Pumpkin Spiced Caramel

Pumpkin Spiced Caramel Main

 

Last week I made coconut sugar salted caramel and it was a huge hit! We made coconut cloud cake and used the salted caramel as a drizzle. Yummo! This week I began experimenting with flavoring the caramel and came up with a delicious pumpkin spiced variety. It’s delicious! I wanted to make some pumpkin caramel chocolates with a distinct pumpkin spiced flavor in the gooey center. This worked perfectly!

My favorite pumpkin pie spice is one that I purchase already blended from here. You can also make your own using these fabulous recipes from The Rising Spoon, DIY Natural, and Our Nourishing Roots. It’s super easy!

I suggest 1-2 teaspoons of pumpkin pie spice per 1/4 cup of caramel. Start with the lower amount and then add more to your taste. I like it really pumpkin spicy! You may not. 

Pumpkin Spiced Caramel

Ingredients

Instructions

  1. In a medium saucepan over medium heat, melt butter or coconut butter/oil.
  2. Add coconut sugar and stir until melted with butter/oil. It will have a taffy-like consistency.
  3. Add egg yolks, coconut cream (or pastured cream), and salt. Whisk thoroughly and bring to a boil.
  4. Remove from heat and whisk in vanilla extract and pumpkin pie spice.
  5. Serve warm or chilled.
https://realfoodoutlaws.com/pumpkin-spiced-caramel/

This caramel shouts “AUTUMN” from the rooftops! It’s so wonderfully seasonal and I think you’ll look forward to it year after year!

Enjoy!

How do you use caramel? Tell us in comments below! We’d love some new ideas!

 

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Comments

  1. Kristen says

    Hi! Thanks for sharing – we can’t have coconut sugar (GAPS diet) could I use date sugar or honey do you think?
    Thanks!

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