fall food, in my opinion is about pumpkin and salted caramel naughtiness…
sure, we OD on spaghetti squash and sweet potatoes too, but for some reason salted caramel had me at hello.
so we made this to go on the super moist and yummy pumpkin corn pancakes we made, but this creamy sauce could be used on ice cream, drizzled over brownies, cookies, or eaten with a spoon! {don’t judge me for that. it may or may not have happened…}
it’s the right amount of sweet with that pinch of sea salt to make it awesome. i put the leftover caramel sauce in the fridge and it heats up nice to reuse it a few times before making a new batch!
thanks, yet again, Ashton, for another amazing recipe.
[amd-zlrecipe-recipe:53]
