Pumpkin Spice Latte Caramel Sauce

As I mentioned back in August, I have seriously slipped into “pumpkin mode.” If you're anything like me, you have felt the pull as well, 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. Personally, I don't think that the caramel/pumpkin combination is one that has been explored nearly enough. Considering that I will be making pumpkin ice cream again this year (an annual tradition) I definitely need to try it with this incredible 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 the late 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 c. granulated sugar

4 T. unsalted butter, sliced into tablespoons

2/3 c. heavy cream

1/3 c. pumpkin puree

½ t. pumpkin pie spice

½ - 1 t. espresso powder, to taste

1 t. vanilla extract

 Place sugar into a heavy-bottomed 3-qt. saucepan. The mixture gets pretty rowdy when you add the cream so you’ll need 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, as it will burn quickly.

 Once the liquid turns amber, add the butter and stir until it’s melted. Add the heavy 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 puree, pumpkin pie 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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