Salted Pumpkin Caramels

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  • 2/3 cup unsalted pepitas
  • 1 1/2cups thickened cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, allspice)
  • 2 cups white sugar
  • 1/2 cups light corn syrup (or substitute with 1/2 cup of sugar and 1/8 cup water)
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon fleur de sel


  • Frypan/skillet
  • 8-in square glass baking dish
  • saucepan
  • baking paper
  • heavy-base saucepan (with sides at least 4 inches high)
  • candy thermometre


  1. Dry toast the pepitos until they start to pop.
  2. Line the bottom and the sides the baking dish with baking paper and grease it.
  3. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
  4. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  5. In the heavy bottomed pan, combine the sugar, both syrups and water.
  6. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer).
  7. Very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile — like 30 minutes — but don’t leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
  8. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  9. Pour the mixture into the greased dish.
  10. Let cool 30 minutes and sprinkle the salt over the top.
  11. Leave to set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping individually in baking paper.

Makes 60 1in squares.

Recipe: Food 52


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