When we first started down the journey of homemade food and really working on our health, we started reading labels. The things that we could not pronounce in our sweet treats were the worst. The amount of sugar in a popular pumpkin spice latte is astounding. We had already learned that a strict elimination diet was going to be hard to follow, so we learned how to make healthier versions at home. This salted pumpkin spice caramel sauce was created to satisfy that craving of a pumpkin coffee from the local coffee shop. We used it to create our Salted Caramel Pumpkin Iced Coffee, it was perfect paired with our Pumpkin Whipped Cream.

Most caramel sauces that I have found are pretty high in sodium. Some even have carrageenan in them, both of which I have issues with. By making our caramel sauce at home I can check the labels of everything that I use. This allows me to source ingredients that I feel comfortable using. The corn syrup isn’t a win here for me. I will be trying different ways to make this without the corn syrup in the future, but at least I had the ability to source organic corn syrup, which makes me feel a little bit better about it.

HOW TO ENJOY PUMPKIN SPICE SEASON GLUTEN FREE (E-BOOK)

$10.00

This e-book shares recipes that encompass the taste of fall and pumpkin spice, with the health benefit of being gluten free, all while tasting delicious.  If you have been missing out on the flavors of fall or you have been experiencing the painful side effects of cheating and eating gluten during this season, this book…

Category: E-Books

Tags: E-book, Gluten Free, Pumpkin, Recipes

Sourcing Bulk Ingredients

Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that, and meet a semi truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way. For example the items I have in bulk for this recipe are: sugar(used to make vanilla sugar), sea salt and pumpkin pie spice all of which I get from Azure Standard.

The vanilla extract and vanilla sugar I also have on hand in bulk quantities because I make my own. If you would like to learn more about those processes click their highlighted names. You can replace the vanilla sugar with regular sugar if you do not have any on hand. I use organic cane sugar to make my vanilla sugar.

If you have not started to purchase in bulk I highly suggest taking the time to do a price comparison, especially on spices and flours, before jumping into your holiday baking. Now let’s get to the recipe…

Salted Pumpkin Spice Caramel Sauce

Jennifer Padilla

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 15 minutes mins

Total Time 17 minutes mins

Course Dessert, Drinks

Servings 32

Calories 55 kcal

Equipment

• Measuring Cups & Spoons
• Stainless Steel Pot
• Whisk
• Mason Jars

Ingredients

  

1x2x3x

• 1 cup vanilla sugar
• 1/4 cup water
• 1 tbsp corn syrup
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 3 tbsp cold butter
• 1/2 tsp pumpkin pie spice
• 1/2 tsp fine sea salt

Instructions

 

• Cube the 3 tablespoons of cold butter into 12 pieces and lay out all ingredients. You do not want to walk away during this project.
• Carefully add vanilla sugar to the bottom of a stainless-steel pot, making sure you are not getting the sugar on the edges of the pot.
• Pour water and corn syrup over the vanilla sugar.
• Do not stir this mixture. You will allow to cook on medium low heat on the stove until it comes to a boil. Once boiling bring heat to medium. (Still do not stir) After about 10 minutes on the heat (without stirring) you will notice the color of the liquid darkening and becoming a rich dark amber color. Once you hit the deep amber caramel color you will quickly move to the next step. If you need to see the color better, you can gently swirl the boiling liquid around in the pot to get a better view.
• Once the dark amber color is achieved you will turn of off the heat and add in the heavy cream while whisking at a quick speed. This will seize at first and then will relax and mix in well. Don’t quit to fast, about 20 seconds is all it takes.
• Add 3 pads of butter at a time whisking them into the sauce.
• Once all the butter is mixed in add pumpkin spice seasoning and mix until dissolved, about 1 minute.
• Add vanilla extract and mix for 30 seconds.
• Add salt and mix in until completely dissolved, about 1 minute.
• Pour into a pint size mason jar and allow to cool. This will thicken in the fridge.
• Enjoy!

Video

Nutrition

Serving: 1tbspCalories: 55kcalCarbohydrates: 7gProtein: 0.2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 9mgSodium: 47mgPotassium: 6mgFiber: 0.005gSugar: 7gVitamin A: 115IUVitamin C: 0.04mgCalcium: 4mgIron: 0.02mg

Keyword Caramel, Pumpkin Spice, Sauce, Topping

Tried this recipe?Let us know how it was!

If you liked this recipe, you should check out a few of the other recipes and things we have posted. We will be launching new recipes and projects weekly so keep checking back to see what is new.