If you're the type who struggles to choose between caramel and chocolate sauce, then allow me to introduce you to this decadent chocolate caramel sauce. Rich, thick and creamy, it's perfect for drizzling over ice cream or brownies.
Before you start making the caramel, read through the whole recipe, get all of your ingredients measured and ready to go, plus all of your equipment ready. Making caramel is all about timing, and you're less likely to burn it if you have everything you need easily at hand ❤
Measure the cream into a microwave-safe jug, and heat until warm (around 30 seconds, depending on your microwave power). Warming the cream will help it splatter less when you add it to the caramel. Set aside.
Place the sugar, water and corn syrup or glucose in a medium-large saucepan, and stir gently until combined. Place over medium-low heat and stir for a minute or so, without letting it boil, until the sugar starts to dissolve. Dip a pastry brush in water and brush down any remaining sugar crystals on the sides of the pan.
Increase the heat to medium-high and bring the syrup to a boil, and boil until it reaches a deep amber colour. It will be about 170°C (338°F) on a sugar thermometer. You can swirl the pan gently to colour the caramel evenly.
If you don’t have a thermometer, pay attention to the stages the syrup goes through. After it comes to a boil, the last of the sugar crystals will dissolve. The bubbles will be thin and rise and pop quickly on the surface. As the syrup cooks and the water evaporates, the bubbles will become thicker and a little slower to pop. Once it reaches the deep amber colour, it’s ready.
Remove the caramel from the heat, and carefully pour in the cream. It will splatter, so be careful! Stir with a long handled wooden spoon or heatproof spatula to combine. Don’t panic if there are any hard bits of set caramel.
Place the pan back over medium heat, and bring it back to a boil, stirring constantly, until the sauce reaches 115°C (240°F). If not using a thermometer, just boil the sauce for a couple of minutes, until it darkens a little more in colour and thickens slightly.
Stir in the salt, then transfer the sauce to a heatproof bowl or jug. Allow to cool for 15-20 minutes, then stir in the chocolate until melted and combined.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.
The sauce will continue to thicken as it cools. Store the sauce in a sealed container in the refrigerator for several weeks. Reheat gently before using.
Notes
Cream - The cream you need for this recipe is known by different names in different countries. Here in NZ, it’s usually called standard cream or whipping cream. Elsewhere it may also be known as single cream or full cream. Heavy cream will also work and will give you a slightly thicker sauce.Chocolate - Use good quality dark or milk eating chocolate for this recipe. Don't use chocolate baking chips that are designed to hold their shape (it will usually say on the packet). These have a coating to stop them from melting in the oven, so they won't melt smoothly into the sauce.Corn syrup/liquid glucose – This is optional but recommended, as it helps stop the sugar from recrystallising and becoming grainy.