Best Gingerbread Caramel Sauce Recipes

GINGERBREAD-CARAMEL SAUCE

Steps:

• Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE

Steps:

• For maple-coated pecans:
• Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.
• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
• Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
• For frosting:
• Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
• Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
• Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.

WARM GINGERBREAD CAKE WITH CARAMEL SAUCE (STICKY TOFFEE PUDDING)

Steps:

• Follow above

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350F.
• Mix together flour and sugar.
• Use a pastry blender to mix in butter until mixture resembles fine crumbs.
• In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
• Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
• Mix in buttermilk, molasses, pumpkin and egg.
• Pour batter on top of crust in the baking pan.
• Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
• To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
• Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
• Gradually add whipping cream and return to a boil.
• Remove from heat.
• To serve, spoon warm sauce over warm gingerbread.
• If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
• Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
• Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.

PUMPKIN GINGERBREAD W. CARAMEL SAUCE

Steps:

• 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
• 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
• 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.

GINGERBREAD WITH CARAMEL SAUCE

Steps:

• Directions: Cake: Grease an 8 inch square pan. Preheat oven to 325 degrees F. Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses. Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla. Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition. Gradually add boiling water, stirring after each addition. Turn into prepared pan. Bake for about 50 minutes. Serve warm with lemon sauce. Lemon sauce: Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture. Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes. Remove from heat and stir in butter and lemon rind and juice. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. You might also like:

LAYERED PUMPKIN GINGERBREAD WITH HOT CARAMEL SAUCE

Steps:

• 1. Preheat the oven to 350F. 2. In a large mixing bowl, combine the flour and sugar. Cut in the butter so the mixture resembles fine crumbs. Add the pecans and blend. Press 1 1/4 c of the mixture firmly into an ungreased 9x9 inch pan; set aside. 3. To the remaining crumbs, add the rest of the ingredients and mix well; pour evenly over the cookie base. Bake 40 minutes, or until the crust is firm and a tester comes out clean. 4. Meanwhile make the sauce: In a saucepan, melt the butter over medium-low heat. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for about 5 minutes. Add the half-and-half, return to a boil, and remove from the heat. Stir in the vanilla. Serve the warm gingerbread, but into squares with the hot caramel sauce over the top.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.