Salted Pumpkin Caramels
Wonderful creamy caramels that make cooler autumn days much sweeter.
Recipe type: Sweets
Serves: 64 1 inch caramels
- A scant ⅔ cup unsalted pepitas
- 1½ cups heavy cream
- ⅔ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 cups white sugar
- ½ cups light corn syrup
- ⅓ cup good maple syrup
- ¼ cup of water
- 4 tablespoons unsalted butter, cut in chunks
- 1 teaspoon lemon juice ¾ teaspoon fleur de sel
- Dry toast the pepitas in a skillet until they start to pop. Set aside
- Line the bottom and the sides of an 8-in square pan with parchment. Butter the parchment on the sides of the pan. Spread toasted pepitas on top of the parchment on the bottom of the pan.
- In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
- In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). This takes quite a long time. Watch that the mixture doesn't burn.
- Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This also takes awhile (30-50 minutes). Watch this process carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
- As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
- Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.