Pumpkin Caramels
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- Recipe categories: Fruit, Apple, Vegetables, Pumpkin, Dairy, Corn, Sugar,
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By elfee_4875373
Dublin, OH
on October 30, 2006
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The estimate for how long it will take to make these is obviously wrong. It would be great if these estimates could actually be useful. There is no time alloted for how long it will take to cool, and measuring all these ingredients and preparing a pan obviously takes longer than five minutes. What about the time it take to toast pumpkin seeds? Maybe you are supposing there are leftover toasted pumpkin seeds, but even so... come on! Do you not have to take time to locate the items in the kitchen before you measure them? That's called preparation time and it counts. Then there's the time to lay out the wax paper and cut the squares. I'm not walking out the door with this treat after 35 minutes, am I?! It's misleading, and useless information to include if you aren't going to be realistic about it, don't you think?
By amkuhl_6194593
louisville, KY
on October 25, 2006
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I'm on a pumpkin roll. . . It started with Pumpkin Waffles, then we used the waffles to make ice cream sandwiches, then I made Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Frosting. You's think that by the time I got to Pumpkin Caramels, everyone in the family (and even some of the neighbors would be sick of pumpkin. Not so.
I was immediately intrigued by this recipe, and then perplexed by the inclusion of pumpkin pie spice, lemon juice, and canned pumpkin in a CARAMEL recipe.
In the end, this was one of the simplest and most rewarding confections to come from my kitchen.
I started a double batch before realizing I only had enough maple syrup for one, so I substituted dark corn syrup for the rest. I added a bit more salt, to suit my taste, and I used pecans instead of pepitas or sunflower seeds.
Next time I think I'll stir in the nuts. As is, they do stay crisp, but they're left in a dry layer on the bottom of the caramel.