the refrigerator.

Click the link to check out the full recipe!