Salted Chocolate Caramel Sauce
The ultimate dessert upgrade—silky, rich, and perfectly balanced with a touch of salt. Pour it over ice cream, swirl it into brownies, or spoon it onto anything that needs a chocolate-caramel glow-up.
Ingredients
- 1 ½ cups granulated sugar
- 2 cups heavy cream
- ½ cup unsalted butter room temperature
- ¼ cup cocoa powder
- 1 teaspoon 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. Continue stirring occasionally as the sugar caramelizes. This will take about 10 minutes.
- While the sugar is melting and caramelizing, heat the heavy cream in the microwave in 30-second bursts until warm. 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 them 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 for a few minutes before serving.
Equipment
- saucepan
Notes
- Makes 2 ½ cups
- Heating the cream in a glass measuring cup makes it easiest to pour it into the sugar without spilling.
- Let cool to room temperature if adding to frosting or using for decorating.