Salted Pumpkin Caramels
These homemade salted pumpkin caramels are soft, buttery, and wonderfully chewy.They combine sweet caramel with pumpkin puree and warming spices.A sprinkle of flaky sea salt creates a delicious sweet-and-salty balance.The recipe uses everyday ingredients and simple stovetop techniques.The finished candies are ideal for holidays, dessert platters, and edible gifts.Allow sufficient cooling time so the caramels set properly before cutting.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- Flaky sea salt, for sprinkling
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or a neutral cooking spray to help prevent sticking.Set the prepared pan aside before you begin cooking the caramel.
- In a small saucepan, gently heat the pumpkin puree and pumpkin pie spice over low to medium-low heat for about 3–5 minutes, stirring frequently.This helps evaporate some excess moisture from the pumpkin, which can otherwise affect the texture of the finished caramels. Remove the mixture from the heat and set aside.
- In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, heavy cream, and butter.Heat over medium heat, stirring gently until the butter melts and the sugar dissolves. Once the mixture begins boiling, avoid vigorous stirring and monitor it carefully.
- Continue cooking until the mixture reaches approximately 245–248°F (118–120°C) on a candy thermometer. Stir gently as needed to prevent scorching.The temperature is essential because it determines how firmly the caramel sets. A slightly lower temperature generally produces softer caramels, while a slightly higher temperature produces firmer candies.Hot sugar can cause serious burns, so avoid tasting the mixture or touching it while it is cooking.
- Carefully remove the saucepan from the heat. Gradually stir in the prepared pumpkin mixture, vanilla extract, and fine sea salt.The mixture may bubble or steam when the pumpkin is added, so use caution. If the caramel becomes too cool or loose, return it to low heat and carefully bring it back to the target temperature.
- Immediately pour the hot caramel into the parchment-lined baking pan. Use a heat-resistant spatula to spread it evenly.Sprinkle a light layer of flaky sea salt over the surface while the caramel is still warm enough for the salt to adhere.
- Leave the caramel at room temperature until it cools and firms up, usually around 2–3 hours. If needed, refrigerate it briefly after the initial cooling period to make cutting easier.Avoid covering the pan while the caramel is still warm, as trapped condensation can affect its surface.
- Lift the set caramel from the pan using the parchment overhang. Place it on a clean cutting board and cut it into 36 small squares with a sharp, lightly greased knife.Wrap individual pieces in wax paper if desired. Serve them on a dessert platter or package them in a decorative container for gifting.
Notes
- Choose pure pumpkin puree: Pumpkin pie filling can make the candies too sweet and alter their consistency.
- Use a candy thermometer: Accurate temperature control is the key to achieving a pleasant chewy texture.
- Select a heavy-bottomed saucepan: It helps distribute heat evenly and reduces the risk of burning.
- Prepare everything in advance: Caramel cooks quickly once it reaches the correct temperature.
- Watch the pumpkin's moisture: Cooking the puree briefly helps reduce excess water.
- Add salt to taste: Both fine salt in the caramel and flaky salt on top contribute to the final flavor.
- Allow enough cooling time: Cutting too early can result in sticky, misshapen pieces.
- Store carefully: Keep the candies in an airtight container in a cool, dry place and follow food-safety guidance for homemade dairy-based sweets.