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 Brown Sugar Chai Spiced Caramel Fondue

 

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A chai spiced caramel sauce perfect for holiday entertaining.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1¼ cups

Ingredients

• 195g (¾ cup + 1 tablespoon) light brown sugar, tightly packed
• 30 milliliters (2 tablespoons) water
• 118 milliliters (1/2 cup) heavy cream
• 9g (2 teaspoons) unsalted butter, softened at room temperature
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon ground cloves

Instructions

1. Whisk together brown sugar and water in a small heavy-duty saucepan; place over medium-high heat and cook without stirring for 3-4 minutes or until a deep amber brown and bubbling; remove from heat and immediately whisk in heavy cream and butter until smooth (be careful as the hot caramel may bubble up)
2. Stir in remaining ingredients and then briefly stir over medium heat until smooth
3. Serve warm; for a thicker dip (and for flavor more intensified), allow to cool in refrigerator for several hours before gently reheating

Notes

Adapted from Food and Wine
Can be stored in refrigerator up to one week