Hi, I’m Inna!

Welcome to my little corner of kitchen science, better known as Little Alchemy Kitchen.

Pumpkin Caramel Sauce for PSLs

There are probably hundreds of different of pumpkin pie spice sauces out there. But this recipe is absolute perfection! It’s a beautiful middle ground between a classic pumpkin spice and a caramel sauce. It thick, caramel-ly, tastes like fall, and stores so well in the fridge! Lots of caramel sauces get really thick in the fridge and become really hard to scoop out and take a long time to dissolve in your PSL, but this caramel sauce stays soft even after chilling completely

Ingredients

1 cup of white sugar

1/4 cup of water

3 tbs butter

3/4 cup of heavy whipping cream

1/2 cup of pumpkin puree

1 tsp pumpkin pie spice

1 tbs vanilla bean paste (or vanilla extract)

1/4 tsp of salt

Instructions

Add sugar and water into a saucepan. Stir to combine and over medium heat, bring to a boil
After it starts boiling and the sugar is dissolved, stop stirring. Reduce heat to medium low
Use a silicone brush dipped in water to dissolve and sugar crystals on the edges of your saucepan. This well ensure no crystallization takes place, making for a luxurious sauce in the end
Let boil for 10-15 mins until the color changes to a dark amber color. This happens fast so don’t walk away from your boiling sugar
Remove from heat and add butter and stir vigorously. It will bubble but keep stirring
Add half of your heavy whipping cream and continue stirring until it stops bubbling
Add the rest of the heavy whipping cream, following by the pumpkin puree, pumpkin pie spice, vanilla bean paste, and salt. Use a whisk to fully mix and incorporate everything until your sauce is smooth
Let cool to room temperature, transfer for an airtight jar and store in the fridge