Gingerbread-Caramel Sauce

Photo: Kate Mathis
Prep Time:
25 mins
Total Time:
25 mins
5 cups

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


  • ¾ cup unsulfured molasses

  • 3 cups sugar

  • 2 cups heavy cream

  • 1 ½ sticks cold unsalted butter, cut into small pieces

  • 1 ½ teaspoons kosher salt

  • 1 ½ teaspoons ground cinnamon

  • 1 ½ teaspoons ground ginger


  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.

Related Articles