by cheese1227
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Expand2/3 cup unsalted pepitas Ask a question about this ingredient
1 1/2 cups heavy cream Ask a question about this ingredient
2/3 cup pumpkin puree Ask a question about this ingredient
1 teaspoon pumpkin pie spice Ask a question about this ingredient
2 cups white sugar Ask a question about this ingredient
1/2 cups light corn syrup Ask a question about this ingredient
1/3 cup good maple syrup Ask a question about this ingredient
1/4 cup of water Ask a question about this ingredient
4 tablespoons unsalted butter, cut in chunks Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
3/4 teaspoon fleur de sel Ask a question about this ingredient
Dry toast the pepitos in a skillet until they start to pop.
Ask a question about this stepLine the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
Ask a question about this stepIn a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
Ask a question about this stepIn a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
Ask a question about this stepAs soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
Ask a question about this stepPour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
Ask a question about this stepI've made these a few times & gotten rave reviews. Thank you for posting! I tried it yesterday with turbinado sugar. Previously I've cut them out of the fridge to get standard sahpe and reduced mess. This time they were MUCH harder & cracked when I tried my previous method of cutting them. I'd like to use the turbinado sugar for the richer flavor, but any tips of other ingredient alterations so that I can balance it out and they aren't as hard?
I think you'll need some trial and error regarding the temp to which you boil the mixture at either the first of second time. I would first try maybe going to 235 on the first boil. And back it down further from there. Let me know how it goes. You might also want to just use half white and half turbinado.
i made these to send my daughter for valentine day. i could not stop eating them. i had to hurry and get the box sent out so i would stop!!
I also made this as part of my Christmas candy bag and - Oops! - intentionally held a few back so I could eat them, myself. The pumpkin added body and texture usually missing from most caramels, and I used the 'pour in rows' method to achieve uniform pepitas spread throughout. Based on previous comments and preferring a true salted caramel, I worried about my batch setting up too quickly thereby causing the salt to roll off, so I placed some Hawaiian pink salt in my salt grinder and sprinkled it on within 10 mins of pouring. Doubling the amount of salt called for, it still had time to melt into the still warm caramel and was absolutely divine. Next time, I may stir the salt directly into the hot caramel when I take it off the stove…. Thanks for a great recipe!
I also made this as part of my Christmas candy bag and - Oops! - intentionally held a few back so I could eat them, myself. The pumpkin added body and texture usually missing from most caramels, and I used the 'pour in rows' method to achieve uniform pepitas spread throughout. Based on previous comments and preferring a true salted caramel, I worried about my batch setting up too quickly thereby causing the salt to roll off, so I placed some Hawaiian pink salt in my salt grinder and sprinkled it on within 10 mins of pouring. Doubling the amount of salt called for, it still had time to melt into the still warm caramel and was absolutely divine. Next time, I may stir the salt directly into the hot caramel when I take it off the stove…. Thanks for a great recipe!
Made this as part of my Christmas candy bag. They were the best thing in there - super delicious! I'm glad, especially since they were kind of a pain to make - totally worth it. Thanks!
Excellent. I kept them in the refrigerator and the consistency was perfect. After seeing all the comments I was reluctant to take any shortcut and minutely followed the recipe. It paid off.
So happy you deemed them worth the effort.
What is pepitos and where can I find them? Awaiting for response and thank you
They are hulled pumpkin seeds. I get them either in the bulk foods aisle or in the organic foods section where I live in Central PA.
Made these last night. Very first attempt at candies of any sort. They came out beautifully. The maltyness of the caramel pairs so well with the pumpkin and you get that savery crunch of the seeds. Thank you for the very precise temperature instruction. I'm going to make these right before christmas to bring to my boyfriends family. I'm not as afraid of them anymore. Thank you so much!
I made these last weekend and have to say I think they get better with age. At first I was disappointed, because I was expecting a more intense pumpkin taste. A couple other notes:
1. I used pumpkin seeds that had been soaked in salt water and roasted (purchased them from a local farm stand.) I love the extra saltiness of these seeds and it saved a step in the recipe prep.
