Gingerbread Caramel Sauce Recipes

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PUMPKIN GINGERBREAD WITH CARAMEL SAUCE



Pumpkin Gingerbread with Caramel Sauce image

Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.-Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 19

2-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup cold butter, cubed
1 large egg
1 cup buttermilk
1/2 cup canned pumpkin
1/2 cup molasses
3/4 cup chopped pecans
CARAMEL SAUCE:
1/2 cup butter, cubed
1-1/4 cups packed brown sugar
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
9 pecan halves, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.

Nutrition Facts : Calories 681 calories, Fat 37g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 512mg sodium, Carbohydrate 85g carbohydrate (57g sugars, Fiber 2g fiber), Protein 7g protein.

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.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE



Pumpkin Gingerbread with Caramel Sauce image

Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 19

2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 teaspoon baking soda
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon clove
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin puree (canned ok)
1 egg
1/2 cup butter
1 1/4 cups light brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream
vanilla ice cream (optional)
toasted chopped pecans (optional)

Steps:

  • Preheat oven to 350F.
  • Mix together flour and sugar.
  • Use a pastry blender to mix in butter until mixture resembles fine crumbs.
  • In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
  • Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
  • Mix in buttermilk, molasses, pumpkin and egg.
  • Pour batter on top of crust in the baking pan.
  • Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
  • To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
  • Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
  • Gradually add whipping cream and return to a boil.
  • Remove from heat.
  • To serve, spoon warm sauce over warm gingerbread.
  • If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

GINGERBREAD WITH CARAMEL SAUCE



GINGERBREAD WITH CARAMEL SAUCE image

Categories     Cake     Lemon

Number Of Ingredients 47

Gingerbread cake with Lemon Sauce/Caramel Sauce
===============================================
Source: Toronto Star Newspaper
Ingredients:
Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.
Lemon sauce:
Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture.
Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
Remove from heat and stir in butter and lemon rind and juice.
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..
You might also like:

Steps:

  • Directions: Cake: Grease an 8 inch square pan. Preheat oven to 325 degrees F. Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses. Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla. Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition. Gradually add boiling water, stirring after each addition. Turn into prepared pan. Bake for about 50 minutes. Serve warm with lemon sauce. Lemon sauce: Combine cornstarch, salt and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture. Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes. Remove from heat and stir in butter and lemon rind and juice. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. You might also like:

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

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-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.

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