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 . . .
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
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 at least a week ahead of time. Keep it stored in the refrigerator and warm it to soften.