Chocolate Caramel Spread
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5 from 6 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 mins
Cook Time20 mins
Total Time30 mins
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


  • 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 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
  • 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
  • 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


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.