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Pumpkin Caramel
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Pumpkin Caramel

Ingredients

  • 1 cup granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 6 tbsp room temperature butter
  • 2/3 cup milk
  • 1-14 ounce can sweetened condensed milk
  • 3 tbsp pumpkin puree not pie filling

Instructions

  • Heat sugar in heave saucepan over medium
  • Whisking constantly - cook until sugar starts to clump & turns golden amber - being careful not to burn
  • Remove from heat & carefully add butter, salt & spices. Stir well.
  • Return to heat & slowly add milk, pumpkin puree & sweetened condensed milk
  • Heat to a boil & then turn down to simmer for about 1-2 minutes
  • Remove from heat & allow to cool about 5 minutes before transferring to sterile jars
  • Store in refrigerator for up to 1 week or freezer for 1 month.