Gingerbread Caramel Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger

• Condiments

  • 1 1/2 tbsp Corn syrup, light

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3 cups Sugar

• Dairy

  • 3 tbsp Butter
  • 1 1/2 cups Heavy cream

• Liquids

  • 3/4 cup Water

Found on tarateaspoon.com

Description

Ingredients

• 3 cups sugar
• ¾ cup water
• 1½ tbsp light corn syrup
• 1½ cups heavy cream
• 3 tbsp butter
• 1½ tsp ground cinnamon
• 1½ tsp ginger
• ¼ tsp ground cloves

Directions

• In a large saucepan combine sugar, water and light corn syrup. Bring to a boil, stirring, until the sugar is dissolved. Wash down crystals inside the pan with a wet pastry brush. Cook, without stirring, until an amber caramel forms, about 6 min. Remove from heat; stir in heavy cream and butter. Caramel will bubble.
• Stir in cinnamon, ginger and cloves, pour into small glass jars; let cool. Refrigerate for up to 2 months.