Gingerbread Caramel Sauce
Gingerbread caramel sauce tastes like all the wonderful spices of the holidays in molten sugar heaven. Use this as a dessert sauce, for ice cream or just as a dip for apples or cookies.
Servings: 3 cups
Calories: 1133kcal
Ingredients
- 3 cups sugar
- ¾ cup water
- 1½ tablespoon light corn syrup
- 1½ cups heavy cream
- 3 tablespoon butter
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ginger
- ¼ teaspoon ground cloves
Instructions
- 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.
- Stir in cinnamon, ginger and cloves, pour into small glass jars; let cool. Refrigerate for up to 2 months.
Notes
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). Such an easy and elegant gift.
Nutrition
Serving: 0.33cups | Calories: 1133kcal | Carbohydrates: 182g | Protein: 2g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 165mg | Sodium: 136mg | Potassium: 76mg | Sugar: 178g | Vitamin A: 1805IU | Vitamin C: 0.6mg | Calcium: 80mg | Iron: 0.2mg
