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Pumpkin spice caramels? Why not!
It’s that time of the year when I find myself concocting recipes which highlight all of the best flavors of fall. Pumpkin spice, of course, but also flavors like maple, cinnamon, ginger, chai, coffee, sage, brown butter, apple, and pear. Oh, and caramel, which I definitely believe is one of the unsung heroes of autumn baking.
Pumpkin Spice Caramels
These pumpkin spice caramels are made with apple juice and real pumpkin purée (not a pumpkin extract or flavor oil). They are accentuated by a mix of warm and cozy spices including nutmeg, cinnamon, and ginger. With the addition of pumpkin pie spice, these really are little squares of chewy pumpkin pie goodness.
These caramels are nice for autumn gifting. When individually wrapped in squares of parchment and stored in an airtight container, they will last for around two weeks.
This recipe was loosely adapted from my sea salt apple cider caramels, another confectionery recipe which perfectly captures the flavors of fall!
Pumpkin Spice Caramel Tips & Tricks
Be sure to use pure puréed pumpkin for this recipe. Pumpkin pie filling contains added spices, which aren’t necessary since you’ll be adding your own.
This recipe makes one 8×8-inch (20 x 20 centimeter) square tin of caramels. Cut into 8 rows each way for 64 small square caramels. Or, cut into larger squares or rectangles.
Pre-cut parchment candy wrappers are readily available on Amazon, or from a local craft store or cake decorating supplier. Although you can cut your own squares from a roll of parchment, the pre-cut wrappers worth buying. They’re inexpensive and will save you a LOT of time and effort!
Do not attempt this recipe without a candy thermometer! 250° F / 120° C is a good temperature benchmark for caramels. I cooked this batch of caramels to 253° F, which produces a somewhat firm caramel that will hold its shape, yet is still soft enough to chew easily. You can cook to a slightly lower temperature for a softer caramel. Or, choose a slightly higher temp for very firm caramels. It may take a bit of experimenting to decide on the exact temperature that works best for you.
Substitutions: If you cannot find pumpkin pie spice, ground mixed spice can be substituted. Glucose syrup or Karo syrup are both suitable substitutes for light corn syrup.
Other autum recipes you might enjoy:
Spiced Pumpkin Seed Brittle
Sea Salt Apple Cider Caramels
Caramel Apple Lollipops
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Pumpkin Spice Caramels
- Total Time: 20 minutes, plus time for setting, cutting, and wrapping
- Yield: 64 1-inch square caramels 1x
Description
Chewy caramel candies featuring pumpkin spice…and everything nice! Perfect for capturing all of the flavors of fall.
Ingredients
180 milliliters whipping cream (3/4 cup)
75 grams unsalted butter (5 tablespoons)
60 grams pumpkin purée (3 tablespoons)*
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
380 grams granulated sugar (1 2/3 cups)
115 milliliters apple juice (1/2 cup)
60 grams corn syrup (2 tablespoons)**
Instructions
Line an 8 x 8-inch square baking tin with parchment. Grease generously with butter, oil, or cooking spray.
In a small saucepan, gently warm cream, butter, pumpkin purée, salt, and spices.
Meanwhile, in a large saucepan combine sugar, corn syrup, and apple juice. Cook to medium caramel color (about 365° F / 185° C on a candy thermometer***), swirling the pan gently as needed.
Remove caramel from heat and add warmed cream and butter mixture, then wait a minute for the bubbles to subside.
Return pan to heat and cook mixture to approximately 250° F / 120° C, or slightly higher for a firmer caramel.***
Immediately pour hot caramel mixture into prepared tin. Allow to set, uncovered, for 6-8 hours, or overnight.
Remove caramel slab from pan and peel away the parchment. Cut slab into squares or rectangles with a sharp, well-oiled knife.
Wrap caramels in squares of parchment.***** Store in an airtight container at room temperature for up to two weeks.
Notes
*Pure pumpkin, not pumpkin pie filling
**Or, substitute glucose syrup
***Do not attempt this recipe without a candy thermometer! If you do not own one, they are readily available on Amazon. I like the Taylor brand.
****The caramels shown here were cooked to 253° F, which produces a somewhat firm caramel that will hold its shape, yet is still soft enough to chew easily.
*****Pre-cut parchment candy wrappers are readily available on Amazon, or at a local craft store. Although you can cut your own squares from a roll of parchment, the pre-cut wrappers are fairly inexpensive and will save you a lot of time and effort.
- Prep Time: 5 minutes
- Setting time: 6-8 hours
- Cook Time: 15 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
