The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Salted caramel hot chocolate

By in Sheaf Eats/Sports & Health

Recipe from

Serves: 8
Time: 20 minutes

1½ cups sugar
¼ tsp. fresh lemon juice
4½ cups milk, room temperature
8 oz. milk chocolate, finely chopped
2 oz. dark chocolate, finely chopped
1 big pinch salt
Whipped cream and caramel sauce to garnish (optional)

In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.

Place a medium saucepan over medium heat, and let it preheat for several minutes, until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously, until it is a medium amber colour.

Continue to stir while you pour in the milk. Remove the pan from the heat once the milk is at a simmer — there should be small bubbles forming along the sides of the pan, but don’t let the milk come to a full boil. Then, add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Add salt to taste.

Serve with whipped cream and caramel sauce. The hot chocolate can also be made ahead of time, kept in the refrigerator for up to a week and reheated in the microwave or on the stove top.

Sarah Bains


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