Pumpkin Caramels
Indulge in the rich, autumnal sweetness of homemade Pumpkin Caramels, a delightful twist on traditional soft caramels with the cozy flavors of fall. These melt-in-your-mouth treats combine creamy pumpkin puree, aromatic pumpkin pie spice, and luscious vanilla for a candy experience that’s equal parts buttery and spiced. Perfectly balanced between sweet and salty with a hint of fine sea salt, these bite-sized caramels are slow-cooked to perfection and wrapped individually for easy sharing. Whether you’re preparing them as edible gifts or enjoying them as a seasonal indulgence, these Pumpkin Caramels are a must-try treat for pumpkin lovers. Plus, with simple ingredients and straightforward steps, this recipe makes creating handcrafted confections as comforting as the flavors they deliver!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.33 cup pumpkin puree
- 1.5 cups granulated sugar
- 0.75 cup light corn syrup
- 1 cup heavy cream
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
Prepare an 8-inch square baking pan by lining it with parchment paper, leaving an overhang on all sides. Lightly grease the parchment with non-stick spray or a thin coating of butter.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the pumpkin puree and cook, stirring frequently, for 2–3 minutes to cook out some of the moisture in the pumpkin.
Reduce heat to low and add the granulated sugar, corn syrup, heavy cream, pumpkin pie spice, and sea salt. Stir well until everything is combined.
Attach a candy thermometer to the side of the saucepan, ensuring it does not touch the bottom of the pan. Increase the heat to medium and bring the mixture to a boil, stirring occasionally.
Cook the caramel mixture until it reaches 240°F (soft-ball stage) on the candy thermometer. This should take around 15–20 minutes. Stir occasionally to avoid scorching, but not too often as this could alter the temperature.
Once the caramel reaches the correct temperature, remove it from the heat and stir in the vanilla extract.
Carefully pour the hot caramel into the prepared pan, spreading it evenly with a heatproof spatula if necessary. Let the caramel cool completely at room temperature, which could take 3–4 hours, or speed it up by refrigerating for 1–2 hours.
Once set, use the parchment overhang to lift the caramel block out of the pan. Use a sharp knife lightly greased with butter or non-stick spray to cut the caramel into small squares.
Wrap each caramel square individually in wax paper or parchment paper to keep them fresh and prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 440.8 g | 160% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 435.9 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
