Chocolate Caramel Sauce

This decadent sauce goes together lickety-split. Beginning to end, it takes 5 minutes to prepare (quicker than running to the neighbors’ to borrow a cup of sugar).

NotesOmit salt if using salted butter.

Store extra sauce in the refrigerator for up to 1 month. You’ll need to warm it to soften it after it’s been refrigerated.

Serve this sauce warm for a fun fondue.

Serve sauce with tarts or pies. It makes a wonderful addition to a fresh berry or chocolate tart.



Total Timeunder 30 minutes

Kid FriendlyYes

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturebuttery, chocolatey, creamy, sweet

Type of Dishdessert sauce, sauces


  • ¼ cup (50 mL) butter
  • ¾ cup (175 mL) packed light brown sugar
  • 1/3 cup (75 mL)  light (white) corn syrup
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) whipping (35%) cream
  • 1/3 cup (75 mL) semisweet chocolate chips


  1. In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup and salt. Increase heat to medium-high and bring to a boil, stirring constantly. Once boiling, it will look like bubbling lava. Boil for 1 minute.

  2. Remove from heat and whisk in cream. Add chocolate chips and whisk until melted and smooth. The sauce will look like it’s separating but will smooth out after a minute or so of whisking. The sauce will thicken as it cools. Serve warm.


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