If you’re like me then September 1st means all things fall: candles, decor, and yes, desserts! This Cinnamon Salted Caramel Sauce can be used on any and every fall dessert (believe me, I’ve tried 😉 ) Whether you’re drizzling it on ice cream, filling a cupcake, or adding to a buttercream, this sauce will become a constant in your kitchen this fall season!
So you’ve heard of salted caramel sauce, but whats with the cinnamon? To be honest, the cinnamon is extra. If a recipe calls for plain salted caramel then I will just omit it. I do that sometimes when I’m making caramel hot cocoa! But adding the cinnamon really gives this a depth of flavor that will have you going back for seconds, maybe thirds 😉
Tips for making homemade caramel
- This recipe is super easy, the only thing that you need to watch is not to burn the sugar. When I make this recipe, I plant myself by the stove and stir constantly until it starts to turn amber. Depending on the heat and pan, this can take anywhere between 5-10 minutes. The deeper color you let the caramel get, the richer the caramel will be. Once it gets that deep amber color, stir in the cream.
- When you stir in the cream and the butter the mixture will bubble and steam. This may seem obvious, but DO NOT stick your finger in the hot caramel sauce. Unfortunately I’ve seen this happen in real life and it’s not pretty. When we were kids my mom let us stir and my twin sister stuck her finger in to try it. It’s blew up to double it’s size and was a pretty bad blister for a few weeks 🙁 Needless to say, wait to try the mixture until it cools.
- If you want to use this caramel to fill a cupcake or cookie, let it cool completely in the refrigerator. This will make it a thicker consistency, easy to spread and fill your treats. If you want to pour it over ice cream heat it up in the microwave for 15-20 seconds and wha-la, it’s back to the perfect drizzle consistency!
Whether you’re dipping apple slices in or eating straight out of the jar with a spoon, I know you’re going to loveeee this caramel sauce. Buttery and luscious with a hint of cinnamon, this sauce pairs beautifully with any dessert! Happy fall y’all!
Cinnamon Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- ½ cup heavy cream, warm
- 5 tbsp salted butter
- 2 tsp cinnamon
- ½ tsp kosher salt
- flaky salt for garnish
Instructions
- Add sugar to a saute pan over medium-high heat. The sugar will look normal for the first few minutes, stir occasionally. Then it will start to clump and melt, turning a deep amber color. Stir continuously until all of the sugar is dissolved. Once melted, stir in butter, one tablespoon at a time. After the butter melts completely, slowly drizzle in warm heavy cream, about 2 tablespoons at a time, until completely combined. The mixture will bubble and steam up each time you add the heavy cream so be careful! Remove the caramel from heat and stir in salt and cinnamon. Store for up to 2 weeks in the refrigerator.
[…] pie. I like to serve mine warm with a dusting of cinnamon, topped with vanilla ice cream and a drizzle of caramel. Try this recipe out and let me know your thoughts in the comments […]