The world of baking and food through the eyes of an American in London

Pumpkin Pie Caramels

Posted by on Sep 20, 2011 in Holidays, Other Desserts | 10 comments

Pumpkin Pie Caramels
I am in full blown fall mode over here now. Fall baking is my favorite time of year. I love it even more than Christmas baking.

Pumpkin Pie Caramels
I saw Bourbonnatrix Bakes made apple cider caramels and I instantly knew I wanted to make a pumpkin pie version. I can’t decide if these are actually more fudge like than caramel, but either way they are delicious!

Pumpkin Pie Caramels

This isn’t caramel with some pumpkin pie spice thrown in. I managed to get some pumpkin puree in there too and they taste like pumpkin pie too!

Pumpkie Pie Caramels
Adapted from Food 52, makes about 20 caramels

Ingredients
2/3 cup pecans, roasted in the oven 5 minutes at 180 C/350 F
1 1/2 cups heavy or double cream
2/3 cup pumpkin puree
1 tsp pumpkin pie spice (I used 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp all spice, 1/8 tsp nutmeg)
2 cups sugar
1/2 cup light corn syrup or golden syrup
1/3 cup maple syrup
1/4 cup water
4 tbs unsalted butter, at room temperature
1 tsp lemon juice
fleur de sel, for sprinkling

Pumpkin Pie Caramels
1. Grease and line a loaf tin with parchment paper. Sprinkle the roasted pecans along the bottom.

Pumpkin Pie Caramels
2. In a medium sauce pan stir together the cream, pumpkin and spices over a medium heat. Remove just before it starts to boil. Set aside.

Pumpkin Pie Caramels
3. In a large pot (I used my big non stick soup pot. Any non stick pan the caramel may burn easy) clip on a candy thermometer and stir together the sugar, maple syrup, corn syrup and water over medium low heat until melted.

Pumpkin Pie Caramels
4. Bring to a boil and once the thermometer reads 244 degrees (F) slowly pour in the cream mixture.

Pumpkin Pie Caramels
5. Slowly bring the mixture to 240 F degrees. This can take a long time. Don’t be tempted to turn the heat up as it will easily burn. I had my electric stove on heat 3 and it took over 45 minutes. Stir occasionally and then more frequently when it comes close to 240 F.

Pumpkin Pie Caramels

Nearly there

Pumpkin Pie Caramels
6. Once the caramel reaches 240 F very quickly stir in the butter and lemon juice. Pour into the prepared pan and set aside to cool. After about 30 minutes sprinkle the fleur de sal over top. Once set cut into squares and store in an airtight container for a week.

I let my caramel sit over night and cut it into little cubes in the morning. Use parchment paper for candy wrappers and give them as little gifts!

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10 Comments

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  1. What Kate Baked

    Ah Kelly, I LOVE this time of year too for recipes such as this! A more comforting, Autumnal bake I don’t think I could find on the web- ohhh, it is getting me all excited about the celebrations and festivals over the next couple of months!

    Reply
  2. [email protected]

    this looks like such fun! Making candy always seems to me to be out of reach. YOU make it look so simple! I wonder if I could veganise it?….
    [email protected] recently posted..FREE CUPCAKES! – Gluten, dairy and sugar-free CUPCAKE GIVEWAY

    Reply
    • Kelly

      I had a look around and making a vegan caramel sauce apparently isn’t too hard but I didn’t find too many about making vegan caramel squares. I gather for that a vegan condensed milk is needed? let me know if you make one!

      http://thedaringkitchen.com/forums/alternative-baking/vegan-caramel-slice
      Kelly recently posted..Pumpkin Pie Caramels

      Reply
  3. Erica B.

    Oh this sounds so yummy!

    Reply
  4. Peggy B

    These sound & look delicious! Caramel is one of my favourite things
    Peggy B recently posted..A week of Cupcakes

    Reply
  5. Filelalaine

    I’m not big on caramel, something about the way they stick to your teeth. But these look positively adorable (specially when wrapped in parchment paper and the stringy bow, very homemade chic). I AM big on the way things look. So I might try them just for the look of it!

    [very well done with the yellow background and orange napkin, pure photog genius]
    Filelalaine recently posted..cooking by the book

    Reply
  6. Holly

    I’m a Fall baking fanatic as well-the reason I love it more than Christmas baking is because of all the warm flavors and spices, also I know I have the holidays to look forward to! This recipe sounds delicious, one note: have you attempted the caramel with a pan that was not non-stick? Would this be possible to use without burning the caramel mixture?
    Cheers!

    Reply
    • Cupcake Kelly

      My first attempt was in a cheap non stick pan and it burned horribly. It was a different recipe than this though. It might be ok but you’d have to keep the heat low. As long as the pot is heavy duty it might be ok.
      Cupcake Kelly recently posted..Classic Treacle Tart

      Reply
      • Holly

        Awesome! Thank you for the response..I will definitely give it a shot or two!!
        Holly recently posted..Let’s Go…yes, let’s

        Reply

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