PUMPKIN CARAMELS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 candies
Number Of Ingredients 11
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)
Provided by dkanon
Number Of Ingredients 13
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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- 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.
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- Spray a 9×9 inch baking dish with nonstick baking spray. Line with parchment paper, cutting larger than needed to create handles. Spray the parchment and set aside.
- In a small saucepan, melt the butter and heavy cream over low heat. Once the butter is melted, turn to the lowest heat setting to keep warm.
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- Prepare a 7×11 glass pan by lining with foil or parchment and spraying with non-stick spray. (9×13 can be used at well, or for thicker caramels, use an 8×8)
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- Lightly spray 8x8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
- Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
- Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It's super important to scrape off all the sugar from the sides of the pot - all of it.
- Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
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