Monday, November 21, 2011

10 Minute Spiced Pumpkin Caramels

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After making my 10 Minute Spiced Pumpkin Seed Brittle I had pumpkin seeds left over that I wanted to make something equally simple and delicious. My 10 minute microwave caramels eliminate the need to stand over the stove, stirring and checking your candy thermometer. My simple caramels are soft and delicious, with a pumpkin pie flavor. Cut them into squares and wrap them in parchment or waxed paper for a great gift. They are also perfect for making my Pumpkin Caramel Pops!



You will need butter, canned pumpkin, corn syrup, brown and white sugar, sweetened condensed milk, pumpkin pie spice, and vanilla extract .


 

Line pan with foil, spray with non-stick spray and sprinkle with pumpkin seeds if desired.


Melt butter in large microwave safe bowl and stir in pumpkin, corn syrup, sugars, and sweetened condensed milk. Mix until combine and microwave on high for3 minutes. This will be the soft ball stage of candy making.



Wipe down sides of bowl and stir.



Microwave another 3 minutes, or until ready.



Pour into prepared pan.



Refrigerate until set.



Remove from pan and bring to room temperature.



Cut into squares.



Roll into balls if using this recipe to make my Pumpkin Caramel Pops.



Flip over and mold into logs or squares.



Wrap in parchment or waxed paper and enjoy.



10 Minute Spiced Pumpkin Caramels

Ingredients
  • 1/2 cup raw pumpkin seeds, hulled (optional)
  • 1/2 cup unsalted butter 
  • 1/4 cup canned pumpkin puree
  • 1/2 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/2 cup white granulated sugar
  • 1/2 cup sweetened condensed milk (NOT evaporated milk)
  • 1 teaspoon pumpkin pie spice 
  • 1/2 teaspoon vanilla extract

Directions
Note: All microwaves are different, and depending on the wattage, cooking times may vary.


Line either an 8 x 8 baking dish or a 9 x 5 loaf pan with foil and sprinkle with pumpkin seeds if desired. Spray foil with non stick spray.

Melt butter in large microwave safe bowl, about 45 seconds. Stir in pumpkin, corn syrup, sugars, and sweetened condensed milk. Mix until combine and sugars have dissolved.

Microwave on high for 6-9 minutes, stirring and wiping down sides of bowl every 3 minutes.
Wiping the sides of the bowl prevents caramel from becoming grainy or gritty, due to sugar crystal growth around the bowl being combine into the caramel after it has cooked. Stir in spices and vanilla.

Test caramel for doneness by dropping a bit into a glass of ice water. When caramel is ready it will form a soft ball that you can flatten between your fingers. If caramel is too soft, you can microwave it for another 30-60 seconds.

Pour immediately into prepared dish and refrigerate until set. Remove from refrigerator and lift foil to remove caramel from dish (flatten if needed). Bring to room temperature before cutting. Cut caramel with a knife or pizza cutter and wrap each piece in a 3"x4" piece of parchment or wax paper and twist ends.

Be sure to check out my entire Thanksgiving roundup for more fun ideas and recipes!
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