Indulge your taste buds in a symphony of flavors with our tantalizing Caramel Sauce with Ginger and Tea. This delectable sauce is a harmonious blend of sweet, spicy, and aromatic notes that will elevate your desserts and beverages to new heights.
Our Caramel Sauce with Ginger and Tea offers a unique twist on the classic caramel sauce. We infuse it with the warmth of ginger and the subtle notes of tea, creating a multi-layered flavor profile that will leave you craving more. Imagine the rich, buttery flavor of caramel, balanced by the zesty kick of ginger and the delicate fragrance of tea.
Whether you're drizzling it over ice cream, pancakes, waffles, or using it as a dip for your favorite fruits, our Caramel Sauce with Ginger and Tea is sure to become a staple in your kitchen. Its versatility extends to beverages as well. Stir it into your coffee or tea for a cozy and flavorful treat, or use it as a topping for your favorite cocktails or mocktails.
In this article, we'll provide you with two irresistible recipes for Caramel Sauce with Ginger and Tea. The first recipe features a stovetop method, allowing you to witness the transformation of sugar into a rich, golden caramel. The second recipe takes advantage of the convenience of a microwave, making it a quick and easy option for those short on time.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you captivated by the exquisite flavors of our Caramel Sauce with Ginger and Tea. Let's get started!
GINGERBREAD-CARAMEL SAUCE
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
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.
GINGERBREAD CARAMELS
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12 1/2 dozen
Number Of Ingredients 12
Steps:
- Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
- In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
- Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
- Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
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
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
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
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
EASY CARAMEL SAUCE
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
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.
GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE
This gingerbread recipe is served with ice cream and a gingery, tea-infused caramel sauce.
Yield Makes 8 servings
Number Of Ingredients 13
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.
CARAMEL-CHAI TEA LATTE
Inspired by the spicy chai drinks served at coffee shops, I whipped up a caramel-drizzled latte I can enjoy at home anytime. -Katelyn Kelly, Perryville, Maryland
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes. , Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.,
Nutrition Facts :
CARAMELIZED GINGER AND GINGERED CARAMEL
Caramelized ginger is little pieces of ginger root that are candied and coated with crystal sugar. They are very spicy hot, almost like a pepper, except that they are sweet as well. I've heard that they are excellent for the digestion and can be taken after food. But, they are excellent as candy any time! Gingered caramel is just caramel with ginger flavoring.
Provided by hcnj4833
Categories Chutneys
Time P1m30DT25m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Caramelized Ginger: Cut a ginger root to fit into a plastic bowl with a lid.
- Cover the ginger root pieces in sherry.
- Let this sit until the ginger is fully soaked through with sherry, which can take a month or more.
- The ginger will be dark tan in color and firm and somewhat stringy in texture.
- It will be almost translucent.
- Remove the ginger root from the sherry and set the sherry aside for later.
- Cut the rind off of the ginger root and cut the inner portion into pieces about the size and thickness of 1/2 a dime.
- Put the small ginger pieces into a bowl and cover completely with sugar.
- I had about 1/4 cup of ginger and I put in about 3/4 cup of fine grained white sugar.
- Add back about 2 tablespoons of the sherry.
- The resulting mixture, with the ginger pieces in it, is a thickish but runny syrup.
- Put a mound of sugar (at least a cup) on a plate or in a small bowl and set it aside where you can reach it when you are standing at the stove.
- Cook the ginger/sugar/sherry mixture on the top of the stove until it boils but not until it darkens, (i. e., remove it from the heat before the sugar starts to burn).
- Stir a couple of times while the mixture is heating.
- Use a slotted spoon and remove the ginger pieces from the boiled liquid and plop them onto the sugar mound, keeping them separate from each other as much as possible.
- Spoon more granulated sugar over the top and let this sit for about 1 minute.
- Then stir the whole thing to coat the ginger with sugar.
- Let it sit for 5 minutes, then remove the ginger pieces and set them on a piece of baking paper to air dry.
- Gingered caramel: The boiled sherry/sugar stuff that's still in the pan can be boiled up again for about 30 seconds.
- Just as it starts to brown, remove it from the heat and add two or three tablespoons of butter.
- Let it cool for a few minutes and then pour the now very thick caramel onto more baking paper.
- This is fantastic caramel!
- Notes: This recipe starts with about 2 four inch pieces of ginger root and the yield is about 1/4 cup of caramelized ginger and about 1/3 cup of gingered caramel.
- I happened to have cooking sherry on hand so that is what I used.
- I had purchased two or three small (maybe 4 inches long) pieces of ginger root and I had not used them for anything.
- I had heard that you can soak your ginger in sherry to preserve it so I had cut the roots into 2 inch pieces, give or take, and covered them in sherry in a plastic bowl with a lid.
- I forgot about the ginger and it sat on my kitchen counter for 4 or 5 months.
- Possibly it would have been ready to caramelize a lot sooner than that but it was in perfect condition for this recipe after months of sitting.
Nutrition Facts :
CARAMEL SAUCE WITH GINGER AND TEA
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
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.)
Tips:
- Use a heavy-bottomed saucepan. This will help to distribute the heat evenly and prevent the sauce from burning.
- Cook the sauce over medium heat. This will help to prevent the sugar from crystallizing.
- Stir the sauce constantly. This will help to prevent the sugar from burning and will also help to create a smooth sauce.
- Use a candy thermometer to monitor the temperature of the sauce. This will help to ensure that the sauce reaches the correct temperature without overcooking.
- Add the ginger and tea leaves at the end of the cooking process. This will help to prevent the flavors from becoming too strong.
- Let the sauce cool slightly before using. This will help to prevent the sauce from being too hot and will also allow the flavors to develop.
Conclusion:
Caramel sauce with ginger and tea is a delicious and versatile sauce that can be used to top desserts, ice cream, or even savory dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a special treat, give this caramel sauce a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love