Once you try chocolate rum caramel sauce, you’ll never go back to plain store bought caramel again. Not only is the homemade version so much better but the hint of rum and dose of chocolate makes this the most extra caramel sauce you’ll taste.

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Chocolate Rum Caramel Sauce

Chocolate Rum Caramel Sauce

  • Author: Anita Schecter
  • Yield: 8 Servings 1x


1 Cup granulated sugar
1 Tablespoon water
1 Cup heavy cream
1 Tablespoon unsalted butter
1/4 Cup semi-sweet chocolate chips
Pinch of sea salt


Add the granulated sugar and water to a heavy bottom pot and set the heat to medium. Allow the sugar to melt but do not stir. Once the sugar melts, continue cooking until it begins to turn a light golden brown. Do not step away because it can burn very quickly.
Pour in the heavy cream and note that the mixture will bubble up.
Continue cooking on low heat, stirring continuously until the mixture is smooth and begins to thicken.
Stir in the butter, chocolate chips, rum extract and sea salt to taste. Set aside to cool before storing in a lidded jar or bottle in the refrigerator.