Dessertscrazyforcrust5.0
Pumpkin Caramel Sauce
This homemade pumpkin caramel sauce is one of the best caramels ever! Simply adding canned pumpkin puree and pumpkin pie spice to homemade caramel adds an unparalleled depth of flavor that will be perfect for ice cream or on top of pie this fall!
👥 16 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●sauce pot
- ●stove
- ●whisk
📝 Preparation Steps
1
Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn. Read the entire recipe before continuing.
2
Place sugar in a heavy-bottomed medium sauce pot. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
3
Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid. Keep stirring until the liquid is amber in color. This will take about ⏱️ 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
4
Once the liquid turns amber and all the sugar crystals have melted, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.
5
Pour the caramel carefully into a jar and let cool to room temperature. Cover and store in the refrigerator. When ready to use, remove the lid and heat in ⏱️ 30 second increments until the caramel is melted and smooth and the desired consistency (about ⏱️ 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.
Nutrition Facts
calories
110 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
5 mg
protein Content
1 g
cholesterol Content
21 mg
carbohydrate Content
13 g
saturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...