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Pumpkin Caramels

Ingredients

  • Special equipment: Candy thermometer
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
  • 2/3 cup canned pumpkin puree, room temperature
  • ½ teaspoon fine salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pumpkin or apple pie spice
  • + 17 more ingredients
    • ¼ cup dark corn syrup
    • ½ cup heavy cream
    • ¾ cup light brown sugar
    • 1 cup maple syrup
    • ½ cup toasted pumpkin seeds or sunflower seeds
    • Special equipment: Candy thermometer
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon unsalted butter, room temperature
    • 2/3 cup canned pumpkin puree, room temperature
    • ½ teaspoon fine salt
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon pumpkin or apple pie spice
    • ¼ cup dark corn syrup
    • ½ cup heavy cream
    • ¾ cup light brown sugar
    • 1 cup maple syrup
    • ½ cup toasted pumpkin seeds or sunflower seeds

1. Line an 8 by 4 inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom. 2. Line an 8 by 4 inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and ...

View full recipe at SpringPad

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