Thanks! I thought it was fine but it's good to hear other opinions. I quadrupled the caramel batch for pies for later this week so it would have been really sad to throw it out! Here's the recipe if anyone is interested. I made one of the pies last night and it's really good. I found it on Annie's Eats but it's a Dorie Greenspan recipe. Caramel Spiked Pumpkin Pie - Annie's Eats Yield: 1 9-inch pie INGREDIENTS 1 (9-inch) partially baked pie crust* 1 cup sugar, divided 3/4 cup heavy cream, warmed 1 tbsp. dark rum (optional) 2 tbsp. butter, cut into 4 pieces 1 cup pumpkin puree 1 1/4 tsp. ground cinnamon 3/4 tsp. ground ginger Pinch of freshly grated nutmeg Pinch of ground cloves 2 tsp. vanilla extract 2 large eggs DIRECTIONS Preheat the oven to 350àF. In a medium saucepan, spread 1/2 cup of the sugar out in an even layer over medium-high heat. Once the sugar begins to melt and change color, gently mix together so that the sugar is evenly melted. Continue to cook, stirring occasionally, until the sugar has turned a deep amber color (keep a careful eye on it to be sure it doesnâÂÂt burn). Once it has reached the desired color, remove the pan from the heat. Add in the cream in a slow steady stream down the inside edge of the saucepan, stirring or whisking constantly to incorporate evenly. (If any lumps remain, return the pan to the burner over medium heat and cook just until melted.) Continue mixing in the cream in this manner until it has been completely incorporated. Stir in the butter and the rum and mix just until smooth. Set aside the caramel and let cool for at least 15 minutes. In a bowl, combine the pumpkin puree, remaining 1/2 cup of sugar, cinnamon, ginger, nutmeg, cloves and vanilla. Whisk to blend. Whisk in the eggs one at a time. Blend in the caramel. Pour the filling into the partially baked crust. Place the pie plate on a baking sheet and transfer to the preheated oven. Bake 45-50 minutes, or until the center is just set and the edges are puffed. Transfer to a wire rack to let cool at least 30 minutes. Serve with freshly whipped cream and caramel sauce as desired. *To blind-bake a pie crust, preheat the oven to 400àF. Roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you donâÂÂt have baking beads, dried beans or rice also work.) Bake 25 minutes. Remove the baking beads and foil and bake about 5-10 minutes more, until light golden. Transfer to a wire rack and let cool. Here is a link that might be useful: Caramel Spiked Pumpkin Pie

Here you go! It is fantastic :-) Chicken in Caramel Sauce Sol on the CF 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper 2 small chili peppers, fresh or dried, halved 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat. Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice.

Thank you, Diane. I'll add my fav chocolate sauce to the list. This is from Epicurious.com. Yes, Ginger, these are only for me. No one else is allowed to copy them or make them. lol DARK CHOCOLATE SAUCE This is a lovely tasting sauce I like to serve over ice cream. 1 1/2 cups heavy cream 2/3 cup firmly packed dark brown sugar 4 ounces fine-quality bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/2 stick (1/4 cup) unsalted butter, softened Optional: 3 to 4 tablespoons Amaretto, or to taste 1. In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. 2. Remove the pan from the heat and add the chocolates, whisking until they are melted. 3. Whisk in the butter (and the Amaretto, if using) whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

Would depend on the specific recipe I suppose but for all practical purpose - no it can't be canned. Most recipes for it contain lots of butter and dairy fat (cream). Neither are usually allowed in canning since it insulates the bacteria and prevents the heat from killing it. Then there is the density issue. It is usually so thick that it would take a fair amount of time for safe heat penetration. Lastly, the pH. It is entirely made from very alkaline ingredients with no added acid. That alone means it could not be home canned except in a pressure canner. Dave