A good caramel sauce is so important to have on hand. No bowl of ice cream is complete without a hefty drizzle over the top. Brownies, cookies, cakes... they all are made 100x better when topped in caramel.
For #30DaysOfPumpkin, I knew from day one that I wanted to create a caramel type sauce to top everything in. After some playing around I realized how much I adore the rich flavor of molasses and how well it goes with the pumpkin.
This caramel is pretty basic, it mainly consists of sugar, butter, molasses, cream and pumpkin. Things I always have on hand, and ingredients that scream fall. This is a sauce you NEED to serve with your Thanksgiving desserts.
Pumpkin Molasses Caramel Sauce
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree
- 1/4 teaspoon salt
- In a medium sauce pan over medium heat, add sugar and cook whisking occasionally.
- Once the sugar starts to liquefy, whisk in molasses , butter and salt. Bring to a low boil and cook until sugar has dissolved and the mixture is smooth.
- In a separate sauce pan heat cream over medium/low heat until it reaches a low boil. Careful not to scald it.
- Mix in heavy cream and pumpkin puree into the caramel mixture.
- Continue to simmer over medium heat, until the mixture is thick enough to coat the back of a spoon.
- Remove from heat, pour into heat proof jars.
- Store in the refrigerator for up to 2 weeks.