Pumpkin Spice Caramels Recipe 475 Recipes

PUMPKIN CARAMELS

Steps:

• 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.

PUMPKIN SPICE CARAMELS RECIPE - (4.7/5)

Steps:

• Place the sugar, water, and corn syrup in a saucepan (don't stir it together) and cook over medium heat until amber colored (approximately 10 minutes). Again, don't stir during this process (you risk crystallizing the caramel), just swirl it gently in the pan if you need to move it around a bit. In the meantime, heat the cream, pumpkin puree, butter, salt, and all the spices together until melted, either in a saucepan or in the microwave. Once the sugar syrup has turned to an amber color, slowly and carefully pour in the pumpkin cream mixture, being aware that the caramel will bubble up a lot (wear oven mitts if you're concerned). Return the pan to medium heat and cook for about 15 more minutes until it reaches 248°F on a thermometer (the soft ball stage), adding the vanilla extract right before it reaches 248. Pour into a parchment-lined 8x8-inch pan and refrigerate for a few hours until hard enough to cut into squares, then sprinkle the tops with a little bit of sea salt. Enjoy!

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.