Pumpkin Caramels Recipe
These soft and chewy Pumpkin Caramels are loaded with real pumpkin and pumpkin spice. I make my caramels the old fashioned way with real cream and butter!
Servings: 100 pieces
Ingredients
- 1 Tablespoon unsalted butter, softened
- 3 cups heavy whipping cream
- ⅔ cup sweetened condensed milk, about 1/2 of a 14 ounce can
- 2 cups granulated sugar
- ¼ cup pumpkin puree
- 1 ¾ cups light corn syrup
- 3 teaspoons pumpkin pie spice mix
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Instructions
- Line a 9-inch square baking dish with foil. Use the 1 Tablespoon of softened butter to butter the foil completely. Set it aside.
- In the top of a double boiler, combine the heavy whipping cream with sweetened condensed milk. Heat over low until the cream is warm. Keep on a low simmer while stirring occasionally.
- In a large pot, add sugar, pumpkin, corn syrup, pumpkin pie spice, and salt. Heat over medium heat, while stirring with a wooden spoon. Attach a candy thermometer to the side of the pan.
- Once the sugar mixture is boiling, add 1/4 cup of the cream mixture to the sugar mixture, while stirring. Wait about 3 minutes between each addition of cream, this process takes about 40 minutes. Be sure to continuously stir the caramels.
- Once all the additions of warm cream have been added, monitor the candy thermometer until it reaches 242 degrees F.
- Remove caramel from heat and immediately stir in the vanilla extract. Quickly pour the pumpkin caramels into the buttered foil-lined baking dish.
- Allow caramel to set at room temperature for 4 hours, or overnight, until the caramels are firm enough to cut.
- Lift caramels out of the pan and remove the foil. With a large, sharp knife, cut the candy into long strips, about 3/4-inch wide. Turn pan and cut candy in opposite direction, in about 3/4-inch pieces (you should be able to make 10 cuts on each side which equals 100 pieces).
- Wrap caramels in pieces of 5-inch parchment paper, twisting both ends.
Notes
- Use my homemade pumpkin pie spice mix for today's recipe.
- Do not adjust the heat of the large saucepan, keep it boiling while stirring constantly.
- I love this ThermoPro candy thermometer that clips to the side of your pan.
- Store wrapped caramels in a large ziploc bag at room temperature for up to 2 weeks.
- Freeze wrapped caramels in a freezer safe ziploc for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1piece
