Brown Sugar Chai Spiced Caramel Fondue
Recipe type: Dessert
Makes: 1¼ cups
A chai spiced caramel sauce perfect for holiday entertaining.
  • 195g (¾ cup + 1 tablespoon) light brown sugar, tightly packed
  • 30 milliliters (2 tablespoons) water
  • 118 milliliters (1/2 cup) heavy cream
  • 9g (2 teaspoons) unsalted butter, softened at room temperature
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon ground cloves
  1. Whisk together brown sugar and water in a small heavy-duty saucepan; place over medium-high heat and cook without stirring for 3-4 minutes or until a deep amber brown and bubbling; remove from heat and immediately whisk in heavy cream and butter until smooth (be careful as the hot caramel may bubble up)
  2. Stir in remaining ingredients and then briefly stir over medium heat until smooth
  3. Serve warm; for a thicker dip (and for flavor more intensified), allow to cool in refrigerator for several hours before gently reheating
Adapted from Food and Wine
Can be stored in refrigerator up to one week
Recipe by Keep It Sweet Desserts at