Spicy Caramel Sauce

By , December 9, 2013 16:55

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Why conform to pop culture when you can WOW people with something different and off the beaten path?! With the resurgence of Salted Caramel EVERYTHING, its a nice change to check something unique out.  Now, I know what you’re thinking-“DUDE!! Salted Caramel is the S**T!!!” Undoubtedly, it is pretty amazing.  BUT Spicy Caramel Sauce is where it’s at.  Truly.  It has a veritable myriad of uses.  I have made it for Apple Streusel Dumplings (recipe coming soon!), Madagascar Bourbon Vanilla Ice cream topping,  swirled on top of a Bourbon Buttercup Squash Soup, drizzled over Carrot Cake with mascarpone whipped cream frosting, talks of cocktails, BBQ mops, Pork loin glazes, and so forth.  Enjoy this recipe and change it up a bit!! Don’t always go for what Starbucks tells you is hot (although I DO love me some Starbucks 😉 )

 

SPICY CARAMEL SAUCE

  • 2C Heavy Cream
  • 1C Apple Juice
  • 2 Star Anise
  • 8 Whole Cloves
  • 1 teaspoon Ground Ginger
  • 4 Cinnamon Sticks
  • 1/2 teaspoon Ground Nutmeg
  • 3C Granulated Sugar
  • 1C Water

DIRECTIONS:

  • Combine cream, apple juice, and spices in a medium saucepan.  Bring to a simmer, remove from heat, and let steep for about 20 mins.  Strain through a fine mesh sieve into a clean bowl and keep warm while preparing the caramel.
  • In a large saucepan over high heat, combine sugar and water.  DO NOT STIR!!! Let this boil until it reaches a deep amber color. SLOWLY add the cream mixture, constantly whisking until smooth. Remove from heat and let stand 5 mins for sauce to thicken up.  Keep refrigerated up to 2 weeks.

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