Since I had a goodly amount of pumpkin puree from the ones we picked back in October, I started scouting around for interesting uses for it. Eventually, I landed at Fifteen Spatulas, and knew I had (one) of my answers - chewy, spicy and lightly salted pumpkin caramels! I made two batches - one with the rich cream and butter that packs our fridge during the holiday season, and another, vegan option because a handful of my friends are either allergic to milk or vegan. Both were fantastic, and definitely a hit - I had to box them up and hide them before they disappeared when my family found them!
Shared with Gluten Free Fridays
Makes one 9x5" pan, about 32 pieces
¾ cup sugar
2 tbsp water
2 tbsp golden or light corn syrup
¼ cup full-fat coconut milk or heavy cream
6 tbsp (a generous ⅓ cup) canned pumpkin puree
2 tbsp Earth Balance stick margarine or unsalted butter
¼ tsp fine sea salt
½ tsp pumpkin pie spice
½ tsp vanilla extract
good quality sea salt, for sprinkling
- Line a 9x5” pan with parchment paper.
- Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
- Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
- Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
- Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
- Remove from heat, stir in the vanilla and pour into the pan.
- Let stand 2 minutes, then sprinkle with sea salt if desired.
- Let stand 6 hours at room temperature, then cut into squares.
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 25.4 mg
Total Carbs: 5.9 g
Dietary Fiber: 0.1 g
Protein: 0.1 g