spicy caramel sauce

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.
Prep Time
10 mins
Cook Time
15 mins
Ready in
1 hrs
25 mins
  • 3/4 cup heavy cream
  • 1 cinnamon stick
  • 1 sprig fresh rosemary
  • 1/2 teaspoon whole cloves
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, diced
  • 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.
Published on October 25, 2015 - 5:00am EDT
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