Pumpkin Spice Caramels

By ngaldi

Ingredients

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

Details

Adapted from fifteenspatulas.com

Preparation

Step 1

Line an 8×8 pan with parchment paper.
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 on a thermometer (the soft ball stage), adding the vanilla extract right before it reaches 248. Pour into the parchment lined dish 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!