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It’s time for a “Sauce it Up” Sunday Supper, and today I am bringing Dark Chocolate Salted Caramel Sauce. Normally I have some big huge story to go along with my recipes, but today, I do not. 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.

Dark Chocolate Salted Caramel Sauce

This rich chocolate sauce goes great drizzled over waffles, pancakes, crepes, ice cream, sundae’s, pie, cake…. yeah so pretty much anything you might like a little salted chocolate caramel saucy goodness over.

Sorry I was out of words today, but I almost don’t think I have any that will ever be able to share just how great this is.

Happy Sunday friends!

Dark Chocolate Salted Caramel Sauce Yield: 2 cups Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Slightly tweaked version of a Dark Chocolate Caramel Sauce from The Joy of Cooking - deep, dark, chocolaty good. Serve over ice cream, pancakes, waffles, crepes, anything! Print Ingredients 4 cups of sugar

1 cup of water

1 1/2 cups of unsalted butter, cut into pieces

2 cups of heavy cream

12 ounces of finely chopped bittersweet chocolate

2 1/2 Tablespoons of vanilla extract

1/2 teaspoon of fleur de sel, or any other flaky sea salt (add more if desired, to taste) Instructions 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. Perfect gift.

Don’t forget to check out the other great recipes in this Sauce It Up Sunday Supper!

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

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