- 175g chocolate dark, coarsely chopped
- 20ml water
- 200g caster sugar
- 1 teaspoon salt
- 240ml double cream, room temperature
- 1 teaspoon vanilla extract
- 20ml whisky
Place the chocolate in a microwave-safe bowl, place in a microwave heat in 20 second intervals, stirring after each one, until melted and smooth. Set aside.
In a large pan over medium-high heat, add the water and sugar.
Bring to the boil, stirring constantly to dissolve the sugar.
Turn the heat down to medium allow the mixture to come to a rich, deep amber colour without stirring.
Instead, swirl the pan around occasionally to make sure the mixture caramelises evenly.
Remove from the heat and gradually pour in the double cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously when you add the cream. Stir in the vanilla.
Put back on the heat, add the melted chocolate, and stir until combined and completely smooth.
Stir in the whisky and sea salt.
Leave the sauce to cool for at least 10 minutes before pouring into sterilised jars before labelling, dating and sealing.
Caramel sauce will thicken as it cools, and when refrigerated. This caramel can be stored in a jar in the fridge for up to 2 weeks.
Warm up to reach desired consistency before use.