Gingerbread Caramel Sauce Recipe

Course: Dessert, Sauce

Cuisine: American

Keyword: gingerbread caramel sauce

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 174kcal

Author: Jessica Formicola

Make silky gingerbread caramel sauce w/ sugar, molasses, ginger, cinnamon & cloves. No-crystallize tips, safe cream add-in and storage tips.

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.
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Storage: Store in the refrigerator in a glass jar or other airtight container for about one week.

Freezing: Freezing is not recommended.