Chocolate Caramel and Whisky Sauce

Serves: makes 500 ml

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Dietary: contains dairy, alcohol

Meal type:



Author: dghchocolatier

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  • 175g milk chocolate, coarsely chopped
  • 20ml water
  • 200g faitrade caster sugar
  • 1 teaspoon sea salt
  • 240ml double cream, room temperature
  • 1 teaspoon vanilla extract
  • 20ml good whisky


Place the chocolate in a microwave-safe bowl, place in a microwave heat in 20 second intervals, stirring after each one, until melted. Set aside.

Add the water and sugar to a pan on a medium-high heat

Bring to the boil, stirring to dissolve the sugar.

Turn the heat down to medium allow the mixture to come to a rich, deep amber colour don’t stir 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 until combined. Be careful, the caramel will bubble vigorously when you first add the cream. Stir in the vanilla extract.

Put back on the heat, add the melted chocolate, and stir until completely smooth, take off the heat.

Stir in the whisky, butter and sea salt.

Leave the sauce to cool for at least 10 minutes before pouring into clean sterilised jars before labelling, dating and sealing.


The caramel sauce will thicken as it cools, and when refrigerated. This caramel can be stored in the fridge for up to 2 weeks.

Warm up to reach desired consistency before use.