By Tara Bench, Hilary Merzbacher, and Lauren Piro
Prep a few jars of our luscious caramel sauce, keep them in your fridge, and you've got a great hostess gift on hand (it makes an awesome present for teachers, too).
Gingerbread Caramel Sauce
1. In a large, saucepan combine 3 cups sugar, 3/4 cup water, and 1 1/2 tablespoons light corn syrup; bring to a boil, stirring, until the sugar is dissolved. Wash down crystals inside the pan with a wet pastry brush. Cook, without stirring, until an amber caramel forms, about 6 minutes. Remove from heat; stir in 1 1/2 cups heavy cream and 3 tablespoons butter. Caramel will bubble.
2. Stir in 1 1/2 teaspoons each ground cinnamon and ginger and 1/4 teaspoon ground cloves. When cool, pour into small glass jars. Refrigerate for up to 2 months. Makes 3 1/2 cups.