Pumpkin Spice Caramels Recipe 475

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PUMPKIN CARAMELS



Pumpkin Caramels image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 24 candies

Number Of Ingredients 11

1/2 cup toasted pumpkin seeds or sunflower seeds
1 cup maple syrup
3/4 cup light brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
1 teaspoon pumpkin or apple pie spice
1 teaspoon fresh lemon juice
1/2 teaspoon fine salt
2/3 cup canned pumpkin puree, room temperature
1 tablespoon unsalted butter, room temperature
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams

PUMPKIN SPICE CARAMELS RECIPE - (4.7/5)



Pumpkin Spice Caramels Recipe - (4.7/5) image

Provided by dkanon

Number Of Ingredients 13

1 1/2 cups sugar
1/4 cup water
1/4 cup light corn syrup
1/2 cup heavy cream
3/4 cup canned pumpkin puree
4 tablespoons unsalted butter
1/4 tsp salt
1/4 teaspoon ground cinnamon
1/16 teaspoon ground allspice
1/16 teaspoon ground ginger
1/16 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
good quality sea salt, for sprinkling

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!

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