Servings: About 60 caramels
- 1 cup heavy cream
- 1/3 cup pumpkin puree
- 2 cups granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup light corn syrup
- 1 tablespoon pumpkin pie spice, plus extra for sprinkling
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Step 1Butter a 13 x 9-inch baking dish and line with parchment paper so that the paper overhangs the two long sides of the pan.
Step 2Combine the heavy cream and pumpkin puree in a microwave-safe bowl. Heat at 100% power for 45 seconds and stir well. Place sugar, brown sugar, butter and corn syrup in a heavy 5-quart pot. Pour in the pumpkin and cream mixture. Stir together. Cook over medium heat, stirring occasionally. Butter will melt and mixture will begin to boil. Continue to cook until candy thermometer reaches 244°F, about 30 minutes.
Step 3When 244°F is reached, remove from heat. Stir in 1 tablespoon pumpkin pie spice, salt and vanilla. Pour caramel into prepared pan. Let cool for several hours or refrigerate until firm. Remove caramel block from pan by lifting it by the overhanging paper. Place the caramel block on a cutting board and slice into pieces. Sprinkle with additional pumpkin spice, if desired. Wrap caramels in waxed paper squares and twist the ends of the paper to enclose the candy. Caramels must be wrapped or they will lose their shape over time at room temperature.
Cook: PT30M; Prep: PT30M; Total: PT1H