Autumn means pumpkins, and I am ecstatic for the opportunity
to incorporate them into my recipes.
The pumpkin in this caramel gives it a warm, earthy flavor,
and makes a perfect topping over brownies, toasted pecans, or baked peaches.
Though the recipe uses coconut milk, very little of the
coconut flavor comes through, allowing a broader range of uses.
2 1/2 cups white sugar
2/3 cup coconut milk*
7 oz marshmallow cream
3/4 cup pureed kabocha pumpkin
1 teaspoon salt
1 teaspoon vanilla extract
Optional: cinnamon, pumpkin spice
*The coconut milk in this recipe must be the full fat canned
type. Scoop the fatty contents off the top, avoiding the liquid contents that
should have settled to the bottom.
In a saucepan, heat the coconut milk, salt, and sugar over
medium heat. Bring the mixture to a boil, stirring occasionally with a wooden
spoon.
Mix in the pureed pumpkin, and bring the mixture back to a
boil
Stir in the marshmallow creme, and bring back to a rolling
boil. Continue boiling the mixture for 20 minutes, stirring constantly.
Remove from heat, and carefully mix in the vanilla. Poor
into a heat proof container, and allow the contents to cool.
