Gingerbread Caramel Syrup
This is a perfect finish to a summer Christmas Lunch. Ice-cream and gingerbread caramel! This would be amazing with our homemade honeycomb ice cream.
If you want to make it as a thoughtful homemade gift,.
Gingerbread Caramel Sauce
Inspired by a Martha Stewart recipe. Serve with ice cream
Ingredients
- ½ cup molasses
- ½ cup water
- 3 cups sugar
- 2 cups cream
- 150 g butter
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
Instructions
- In a large saucepan, place the molasses, water and sugar over a low heat. Stir regularly until the sugar has dissolved. Once all the sugar has dissolved brush any crystals off the sides of the pan.
- Bring the sugar and molasses mixture to the boil and boil for about 5 minutes. The foaming should reduce and bubbles will slow. This is about 120°C on a sugar thermometer.
- Remove the sugar from the heat and add in all the remaining ingredients. This may cause splatter and the sugar may solidify. Continue stirring until the butter is completely melted. Return to the heat and bring back to the boil before bottling in sterilised, warmed jars.
- This can be stored in the fridge for up to 2 week.
- Serve cold or warm.