Ingredients for Gingerbread With Hot Caramel Sauce
- Dark Molasses
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup (1 stick) softened unsalted butter
- ¼ cup all-purpose flour
- ½ cup boiling water
- Eggs
- Powdered sugar, for dusting
- Whipped cream (optional)
- Light Brown Sugar
- 1 teaspoon vanilla extract
- A pinch of salt
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How to Make Gingerbread With Hot Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour a ring mold or bundt pan.
- In a large bowl, whisk together 1 cup molasses, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon ground nutmeg.
- Add 1 cup granulated sugar, ½ cup (1 stick) softened unsalted butter, 2 cups all-purpose flour, and 1 cup boiling water. Mix until just combined.
- Stir in 2 large egg yolks.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold into the batter.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, sift powdered sugar over the top of the gingerbread.
- **Prepare the Caramel Sauce:** In a medium saucepan, combine ½ cup granulated sugar, ¼ cup packed light brown sugar, and ¼ cup (½ stick) unsalted butter.
- Cook over medium heat, stirring constantly, until the sugars are dissolved and the mixture is melted and smooth.
- Whisk in ¼ cup all-purpose flour until smooth.
- Add 1 teaspoon vanilla extract, a pinch of salt, and ¼ teaspoon ground nutmeg.
- Gradually whisk in ½ cup boiling water, continuing to cook and stir until the sauce thickens to a pourable consistency (about 10-15 minutes).
- Serve the warm gingerbread with the hot caramel sauce and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
189g
Fat
42g
Carbs
23g
