Pumpkin Spice Caramel Dip

  • 5 servings
  • 5 mins to prepare
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  • 200g Granulated sugar
  • 70g Unsalted butter
  • 120ml Double cream
  • 1tsp Ground cinnamon
  • 1tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Salt



1) Weigh out your ingredients in preparation and keep them close to the stove.

2) Tip the sugar into a pan over a medium heat and stir continuously. The sugar will discolour and go clumpy before melting down into a smooth, amber liquid.

3) When the sugar has fully melted, stir in the butter. Stir until fully combined.

4) Stir in the double cream and boil for 1 minute.

5) Remove the pan from the heat and stir in the salt and spices. Transfer to a ramekin and use as a tip, or dispense into a jar and keep refrigerated for up to two weeks.


Cook time: 5 minutes

Yield: one jar