Pumpkin Caramel Sauce


Pumpkin Caramel


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 pure pumpkin puree (from the can is fine)


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

Posted in Mark Grauer.