Pumpkin Caramels

As you may have previously guessed ... I'm a little obsessed with all things squash come the cooler months. I've been on a HUGE squash kick lately. You may have noticed by all the recent pumpkin recipes ... heck, I've had squash for dinner the last two nights! Last night was spaghetti squash with pasta sauce. Easy, delicious, healthy. Tonight was just the opposite ... butternut squash risotto (recipe to come...)

And, Thanksgiving is seriously around the corner (we're in the home stretch!!) which means even more pumpkin. So, I've got a taste for pumpkin. Sue me.

For years upon years, I was terrified to make candy. It seems like a really daunting task. Everybody says that candy is difficult. Last year, however, my squash brain and curiosity got the best of me. Pumpkin caramels? I had to try it! These are DELICIOUS. Chewy, pumpkin-y, caramel-y. A nice crunch with the pumpkin seeds. Honestly, what's not to love?

So ... they aren't the easiest thing to make. Not because they are difficult, though. Just because you have to keep your eye on them. And it takes some time to cut them up and wrap them all. But overall, they're pretty easy to make.

If you feel like you have some time, and want to wow your friends (or have something sweet and delicious), then I'd recommend giving these a go.

Pumpkin Caramels

Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 45 Mins
Yields: Approx 30 candies.

Ingredients:

• 1/2 cup toasted pumpkin seeds
  
• 1 cup maple syrup
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 1 tsp pumpkin or apple pie spice *
• 1 tsp fresh lemon juice
• 1/2 tsp fine salt
• 2/3 cup canned pumpkin puree, room temperature (NOT pumpkin pie filling)
• 1 TBS unsalted butter, at room temperature
• 1 tsp pure vanilla extract

Special Tools: Candy Thermometer

Directions:

1. Line an 8" x 4" 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. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball sage, 248 degrees F, about 18 to 20 mins.
3. Carefully stir in the pumpkin puree.
   
4. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes. Remove from the heat and stir in butter and vanilla.
5. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
6. When full cooled, peel from the waxed paper or foil and cut into 30 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

*NOTE: As I've stated before and will probably state again, I just don't use pie spice. So I use my own mixture of cinnamon, nutmeg, cloves & ginger.


Give as a gift or enjoy on your own!!