Pumpkin Flavored Caramels
Caramels are a favorite any time of the year, and these unique and uniquely good pumpkin caramels are the perfect treat for the fall. Whether they are served at your favorite Halloween party, given out on Trick or Treat night or just enjoyed at home, these delicious pumpkin goodies are sure to be a treat.
Ingredient List
- 1/2 cup of toasted pumpkin seeds (sunflower seeds can be used in a pinch)
- 1 cup of maple syrup
- 3/4 cup of light brown sugar
- 1/2 cup of heavy cream
- 1/4 cup of dark corn syrup
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of fresh lemon juice
- 1/2 teaspoon of salt
- 2/3 cup of canned pumpkin puree
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
You will also need a candy thermometer for this recipe, in order to ensure that the candy is cooked to the proper temperatures. These easy to use thermometers are available at a variety of gourmet shops, kitchen appliance stores and other retailers.
Preparation Steps
Begin by lining an 8” x 4” loaf pan with waxed paper or aluminum foil. Brush only the sides, not the bottom, of the pan, lightly with butter. Sprinkle the pumpkin seeds in the bottom of the pan.
Use a heavy bottomed medium size saucepan to whisk together the maple syrup, the brown sugar, the heavy cream, the dark corn syrup, the pumpkin pie spice, the lemon juice and the salt. Brush the sides of the saucepan down with water to remove any remaining grains of sugar, then set the candy thermometer in the mixture. Cook this mixture over medium heat, without stirring, until the temperature reaches 248 degrees. On most stoves this should take about 18 to 20 minutes.
After the candy has reached its optimum temperature carefully mix in the pumpkin puree. Return the mixture to the heat and continue to cook, stirring occasionally until the mixture reaches 240 degrees on the candy thermometer. This will generally require about 15 minuets of additional cooking time. After the temperature has reached 240 degrees, remove the pan from the heat and stir in the butter and the vanilla extract.
Carefully pour the caramel mixture over the pumpkin seeds lining the bottom of the prepared loaf pan. Smooth the mixture into an even layer, making sure to cover the entire loaf pan. Allow the mixture to cool to room temperature.
After the mixture has fully cooled, carefully peel the waxed paper or aluminum foil from the pan and set the candy mixture on a cutting board or other hard surface. Cut the caramels into ½” squares and wrap each candy invidiously using waxed paper, parchment paper or aluminum foil. When stored in an airtight container these delicious pumpkin caramels should keep for at least a week.
