This gingerbread caramel sauce blends deep molasses with ginger, cinnamon, and cloves for a glossy, pourable holiday caramel that clings to everything from ice cream to bread pudding. Using the wet-caramel method (water + sugar), you’ll get consistent results—just simmer, swirl and finish with warm cream and butter.
Why This Gingerbread Caramel Sauce is the Best
True gingerbread flavor – Because we use both molasses and a warm spice blend, you get that true gingerbread flavor that everyone loves this time of year.
Wet-caramel method – We are making caramel the old fashioned way which bot both reliable and provides for a lump-free base.
Ready in about 10 minutes – Not only is this caramel sauce ready in a flash, but it keeps well and reheats smooth.
What You’ll Need
I’d be willing to bet you have almost all of these gingerbread caramel sauce ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Molasses – This is the main flavor of our caramel sauce. It’s bold, pungent and the main flavor component of any gingerbread recipe.
- Water
- Sugar
- Ground ginger
- Ground cinnamon
- Ground cloves
- Heavy cream
- Unsalted butter
- Fine sea salt
Tried and True Tips
I’ve tested this recipe so that you don’t have to! Here are some tips to ensure your gingerbread caramel sauce turns out perfectly.
- Thickness control: Sauce too thin? simmer 1-2 minutes more; too thick? whisk in 1–2 tsp warm cider or cream.
- Spatter safety: Use a long whisk, oven mitt, and distance when adding cream/butter to prevent splashing.
- Pan choice: Make sure to use a heavy-bottom saucepan for even browning without burning.
- Graininess fix: If crystals form, add 1–2 tsp water and warm gently while whisking continuously.
- Swirl, don’t stir: To avoid crystallization of your caramel sauce, make sure to swirl the pan instead of stirring.
Variations
There are plenty of ways to make this caramel sauce your own. Here are a few suggestions.
- Salted Gingerbread Caramel: You can increase the amount of salt to ½ tsp for a sweet and salty flavor combo.
- Bourbon Caramel: Whisk in 1–2 tsp bourbon to give it a boozy twist. Just make sure to do this off the heat.
- Orange-Ginger: Add ½ tsp orange zest at the end for one of my favorite citrus and spice combos.
How to Use It
Drizzle over ice cream, cheesecake, gingerbread loaf, bread pudding, apple crisp or any other number of dessert combinations you can think of.
You can also serve it with breakfast favorites like pancakes, waffles or yogurt parfaits. It’s especially yummy on my eggnog waffles. It would also taste great in coffee lattes, hot cocoa or simply as a dip for fruit.
More Delicious Syrups and Sauces
You know how much I love a homemade sauce, but dessert sauces are especially my favorite.
Gingerbread Caramel Sauce Recipe
Equipment
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
Nutrition
