The 99 Cans of Pumpkin Challenge continues… down to #27
What’s better than salted caramel sauce? Yep. Salted pumpkin caramel sauce. Simply adding canned pumpkin puree adds a flavor of fall that’s perfect as a topper on ice cream, pies and brownies. The trick to caramel sauce is to watch mixture very carefully as it will go from gorgeous caramel to burnt caramel very quickly. You think you can multitask, like me, but trust me. Stay off Pinterest until the cooling process.
What you need:
- 1 ½ c sugar
- 2 tbs butter, unsalted
- 1/3 c water
- 1¼ c heavy cream
- ½ tsp pure vanilla extract
- 2 tsp fleur de sel (French sea salt)
- 1/4 c pumpkin puree
What you do:
- Mix the water, butter and sugar in med heavy-bottomed saucepan.
- Cook over low heat for 5 to 10 min, until the sugar dissolves. Do not stir.
- Increase heat to med and boil uncovered until sugar turns a warm chestnut brown, about 5 to 7 min, gently swirling the pan to stir the mixture.
- Turn off the heat.
- Slowly add cream, vanilla and salt.
- Simmer over low heat; stir constantly, until caramel dissolves and sauce is smooth, about 2 min.
- Whisk in pumpkin until well mixed.
- Remove from heat and allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
- Don’t drink it; you won’t have any left to serve it on desserts…