Gingerbread Caramel Sauce

My list of favorite recipes changes all the time.
I get in moods.
But there’s usually a few that linger in the top 5 or 10 for a while. Like years.
This one was an imagined concoction years ago. But when I created it for a story a few Christmases back I knew it would make it to the top ranks. I loved that I could mix the flavors of a rich, homemade caramel with that genius combination of spices we use in gingerbread cookies, spice cake and all things holiday. Oh this is so good! (if I do say so myself)

If it lasts long enough, and you haven’t drizzled it on everything in sight or dipped every solid piece of food in it–this sauce makes the best gift.
Last year I bought the cutest little mini jars online for just a few dollars and gave this away to close friends. Tie on a little spoon if you are extra crafty and nice. My friends know I didn’t do this last year, but friends, that doesn’t mean I don’t love you. I do.

I handed a jar to my friend’s daughter at church with instructions to give it to her mom, and whispered in her ear how I made it and what it tasted like. Her mother later told me that it was never given to her, but that Elsa claimed it as her own and could barely wait to get home and eat it.

Lesson: Hand it directly to the receiver of the gift. It’s too tempting to trust it to a middleman. Middle woman. Or middle girl.

5 from 2 votes

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Gingerbread Caramel Sauce

Work Time

5 mins

Cook Time

6 mins

Total Time

11 mins

 

Prep a few jars of this luscious caramel sauce, keep them in your fridge, and you've got a great hostess gift on hand (it makes an awesome present for teachers, too).

Course: Dessert

Cuisine: American

Keyword: gingerbread caramel sauce

Calories: 3965 kcal

Ingredients

• 3 cups sugar
• ¾ cup water
• 1½ tbsp light corn syrup
• 1½ cups heavy cream
• 3 tbsp butter
• 1½ tsp ground cinnamon
• 1½ tsp ginger
• ¼ tsp ground cloves

Instructions

1. In a large saucepan combine sugar, water and light corn syrup. Bring to a boil, stirring, until the sugar is dissolved. Wash down crystals inside the pan with a wet pastry brush. Cook, without stirring, until an amber caramel forms, about 6 min. Remove from heat; stir in heavy cream and butter. Caramel will bubble.
2. Stir in cinnamon, ginger and cloves, pour into small glass jars; let cool. Refrigerate for up to 2 months.

Recipe Notes

Such an easy and elegant gift.

Nutrition Facts

Gingerbread Caramel Sauce

Amount Per Serving

Calories 3965 Calories from Fat 1494

% Daily Value*

Total Fat 166g 255%

Saturated Fat 104g 520%

Cholesterol 580mg 193%

Sodium 477mg 20%

Potassium 267mg 8%

Total Carbohydrates 639g 213%

Dietary Fiber 2g 8%

Sugars 624g

Protein 7g 14%

Vitamin A 126.3%

Vitamin C 2.6%

Calcium 28.1%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench
Food stylist Chelsea Zimmer
Prop stylist Elizabeth MacLennan
Originally Published in Ladies Home Journal December 2013