Slightly tweaked version of a Dark Chocolate Caramel Sauce from The Joy of Cooking – deep, dark, chocolaty good. Serve this rich, creamy Dark Chocolate Salted Caramel Sauce over ice cream, pancakes, waffles, crepes, anything!
What is Dark Chocolate Salted Caramel Sauce Made With?
With just a few ingredients, you’ll be enjoying this chocolate salted caramel sauce recipe in no time.
- granulated sugar
- unsalted butter
- heavy cream – to get the thickest, creamiest chocolate sauce, I strongly urge you not to try to substitute here, but if you have to, substitute with half and half.
- bittersweet chocolate – if you would prefer to make a milk chocolate version of this, you can change the type of chocolate you use.
- vanilla extract – while this is standard in a chocolate sauce recipe, you absolutely could try out different flavors to get different results. We loved it with almond extract.
- flaky sea salt or fleur de sel
I’ve been making this slightly adapted version of a Joy of Cooking chocolate sauce recipe for years, without the salt.
Last summer, after a few delicious rounds of homemade ice cream, I decided to try a batch with some sea salt flakes to see what that was like.
And it was like heaven.
We’ve been making it like this ever since.
What Can I Do With Dark Chocolate Salted Caramel Sauce?
This rich chocolate sauce goes great drizzled over waffles, pancakes, crepes, ice cream, sundae’s, pie, cake….
So pretty much anything you might like a little salted chocolate caramel sauce goodness over.
It makes a nice offering on any dessert table, as does my Easy Mocha Fudge Sauce. You might also really like my Dr Pepper Cherry Caramel Sauce which also includes a recipe for Dr Pepper Cherry Ice Cream.
WHAT CAN I SERVE WITH DARK CHOCOLATE CARAMEL SAUCE?
If you want a really unique and delicious flavor experience, try it with our Chai Spice Coconut Ice Cream.
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Recipe for Dark Chocolate Salted Caramel Sauce
Dark Chocolate Salted Caramel Sauce
- 4 cups granulated sugar
- 1 cup water
- 1 ½ cups unsalted butter cut into pieces
- 2 cups heavy cream
- 12 ounces bittersweet chocolate finely chopped
- 2 ½ Tablespoons vanilla extract
- ½ teaspoons fleur de sel or any other flaky sea salt (add more if desired, to taste)
- In a heavy saucepan, stir the sugar and wate together over medium high heat, until the sugar has dissolved and it’s clear. Do not let the mixture boil yet.
- Once it’s clear and the sugar has dissolved, turn the heat up to high, cover and allow to heat to boil for 2 minutes. (begin counting when you put the lid on, not when it boils)
- After the 2 minutes, uncover the saucepan and allow to boil, swirling the pan around occasionally, you see the mixture get dark around the edges.
- As it begins to darken, begin swirling the pan continuously until the syrup is a deep amber color and just begins to smoke.
- Remove immediately.
- Add the butter, and mix until melted and mixed in.
- Next, stir in the heavy cream.
- When adding in the heavy cream, if the sauce starts becoming lumpy, place back over very LOW heat while stirring until smooth. One smooth remove immediately from heat.
- Now it’s time to add the finely chopped bittersweet chocolate and stir until it is fully melted.
- Stir in the vanilla and the fleur de sel (or sea salt flakes).
- Pour finished chocolate sauce into mason jars, seal and tie a tag on.