Chocolate Salted Caramel Sauce
Foolproof and delicious, use this caramel sauce as a topping on ice cream, sandwiched between macarons, or in your favorite frosting!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
- 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
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.
- 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.
Keyword caramel sauce, chocolate caramel sauce, chocolate sauce, ice cream topping, macaron filling, salted caramelt sauce, toppings