Tuesday, October 25, 2011

Pumpkin Caramel Sauce

I first saw Cheese1227's recipe last year on Food52: Salted Pumpkin Caramels. Doesn’t it just glow with the possibilities of autumn? Every year, my parents-in-law throw a huge Halloween party and this year I’m going to bring these caramels. The only problem is the cream. I can’t eat it and neither will the vegans.

Coconut milk to the rescue! At least, that’s what I was thinking a few days ago.

I made this recipe, substituting a heavy-fat coconut milk for the cream, then proceeded to cook it without a candy thermometer. I have the most spectacular pumpkin caramel sauce, but not firmly set caramels.

May I recommend that when a recipe asks you to use a candy thermometer, you follow their instructions? The author usually knows what they’re talking about.

I have since acquired a candy thermometer and I’ll be trying this again. In the meantime, that spectacular pumpkin caramel sauce is excellent on Coconut Bliss Vanilla island ice cream. It also makes a delicious dip for apples, fresh from the tree, in the center of a circle of friends playing board games.

That’s what autumn’s all about anyway: circling up with friends for toasty snacks and games.


  1. This sounds divine! And you're so right, autumn is all about being cozy with friends.

  2. This sounds delicious. Will definitely try it.
    Check out my new Pumpkin Cream Cheese Macaron Recipe...it's perfect for fall ;)

  3. @Themacaronqueen Your Pumpkin Macarons look amazing! Thanks for the tip. =)