Pumpkin Caramel Sauce
This delicious sauce is wonderful over ice cream and granola or apple crisp or for dipping apple or pear slices.
Preheat oven to 350°. In a 9” x 9” pan, place
¾ C pecans, coarsely chopped
Bake for 8 minutes. Cool.
Drain in a paper towel-lined colander
¾ C cooked pumpkin
In a heavy saucepan over medium high heat, melt
½ C butter
Add
2/3 C evaporated milk
the drained canned pumpkin
3 C sugar
2 T maple-flavor syrup
¾ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
Bring to a rolling boil and cook over medium-high heat stirring
constantly to 234° or soft ball stage (about 15 minutes).
Remove from heat and add, stirring until melted
constantly to 234° or soft ball stage (about 15 minutes).
Remove from heat and add, stirring until melted
12 oz. white chocolate chips
Add and stir until melted
10 oz. mini marshmallows
1 tsp vanilla
Serve warm over ice cream and granola or apple crisp or dip apple slices. Refrigerate unused portion.
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