I’ve started this post more times than I can count, and every time the words have fallen short of what I’ve tried to express.
My husband thinks I shouldn’t write about this yet; that it’s too fresh, too raw, and I should post like nothing happened. But this space isn’t a place for me to plaster nice pictures and pretend that my life is caramel sauce-sweet all the time.
This past weekend, and the weeks to come will be difficult for me. My Nana passed away last Friday, and even typing those words is enough to bring tears to my eyes.
I was very close to her; we spoke every week and I had been visiting her on my own since college. She supported me in every aspect of my life, and was thrilled when I started this blog, even though her dial up connection afforded her a very limited access of the Internet.
Still, she would print out my recipes and put them up around her kitchen, despite the fact that she lived alone and rarely cooked special things for herself.
She was a dynamite lady, sharp witted and stubborn, but kind, caring and selfless. She was a sweetheart and I miss her more and more as time passes.
But before I get too wrapped up in emotions I can’t push away, let me quickly introduce this caramel sauce. I know my Nana would have loved it. Rich and full-bodied with warm spices and pumpkin puree, this caramel is a fabulous treat that tastes amazing on just about everything.
Share some with someone you love this holiday season.
One Year Ago: Pumpkin Pie Pancakes
- ½ cup sugar
- 3/8 cup heavy cream (just under ½ cup), at room temperature
- ¼ cup pumpkin puree
- ¼ tsp sea salt
- 1/4 tsp cinnamon
- ½ tsp vanilla extract
- In a medium saucepan, spread the sugar in an even layer and place over medium low heat. Once it starts to liquefy around the edges, about 3-5 mins, use a rubber spatula to gently stir the liquid towards the center. Continue gently stirring until all of the sugar is melted, but do not over stir.
- Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will cause the mixture to bubble and steam (this is normal, so don’t worry). Stir until the cream is thoroughly combined, then whisk in the remaining cream and pumpkin. Stir in the salt, cinnamon and vanilla. If any of the caramel has hardened, return the saucepan to low heat and whisk until smooth. Let cool to room temperature, then transfer to an airtight container.
- Store in the fridge for up to 2 weeks. The sauce can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick for your liking.
Adapted from Cook Like A Champion