Best 9 Caramel Sauce With Ginger And Tea Recipes

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Caramel sauce, with its rich, buttery flavor and velvety texture, is a versatile ingredient that can elevate any dessert. When infused with the warm spices of ginger and the aromatic notes of tea, it transforms into a culinary masterpiece that tantalizes the taste buds and captivates the senses. In this article, we will embark on a culinary journey to discover the best recipe for caramel sauce with ginger and tea, a delectable treat that will undoubtedly become a favorite in your kitchen.

Here are our top 9 tried and tested recipes!

GINGERBREAD-CARAMEL SAUCE



Gingerbread-Caramel Sauce image

We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes about 5 cups

Number Of Ingredients 7

3/4 cup unsulfured molasses
3 cups sugar
2 cups heavy cream
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger

Steps:

  • Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

FOODCHANNEL EDITOR



FoodChannel Editor image

This cake is best served warm, and it is tempting to eat some as soon as it comes out of the oven. However, as the cake sits, the flavors continue to develop. If possible, bake the cake in advance, then reheat the entire cake or individual slices just before serving. Recipe courtesy of Williams-Sonoma.

Provided by By FoodChannel Editor | December 2, 2008 8:50 pm

Time 40m

Yield -

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
16 tablespoons (2 sticks) unsalted butter
1 cup firmly packed dark brown sugar
1 cup molasses
3 eggs
1 cup boiling water
2/3 cup caramel sauce
1 cup heavy cream whipped with 1 tablespoon sugar

Steps:

  • 1 Have all the ingredients at room temperature. 2 Preheat an oven to 325°F. Grease and flour a 9-by-13-by-2-inch cake pan. 3 Over a sheet of waxed paper, sift together the flour, ginger, baking powder, baking soda, salt, cinnamon and cloves; set aside. 4 In the bowl of an electric mixer fitted with the flat beater, beat the butter and brown sugar on medium speed until light and fluffy, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the molasses and beat until blended. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. 5 Remove the bowl from the mixer. Using a rubber spatula, fold in the flour mixture in three additions, alternating with the boiling water and beginning and ending with the flour, until the batter is smooth and no lumps of flour remain. 6 Pour the batter into the prepared pan and, using a spatula, spread the batter evenly to the edges. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool for at least 30 minutes before serving. 7 Just before serving, in a small saucepan over low heat, gently warm the caramel sauce, stirring often; do not boil. Drizzle warm pieces of cake with caramel sauce and top each with a dollop of whipped cream. Serves 12.

EASY CARAMEL SAUCE



Easy Caramel Sauce image

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 5

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

  • Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMEL SAUCE WITH GINGER AND TEA



Caramel Sauce With Ginger and Tea image

Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.

Categories     Sauce     Milk/Cream     Tea     Ginger     Dessert     Raisin     Almond     Pistachio     Boil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 cup plus 5 tablespoons water
1 tea bag (preferably English breakfast tea)
1/3 cup brown raisins, chopped
1/3 cup golden raisins, chopped
1 cup sugar
1 cup whipping cream
1/4 stick (1/2 stick) unsalted butter
1/4 cup slivered almonds
1/4 cup shelled roasted pistachios
1 teaspoon minced crystallized ginger

Steps:

  • Bring 1 cup water to simmer in small saucepan. Remove from heat. Add tea bag and steep 5 minutes. Remove tea bag and squeeze to release excess liquid. Add all raisins to liquid. Let stand 30 minutes. Pour into strainer; reserve raisins.
  • Combine sugar and 5 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually whisk in cream and butter. Stir over low heat until caramel is smooth. Mix in raisins, nuts and ginger. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat before serving.)

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE



Granny's Gingerbread Cake with Caramel Sauce image

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 17

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

GINGERBREAD WITH HOT CARAMEL SAUCE



Gingerbread with Hot Caramel Sauce image

Delicious with coffee or served at brunch instead of sweet rolls. The caramel sauce is also good over pound cake or ice cream.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 20

1 cup dark molasses
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup butter, melted
2 cups flour
1 cup boiling water
2 eggs
powdered sugar (to garnish)
whipped cream (to garnish)
1 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup melted butter (no substitutes)
3 tablespoons flour
1 teaspoon vanilla
1 dash salt
1/4 teaspoon nutmeg
1 cup boiling water

Steps:

  • In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
  • Add sugar, butter, flour and boiling water.
  • Stir in beaten egg yolks.
  • Beat egg whites until stiff and fold into batter.
  • Pour into a greased ring mold or bundt pan.
  • Bake in a 350*F oven for 40 minutes or until done.
  • Cool.
  • Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
  • Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
  • Add flour, stirring constantly over medium heat.
  • Add vanilla, salt and nutmeg.
  • Add boiling water.
  • Cook for 10 to 15 minutes, stirring sauce until thickened.
  • Serve over gingerbread, or pool underneath.

Nutrition Facts : Calories 415.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 64.9, Sodium 364.4, Carbohydrate 70.7, Fiber 0.8, Sugar 47.4, Protein 3.6

GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE



Gingerbread with Vanilla Ice Cream and Caramel Sauce image

This gingerbread recipe is served with ice cream and a gingery, tea-infused caramel sauce.

Yield Makes 8 servings

Number Of Ingredients 13

2 1/2 cups plus 2 teaspoons all purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup chopped crystallized ginger (about 5 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 cup mild-flavored (light) molasses
1 cup boiling water
2 teaspoons baking soda
1 large egg, beaten to blend
Vanilla ice cream
Caramel Sauce With Ginger and Tea

Steps:

  • Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
  • Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
  • Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
  • Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.

DESSERTLOVER'S CLASSIC CARAMEL SAUCE



Dessertlover's Classic Caramel Sauce image

This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards.

Provided by Karin Martinez

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 16

Number Of Ingredients 6

⅓ cup water
1 ½ cups white sugar
2 tablespoons unsalted butter
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pinch salt

Steps:

  • Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
  • Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 19.3 g, Cholesterol 29.3 mg, Fat 8.3 g, Protein 0.4 g, SaturatedFat 5.2 g, Sodium 7.4 mg, Sugar 18.8 g

Tips:

  • To make the caramel sauce, use a heavy-bottomed saucepan to prevent scorching.
  • Add the sugar gradually to the saucepan, stirring constantly to prevent clumping.
  • Cook the sugar mixture until it reaches a deep amber color, but do not let it burn.
  • Once the caramel sauce has reached the desired color, remove it from the heat and stir in the butter.
  • Be careful when adding the cream to the caramel sauce, as it may splatter.
  • Add the ginger and tea to the caramel sauce and simmer for 5 minutes, or until the flavors have melded.
  • Serve the caramel sauce warm or at room temperature.
  • If the caramel sauce becomes too thick, thin it out with a little bit of milk or cream.

Conclusion:

The caramel sauce with ginger and tea is a delicious and versatile sauce that can be used to top desserts, ice cream, or fruit. It is also a great addition to savory dishes, such as roasted chicken or pork. With its unique flavor and aroma, this caramel sauce is sure to impress your friends and family. Enjoy experimenting with this recipe and creating your own unique variations.

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