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Pumpkin Spiced Caramel Dip

Pumpkin Spiced Caramel Dip

Recipe By: Joan Repato

Fruit Platter


400 g Granulated Sugar
150 g


360 g

Heavy Cream

56 g

Salted Butter

10 g

Dreidoppel Pumpkin Spice Flavor (DRE 74440 7)



1.) Place sugar in a deep heavy sauce pan. 

2.) Add water to moisten sugar. Cook sugar over medium high heat until it starts to caramelize to a deep amber color. 

3.) Take off the heat and add heavy cream; it will bubble up so be careful (this is why you need a deep saucepan, because if saucepan is too small it may bubble over). 

4.) Add the butter and whisk everything together until smooth and fully combined. If your caramel sugar is lumpy, return pan over medium heat and stir gently until it is smooth. 

5.) Take off heat and add Dreidoppel Pumpkin Spice and gently whisk it in until fully combined (you can add more or less Dreidoppel Pumpkin Spice depending on how spicy you like your caramel sauce.)

6.) Use as a dip for fruits or drizzle over any desserts.


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