Earthy, sweet, and spicy - this caramel sauce has subtle hints of herbs and spices, but with a kick. Take your fall sweets and holiday treats over-the-top. Drizzle it over a slice of cake, swirl it over ice cream, or pour it over a seasonal tart. Feel free to adjust the spice by adding more or less of the cayenne pepper.
Place the heavy cream in a small saucepan over medium heat. Add the cinnamon stick, rosemary, and whole cloves and slowly bring to a simmer.
Once bubbles begin to appear on the surface of the cream, remove the saucepan from the heat. Transfer the cream and the herbs and spices to a heat-safe container and place in the refrigerator for about 1 hour.
Continue to steep the herbs and spices in the cream until chilled. Strain out the spices and discard.
After the cream has been chilled and strained, place the sugar, water, and corn syrup in a small-medium saucepan. Stir gently to combine.
Heat the sugar mixture over high heat. Without stirring, continue to cook the sugar until it turns a medium amber color. As the sugar darkens, it will go from a rapid boil to just a few bubbles.
Once the sugar mixture turns a medium-amber color, remove it from the heat. Very carefully whisk in the cream. The mixture will bubble up, but keep stirring.
Transfer the caramel sauce to a heat-safe container. Stir in the ground spices, salt, vanilla, and butter until combined.
Let the caramel cool until the desired consistency is reached. Caramel will thicken as it cools. Store in a glass jar in the refrigerator for up to two weeks and reheat as needed.