Caramel Pumpkin Sauce

Category: Culinary recipes
Caramel Pumpkin Sauce

Ingredients

granulated sugar 1 cup
butter 60 g
cream (15-35%) 2/3 cup
pumpkin puree 1/3 cup
pumpkin spice mix 1/2 tsp
vanilla extract 1 tsp
________________________ __
a cup 240 ml

Cooking method

  • Pour sugar into a heavy-bottomed saucepan (it should not be low) and place over low heat.
  • After a while, the sugar will begin to melt and take on a golden color.
  • Once the sugar is completely melted, add the butter and stir quickly.
  • Caution! The mixture will boil and bubble a lot.
  • Add the cream gradually, stirring continuously.
  • Achieve a smooth consistency and turn off the heat.
  • Now add pumpkin puree, spices and vanilla extract and mix well.
  • Pour the caramel into a jar, let it cool and refrigerate. There it can be stored for 2 weeks.
  • After refrigeration, the caramel will change color slightly and become very thick. In order for it to become fluid again, it is enough to heat it up a little.
  • Caramel Pumpkin Sauce
  • Caramel Pumpkin Sauce

Note

I made this caramel for pumpkin mini cheesecakes.
You can also use it as a layer in baked goods, or pour over ice cream.

irza
Interesting to try. Can you feel the pumpkin?
please
Quote: Gala
I made this caramel for pumpkin mini cheesecakes.
This is a superb addition
Gala
Quote: irza

Can you feel the pumpkin?
irza, I would say, it is unobtrusively guessed and gives additional depth. The sauce is very delicate, very tasty, creamy caramel.
Gala
Prosha,
Loksa
Galina, I made such a sauce today, it seems to me thicker: girl_pardon: out. Maybe the pumpkin is more boiled, in the photo it has already thickened a little. The pumpkin is felt, I added a little zest. I won't tell you about the taste, then. I liked it at home, with pumpkin and zest! Caramel Pumpkin Sauce
Caramel Pumpkin Sauce I made different ones. Checkmark, I wanted to ask, maybe it was necessary to warm up a little with a pumpkin?
Gala
Oksana, thanks for the photo! Nice sauce turned out.
Quote: Loksa

The pumpkin is felt, I added a little zest.
Did you add pumpkin spices?

pumpkin pie spice composition
1 tbsp. l. ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp cardamom
1/4 tsp nutmeg
store in a tightly closed jar, add as needed


Quote: Loksa

wanted to ask, maybe it was necessary to warm up a little with a pumpkin?
I didn't warm it up, but why? It's not for long-term storage. If you want, you can warm it up.

Loksa
I do not understand what spices you need? I sat and thought: girl_pardon: and just in case I put nutmeg and cinnamon - I think I used such a set for a pumpkin! I haven't tried it myself, but I froze it a bit, then I'll try! The main thing is that my sweet tooth should eat: girl_pardon: and how cleverly I attached the pumpkin! And then the freezer will burst soon. For a long time the recipe lay in the bookmarks, the largest yield of cream, probably you can use applesauce. I recently digested all the caramel creams, and what do you think everything gobble upHave eaten! Thank you again! Pleased with the density! Now I'll take on the caramel icing!


Added Monday 04 Apr 2016 07:20 PM

They don’t eat my ginger, the ridge is soap, and I don’t really eat a carnation, but I must try it in a bouquet !!!! I have two servings

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