Photo: Pumpkin Caramels Recipe
Ingredients
- 1/2 cup toasted pumpkin seeds or sunflower seeds
- 1 cup maple syrup
- 3/4 cup light brown sugar
- 1/2 cup heavy cream
- 1/4 cup dark corn syrup
- 1 teaspoon pumpkin or apple pie spice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fine salt
- 2/3 cup canned pumpkin puree, room temperature
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Special equipment: Candy thermometer
Directions
Line an 8 by 4 inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
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By twoshoes
San Antonio, TX
on December 14, 2011
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Read the reviews before making this, and they came out wonderfully. I made two batches, first I took to firm ball, 240, and they were sticky at room temp. I tossed them in the fridge to firm up and they were fine. Second batch I took to hard ball, 250 and had no trouble with the caramel being firm at room temp. Microwaving the pumpkin (as stated by an earlier reviewer is a touch of genius. I used home roasted pumpkin and had no trouble.
By katrina682
Michigan
on November 16, 2011
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i made these in a heavy bottomed pan, but after more than 45 minutes of cooking, the temperature was stuck at 221 so i hoped for the best and poured them into my prepared pan (i used pecans instead of pumpkin seeds. once they reached room temperature, i had a pan of delicious goo that was the perfect combination of pumpkin pie and caramels. the only way to eat it was with a spoon which my husband and i did for a couple days before i decided to try what a previous reviewer said and re-cook them in a non-stick pan, pecans and all. it took 22 minutes for it to reach 248, stirring almost constantly with a silicone spatula to prevent burning. they set up in about 2 and a half hours. they're a bit firm but have fantastic flavor. next time i'll cook them to about 245 so they'll be slightly softer. definitely a keeper!
By jrussellwhs_131...
Columbus, 75
on September 15, 2010
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I read all of the reviews before I tried this recipe, and they really helped! I added a little extra cinnamon because I love my spices. I also used sunflower seeds that I toasted because I couldn't find unsalted pumpkin seeds. I read that the caramels were a little too gooey, so I cooked them back to 248 degrees instead of stopping at 240. I stirred constantly after adding the pumpkin instead of occasionally to make sure it didn't burn. They're absolutely perfect, and that's a lot coming from someone whose previous attempts at making candy were all disasters. If someone else doesn't come home soon, I'm going to eat them all myself... I think it might actually be hazardous to my waist to ever make these again!
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