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.
This is very similar to my Salted Caramel Recipe use in my Salted Caramel Chocolates (image below). The difference is, the spices!
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.
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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 . . .
Individual Salted, Spiced Potato Cake
Chai Spiced Caramel Coffee Cake
Spiced Caramel Pumpkin Pie with Pecan Crust
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
- 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 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 a week ahead of time. Keep it stored in the refrigerator and warm it to soften.
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Cathy @ Savory Notes says
So… I can just go ahead and eat this with a spoon right? 😉
valentina says
A spoon is the perfect way! 😀
My Fudo says
That’s one fine and gooey caramel sauce. I’m gonna take that as filings for my zucchini caramel cupcake.
valentina says
Perfect idea!
Bree says
Yum. Looks amazing.
valentina says
Thanks, Bree! 🙂
Jamie says
Will 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
Hi 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
Omg, I want to slather this on anything and everything!
Jean M Roman says
is 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
I 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
My first attempt to make caramel sauce – it’s on the stove!
valentina says
I hope you love it, Donna! 🙂
K says
Is the crème fraîche required? Or is there a substitute?
valentina says
Hi 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