If classic caramel feels one-dimensional, try this spiced caramel for a warmer, more aromatic twist. Easy to make and incredibly versatile, it’s perfect for drizzling over desserts or folding into baked treats when you want a hint of warming spice.
This sauce is the same one used in a spiced Earl Grey cupcake recipe. It complements ice cream, cakes, pancakes, and more—anywhere a sweet, spiced caramel would elevate the flavor.
SPICED CARAMEL
Prep time:
Cook time:
Total time:
Serves: 300ml
Ingredients
- 250 ml double cream (or heavy cream)
- 1 tablespoon golden syrup
- 220 g caster (superfine) sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Combine the cream, golden syrup and the three ground spices in a small saucepan. Warm gently over low heat, stirring occasionally, until just hot—do not boil.
- In a separate saucepan, add the caster sugar and 6 tablespoons of water. Bring to a boil without stirring; you can swirl the pan gently if needed but avoid spoons to prevent crystallization.
- Set a timer for 5–8 minutes. From around 5 minutes onward watch the sugar closely as it can change color quickly.
- When the bubbling sugar turns a warm amber color, remove the pan from the heat. This indicates the caramel is ready.
- Carefully and slowly pour the warm spiced cream into the hot caramel while whisking vigorously. This combines the caramel and cream smoothly and breaks up any lumps. Take care—the mixture will steam and bubble.
- Allow the sauce to cool and thicken at room temperature. Once cooled, transfer to a clean jar and store in the refrigerator. Reheat gently before serving if it becomes too firm.
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Use this spiced caramel to finish ice cream, drizzle over cakes or pancakes, or fold into batters and frostings for added warmth. It keeps refrigerated for up to two weeks; bring to room temperature or warm gently before using for a silky texture.