Mar 10

Salted caramel chocolate vodka

This potent concoction is creamy and delicious. It’s a bit of a twist on Mars Bar vodka and requires additional effort but believe me, it is worth it.

A word of warning – excessive sampling during the process of making this liqueur-like nectar can hamper the results. And no-one wants to be dealing with boiling sugar whilst simultaneously having the urge to dance on unsteady feet.

I advise purchasing the vodka ready-made rather than trying to whip up your own for obvious reasons: the main ones being the potential for explosions and the fact that it is illegal to distill alcohol in your home without a licence.

Salted caramel chocolate vodka recipe

You will need:

  • 750ml bottle of good quality vodka (you will not use all of the vodka in this recipe but it’s easiest to make it in the bottle.)
  • 150g chocolate (you can use milk or dark chocolate depending on your taste – I used a high cocoa content milk chocolate)
  • 125g sugar
  • 85g salted butter
  • 100ml double cream

Firstly, pour half of the vodka into a container and reserve.

Chop the chocolate into very small pieces and feed it through the neck of the vodka bottle. I attempted to create a makeshift foil funnel for this exasperating task but it failed miserably. If you find a quick solution please let me know!

Now you can make the salted caramel sauce. Put the butter, sugar and cream into a medium-sized saucepan (preferably one with a spout) and heat gently, stirring until the sugar and butter have melted. Bring the mixture to the boil then reduce the heat and allow to simmer for about 5 minutes without stirring. If you have a sugar thermometer you should be aiming for about 220/230° F or 105 – 110° C.

Keep the mixture warm while you complete the next stage. It should be fine to just turn the heat off the caramel sauce and cover the top of the pan tightly with a sheet of foil.

Put a plate with a flat base into the bottom of a large stockpot then add enough warm water to fill the pan about half-way. Put the pan on a very gentle heat and carefully put the bottle of vodka in the pot, resting it on the plate. The water should reach to about half-way up the bottle – add more water or take some out if necessary. The lid of the vodka should remain off at this point so you need to ensure it will stay upright. Do not allow the water to boil! The water should be hot to the touch, but not so hot that you could not comfortably immerse your hand in it.

Every minute or so take the bottle out and swirl it around, to help the chocolate to melt and the mixture to emulsify. If necessary, put the lid on and tip the bottle upside down a couple of times to release any stubborn chocolate at the bottom. Do not be tempted to turn up the heat – patience is key!

When the chocolate has more or less melted you can pour the warm liquid caramel into the bottle. If you are not using a saucepan with a spout then transfer the caramel mixture to a jug before attempting this part, otherwise you are likely to lose most of your precious caramel sauce down the sides. If you have any room left in the bottle you can add some of the reserved vodka.

Now put the lid onto the vodka bottle and give it a good swirl to make a chocolatey caramel love-in.

If you aren’t planning on drinking your new alcoholic beverage immediately then pop it in the fridge: if the caramel and chocolate separate from the alcohol during storage then just give the bottle a good swish and it will all meld together again. I’d love to advise you how long this keeps, but I have no idea. Alcohol is a preservative and the cream has been thoroughly boiled so I wouldn’t worry too much. If, in doubt, store it in the freezer and imbibe as required.

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