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Chocolate Caramel Spread
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4.43 from 7 votes

Chocolate Caramel Spread

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Worldwide

Ingredients

  • 225 g/ ⅝ cup White sugar (I used caster)
  • 100 ml/ ⅓ cup + 4 tsp Water (cold)
  • 120 g/ ½ cup Butter
  • 150 ml/ ⅔ cup Double (heavy) cream
  • ¼ teaspoon Sea salt crystals add an extra ½ teaspoon for salted caramel
  • ½ teaspoon Vanilla extract
  • 80 g/ ½ cup Milk chocolate - finely chopped

Instructions

  • 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)
  • Meanwhile, cube the butter
  • 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)
  • Take off the heat and add ⅓ of the butter, mixing with a mini balloon whisk - it will rise and splutter a little, so be careful. Add another ⅓ butter, mix and then add the remaining butter. Mix again
  • Pour in the cream, vanilla extract and the salt (either ¼ tsp or ¾ tsp depending on your preference for regular caramel or salted caramel). Mix
  • Add the chocolate and beat with the balloon whisk until melted
  • 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
  • Decant into small jars, let cool, then seal and store in the fridge
  • Let sit for 20 minutes before using

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.