Gingerbread-Caramel Sauce

Name: Gingerbread-Caramel Sauce
Prep time: 25 min
Total time: 25 min
Yield: Makes about 5 cups
Ingredients: 3/4 cup unsulfured molasses; 3 cups sugar; 2 cups heavy cream; 1 1/2 sticks cold unsalted butter, cut into small pieces; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger

Recipe photo courtesy of Kate Mathis

We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.

Source: Martha Stewart Living, December 2016

25 mins 25 mins Makes about 5 cups

Total Time Prep Yield

Ingredients

3/4 cup unsulfured molasses
3 cups sugar
2 cups heavy cream
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger

Directions

1. Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

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Reviews

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MS10317830

19 DEC, 2016

This is absolutely delicious - great gingerbread flavor, and rich and creamy. My only problem is that it didn't thicken up as it cooled, so I wonder if I didn't boil it long enough? I didn't want to boil it TOO long in case I got candy out of it! Maybe by tomorrow it will be cooled and thickened - I hope. Otherwise I just made gifts that I can't give.
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