In a 3-quart pot, add the cane sugar. Put over low/medium heat (if using gas, stay lower).

Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form.

Continue to cook until the sugar turns into a liquid.

Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir the entire time to incorporate the butter.

Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added. Once about half the cream is added you can add more at a time. Continue adding in, while stirring, until the cream is completely combined.

Remove from the heat and add in the cinnamon, ginger, and cloves.

Whisk to combine completely. You can strain the caramel with a strainer to remove any clumps. (This is optional, but if you are new to caramel making, this is a good idea as you learn). I also like to do this to ensure there’s no spice clumps.

Transfer to a glass jar (or small jars for gifting).

Store at room temperature for up to 2 weeks or in the fridge for even longer.