This pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Servings 2 cups
- 1 cup granulated sugar
- ½ tsp coarse sea salt
- ½ tsp cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 6 tbsp butter room temperature
- ⅔ cup milk
- 14 ounces sweetened condensed milk
- 3 tbsp pumpkin puree not pie filling
Add the sugar to a heavy saucepan and cook over medium heat.
Whisking constantly - cook until the sugar starts to clump & turns a golden amber color - being careful not to let it burn.
Remove from the heat & carefully add the butter, salt, cinnamon, ginger and nutmeg. Stir well.
Return to the heat & slowly add the milk, sweetened condensed milk and pumpkin puree.
Bring to a boil and then reduce to a simmer for about 1-2 minutes.
Remove from the heat & allow to cool for about 5 minutes before transferring to a couple of sterile jars.
Store in the refrigerator for up to 1 week or in the freezer for 1 month.