Homemade Chinese Five-Spice Caramel Sauce

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I don’t know about you, but I love experimenting with different herbs and spices. It’s such a great way to add a new twist to classic recipes. It also allows me to experience new cuisines and cultures from the comfort of my own home! So today I’m sharing this unique variation on traditional caramel with my recipe for Chinese Five-Spice Caramel Sauce. This decadent caramel is infused with flavors of Chinese cassia cinnamon, Sichuan peppercorn, cloves, star anise, and fennel (+/- ginger). It’s a simple, yet adventurous way to celebrate the new year. 

What is Chinese Five-Spice?

Chinese five-spice is a blend of warm and sweet flavors typically used in stir fry, barbecue, and meat dishes. Though traditionally used in savory applications, the spicy sweet taste pairs perfectly with sweet dishes.  

The type of cinnamon used in Chinese five-spice is called “Cassia” cinnamon (aka Chinese cinnamon or Cinnamomum cassia). This is one of the most common types of cinnamon found in the US, and comes from a tree native to China, though it is also found in other Asian countries. You may also have heard of “Ceylon” cinnamon or Cinnamomum zeylanicum, which comes from Sri Lanka. The tastes of these two varieties of cinnamon are similar, though Ceylon has been described as tasting more floral and delicate than cassia cinnamon. 

The Sichuan peppercorns (also known as Szechuan peppercorns) used in Chinese 5-spice are actually berries that come from the prickly ash tree which is native to China. The spice is described as having an earthy citrus taste. Rather than being spicy hot, it causes more of a tingly sensation to the tongue. It’s definitely a delicious and unique experience, though I didn’t really notice any tingling in this recipe, likely due to the cooling qualities of the heavy cream and butter. 

Not all Chinese 5-spice blends are the same, however, so you’ll want to check the ingredient list or make your own spice blend. Click here or here for a couple of 5-spice mixes that contain ginger instead of fennel. 

Chinese five-spice powder sometimes contains fennel instead of ginger. If you like the taste of fennel, you can use it in this recipe. However, if you don’t like the taste of fennel, and your spice blend contains this spice, I recommend decreasing the amount of Chinese 5 spice to 3/4 tsp, and adding 1/4 tsp ground ginger or ground cinnamon to the sauce. 

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Ingredients & Substitutions: 

• Granulated sugar
• Water
• Salted butter, cut into pieces: Unsalted butter can also be used in this recipe with an additional pinch of salt added to the sauce with the 5-spice
• Heavy cream 
• Pure vanilla extract
• Chinese five-spice: Check the ingredient list, as the exact blend of spices varies by brand. If you opt for a spice mix that contains fennel, but you don’t like the taste, decrease the amount of 5 spice to 3/4 tsp, and add 1/8-1/4 tsp ground ginger or cinnamon. 

How to make Chinese Five-Spice Caramel Sauce

Step 1: Combine the white sugar and water to a heavy-bottomed saucepan over medium heat. Allow the sugar to dissolve and bubble WITHOUT stirring. As tempting as it is to do this, stirring can cause the simple syrup to stick to the sides of the small saucepan and crystalize. This can cause the caramel to have a grainy texture. If the sugar does start to crystalize, just add about a 1/4 cup of water and bring to a boil so the crystals can dissolve. Continue without stirring until the syrup turns a deep amber color. You can do this by sight, or use a candy thermometer to achieve a temperature between 338 and 350 degrees Fahrenheit. 

Step 2: Once the sugar water mixture looks similar to honey (or registers 338-350 degrees), add the butter while whisking. The sauce will bubble, but keep whisking until the butter is melted. 

Step 3: Next pour the heavy whipping cream into the saucepan, whisking to incorporate. 

Step 4: Remove from heat and stir in the Chinese 5 Spice and vanilla, letting their aromatic notes infuse with the caramel.

Step 5: Allow the hot caramel to cool slightly (about 10 minutes) before pouring it into a glass jar or other storage container. Leave to cool for another 1-2 hours before covering the airtight container. The sauce will thicken as it cools. Store in the fridge for up to 2 weeks. 

Uses for Chinese Five-Spice Caramel Sauce

You can use this caramel anywhere you would normally use a caramel sauce, such as: 

• Chinese Five-Spice Caramel Latte
• As a topping for hot chocolate
• Drizzled on waffles or pancakes
• As a topping for this Sourdough German Pancake
• As a filling for cakes
• On a scoop of ice cream
• Homemade caramel corn

And the list can go on! Feel free to get creative and add this caramel sauce to a variety of dishes to spice things up. Happy cooking!

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