Servings: 12
Gingerbread Caramel Sauce Recipe
Silky gingerbread caramel sauce made with water, sugar, molasses, ginger, cinnamon, and cloves- finished with cream and butter!
Ingredients
- 1 cup water
- 1 1/2 cups sugar
- 2 tablespoons unsulfured molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- ¼ teaspoon fine sea salt
Instructions
- In a heavy saucepan, combine the 1 cup water, 1 1/2 cups sugar, 2 tablespoons unsulfured molasses over medium-low heat until the sugar dissolves. Whisk in the 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon and ¼ teaspoon ground cloves. Increase the heat and bring to a very low boil, swirling the saucepan gently, but not stirring. Simmer until the mixture is syrupy and thickened, about 5.
- Remove the mixture from the heat and whisk in the 1/2 cup heavy cream and 4 tablespoons unsalted butter, being mindful that the mixture will spit and sizzle, so be careful. Whisky vigorously until it reaches a smooth, sticky consistency. Finally, whisk in the ¼ teaspoon fine sea salt. Set aside to cool.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store in the refrigerator in a glass jar or other airtight container for about one week.
Freezing: Freezing is not recommended.
Freezing: Freezing is not recommended.
Nutrition
Calories: 174kcal, Carbohydrates: 28g, Protein: 0.4g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 54mg, Potassium: 64mg, Fiber: 0.1g, Sugar: 28g, Vitamin A: 263IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.2mg