Salted Pumpkin Caramels Recipe
why make this recipe
Salted Pumpkin Caramels are a delightful treat that combines the rich flavor of pumpkin with the sweetness of caramel. They are perfect for fall and add a unique twist to traditional candies. If you love the taste of pumpkin spice, this recipe is a must-try. They make great gifts or a special dessert for gatherings, and the touch of sea salt gives them a wonderful contrast.
how to make Salted Pumpkin Caramels
Ingredients :
2/3 cup unsalted pumpkin seeds
2/3 cup pumpkin puree
1 1/4 cups heavy cream
2 cups white sugar
1/3 cup maple syrup
1/4 cup light corn syrup
1/4 cup of water
3 tablespoons cold unsalted butter, cut into slices
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 teaspoon white vinegar or lemon juice
Fleur de Sel sea salt crystals for the top, as needed
Directions :
Toast pumpkin seeds in a dry pan over medium heat. Stir often until they start to turn a light golden brown, about 3 minutes. Remove from heat and transfer to a bowl to cool. Cooled seeds should taste sweet and nutty.
Butter an 8×8-inch heatproof dish and line it with parchment paper. Press the parchment into the dish and turn it over so that both sides are buttered. Pour the pumpkin seeds into the dish in an even layer.
In a heavy bottomed saucepan, whisk together sugar, maple syrup, corn syrup, and water. Set this mixture aside.
Prepare the pumpkin puree and heavy cream by stirring them together in a small saucepan. Place over low heat. Put the butter slices in a small bowl and measure out the spices and salt into another dish. Keep everything close to the stove.
Heat the saucepan with the cream and pumpkin over low heat. Meanwhile, place the saucepan with the sugar mixture over medium-high heat. Bring it to a boil, whisking occasionally, then reduce the heat to medium. Cook until the mixture reaches 245 degrees F (118 degrees C).
Slowly pour in the warm cream and pumpkin mixture while whisking constantly. Be careful of bubbles that may rise.
Continue cooking on medium heat, whisking occasionally, until the mixture reaches 240 to 245 degrees F (115 to 118 degrees C) again.
Turn off the heat and stir in the butter, spices, salt, and vinegar until well mixed.
Carefully pour the caramel into the baking dish over the pumpkin seeds. Let it cool for 10 minutes before sprinkling flaky sea salt on top.
Allow the caramel to cool to room temperature, then wrap it and chill it in the refrigerator for about 30 minutes. This makes cutting easier.
Cut into 64 pieces using a long, thin knife, cleaning the blade with a hot, damp towel if needed.
how to serve Salted Pumpkin Caramels
Serve Salted Pumpkin Caramels as a sweet treat after meals, at parties, or during holiday gatherings. You can place them in decorative boxes or jars for a lovely gift. Enjoy them with a warm cup of cider or coffee for a cozy experience.
how to store Salted Pumpkin Caramels
Store the Salted Pumpkin Caramels in an airtight container at room temperature for up to two weeks. If you prefer, you can also refrigerate them, which will keep them fresh longer. Just ensure they are separated with parchment paper to prevent sticking.
tips to make Salted Pumpkin Caramels
- Make sure to watch the sugar mixture closely to avoid burning.
- Use a candy thermometer to get accurate temperature readings.
- Clean the knife with warm water after cutting to help get clean edges.
- If you want a stronger pumpkin flavor, consider adding more pumpkin puree.
variation
You can add nuts such as pecans or walnuts to the caramel for added flavor and texture. You might also experiment with different spices like ginger or cardamom for a unique twist.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe and is convenient.
How do I know when the caramel is done?
Using a candy thermometer will help. The caramel should reach between 240 and 245 degrees F (115 to 118 degrees C) for the right texture.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream and butter with coconut cream and a dairy-free butter alternative.
Salted Pumpkin Caramels
Ingredients
Method
- Toast pumpkin seeds in a dry pan over medium heat for about 3 minutes, stirring often until lightly golden brown.
- Butter an 8x8-inch heatproof dish and line it with parchment paper. Press the parchment into the dish then turn it over so both sides are buttered.
- Pour the toasted pumpkin seeds into the dish in an even layer.
- In a heavy-bottomed saucepan, whisk together the sugar, maple syrup, corn syrup, and water. Set aside.
- In another small saucepan, stir together pumpkin puree and heavy cream, heating over low.
- While heating the cream and pumpkin, place the sugar mixture over medium-high heat. Bring to a boil, whisking occasionally, then reduce heat to medium and cook until it reaches 245°F (118°C).
- Slowly pour the warm cream and pumpkin mixture into the sugar mixture while whisking constantly.
- Continue cooking on medium heat, whisking occasionally, until the mixture reaches 240 to 245°F (115 to 118°C) again.
- Turn off the heat, and stir in the butter, spices, salt, and vinegar until well mixed.
- Carefully pour the caramel into the baking dish over the pumpkin seeds, let cool for 10 minutes before sprinkling flaky sea salt on top.
- Allow to cool to room temperature, then wrap and chill in the refrigerator for about 30 minutes.
- Cut into 64 pieces using a long, thin knife, cleaning the blade with a hot, damp towel as needed.