Скачать или смотреть The Perfect Spiced Caramel Sauce

Buttery, thick, and gooey, this spiced caramel sauce is the perfect addition to apple pie or any fall dessert! https://bakingwithbutter.com/spiced-c...

Ingredients
120g (½ cup) heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
200g (1 cup) granulated white sugar
85g (6 Tablespoons) butter, at room temperature, cut into cubes
1/2 teaspoon salt

In a microwave-proof bowl or a small saucepan, combine the cold cream and the spices. Gently warm it for around 30 seconds until just warm, stirring to combine the spices with the cream. Set aside.

Melt the sugar In a medium saucepan over low-medium heat. Stir it gently with a wooden spoon or heatproof spatula while it melts. The sugar will first clump together, then gradually melt into an amber-brown syrup.
Don't let the sugar go too dark or the caramel will be bitter.
Once the sugar has melted, add in the cubes of butter, two or three cubes at a time, and use a whisk to incorporate them. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
Once the butter has completely melted into the sugar, pour in the cream mixture and keep whisking. Take extra care here as the cream will make the caramel bubble and rise.
Whisk it and let it keep cooking until it turns into a runny and deep brown caramel sauce. It might look split initially as the cream hits the hot caramel, but just keep whisking. Afterward, take the caramel syrup off the heat and stir in the salt.
Leave the warm caramel sauce to cool for 5-10 minutes, then pour it into a clean glass jar. The warm sauce thickens up as it cools down, into a thick sauce.
Store the sauce in a sealed jar or airtight container in the refrigerator for up to a month. It will thicken up considerably and have a scoopable firm consistency once cooled.