Salted Spiced Caramel Sauce [Week 6 of 12 Weeks of Christmas]

salted spiced caramel sauce recipeOf 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.

spiced salted caramel sauce recipe1/4 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

spiced salted caramel sauce recipeAdd the sugar, corn syrup, and water to a saucepan. Give a stir and put on the stove.

spiced salted caramel sauce recipeThis is a terrible picture, but let the sugar mixture boil until it turns an amber color, about 10 minutes on medium high heat.

spiced salted caramel sauce recipeWhile 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.)

spiced salted caramel sauce recipeAdd the spices, sea salt, cream, sour cream, and butter.

spiced salted caramel sauce recipeThe 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.

spiced salted caramel sauce recipeI like to serve my caramel sauce with sliced Honeycrisp apples. Honeycrisps are the perfect eating apple.

https://www.honeycrisp.org/This sauce keeps in the fridge for about a week. If it hardens, gently reheat it in the microwave or in hot water.

spiced salted caramel sauce recipe

Salted Spiced Caramel Sauce

Salted Spiced Caramel Sauce

Yield: 1 cup

Salted Spiced Caramel Sauce - Does your neighborhood Boo? Mine does and I like to make jars of this sauce and add apples to our Boo bag. They always know that it is me, but I'm okay with that.

Ingredients

  • 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

Instructions

  1. Add the sugar, corn syrup, and water to a saucepan. Give a stir and put on the stove.
  2. Boil until it turns an amber color, about 10 minutes on medium high heat.
  3. 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.)
  4. Add the spices, salt, cream, sour cream, and butter.
  5. 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.
  6. This sauce keeps in the fridge for about a week. If it hardens, gently reheat it in the microwave or in hot water.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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32 Comments

  • What a fun idea to make an apple cup to serve your luscious caramel in! The kids are so cute!

    Reply
  • We use a lot of caramel sauce around our house (good for kiddos to dip!), and this recipe looks amazing. Love the presentation in the little apple cups!

    Reply
  • Caramel sauce is always a big winner during the holiday season! I try not to eat it too much with a spoon because I know that once I start, I can’t stop! Your recipe looks lovely! 🙂

    Reply
  • What a fun idea to put the carmel in the apple…perfect for a party! Much easier to eat then a carmel apple on a stick.

    Reply
  • I want some of this caramel right now! I might even have to make a special trip to the store just to get some ingredients. I absolutely love the apple cup. And your kids are adorable!!

    Reply
  • Hello there!
    Oh, my goodness! This is too amazing! I must try this soon! Such a darling idea.

    Thank you so much for sharing! I am loving your blog!

    Cheers,
    Christi

    Reply
  • As I was looking at those photos of the “apple dish” filled with caramel, I kept wondering, as a hostess, how much would have to be eaten out of the bowl before I could politely say it was all gone and then sweep it out to the kitchen and eat the entire thing, apple and all. It sounds delicious.

    Reply
  • that sounds very good, and I really love the way you served it!!

    Reply
  • Just the rich colour of it wants me to eat it, sigh another thing I just have to make:)

    Reply
  • Thanks so much for the spiced caramel love, Bree! I love how you’ve used the apples to hold all that yumminess! Adorable. 🙂 xo

    Reply
    • thank YOU for the recipe! I have made it so many times since you posted it.

      Reply
  • We tried this recipe last night & it couldn’t have been any easier! It was such a perfect treat on a cool fall night!

    Reply
  • Mmmm… caramel! Love your presentation of it inside the apples, too! I bet it’s fantastic!

    Reply
  • I always refer back to this recipe because it’s a favorite.

    Question–if I wanted to add bourbon to this, would I just add it to the mix or sub it out for something? Also, what’s the reason for the sour cream in this recipe?

    Reply
  • Pingback: Maple Bourbon Caramel Sauce - Baked Bree

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