Occasionally, though not often, we concentrate a little less on the “Garden” and a little more on the “Candy” in Garden Candy.
This Pumpkin Spice Caramel is without a doubt, candy. And it’s delicious. If you know a Pumpkin head, this is the caramel sauce for them. We made it with our own, homemade Pumpkin Pie Spice.
It’s a wonderful hostess gift for autumn gatherings. This recipe makes about 3-1/2 to 4 cups. Enough to fill three 1/2 pint mason jars and still have some for tasting! Will keep in the refrigerator for two weeks. If it’s too thick to poor, pop it into the microwave for 15 to 20 seconds—then you have warm wonderfulness to top your ice cream, cakes & muffins or fruit. Stir a little into your oatmeal, if you can stand that much sugar so early in the day!
- 1 cup granulated sugar
- 5 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- In a heavy skillet, cook sugar on medium heat until melted. It will start out dry, then will get clumpy, then turn brown as it melts. The aim is for it to be completely smooth and deep brown.
- Add butter and stir quickly. Mixture will bubble.
- Once butter is completely melted, add the heavy whipping cream. Again the mixture will bubble, just keep stirring. Cook at this boil for an additional minute, then remove from the heat.
- Add the pumpkin pie spice and salt. Stir until spices are well blended.
- Pour into a heat proof containers, like glass jars.
- Store in the fridge for up to 2 weeks.
Note: Mixture is EXTREMELY hot when being poured from the pan! Do not attempt to taste it before it is completely cooled.
Co-Author of Garden Candy Basics