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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Easy Pumpkin Caramel

A no-fail recipe that will have you making it time and time again. Use this smooth caramel over and cake or fall dessert. Try beating it with 2-3 cups powdered sugar for a great flavored frosting as well.
 

Ingredients

For 1 Batch(es)

Recipe

  • 1 cup brown sugar(see NOTE)
  • 3/4 cup pumpkin spice coffee creamer
  • 2 1/2 tablespoons butter or margarine
  • 2 tablespoons corn syrup

Easy Pumpkin Caramel Directions

    Place everything in a saucepan over medium high heat and blend well with a rubber spatula. Bring to a boil and continue boiling for 4 minutes, or until it has thickened and sugar has dissolved. ONLY STIR ONCE OR TWICE USING A DRY RUBBER SPATULA OR WOODEN SPOON.
     Remove from heat and drizzle over desired dessert or transfer to a bowl and cover. Refrigerate until needed. It will set quite firm, so microwave it for a few seconds at a time, stirring well.
     NOTE:I always make my own brown sugar, but in this instance, it was all going in the same pan anyway so I added 1 cup granulated sugar with 3 tablespoon molassses.
     
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