Wednesday, October 16, 2013

Pumpkin Caramel Sauce!




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

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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Here's another treat... a Halloween broadcast for you on BYU Sirius Radio 143; October 31st at 1 p.m. Mountain.