Pumpkin Caramels Recipes

PUMPKIN CARAMELS

Steps:

• Line a 9x5" pan with parchment paper.
• Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
• Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
• Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
• Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
• Remove from heat, stir in the vanilla and pour into the pan.
• Let stand 2 minutes, then sprinkle with sea salt if desired.
• Let stand 6 hours at room temperature, then cut into squares.

PUMPKIN CARAMEL TRIFLE

Steps:

• HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
• PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
• CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
• LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
• SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.