5 from 6 votes
Chocolate Caramel Spread
Chocolate Caramel Spread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chocolate Caramel Spread is as good as it sounds. A dreamy caramel concoction, thick enough to spread and laced with a generous hint of milk chocolate. Go all out and add a kick of salt to turn it into Chocolate Salted Caramel Spread.
Course: Side Dish
Cuisine: Worldwide
Keyword: caramel spread, chocolate caramel, chocolate caramel spread, spreadable caramel
Author: Jane Saunders
  • 225 g/ 5/8 cup White sugar (I used caster)
  • 100 ml/ 1/3 cup + 4 tsp Water (cold)
  • 120 g/ 1/2 cup Butter
  • 150 ml/ 2/3 cup Double (heavy) cream
  • 1/4 tsp Sea salt crystals add an extra 1/2 tsp for salted caramel
  • 1/2 tsp Vanilla extract
  • 80 g/ 1/2 cup Milk chocolate - finely chopped
  1. Put the sugar into a heavy based saucepan and pour the water over it. Cook over a low-medium heat to allow the sugar to dissolve (5-10 minutes)

  2. Meanwhile, cube the butter

  3. Once the sugar has dissolved, turn the heat to medium and allow the caramel to continue to cook until it reaches a rich amber colour - another 5-10 minutes (but be careful not to let the caramel burn and turn bitter)

  4. Take off the heat and add 1/3 of the butter, mixing with a mini balloon whisk - it will rise and splutter a little, so be careful. Add another 1/3 butter, mix and then add the remaining butter. Mix again

  5. Pour in the cream, vanilla extract and the salt (either 1/4 tsp or 3/4 tsp depending on your preference for regular caramel or salted caramel). Mix

  6. Add the chocolate and beat with the balloon whisk until melted

  7. Pass the caramel through a metal sieve, using a metal spoon to push the sauce through. This will ensure the caramel spread is lump free

  8. Decant into small jars, let cool, then seal and store in the fridge

  9. Let sit for 20 minutes before using

Recipe Notes

If the caramel cooks for too long, there is a chance the caramel will be too stiff to spread. If so, heat in the microwave on a low setting in short 10-second bursts until a spreading consistency is reached. Do not blast it at full power, else the spread will return to liquid form.

Alternatively, reheat the entire batch gently, to melt, and stir through a little extra cream - 1 or 2 tbsp, depending on how thick the spread is - then let it reset.