A luscious, rich, spiced caramel sauce 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 made it a few days in advance. Yes, this caramel can be it’s own recipe, served as is — as a condiment, if you will — or, as an ingredient in many other recipes!
This is very similar to the Salted Caramel Recipe I used in the Salted Caramel Chocolates (image below) at my dessert party over the summer. The difference is, the spices! Sometimes I want or need them, and other times, I appreciate the simplicity of the sauce without them.
The process of making caramel is truly beautiful. Watching the sugar go from a pale, translucent white to a deep, dark, rich amber is so fantastic. The transformation is magical and lovely.
So let’s make this during the week, and on Saturday if we decide to have people and make an awesome dessert, we’ll have a bit less to do.
Who’s coming over to enjoy your meal this weekend?
This weekend I’m serving Salted, Spiced Caramel Pumpkin Gelato! Yum! It’s all about using the flavors of fall.
And here are a few more super delicious desserts that use the Spiced Caramel Sauce recipe as in ingredient . . .
Individual Salted, Spiced Potato Cake
Chai Spiced Caramel Coffee Cake
Spiced Caramel Pumpkin Pie with Pecan Crust
Enjoy making this amazing Salted, Spiced Caramel Sauce. I hope you love it as much as I do, and that it finds its way into many of your desserts!
A luscious, rich, spiced caramel sauce 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 drink
*Makes about 1 cup
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon crème fraîche
- 3/4 teaspoon coarse sea salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
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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!
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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 at least a week ahead of time. Keep it stored in the refrigerator and warm it to soften.
Cathy @ Savory Notes says
September 23, 2011 at 3:16 amSo… I can just go ahead and eat this with a spoon right? 😉
valentina says
September 25, 2011 at 4:15 pmA spoon is the perfect way! 😀
My Fudo says
September 24, 2011 at 2:32 amThat’s one fine and gooey caramel sauce. I’m gonna take that as filings for my zucchini caramel cupcake.
valentina says
September 25, 2011 at 4:15 pmPerfect idea!
Bree says
September 29, 2011 at 12:49 amYum. Looks amazing.
valentina says
September 29, 2011 at 5:51 amThanks, Bree! 🙂
Jamie says
May 4, 2012 at 1:56 pmWill this harden up? I need to take it to school for an extra credit project, but I won’t be able to heat it.
valentina says
May 4, 2012 at 2:33 pmHi jamie, It will thicken slightly from its heated state, but won’t really become at all firm unless it’s refrigerated for at least an hour or so. Hope this helps — and hope you can swing it – it’s delicious! 🙂
Chung-Ah | Damn Delicious says
October 26, 2012 at 4:53 pmOmg, I want to slather this on anything and everything!
Jean M Roman says
November 7, 2016 at 6:25 pmis there a way I can make this dairy free? has anyone had success with canned coconut milk and earth balance? I know, it’s not really caramel without the milk …
valentina says
November 8, 2016 at 5:30 pmI wish I could say for sure, but I haven’t tried it. I do think with a thick, creamy coconut milk, you might get good results — and maybe a bit of coconut oil instead of the butter. Please let me know if you try it and good luck! 🙂
Donna says
October 25, 2018 at 7:31 amMy first attempt to make caramel sauce – it’s on the stove!
valentina says
October 25, 2018 at 9:29 amI hope you love it, Donna! 🙂
K says
October 28, 2018 at 4:40 pmIs the crème fraîche required? Or is there a substitute?
valentina says
October 28, 2018 at 5:00 pmHi there. You can switch it out for sour cream. I haven’t made this one without — I think you’d still get a nice caramel, but just a bit less thick and creamy. Enjoy! ~Valentina