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Gingerbread-Caramel Sauce
Credit:
Kate Mathis
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
3/4 cup unsulfured molasses
3 cups sugar
2 cups heavy cream
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Gallery
Gingerbread-Caramel Sauce
Credit:
Kate Mathis
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 5 cups
Gallery
Gingerbread-Caramel Sauce
Credit:
Kate Mathis
Gingerbread-Caramel Sauce
Credit:
Kate Mathis
Gingerbread-Caramel Sauce
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 5 cups
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 5 cups
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 3/4 cup unsulfured molasses
- 3 cups sugar
- 2 cups heavy cream
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
Directions
Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.
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Reviews
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Add Rating & Review
All Reviews for Gingerbread-Caramel Sauce
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Most Helpful
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All Reviews for Gingerbread-Caramel Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
