Salted Pumpkin Caramels

Salted Pumpkin Caramels
Prep time
Cook time
Total time
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
  1. Dry toast the pepitas in a skillet until they start to pop. Set aside
  2. 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.
  3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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