Pumpkin Caramels

Elegant, delicious, and incredibly easy to make. These treats are packed with the chewy goodness you'd expect from caramel, but they offer the sweet comfort and familiar flavor of a homemade pumpkin pie. Enjoy them individually or melt and drizzle some over fresh-picked apples for an unforgettable caramel apple experience.

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Pumpkin Caramels
  1. ½ cup (1 stick) Challenge Butter (salted)
  2. 1½ cups sugar
  3. ½ teaspoon ground cinnamon
  4. ½ teaspoon ground ginger
  5. ¼ teaspoon ground allspice
  6. 1 cup light corn syrup
  7. 1⅓ cup (14 oz. can) sweetened condensed milk
  8. ½ cup 100% Pumpkin puree
  1. 1

    Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.

  2. 2

    In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices: thoroughly blend.

  3. 3

    Add corn syrup, sweetened condensed milk, and pumpkin—stirring well after each addition.

  4. 4

    Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).

  5. 5

    Remove from heat and pour mixture evenly into the prepared pan.

  6. 6

    When cool, turn candy out of pan and cut into ¾” squares. Wrap individual pieces in 2¾-3” squares of nonstick aluminum foil or waxed paper. Store in an airtight container.

Note: 1 teaspoon Pumpkin Pie Spice could be substituted for cinnamon, ground ginger, and ground allspice.

Source: Challenge Home Economist

Comments

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Delicious, but came out rock-hard. I could not cut them, but rather, smashed them up like a brittle. I prefer a softer caramel. Any suggestions on how to make them softer? Maybe cook to a lower temperature?

4

Miyagino

@Miyagino Yes, this is a recipe for soft caramels. It does sound like the candy was cooked beyond the 248ºF firm ball stage. You may want to check your candy thermometer to make sure it is calibrated correctly. One way to do this is test it with boiling water. The thermometer in boiling water should register 212ºF at sea level and 1º less for approximately every thousand feet above sea level.) Hope this helps!

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