Salted Spiced Caramel Sauce is the perfect fall gift for neighbors and friends. Rich caramel sauce with maple syrup, vanilla, and warm spices.
Does your neighborhood Boo! each other? It’s a fun little tradition that my kids look forward to each year. You drop off a treat to your neighbors and they hang a sign on their door that says that they were Booed! and then they get to Boo! someone else. It is really fun to open your door and find a Halloween treat on your porch. I like to make my neighbors jars of Salted Spiced Caramel Sauce with apples for dipping. It’s really easy and people love it so much. How often does someone bring you salted caramel? Not enough in my opinion!
Salted Spiced Caramel Sauce
Making caramel isn’t difficult (even though it seems like it would be) but it is important that you have everything ready to go before you start. Once you get going, you don’t have a lot of time to look around for ingredients, so have everything ready before you even turn on the stove.
Here’s how to make it
Ingredients
- 1 cup plus 2 Tablespoons sugar
- 3 Tablespoons water
- 1/2 cup heavy cream (warmed in the microwave)
- 1/4 cup COLD butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 3/4 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon nutmeg
Put your sugar in a medium size pot that has a lid. Pour the water around the edges to soak the sugar.
Warm the cream in the microwave for one minute. If you put cold cream into the hot sugar, it will splatter. Measure out your spices, maple syrup, and vanilla. Set aside.
Place the cold butter in the bottom of a heat-proof bowl. Place a sieve over the bowl.
Put the lid on and place on the stove over medium-high heat.
When the sugar comes to a boil, remove the lid.
Let boil until it reaches an amber color. It takes about 4 to 7 minutes. You need to babysit this because it will burn quickly after it turns amber. Resist the urge to fold laundry or to check your phone.
When the sugar is amber, slowly whisk in the warm cream. It will bubble and spit, so please be careful. Keep whisking until it comes together.
Pour the sugar mixture through the sieve onto the butter. This will get rid of any sugar that has crystallized so the caramel is silky smooth.
Let sit so the butter begins to melt.
Add the spices, salt, syrup, and vanilla.
Keep whisking until the butter is completely melted.
The caramel sauce will thicken as it comes together (it will thicken even more as it cools). Pour into jars and seal. I keep mine in the fridge for up to 2 weeks.
Serve with apple wedges for dipping, heat gently to pour over ice cream, add to your favorite pie, or just eat it straight from the jar with a spoon. No judgement here.
- 1 cup plus 2 Tablespoons sugar
- 3 Tablespoons water
- ½ cup heavy cream (warmed in the microwave)
- ¼ cup COLD butter
- ¼ cup pure maple syrup
- 2 teaspoons vanilla
- ¾ teaspoon sea salt
- ¾ teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon nutmeg
- Heat cream in the microwave for one minute. Add butter to a heatproof bowl and place a sieve over the bowl. Measure out maple syrup, vanilla, salt, and spices. Set aside.
- Place the sugar in a heavy pot and pour water over. Cover with a lid and cook over medium-high heat until it comes to a boil. When boiling, remove lid and continue to cook until the sugar turns a golden amber color, about 4 to 7 minutes.
- Remove from heat and slowly whisk in warm cream. Continue to whisk until smooth. Pour through sieve over cold butter. Let sit for a minute and then add maple syrup, vanilla, salt, and spices. Whisk until butter has melted and everything is smooth.
- Pour into jars.
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