Saturday, November 2, 2013

Nikkie's Pumpkin Spice Caramel Sauce

Its October and it wouldn't be fall without some pumpkin caramel. My number one reason for caramel is coffee and ice cream. My midget just loves to eat it by the spoonfuls. But pumpkin caramel hits the spot once the weather starts to cool down. 



Nikkie's Pumpkin Spice Caramel Sauce

Makes 1 1/2 Cups, Cook Time: 15-20mins

Ingredients Needed


  • 1 cup       Sugar
  • 1/4 cup    Water
  • 1/2 cup    Butter
  • 1/2 cup    Heavy Cream
  • 1/2 cup    Pumpkin Puree
  • 1tsp         Vanilla Extract or Paste( I use paste)
  • 1tsp         Pumpkin Spice
  • Pinch of Salt


Directions

Using a 2-3qt heavy saucepan, add water then sugar to pan. Heat over med-high heat. Mix gently with spatula until sugar dissolved. Let Cook.


Continue cooking until deep amber color has been reached or 350 degrees. Should smell toasty and be red-orange brown color(WARNING, your caramel can go from golden to burnt in a matter of seconds so be careful at this step) Pay close attention.

As soon as it reaches 350 degrees or the right color, add all the butter and whisk away until incorporated. Be careful as it will bubble a bit. Remove from heat

Next add cream in steady stream while whisking until fully incorporated. Add vanilla, PSpice, salt and pumpkin puree until incorporated.




Set aside to cool for 10-15 minutes, store in glass jar. Will store in refrigerator up to 2-3 weeks. . . .but i doubt it will last that long.