Our Eastern Kitchen Thick Caramel Sauce - Recipe - Food Photography

Luscious Thick Cacao Caramel Sauce

This sauce is more than just caramel. It is so perfectly thick, silky smooth, milky with a hint of cacao. I based it on traditional Polish chewy fudge candy called “krówki” (little cows). Perfect for any cake or pie, but apple pie especially, since apples and caramel go together so deliciously.


Seriously, do not stop stirring the sauce even for a second. You will be rewarded for all your hard work by the most perfect caramel sauce you have ever tasted!


250 ml condensed milk
 200 g honey
150 unsalted butter
1½ cup sugar
2 tablespoon cacao


Mix sugar with sifted cacao with a whisk. It will prevent big lumps of cacao forming in your sauce.

Mix all ingredients in a saucepan, preferably with a solid, thick bottom. You can opt for a non-stick pot, too.

Set high heat first and keep stirring the mix until all is combined and first bubbles appear.

Reduce the heat slightly and keep stirring constantly until all sugar caramelises and the sauce is thick and dark.

Take off heat and cool down. When it is cool enough, place the pan in the fridge. The sauce will loosen in room temperature, so it best to take it out at least 10 minutes before serving it.


Published by

DeeDee Ostrowska-Abdulhusein

I believe food has an amazing potential of bringing people of many different cultures together and is the best way to cross-over to a different part of the world without ever leaving your kitchen.

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