A Rich Velvety Caramel and Chocolate Sauce

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One of our favourites sauces to drizzle over ice cream. Use it warm or cold. Make it in advance and store it in a Kilner jar or empty Bonne Maman jar in the fridge ready to cheer you up when you need a sugar hit. Spread it on sourdough toast, drizzle it over warm buttermilk pancakes or waffles, spoon it over thick Greek yogurt or sour cream or layer it between a Victoria sponge with fresh cream or buttercream. You could just eat it by the spoonful from the jar and lick the spoon clean. Reheat it gently to serve on top of cold desserts.


100g of caster or demerera sugar
180ml single cream
150g milk or dark chocolate, chopped roughly
Small pinch of sea salt
1/2 teaspoon vanilla extract


1. Add the sugar to a heavy pan and cook gently over a low heat until it melts. Don’t stir it until it begins to melt, then stir it gently with a wooden spoon and cook until you have a deep-coloured caramel. Remove the pan from the heat carefully and pour the cream, little by little, down the side of the pan. It will bubble furiously so be careful.

2. Place the pan back on the heat, add the chocolate, stir until it has melted and until you have a lovely velvety smooth sauce. Turn off the heat and stir in the vanilla extract (or chocolate extract).

How long can you keep the sauce
The sauce lasts up three days if the fridge if you use the freshest cream.

To make this Caramel and Chocolate Sauce even more chocolatey
Add 1/2 teaspoon of chocolate extract along with the vanilla extract or instead of it. We like both.

To make a Butterscotch and Almond Chocolate Sauce 
Use the 1/2 teaspoon of vanilla extract and 1/4 of a teaspoon of almond extract.

Caramel Pound Cake: Make a simple pound cake. While the cake is still warm pierce holes all over the top of the cake and pour this warm chocolate and caramel sauce on top. Leave the cake to cool and you will have a wonderfully moist cake.




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