Chocolate sauce & caramel sauce

November 10, 2014 (Last Updated: January 11, 2019)

Recipes by Vickie de Beer

Caramel Sauce:


200g (1 cup) sugar
60ml (¼ cup) water
50g butter, diced
80ml fresh thick cream
sea salt flakes (if you want to make is salted caramel)

Place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar becomes an amber colour. Remove from heat and beat in the butter and cream. Add a pinch of sea salt flakes. Set aside to cool.

Chocolate sauce:

100g dark chocolate
45ml (3 tbsp) warmed cream

Place the chocolate in a glass bowl over a saucepan of simmering water. Add the cream and slowly melt the mixture. Stir until glossy and set aside to cool.

For recipe of pancakes with salted caramel and chocolate fudge sauce click here.


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