Homemade Chinese Five-Spice Caramel Sauce
A unique twist on traditional caramel, this decadent caramel is infused with flavors of Chinese cassia cinnamon, Sichuan peppercorn, cloves, star anise, and ginger. It's simple, yet adventurous!
Equipment
- 1 Small Heavy-Bottomed saucepan
- Measuring cups and spoons
- 1 Whisk
- 1 Airtight container
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tbsp salted butter cut into pieces
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 1 tsp Chinese Five-Spice Powder Variations of this spice vary. Check the ingredient list for pepper, cinnamon, cloves, anise, and ginger.
Instructions
- Combine sugar and water to saucepan over medium heat. Allow to dissolve and bubble until the sugar dissolves and the syrup turns a deep amber color, similar to honey. DO NOT STIR. If using a candy thermometer, it should register between 338 and 350 degrees Fahrenheit.
- Add the butter to the saucepan while whisking. The sauce will bubble, but keep whisking until the butter is melted and incorporated.
- Pour the heavy cream into the saucepan, whisking to incorporate.
- Remove from heat and stir in the Chinese 5 Spice and vanilla extract.
- Allow to cool slightly (about 10 minutes) before pouring the caramel into an airtight container. Allow to cool for another 1-2 hours before covering. The sauce will thicken as it cools. Store in the fridge for up to 2 weeks.
Notes
Check out the full post for tips.
The sauce will thicken in the refrigerator. Reheat in the microwave in 15-second intervals until you achieve the desired consistency.