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Pumpkin Spice Salted Caramel Sauce

October 3, 2012

I had high hopes for a productive baking weekend with both the time and the inspiration aligned perfectly.  You see, a few weeks ago I had an absolutely, melt-in-your-mouth, shut-the-front-door delicious cappuccino creme brulee at a local restaurant I don’t frequent nearly enough.  It was so good we considered licking the dish and ordering a second one…but decided to keep our dignity in tact.  I was so excited to finally re-create this scrumptious dessert until I realized someone had used all my espresso powder and left the empty container in the cabinet.  Not cool.  Buying some at that moment was not an option so I started pulling ingredients to make a pumpkin flan instead.  And found I had no sweetened condensed milk…. what kind of baker am I??  But third times the charm, right?!  The situation was becoming desperate.  I did have sugar, cream, butter and spices so when all else fails, make caramel.

I originally intended to make this caramel to go with brownies or cake or something but it was so good it became a dessert all on its own.  It only takes like 10 minutes to make, score!  And is everything I love about fall baking in a bite.  It’s spicy and caramel-y all at the same time, it can be drizzled in coffee to re-create a pumpkin spice latte at home, poured over cake, brownies or pumpkin ice cream, or just eaten straight from the pot.  In short, I will be eating this for the next two months with pretty much everything.

One Year Ago: Individual Caramel Apple Pies

Pumpkin Spice Salted Caramel Sauce
Yields 1 1/2 cups

Ingredients:

3/4 cup heavy (whipping) cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1 cup sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
scant less than 1/2 teaspoon salt

Directions:

1.  Place the heavy cream in a microwave safe bowl and whisk in the cinnamon, nutmeg, ginger, cloves, and allspice.  Heat the cream in the microwave (or you can do stovetop) just until hot to the touch.

2. Place the sugar in a heavy bottomed sauce pan over medium-high heat.  Whisk and allow it to melt and bubble until it turns an amber color.  Remove from heat and quickly whisk in the butter and then whisk in the cream, vanilla and salt until fully incorporated.  Pour the sauce into a container to cool to room temperature.

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