Carrot Cake Salted Caramel Sauce

Ingredients

200 g granulated sugar (1 c.)
80 g pure carrot juice* (2 ⅔ oz.)
56 g unsalted butter room temperature (¼ c.)
130 g heavy whipping cream room temperature (5 oz.)
¾ tsp. salt
¼ tsp. ground cinnamon
⅛ tsp. ground ginger
⅛ tsp. ground cloves
1 tsp. vanilla

Instructions

Add the sugar and pure carrot juice to a medium-sized saucepan. Set the mixture over low heat and stir until all of the sugar has dissolved.
Increase the heat to medium and do not stir the mixture. Allow the mixture to come to a simmer, then simmer it for ~10 minutes or until it darkens in color, keeping a close eye on it.
Add in the butter and whisk until the mixture is smooth.
Take the mixture off of the heat, and slowly whisk in the heavy cream until it is completely incorporated into the caramel. Whisk in the salt, cinnamon, ginger, cloves, and vanilla.
Allow the caramel to cool down in the fridge to thicken up before serving. Enjoy with apples, apple pie, brownies, cheesecake, carmelitas, carrot cake, coffee - or by the spoonful!

Notes

*I used Lakewood Pure Carrot Juice which has lemon juice in it as well. If you can find this brand I would recommend it because lemon juice helps inhibit sugar crystals. If not, I'd recommend adding in 1 tsp. of lemon juice along with the carrot juice just to reduce the likelihood of sugar crystals in your caramel!

Store extra caramel sauce in an airtight container in the fridge.

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