Bake Club Pumpkin Magic
makes about 2 cups
1 ¼ cup white chocolate
4 tablespoons butter
2 tablespoons corn syrup
⅓ cup cold heavy cream
⅔ cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon kosher salt
In a small microwave safe bowl, melt the white chocolate and butter, stirring intermittently until smooth.
Transfer the chocolate mixture to a blender. Zoom in the corn syrup for a few seconds, then the heavy cream until the mixture is shiny and smooth.
Blend in the pumpkin puree, cinnamon and salt.
Put the mixture in the fridge to firm up before using, at least for 4 hours, or, ideally, overnight.
This pumpkin magic can be spread or piped on anything- a cake, a piece of toast, the top of a boring looking (or tasting) pie. The breakfast, lunch or dessert tableau is your canvas- get going!