Pumpkin Caramels

Photo Credit: MagicalButter

Pumpkin Caramels

Skill Level: Easy
Prep Time: 15 Minutes
Cook Time: About 20 Minutes
Chill Time: 1-3 Hours
Serving Size: 1 Caramel
Yield: 50 Caramels


• ½ cup/120 ml MagicalButter
• 1 cup/240 ml sugar
• ½ cup/120 ml pumpkin seeds or sunflower seeds, toasted
• ½ cup/120 ml brown sugar
• 4 ounces/120 ml heavy cream
• ¼ cup/60 ml roasted pumpkin puree
• ¼ cup/60 ml dark corn syrup
• ¼ cup/60 ml pure organic maple syrup
• 1 tablespoon/15 ml pure vanilla extract
• 1 teaspoon/5 ml pumpkin spice
• 1 teaspoon/5 ml freshly squeezed lemon juice
• ½ teaspoon/2½ ml pink Himalayan salt
• Hard candy molds
• Candy thermometer

How To

1. In a large, heavy-bottomed saucepan set to medium, heat all ingredients except the vanilla extract and pumpkin spice. Stir mixture for 2 minutes.
2. Insert the candy thermometer, and heat the mixture to 250-270ºF/120-130°C, depending on the desired firmness of your candy (lower heat will render more firmness).
3. Once the caramel has reached the desired temperature, add the vanilla, whisk for 5 seconds, and pour it into a glass measuring cup.
4. Transfer the caramel into buttered or oiled silicone molds.
5. Chill your Pumpkin Caramels for 1-3 hours in the refrigerator, and enjoy!