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 decrease/increase that amount based on your heat tolerance. A quarter teaspoon will give this salted caramel sauce a pleasant 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.
See it being made:
Like this recipe? You’ll love these too:
- Habanero Chocolate Sauce: Another delicious option for all sorts of desserts.
- Jalapeño Lemon Drizzle Cake: So good as a snack; don’t be surprised if you’re reaching for a slice at breakfast time.
- Sweet Chili Sauce: A perfect pairing with mango sorbet, in particular.
Spiced Salted Caramel Sauce
- 1 cup white sugar
- 1/2 cup water
- 1/4 cup butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cayenne pepper powder
- 1/2 teaspoon cinnamon
- 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.