I know what you’re thinking… MORE pumpkin recipes? Or, YES! More pumpkin recipes! : )
If it’s the latter, I knew there was a good reason we’re friends.
I can’t believe it’s almost Thanksgiving. I’m so anxious for a relaxing holiday, and I thought a little pumpkin themed sweets buffet would be so fun for the holiday. So I’ll be adding a few more pumpkin recipes this week for those who like that idea. And if you don’t… well, stop by next week instead. : )
These are incredibly smooth, and the spice is a perfect touch for fall. The pumpkin flavor is subtle, just enough to taste it without taking over that wonderful caramel flavor.
PUMPKIN SEA SALT CARAMELS
1 1/2 cups heavy cream
1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
2 cup sugar
1/2 cups light corn syrup
1/4 cups water
4 T butter, cut in chunks
1 tsp vanilla
sea salt (I used a pink salt)
Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
Combine cream, pumpkin, and spices in a saucepan. Warm just to boiling, then remove from heat and set aside.
In a high-sided saucepan, combine the sugar, corn syrup, and water.
Over medium heat bring up to 240 degrees.
Then add the warm cream mixture (this will bubble up, be careful).
Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally. (I bring mine to about 235, it just depends how firm or soft you like your caramel).
This may take up to 30-45 minutes before it reaches this temperature.
When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
Stir until well incorporated, then pour into prepared pan.
Cool for 30-45 minutes and sprinkle with sea salt. Cut into pieces and wrap in wax paper.
Recipe Source: slightly adapted from Tasty Kitchen
Pumpkin Sea Salt Caramels
November 8, 2011
Category
Candy / Confections
Pumpkin
Cook Time
45 minutes
Total Time
45 minutes
Ingredients
- 1 1/2 cups heavy cream
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups sugar
- 1/2 cups light corn syrup
- 1/4 cups water
- 4 T butter, cut in chunks
- 1 tsp vanilla
- sea salt (I used a pink salt)
Instructions
- Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
- Combine cream, pumpkin, and spices in a saucepan. Warm just to boiling, then remove from heat and set aside.
- In a high-sided saucepan, combine the sugar, corn syrup, and water.
- Over medium heat bring up to 240 degrees.
- Then add the warm cream mixture (this will bubble up, be careful).
- Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally. (I bring mine to about 235, it just depends how firm or soft you like your caramel).
- This may take up to 30-45 minutes before it reaches this temperature.
- When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
- Stir until well incorporated, then pour into prepared pan.
- Cool for 30-45 minutes and sprinkle with sea salt. Cut into pieces and wrap in wax paper.
