Prep time
Cook time
Total time
Serves: 300ml
  • 250ml Cream
  • 1 Tablespoon Golden Syrup
  • 220g Caster Sugar
  • 2 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Ginger
  1. In a small saucepan add your cream, golden syrup and the 3 ground spices, heat on a low temperature stirring occasionally.
  2. In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
  3. Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
  4. Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
  5. Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
  6. Allow to cool and thicken before transferring in to a jar, all ready to ice cream, cakes or anything that needed that spicy sweet hit.
Recipe by Baker Gatherer at https://bakergatherer.com/spiced-caramel/