Of all of the things that I have made this fall, this is the thing that I have made the most. It has been my most requested recipe, and for good reason. It is insanely delicious. The texture is exquisite, and the flavors to die for. Cinnamon, cardamom, nutmeg, and sea salt, swimming in a sea of creamy caramel. I have used it to dip apples, on top of ice cream, and of course, straight from a spoon. My friend Kristi had the great idea to add some to her morning oatmeal. I found it on my friend Valentina’s blog, Cooking on the Weekends, and it will be one of my holidays gifts this year. How cute will a jar of sauce, a few apples, wrapped in a little basket be?
Did you have a good Halloween? Ours was great. My Nonnie was here for a visit and the kids and I loved having her. Halloween on post was nothing like I have ever experienced before. I gave out 25 bags of candy in less than an hour. I think that we had about 400 children. The most refreshing part of this, is that they were incredibly polite, and respectful. I made my traditional Halloween chili, ate some candy, and had everyone in bed by 8. It was a good night indeed.
1/4 cup water
1 cup sugar
2 Tablespoons light corn syrup
1/4 cup butter
1/4 cup heavy cream
1 Tablespoon sour cream
3/4 teaspoon sea salt
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon fresh nutmeg
While the sugar is boiling, prep the rest of the ingredients. You want everything ready because when the sugar gets to the right color, you have mere moments before it burns. (Sometimes, I mix the sour cream, spices, and salt in a measuring cup and pour it an all together.)
Add the spices, sea salt, cream, sour cream, and butter.
- 1/4 cup water
- 1 cup sugar
- 2 Tablespoons light corn syrup
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 Tablespoon sour cream
- 3/4 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon fresh nutmeg
- Add the sugar, corn syrup, and water to a saucepan. Give a stir and put on the stove.
- Boil until it turns an amber color, about 10 minutes on medium high heat.
- While the sugar is boiling, prep the rest of the ingredients. You want everything ready because when the sugar gets to the right color, you have mere moments before it burns. (Sometimes, I mix the sour cream, spices, and salt in a measuring cup and pour it an all together.)
- Add the spices, salt, cream, sour cream, and butter.
- The caramel will sputter and spit, but keep whisking. It may even seize a little, but keep whisking on the heat. It will come back together.
- This sauce keeps in the fridge for about a week. If it hardens, gently reheat it in the microwave or in hot water.