Pumpkin Caramel Sauce, a year ago, First-time, I saw this on the yogurt aisle at Food Lion. I have been buying oui’s yogurt for a year and a half now. Their flavored yogurts are my favorite. But only last fall, I saw the Oui’s pumpkin caramel sauce flavored yogurt at the store.

Being a person not much interested in neither pumpkin nor caramel, I was taken back for a second on seeing two of my unfavorite things together in my favorite yogurt brand. On that night, there was a price reduction if we bought three yogurt jars. But blueberry, Pineapple, and pumpkin caramel sauce were the only flavors left in the aisle. After I had had a long hesitation, I put the pumpkin caramel yogurt in my cart, along with the other two flavors. Come on, who in the world could pass on price reduction?

I went home and stored the blueberry and Pineapple yogurt in the fridge for later. With a flinch on the face, opened the pumpkin caramel yogurt and had a small bite. Quickly, the flinch on my face had turned to surprise and then a smile. That was the first time I enjoyed the flavor of pumpkin in a sweet dish. The Pumpkin caramel sauce in the oui’s yogurt was so delicious. I had even double-checked the label. Pumpkin caramel is the first thing that has changed my opinion on the pumpkin, also convinced me to try other pumpkin-flavored dishes. Sweet and savory goes well together, checkout this cheese nuggets. Check out the recipes for Vegan Pumpkin Soup, Pumpkin pancakes, Korean Pumpkin Pancakes.

How do I like to eat Pumpkin Caramel Sauce:

1. Drizzle over the unsweetened plain yogurt.
2. Drizzle over low sugar vanilla ice cream
3. Spread over a toast(thin layer)
4. Like a jam for bread butter jam sandwich.
5. Drizzle over the pancakes.
6. Filling for pumpkin cinnamon roll

Ingredients:

• 1 cup of white sugar
• 1/3 cup of water
• a pinch of salt
• 1/3 cup of pure pumpkin puree(without sugar)
• 1/2 tsp of pumpkin spice(I used store-bought)
• 4 tbsp of unsalted butter
• 1/4 cup of whole milk (at room temperature)
• 2/3 cup or 156 ml of heavy cream
• 2 tbsp of lemon juice
• 1 tsp of vanilla essence

Note(optional):

• Right before adding the heavy cream to the caramel, microwave it for 30 seconds

Other recipes you might Like:

1. My Favorite Banana Choco Chip Bread
2. Indo-Western Zucchini dhal
3. Indo-Western Asparagus & Lentil stir fry

Note:

Though the ingredients and procedure for caramel sauce look simple, actually making caramel sauce at home is tricky. Please carefully watch the video if it is the first time making caramel at home.

Procedure:

1. In a heavy bottom and 3 to a 4-inch tall saucepan, add the white sugar and spread it evenly.
2. Add in the water and place the saucepan over the stove and turn on the burner to medium-low.
3. Allow the sugar to dissolve fully over medium-low heat. Do not stir while the sugar is dissolving. If you mix or stir, then the sugar will become solid crystals. Until sugar dissolved and, caramelized Please do not disturb the saucepan.
4. First, the sugar will dissolve and, then, after five minutes or so, the sugar will turn into a light amber color. Stay closer to the stove and keep an eye.
5. When the sugar becomes amber color, reduce the heat to low and pour in the warm or room temperature heavy cream. Beginners use the warm heavy cream to avoid curdling of heavy cream.
6. Increase the heat to medium-low, mix the caramelized sugar and heavy cream continuously. Followed by the heavy cream, add in the milk, pumpkin spice powder, salt, and butter. If you see sugar solids, do not panic, it will dissolve eventually.
7. Keep mixing the pumpkin caramel sauce for about 5-minutes until the sugar solids dissolved and the sauce thickened. As the caramel sauce cools, it thickens. So carefully allow the sauce to boil until it reaches desired thickness. I prefer a semi-liquid creamy like caramel sauce.
8. While mixing, when you feel the tightening at the bottom, turn off the stove and remove the sauce from heat. 
9. Allow the pumpkin caramel sauce to cool on the countertop. 
10. Make sure the sauce is not hot and then mix in the lemon juice.
11. Transfer the sauce to a sterilized airtight glass jar and store it in the refrigerator for up to 20 to 30 days.
12. If the caramel sauce hardens in the fridge, reheat for few seconds in the microwave while serving.

Summary

Recipe Name

Pumpkin Caramel Sauce

Author

Swaana

Date

2020-10-03

Prep Time

5M

Cook Time

20M

Total Time

25M

Average rating

0.5 Based on 2 Review(s)