Tuesday, September 29, 2015

Pumpkin Spice Latte Caramel Sauce



I know that a lot of you slip into “pumpkin mode” once September arrives; for me, it takes a bit longer. I don't really jump onto the pumpkin bandwagon until early October. With it looming near week's end, and a number of farmers’ market and pumpkin patch visits in my immediate future, the smell of pumpkin-y baked goods is beginning to waft through the house.

If you're like me, you probably have stacks of pumpkin recipes just waiting to be tried, and enjoy reading them while sipping a pumpkin spice latte. I was doing just that when the idea for this sauce popped into my head. The caramel/pumpkin combination is one that hasn't been explored nearly enough, I don't think, and I'll be making pumpkin ice cream again this year to try with incredible this sauce. I am already swooning at the thought.

One caveat when it comes to making caramel, well, two, actually. First of all, do not be afraid. Second, know that the color “amber” is subjective. When I made caramel for the first time, it was heaven in a bowl. When Mr. O-P tried it, and he cooked it to what he considered to be “amber” (and what looked more to me like “copper”) his caramel sauce was bitter from overcooking. Don't let this keep you from trying this wonderful sauce, just be mindful and, if necessary, err on the lighter rather than darker side of amber.


Pumpkin Spice Latte Caramel Sauce

 1 cup granulated sugar
4 tablespoons unsalted butter, sliced into tablespoons
2/3 cup heavy whipping cream
1/3 cup solid pack pumpkin (like Libby’s)
1/2 teaspoon pumpkin pie spice
1/2 - 1 teaspoon espresso powder, to taste
1 teaspoon vanilla extract

Place sugar in a heavy-bottomed medium/large sauce pan. The mixture gets pretty rowdy when you add the cream so be sure to pick one with high sides.

Cook over medium-low heat stirring often. Be patient, it takes a while for the sugar to turn into a light amber liquid, about 7-12 minutes. Do not leave it unattended, it will burn quickly.
Once the liquid turns amber, add the butter and stir until it’s melted. Add the heavy whipping cream in a slow stream. It will bubble up as you add it to the mixture.

Turn off the heat and then stir in the pumpkin, spice, espresso powder, and vanilla. Stir until smooth.

Cover and store in the refrigerator. Keeps for about 2 weeks, if it lasts that long, and may require a slight warming in the microwave prior to using.
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4 comments:

Michele said...

This looks amazing! I am having so much fun making all of the pumpkin recipes! I bet this will be fabulous on pumpkin ice cream. :-o

Linda Rush said...

Yum! From the photo I'm guessing the addition of pumpkin puree doesn't add any texture to the sauce? It looks very smooth.
I just bookmarked your pumpkin ice cream. Nothing tastes better to me than a DQ pumpkin pie blizzard, and it has been a loooong time since I had custard ice cream!

martinealison said...

Bonsoir chère amie,

Je me lèche déjà les babines rien qu'en admirant ce joli petit pichet contenant la sauce miraculeuse !
Je ne pensais pas qu'on pouvait réaliser des glaces à base de potiron.
Je ne vais pas rester stupide ! il faut que je tente cette recette que vous nous proposez si gentiment...
Un grand merci !

Gros bisous ♡

Miz Helen said...

Your Sauce looks amazing! Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
Come Back Soon!
Miz Helen