A chai spiced caramel sauce perfect for holiday entertaining.
Ingredients
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
Instructions
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)
Stir in remaining ingredients and then briefly stir over medium heat until smooth
Serve warm; for a thicker dip (and for flavor more intensified), allow to cool in refrigerator for several hours before gently reheating
Notes
Adapted from Food and Wine Can be stored in refrigerator up to one week
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/brown-sugar-chai-spiced-caramel-fondue/