Salted Caramel Candied Pecan Pumpkin Spice
Next to chocolate, caramel is a family favorite for desserts. With the praises over my Best Chocolate Layered Dessert I decided to try this for someone’s birthday who’s into pumpkin spices. It was a hit! All the recipes are on the blog with the exception of the caramel pudding. This can be done with box mixes if time is limited. Scratch is still my favorite. A drizzle of bourbon can be added over the cake too for an extra special presentation.
Recipe
-Your favorite spice or pumpkin cake. Requires one generous 8-9 inch layer or 1/2 pound cake or 1/2 pumpkin bread loaf. Here are a few of my recipes that will work beautifully. No toppings added for this.
-Recipe Candied Pecans (2 cups)
-Recipe of Caramel Pudding (below)
-Recipe of Chantilly Cream (Can be doubled)
1/2 Cup Hersey’s Salted Caramel Chips-chopped
1/4-1/3 Cup good Bourbon (optional)
Caramel Pudding
1/2 Cup sugar
1/2 Cup boiling water
2 Tablespoons sugar
2 Tablespoons cornstarch
1/4 Teaspoon salt
1 Egg
2 Cups milk
1 Tablespoon butter
2 Teaspoons best vanilla
Heat 1/2 cup sugar in a small saucepan with heavy bottom over low-medium heat. (Have you ever tasted caramel-like on flan-that tastes burnt? It was cooked too fast.) Be patient and allow the sugar to melt. Stir as needed. When the color of a new-ish penny add the boiling water slowly while stirring. This will splatter … be cautious. Turn heat to low and low simmer until evaporates and thickens to a syrup.
Gradually stir in milk and then cornstarch, salt and sugar. When this begins to thicken remove a small amount and mix with egg (avoid scrambling egg). Add this back to the milk mixture and cook until thickened. Boil carefully for one minute.
Remove from heat and add vanilla and butter. Cool.
Layering
Mentally consider the number of layers and divide ingredients according. There is no perfect here!
Cube cooled cake and begin the first layer. Add part of the bourbon if using.
Add pudding next in the layer followed by the nuts and chopped chips.
Lastly add the whipped cream.
Continue until all ingredients are layered. Save some nuts for the topping.
Refrigerate for some hours before serving. Over night is good.