EAT: Spiced Pumpkin Caramel Sauce.

spiced pumpkin caramel sauce.

Recipe: Spiced Pumpkin Caramel Sauce.
200g (1c.) white sugar
60ml (1/4c.) water
180ml (3/4c.) cream or [if vegan] full fat coconut milk
120ml (1/2c.) pumpkin puree
½ tsp coarse salt
½ tsp ground cinnamon
½ tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp ground ginger
Put the sugar and water in a saucepan over medium heat, and bring to a boil. Do not stir, but occasionally swirl the pan to avoid hot spots, and let the sugar cook to a deep amber colour. Immediately remove from the heat.
Carefully whisk in half the cream/coconut milk (it’ll froth up and freak out! I’m telling you this so that you don’t have to froth up and freak out. If you find yourself frothing and freaking out anyway, consider that you might have rabies. Just lookin’ out for you). Once combined, stir in the rest of the cream/coconut milk, the pumpkin, and all your spices. If any odd bits of sugar have hardened up, you can put it back on a low heat for a moment to melt smooth again.
Refrigerate in an airtight container for up to two weeks. Did you know that there isn’t a ’d’ in ‘refrigerate’? This sounds like the set-up to a dirty joke, but I’m really just discussing common spelling errors. Leave me alone, I have caramel to eat.

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© papillon.Maira Gall