Well, I have two recipes in one video for you today. First of all, homemade pumpkin spice. You can use this in all of your fall cooking, whether you’re making muffins, cookies, pies. But I use it to make this amazing pumpkin spice caramel sauce. I think we should give this a try. Let’s add a scoop of French vanilla ice cream to our teacup. There’s no rules against that, that, is there? I don’t think so. I think we should drizzle on some of our pumpkin spice caramel sauce. Yeah, anticipation. This is gonna be amazing. I think we should try it right off the spoon. Wow. I think this might be the best use of this teacup that I’ve ever had. Wow, that’s just incredible. Wow. Hmm. I think this is a perfect way to start my day. Pumpkin spice caramel sauce. I’ll show you how to make it. I was just thinking, what if I made some strong black coffee and for Monday I made a pumpkin spice caramel latte milkshake? Wouldn’t that be amazing? I think I should do it. Check in on Monday. Let’s make some homemade pumpkin spice. Two tablespoons of ground cinnamon, one teaspoon of ground ginger, two thirds of a teaspoon of nutmeg, a half a teaspoon of allspice and a half a teaspoon of cloves. We’ll add the lid and we’ll shake. Well, hmm, smells really nice. Now, the beauty of making your own pumpkin spice is that you can Customize it to your own taste by adding more or less of the ingredients that are in there and make it your own. Three quarters of a cup of heavy cream. Let’s add a tablespoon of our homemade pumpkin spice and we’ll stir well and we’ll set this aside for now. To a heavy bottom saucepan, add a cup and a half of sugar, a quarter of a cup of water, an eighth of a teaspoon of cream of tartar. We’ve set our heat to medium high and we’ll stir this all to combine and bring it to a boil. Our mixture is starting to boil. We’ll turn our heat back to medium. Now just keep a close eye on it and we’ll watch for the color change. It’s going to go from a light yellow to a medium and then to an amber and that’s the color that we’re looking for. We don’t need to stir during this time. That would just slow down the cooking process. It’s been about 3, 4 minutes. We’re beginning to see a light yellow uh color change. It’ll happen quickly now, less than a minute. You can see how much darker it is already. Okay, that’s, that’s the color we’re looking for. We’re going to add six tablespoons of butter. Now we’ll add our heavy cream mixture. You want to add this off the back of your spatula. Add it in small batches, give it a stir. That’s perfect. We’ll remove it from The heat looks and smells amazing. Let’s add 1/2 a teaspoon of salt now and stir that in. Let’s pour our caramel pumpkin spice sauce over into a heat proof measuring cup. It looks and it smells just amazing. While I’ve let our sauce cool overnight, let’s add that to our storage jar. Wow. Just look at that.