The easiest recipe you never knew you always needed. This chocolate salted caramel sauce is creamy, smooth, and has just the right amount of salty flavor to balance out the sweetness of the caramel. It is the perfect topping for things like cupcakes and ice cream, or you can just sit with the fridge door open and eat it by the spoonful….or maybe that’s just me who does that.
Caramel sauce is one of those recipes that can feel very intimidating. Anytime sugar is being cooked on the stove it can lead to some nervous feelings! But, fear not. This chocolate caramel sauce recipe is not only super easy to make, but it is so versatile, too!
Cocoa powder added to this salted caramel sauce recipe for an extra rich, chocolatey kick, and it did not disappoint. Check out how I use this sauce on my Chocolate Cupcakes!
WHAT YOU NEED TO MAKE CHOCOLATE SALTED CARAMEL SAUCE
- Granulated sugar
- Heavy cream
- Unsalted butter
- Dark cocoa powder
- Kosher salt
HOW TO MAKE CHOCOLATE SALTED CARAMEL SAUCE
Don’t let the idea of making homemade caramel sauce scare you away. When you follow these easy steps, this recipe is essentially foolproof!
Start by placing the sugar in a small saucepan over medium heat. Gently stir the sugar, creating a well in the center. As the sugar begins to caramelize, gently stir a bit more sugar from the outside of the well into the center. Keep doing this, periodically, as the sugar continues cooking. This will take about 10 minutes. While the sugar is melting and caramelizing, heat the heavy cream in a microwave safe glass measuring cup.
Once the sugar has turned a dark amber color, reduce the heat to low and gently stir in the heavy cream, a little at a time. It WILL bubble, so be sure to add the heavy cream SLOWLY. Next, add the butter, cocoa powder, and salt, and allow to melt completely, while gently whisking.
When the butter has melted, gently whisk the mixture until it is well combined. Remove from the heat, and let cool to room temperature before moving to an airtight container. Store in the refrigerator for up to 1 week.
WAYS TO USE CHOCOLATE SALTED CARAMEL SAUCE
This sauce is used to make the Chocolate Salted Caramel Frosting for my Gluten Free Chocolate Cupcakes. But that’s not all! You can use this recipe as a delicious ice cream topping, in cheesecakes, sandwiched between macarons, or like I said before, you can just stand at the open refrigerator and eat it by the spoonful. YUM!
OTHER RECIPES YOU MIGHT LIKE:
- Gluten Free Chocolate Cupcakes
- Gluten Free Vanilla Orange Cupcakes
- Chocolate Donuts with Strawberry Glaze
Chocolate Salted Caramel Sauce
Equipment
- Small saucepan
- Rubber, heat proof spatula
- Measuring cups
- Measuring spoons
- Whisk
Ingredients
- 1 ½ cups granulated sugar
- 2 cups heavy cream warmed
- ½ cup 1 stick unsalted butter, room temperature
- ¼ cup dark cocoa powder
- 1 teaspoon coarse Kosher salt
Instructions
- Place sugar in a small saucepan over medium heat. Gently stir the sugar, creating a well in the center. As the sugar begins to caramelize, gently stir a bit more sugar from the outside of the well into the center. Keep doing this, periodically, as the sugar caramelizes. This will take about 10 minutes. While the sugar is melting and caramelizing, heat the heavy cream. Once the sugar has turned a dark amber color, reduce the heat to low and gently stir in the heavy cream, a little at a time. Add the butter, cocoa powder, and salt, and allow to melt completely, while gently whisking.
- Once the butter has melted, gently whisk the mixture until it is well combined. Remove from the heat, and let cool to room temperature before moving to an airtight container.
- Store in the refrigerator for up to 1 week.
Notes
- Keep an eye on the sugar as it begins to melt and caramelize. If you leave it, unstirred for too long, it could cause it to burn.
- VERY SLOWLY add the cream. It may harden the sugar a bit, but keep gently stirring, and it will come together.