Introduction
Looking for a way to make your gingerbread even more irresistible? Look no further than this delicious caramel sauce recipe! This sweet and sticky sauce is the perfect complement to the spicy warmth of gingerbread, making for a dessert that’s sure to satisfy even the most discerning sweet tooth. Plus, with just a few simple ingredients and easy-to-follow instructions, it’s a breeze to make. So grab your apron and get ready to whip up a batch of this tasty caramel sauce today!
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the sugar over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula.
- Continue stirring until the sugar has melted and turned a deep amber color, about 5-7 minutes.
- Add the butter to the pan and stir until melted.
- Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up, so be careful.
- Remove the pan from the heat and stir in the sea salt and vanilla extract.
- Let the caramel sauce cool for a few minutes before serving over gingerbread.
Nutritional Information
Serving Size: 2 tablespoons
Calories: 150
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 105mg
Carbohydrates: 16g
Sugar: 16g
Protein: 0g
Cooking Time
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Equipment
- Medium saucepan
- Wooden spoon or heatproof spatula
Serving Suggestions
This caramel sauce is the perfect topping for gingerbread, but it would also be delicious on ice cream, apple pie, or bread pudding.
Variations
If you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the caramel sauce for an extra flavor boost.
Substitutions
If you don’t have heavy cream, you can use half-and-half or whole milk instead. Just keep in mind that the sauce will be slightly thinner and less rich.
Storage
You can store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave the sauce in 10-second intervals, stirring between each interval, until warm and pourable.
Tips
- Be sure to use a sturdy wooden spoon or heatproof spatula when making this caramel sauce, as the mixture will get quite hot.
- Don’t stir the sugar too vigorously, or it may crystallize and become grainy.
- If you prefer a thicker sauce, you can let the caramel cool for a few minutes before serving.
Notes
This caramel sauce recipe makes enough for about 8 servings of gingerbread. If you need more or less sauce, you can easily adjust the amounts of ingredients accordingly.
Frequently Asked Questions
Can I make this caramel sauce ahead of time?
Yes, you can make the sauce up to 2 weeks in advance and store it in the refrigerator. Just be sure to reheat it before serving.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s all you have. Just be sure to omit the sea salt from the recipe.
Can I use light cream instead of heavy cream?
Yes, you can use light cream or even whole milk instead of heavy cream. Just keep in mind that the sauce will be less rich and slightly thinner.
Conclusion
This caramel sauce for gingerbread is the perfect way to take your holiday dessert game to the next level. With its rich, buttery flavor and sweet, sticky texture, it’s sure to be a hit with friends and family alike. So why not give it a try today? Your taste buds will thank you!