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
- 15 g,
- Fat
- 4 g,
- Sodium
- 58 mg.
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.
