Pumpkin Caramel Sauce
Created by DishItTrish on September 18, 2015
- Servings: 10
- Prep Time: 5m
- Cook Time: 10m
- Recipe #20986
Ingredients
- 1 cup granulated sugar
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6 tablespoons (room temperature, do not use margarine)
- 2/3 cup whole milk
- 1 can (14 ounce) sweetened condensed milk
- 3 tablespoons pureed pumpkin (not pie filling)
How to Make
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Step 1: Heat sugar in heave saucepan over medium, whisking constantly cook until sugar starts to clump & turns golden amber, being careful not to burn.
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Step 2: 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. Transfer to sterile jars.
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Step 3: Store in refrigerator for up to 1 week or freezer for 1 month.
Nutritional Facts
- Serving Size: 1 (78.3 g)
- Calories 118.5
- Total Fat - 2.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 6.2 mg
- Sodium - 176.3 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 0.3 g
- Sugars - 22.8 g
- Protein - 1.9 g
- Calcium - 77.6 mg
- Iron - 0.4 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg