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.
Gingerbread Caramel SauceThis 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.
Gingerbread Caramel Sauce

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

Join the discussion 4 Comments

  • Gail says:

    Thank you for this recipe! I must have done something wrong. It tasted amazing but the color was not a pretty golden color like your picture was. It was thick & creamy, but a cloudy color. Any suggestions?

    • Tara says:

      Hmm several thoughts. Cloudiness would typically mean crystallization. Without seeing it I’m not quite sure. If that is the case it is a matter of really washing down the sides of the pan once the sugar is dissolved and then not stirring it again until you add the cream.
      If it was darker in color it just means you cooked it a little longer. Not a big deal. Caramel goes fast to dark once its starts changing.
      I hope this helps a bit. Keep me posted.

  • Mary Bench says:

    This is one tasty sauce!

  • Brittany Smart says:

    Caramel and gingerbread?? What a great combo!

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