Sweet & Salty Pumpkin Pie Caramels
Ingredients
1 cup pure maple syrup
¾ cup brown sugar
½ cup heavy cream
¼ cup dark corn syrup
1 tsp pumpkin pie spice
1 tsp fresh lemon juice
½ fine salt
2/3 cup pumpkin puree, at room temperature
1 tbsp unsalted butter, at room temperature
1 tsp vanilla extract
Sea salt, for garnish (optional)
Instructions
Line a small sheet pan with sides (8" x 4" works great!) with aluminum foil. Brush the sides, but not the bottom lightly with butter.
Whisk together maple syrup, brown sugar, heavy cream, corn syrup, pumpkin pie spice, lemon juice, and fine salt in a medium saucepan. With a pastry brush, brush down the sides of the pan with water to make sure there is no sugar on the sides. Attach a candy thermometer to the pan so it sets in the sugar. Cook over medium heat, stirring occasionally until the mixture reaches 248*F, about 18-20 minutes.
Once mixture has reached 248*F, remove from heat and carefully stir in pumpkin puree. Return to heat and cook, stirring occasionally, until caramel mixture reaches 240*F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
Pour caramel into the prepared pan and smooth into an even layer. Allow to cool and then peel away from the foil. If you wish, you can sprinkle sea salt on top at this time to add a sweet/salty touch that is very popular right now. Cut into 1-1 ½ inch squares and wrap individually. Caramel can be stored in an airtight container for up to one week.
Recipe courtesy of Elise Kunkel, Martin's Cooking School Coordinator at Heritage Square in Granger
