Spiced salted caramel sauce is that perfect meeting of rich, sweet, and spicy. It makes any number of desserts better just with the wave of spoon. And it just looks good, too. Seeing it flow off a scoop of ice cream makes you want to dig right into that creamy goodness.
Ice cream is of course the most obvious use case for this sauce, but it’s not the only one. It makes an excellent filling for the middle of a layer cake. It’s perfect as a layer in a millionaire shortbread. And don’t forget apples. This turns simple sliced apples into a decadent fiery treat that you’ll just love.
Cayenne pepper powder is the sole heat source here, though the cinnamon does provide some additional warmth. We use half a teaspoon, but feel free to to decrease/increase that amount based on your heat tolerance. A quarter teaspoon will give this spiced salted caramel sauce a nice warmth without a lot of edge to it (if that’s more to your liking.)
You can refrigerate this sauce in an airtight tub for up to three days. Or you can freeze it for up to 3 months, then simply microwave to bring it back to life.
Spiced Salted Caramel Sauce
- Place a heavy bottom pan onto medium heat on the stove top.
- Add sugar and water to the pan and stir until dissolved.
- Add the butter and stir until melted, then stop.
- Allow the sugar to cook until turning a dark brown (do not stir).
- Remove from the heat then use a whisk to incorporate the cream (it will foam up a little so be careful).
- Add the salt, cinnamon, cayenne pepper, and vanilla extract then mix thoroughly.
- Serve immediately on cold ice cream or store in an airtight container in the fridge and use within 3 days.