Ingredients for Pumpkin Caramels
- 1/2 cup pumpkin seeds, toasted
- 1 cup maple syrup
- Light Brown Sugar
- Heavy Cream
- Dark Corn Syrup
- Pumpkin Pie Spice
- Fresh Lemon Juice
- Fine Salt
- Canned Pumpkin Puree
- Unsalted Butter
- Pure Vanilla Extract
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How to Make Pumpkin Caramels
- Line an 8x4 inch loaf pan with waxed paper or aluminum foil, leaving an overhang on the sides to lift the caramels out later.
- Lightly butter the sides (not the bottom) of the prepared pan. Sprinkle the toasted pumpkin seeds evenly across the bottom.
- In a heavy-bottomed medium saucepan, whisk together the maple syrup, brown sugar, heavy cream, corn syrup, pumpkin pie spice, lemon juice, and salt.
- Using a pastry brush dipped in water, carefully brush down the sides of the saucepan to prevent sugar crystallization.
- Insert a candy thermometer into the sugar mixture, ensuring it doesn't touch the bottom of the pan.
- Cook over medium heat, WITHOUT stirring, until the mixture reaches the firm-ball stage (248°F), about 18-20 minutes. Keep a close eye on the thermometer.
- Carefully remove the saucepan from the heat. Slowly whisk in the pumpkin puree until completely combined.
- Return the saucepan to medium heat and cook, stirring occasionally, until the caramel reaches the soft-ball stage (240°F), about 15 minutes more.
- Remove from heat and stir in the butter and vanilla extract until smooth and glossy.
- Immediately pour the caramel mixture over the pumpkin seeds in the prepared pan.
- Use a spatula to smooth the top into an even layer.
- Allow the caramels to cool completely to room temperature. This will take several hours.
- Once completely cool, lift the caramels from the pan using the waxed paper or foil overhang. Cut into 24 squares.
- Wrap each caramel individually in parchment paper or waxed paper. Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
8g
Carbs
6g
