GINGERBREAD-CARAMEL SAUCE

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Gingerbread-Caramel Sauce image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes about 5 cups

Number Of Ingredients 7

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

Steps:

  • 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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