Buttery, thick, and gooey this spiced caramel sauce is the perfect addition to apple pie or any pumpkin dessert.
It's easy to make without a candy themometer! Only takes 15 minutes.
Gently warm heavy cream and spices. Set this aside for now.
In a medium saucepan over low-medium heat, melt the sugar until an amber-brown color.
Once the sugar has melted, grab a whisk and add in the cubes of butter, two or three cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted.
Once the butter has completely melted into the sugar, pour in the cream mixture and keep whisking.
Whisk it and let it keep cooking until it turns into a runny and deep brown caramel sauce. Take the caramel syrup off the heat and stir in a generous pinch of salt.
Let it cool for 10 minutes, then pour into clean jars.
Serve over vanilla ice cream, apple pie, pumpkin cheesecake or any fall-inspired desset!
Find the full recipe in the link below!