It is a homemade caramel sauce that is loaded with flavor thanks to the pumpkin spice and pumpkin butter that it contains.
– 200 g or 1 cup granulated sugar– 1 tsp freshly squeezed lemon juice– 60 g or ¼ cup heavy cream at room temperature– ¼ cup pumpkin butter– 58 g or ¼ cup unsalted butter– 1 tsp pumpkin spice– ½ tsp fine sea salt– 1 tsp pure vanilla extract
INGREDIENTS
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INSTRUCTION
Heat a heavy-bottomed pot or saucepan on low. Put sugar in.
Squeeze a teaspoon of lemon juice on sugar.
STEP 1 .
Mix the lemon and sugar with a wooden spoon until wet sand-like.
Cook sugar for 7-12 minutes on medium-low heat.
STEP 2.
It will melt and turn amber in the center (or where there are hot spots on your stove) first; stand close and swirl it with the wooden spoon every few minutes to avoid burning.
STEP 3.
The back of the spoon can press sugar clumps. After melting the sugar, let the caramel cook for a few minutes to darken to amber.
STEP 4.
Slowly add heavy cream to the pot while stirring. The caramel will bubble, beware! Pour in the heavy cream, then the butter and pumpkin butter and stir constantly.
STEP 5.
Reduce heat and add pumpkin spice and sea salt. Once the butter melts and the caramel is glossy and cohesive, remove from heat.
STEP 6.
Reduce heat and add pumpkin spice and sea salt. Once the butter melts and the caramel is glossy and cohesive, remove from heat.