Best Caramel Sauce With Ginger And Tea Recipes

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Granny's Gingerbread Cake with Caramel Sauce image

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 17

Ingredients

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMEL SAUCE WITH GINGER AND TEA

Caramel Sauce With Ginger and Tea image

Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.

Categories Sauce Milk/Cream Tea Ginger Dessert Raisin Almond Pistachio Boil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 cup plus 5 tablespoons water
1 tea bag (preferably English breakfast tea)
1/3 cup brown raisins, chopped
1/3 cup golden raisins, chopped
1 cup sugar
1 cup whipping cream
1/4 stick (1/2 stick) unsalted butter
1/4 cup slivered almonds
1/4 cup shelled roasted pistachios
1 teaspoon minced crystallized ginger

Steps:

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add tea bag and steep 5 minutes. Remove tea bag and squeeze to release excess liquid. Add all raisins to liquid. Let stand 30 minutes. Pour into strainer; reserve raisins.
Combine sugar and 5 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually whisk in cream and butter. Stir over low heat until caramel is smooth. Mix in raisins, nuts and ginger. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat before serving.)