Photo by: Sarah Shatz
Salted Pumpkin Caramels-
Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, ... more
Salted Pumpkin Caramels-
Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, ... more
Photo by: Sarah Shatz
Salted Pumpkin Caramels-
Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap. - Amanda & Merrill
Salted Pumpkin Caramels by cheese1227
Makes 64 1-inch caramels
2/3 cup unsalted pepitos
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cup light corn syrup
1/3 cup good maple syrup
1/4 cup water
4 tablespoons unsalted butter, cut into chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel
1. Dry toast the pepitos in a skillet until they start to pop.
2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
3. In a saucepan, combine heavy cream, pumpki less
Salted Pumpkin Caramels-
Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap. - Amanda & Merrill
Salted Pumpkin Caramels by cheese1227
Makes 64 1-inch caramels
2/3 cup unsalted pepitos
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cup light corn syrup
1/3 cup good maple syrup
1/4 cup water
4 tablespoons unsalted butter, cut into chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel
1. Dry toast the pepitos in a skillet until they start to pop.
2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
3. In a saucepan, combine heavy cream, pumpki less
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