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Gingerbread caramel sauce

53

  • Prep Time15 mins
  • Total Time15 mins
  • Makes1 1/3 cups
*PLUS 30 minutes cooling time
Gingerbread caramel sauce

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 1 1/2 cups granulated sugar

  • 1/2 cup water

  • 1/2 tsp salt

  • 1 cup 35% cream, warmed

  • 2 tsp Gingerbread Spice Mix

  • 1/2 tsp vanilla

Instructions

  • STIR sugar, water and salt with a wooden spoon in a medium pot over medium-high to combine. Bring to a boil.

  • COVER and reduce to medium for 30 sec, allowing steam to vaporize any sugar on side of pan. Remove cover and cook until light amber in colour, about 10 min.

  • POUR in a third of the cream and stir gently. Add remaining cream and spice. Cook for 1 min, then reduce heat to medium-low and cook for 2 min.

  • REMOVE from heat and stir in vanilla. Transfer to a bowl and cool slightly, about 30 min.


Nutrition (per 1 1/2 tbsp)

Calories 91, Carbohydrates 15g, Fat 4g, Sodium 58mg.

Gingerbread spice mix: Find the recipe for gingerbread spice mix.

Kitchen Tip: Drizzle warm gingerbread caramel sauce over sticky toffee pudding.

Kitchen Tip: Drizzle leftover caramel sauce on a latte.

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