Turn That Frown Upside Down……
Creating recipes is kind of like creating a work of art. When you are in the zone, you can conquer all food barriers. If you aren’t, you can create one disaster right after another. Even if you have the absolute science down you can just have a kitchen graveyard filled with recipes that aren’t edible, and ingredients that are lost and can never be used again. But every once in a while, you can create a recipe that turns out horribly, you walk away, get inspired, and you are able to reconstruct it into something that is amazing, and the day is saved.
Today’s recipe is just that. I am a bit behind after three failed recipes and nine attempts at making them. Yes, you read that right, NINE. I’m sure that most cooks don’t talk about their failures, but I can guarantee it happens to everyone, and is part of what makes some of the absolute best recipes. Believe it or not, the recipe I am giving you today started out as fudge. Fudge that didn’t set, but that is ok, because once I decided to reheat it for a second shot it came out to be the most perfect caramel sauce you could imagine. Why am I telling you about these failed recipes? Why not? Just because something isn’t successful one, or nine times, doesn’t mean you should give up. As the story goes Edison claimed, “I have not failed 1,000 times. I have found 1,000 ways not to make a light bulb”.
A lot of people got all crazy over the cupcake when I posted a preview picture and I can tell you this, it is so simple. It is from my 60 Second Gooey Chocolate Cake. Multiple the recipe by four, cut the water in HALF, bake for 20 minutes at 350’f in cupcake papers, and omit the peanut butter. Voila. You have perfect little chocolate cupcakes that pair with this pumpkin pie caramel sauce perfectly. Both are dairy free and they both have reduced sugar. So, you, and your sweet tooth, are all set.
If you don’t have a candy thermometer, which I didn’t use to, you can drop some of the liquid into ice water and if it forms a soft ball, it is ready. This happen when you have boiled the mixture and reduced it by approximately a quarter of its volume. Because of the pumpkin in the recipe this will not keep as long as just a regular caramel recipe, so if you aren’t going to eat a lot of it make sure to cut the recipe in half. Otherwise, get your favorite treat to drizzle, sit back, relax, and enjoy!
What do you love caramel sauce on?
Pumpkin Pie Caramel Sauce
By Angie Gouchenour
½ cup plant based milk (I used unsweetened vanilla cashew milk)
2 cups Sugar 2.0
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 Tablespoon coconut oil
¼ cup pumpkin puree (I used pumpkin I had baked in the oven)
In a medium pan stir to combine the milk, Sugar 2.0, cinnamon, nutmeg, and ginger over medium heat
Bring to a boil and do not stir the mixture
Allow to boil until the mixture comes to the soft ball stage or 235’f with a candy thermometer (Be careful that it doesn’t boil over. Slightly lift the pan until the mixture drops, but continues to boil)
Remove from the heat and add the coconut oil and beat for 3 minutes with your wooden spoon
Add the pumpkin puree and beat another 3 minutes
Allow to cool before pouring it into a jar and placing in the refrigerator
You can reheat it when you are ready to use it to make it pourable again