Spiced Caramel Sauce is luscious and rich, and can be used in so many delicious ways. Bursting with warming flavors, this dessert sauce can be added to cakes and cookies, or swirled in ice creams and drinks. Whenever I make a recipe with many components, I try to get some of them done ahead of time.
Whenever this delectable Spiced Caramel Sauce is a part of a recipe, I make it a few days in advance. Yes, this caramel sauce can be its own recipe, served as is — as a condiment, if you will — or, as an ingredient in many other recipes.
Sometimes I want or need them, and other times, I appreciate the simplicity of the sauce without them.
What’s in this Spiced Caramel Sauce recipe?
Sugar, butter, cream, crème fraîche, salt, cinnamon, cardamom and nutmeg.
How to Make Caramel
The process of making caramel is truly beautiful. Watching the sugar go from a pale, translucent white to a deep, dark, rich amber color is amazing. The transformation is magical and lovely.
Combine a touch of water with sugar. Cook this over low-medium heat, until the color is a very dark amber. This should take about 15 to 20 minutes. Do not ever stir this!
Uses for Spiced Caramel Sauce
Here are a few of my favorite fall desserts that incorporate this recipe as a star ingredient . . .
I hope you enjoy making this amazing Spiced Caramel Sauce as much as I do, and I hope you love it!
May it find its way into many desserts at your house.
Spiced Caramel Sauce is luscious and rich, and can be used in so many delicious ways. Bursting with warming flavors, this dessert sauce can be added to cakes and cookies, or swirled in ice creams and drinks.
*Makes about 1 cup
In a medium-sized saucepan, combine the water and sugar. Cook this mixture over low-medium heat, until the color is a very dark amber. This should take about 15 to 20 minutes. Do not ever stir this mixture!
Once you've achieved the dark color, reduce the heat to low and carefully whisk in the butter, cream, and crème fraîche. Stand back! When you add these ingredients, the mixture will likely hiss and bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon, cardamom and nutmeg. Stir to blend, and remove from the heat.
This caramel can be made up to a week ahead of time. Keep it stored in the refrigerator and warm it to soften.
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