This isn’t your basic caramel sauce. It’s salted and spiced! These easy-to-follow instructions will show you how to make a Salted Spiced Caramel Sauce with cozy and warming spices. The perfect topping for ice cream, cakes, pies and so much more.
Of all the things I make in the fall and colder months, this salted spice caramel sauce is the thing I make the most. It’s requested often, and for a good reason -it’s insanely delicious. The texture is exquisite, and the sweet, salty and spiced flavors are to die for.
Cinnamon, cardamom, nutmeg and sea salt add warm and cozy flavor. This sauce is perfect with apples, oatmeal and served simply with a spoon. This recipe is inspired by a recipe on my friend Valentina’s blog, Cooking on the Weekends, and I’m so glad I found it. It’s perfect for holiday gifting. This homemade salted spice caramel sauce is so simple and so tasty, you’ll never reach for a jar at the store again. Enjoy!
Tips & Tricks
- When the sugar reaches a deep amber color, you need to move quickly and add everything to the saucepan. Sometimes I mix the sour cream, spices and salt in a measuring cup and pour it all in together instead of separately to save a few seconds.
- Carefully pour the remaining ingredients into the saucepot. The sugar will be hot. You don’t want it to splash.
- That said, use a reasonably large saucepan with tall sides. When the caramel starts bubbling, it can get messy.
- Don’t walk away from the stove. If caramel becomes even the slightest bit overcooked, you’ll have to toss it and start all over.
Why is Salted Spiced Caramel Sauce So Good?
- It’s quick, easy and so much better than any store-bought caramel sauce.
- It tastes incredible on so many things – apple pie, cheesecake, cottage cheese, etc.
- The texture is smooth and buttery and the flavor is next-level sweet and delicious.
- No candy thermometer is needed!
How to Use Salted Spice Caramel Sauce
Let’s be honest. Caramel sauce is good with just about anything, but just in case you need some ideas:
As a dip: served with sliced apples, pears and marshmallows! Speaking of marshmallows, you might want to try them with our Chai Latte Marshmallows or Vanilla Bean Marshmallows for an extra special treat.
Variations
- Regular Caramel Sauce: If you’re not a fan of salt and spices, you can use this recipe to make a regular caramel sauce. Omit the spices and use just a pinch of salt. A dash of vanilla would also be nice.
- Bourbon Caramel Sauce: Finish the sauce with bourbon. Whisk in about 2 tablespoons of bourbon to the sauce right before taking the saucepan off the stove.
- Chocolate Coffee Caramel Sauce: Add 2 to 3 tablespoons of cocoa powder and a tablespoon of brewed coffee.
Storing & Freezing
Storing: Allow your salted caramel sauce to cool completely to room temperature before storing. Pour into sanitized glass jars or any glass airtight container and refrigerate for up to 2 weeks. Reheat it in the microwave or place the jar in hot water.
Freezing: Let your sauce cool to room temperature and then freeze in an airtight container for up to 3 months. When you’re ready to use it again, thaw in the refrigerator overnight.
FAQ
Why is my salted caramel sauce separating?
The caramel may separate since we used fat in this recipe (butter, cream and sour cream). No big deal! If this happens, reheat the caramel over medium heat while stirring continuously.
Why do you need butter and cream in caramel sauce?
Heating sugar with butter and cream to make caramel makes it so the sauce won’t harden and stays smooth and creamy. Without it, the flavor won’t be as rich and full-bodied.
Can you fix overcooked caramel?
No. Once the caramel is overcooked, there’s no turning back. Be sure to keep a watchful eye on the stovetop. As soon as the sauce is a deep amber color, it will quickly go from perfect to overcooked.
Salted Spiced Caramel Sauce
Ingredients Â
- 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
InstructionsÂ
- In a small saucepan, add the sugar, corn syrup and water. Stir it and transfer it to the stove. Bring the liquid to a boil over medium-high heat. Boil until it becomes an amber color (about 10 minutes).
- While the sugar is boiling, you should measure out the remaining ingredients. You want to be prepared because when the sugar gets to the right color, you have literal seconds before it burns.
- As soon as the liquid is the right color, add the spices, salt, cream, sour cream and butter to the saucepot and whisk. It's normal for the caramel to sputter and spit. Continue whisking. It may seize a little but keep whisking. It will come back together.
- When the sauce is thick and super sticky, remove the saucepan from the stove. I like to serve my caramel sauce with sliced honey crisp apples! Enjoy!
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