Pumpkin Pie CaramelsPosted by Cupcake Kelly on Sep 20, 2011 in Holidays, Other Desserts | 10 comments
I saw Bourbonnatrix Bakes made apple cider caramels and I instantly knew I wanted to make a pumpkin pie version. I can’t decide if these are actually more fudge like than caramel, but either way they are delicious!
This isn’t caramel with some pumpkin pie spice thrown in. I managed to get some pumpkin puree in there too and they taste like pumpkin pie too!
I let my caramel sit over night and cut it into little cubes in the morning. Use parchment paper for candy wrappers and give them as little gifts!
2/3 cup pecans, roasted in the oven 5 minutes at 180 C/350 F
1 1/2 cups heavy or double cream
2/3 cup pumpkin puree
1 tsp pumpkin pie spice (I used 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp all spice, 1/8 tsp nutmeg)
2 cups sugar
1/2 cup light corn syrup or golden syrup
1/3 cup maple syrup
1/4 cup water
4 tbs unsalted butter, at room temperature
1 tsp lemon juice
fleur de sel, for sprinkling
- Grease and line a loaf tin with parchment paper. Sprinkle the roasted pecans along the bottom.
- In a medium sauce pan stir together the cream, pumpkin and spices over a medium heat. Remove just before it starts to boil. Set aside.
- In a large pot (I used my big non stick soup pot. Any non stick pan the caramel may burn easy) clip on a candy thermometer and stir together the sugar, maple syrup, corn syrup and water over medium low heat until melted.
- Bring to a boil and once the thermometer reads 244 degrees (F) slowly pour in the cream mixture.
- Slowly bring the mixture to 240 F degrees. This can take a long time. Don't be tempted to turn the heat up as it will easily burn. I had my electric stove on heat 3 and it took over 45 minutes. Stir occasionally and then more frequently when it comes close to 240 F.
- Once the caramel reaches 240 F very quickly stir in the butter and lemon juice. Pour into the prepared pan and set aside to cool.
- After about 30 minutes sprinkle the fleur de sal over top. Once set cut into squares and store in an airtight container for a week.
Adapted from Food 52, makes about 20 caramels