2. I adjusted the candy-making temperatures because I live at altitude. If you aren't at sea level, boil water, measure the temp at boiling with your candy thermometer., subtract what you get from 212 and reduce that answer from 244 degrees and 240 degrees in step 4.
For me my water boiled at 208 so I boiled the sugars to 240, added the cream/pumpkin and cooked that mixture to 236.
3. I think if I made these again I would slightly change Step #6: Instead of waiting 30 minutes before sprinkling on the salt, I'd do it in 15. By 30-minutes my caramel had set and none of the salt stuck to it.
So yesterday I decided to make this caramel because I loved it soo much the 1st time I made it. Instead of bringing it up to 244 after the cream I brought it to 235. Then I poured it over chopped apples that I tossed in a little cornstarch. I took some phyllo dough that I brushed with butter and arranged it overlapping in a deep pie pan. Poured in the caramel apples and folded the remaining dough over top and brushed with more butter. I baked it at 350 for 30 to 40 minutes. It was the best Thanksgiving dessert ever!
I made them for Thanksgiving this year, and they seem to be a hit since everyone had about three last night despite the large dinner. My aunt called them "dangerously delicious." No problems with wandering pumpkin seeds, no problems (yet) with crystallization and while I think it did take longer to get to 240 the second time than 30 minutes, it did get there eventually. They came out beautifully.
The recipe did make a pretty substantial pile of individually-wrapped candies, so I'd plan on either having a large number of family members over or else bringing a bag to the office to win the favor of your bosses.
So glad they worked out well for you!! Happy holidays!
I made these today for my supper club...we are doing Thanksgiving dinner New England Style. I don't think that this is particularly New England in theme, but it sure sounded good and I can't imagine a more delicious way to enjoy pumpkin and caramel! I did have a hard time not eating all of the pepitas before the caramel finished....yumm.
Love your Food52 handle! So glad you liked the caramels. But I am more curious as to your 1.) favorite salt and 2.) favorite way to eat salt!
Love your Food52 handle! So glad you liked the caramels. But I am more curious as to your 1.) favorite salt and 2.) favorite way to eat salt!
I can't wait to make these lovely sweets. Can you please tell me how long they will hold? I will need to make them a few days in advance. Thank you!
Sorry for the late reply. I've been having issues getting into the site with my new machine. I have these hold up to a week, wrapped individually. If you don't want to wrap them, keep them in the fridge. But if you do that, give them a half hour out of the fridge to make cutting them easier. Good luck!
I just finished making my second batch of these delicious beauties. They both came out perfectly, thanks to all the comments and suggestions. These are the BEST treat I've eve had, to say nothing of the satisfaction of making them myself! Thanks for creating and sharing this recipe.
That is quite an accolade, Rdeichorn. Thank you for bestowing that "best" treat honor on these!
Finally made these for Halloween, have been waiting all year. And they were great, a big hit at our party with adults and kids. Great instructions as well, very simple to follow which was important as it was my first time making caramel, period! Once small question - my caramels started to sag after about a couple of hours of being on the counter waiting for people to arrive....should I have kept them chilled? Thanks for such a great recipe.
Hi Mprize,
So glad they worked for you! I always wrap mine individually to keep them from sagging. I just use waxed paper and scotch tape. If you don't have time to do that. It's best to keep them in the fridge wrapped in the parchment used to line the pan and just cut what you need as you go.
Cheers,
Christine
Hi Mprize,
So glad they worked for you! I always wrap mine individually to keep them from sagging. I just use waxed paper and scotch tape. If you don't have time to do that. It's best to keep them in the fridge wrapped in the parchment used to line the pan and just cut what you need as you go.
Cheers,
Christine
Hi Mprize,
So glad they worked for you! I always wrap mine individually to keep them from sagging. I just use waxed paper and scotch tape. If you don't have time to do that. It's best to keep them in the fridge wrapped in the parchment used to line the pan and just cut what you need as you go.
Cheers,
Christine
Shira made these for our Brooklyn Book Party and they were to die for!
So honored that they were on the menu!
I just finished making these. After reading all the previous comments I paid very careful attention to the temperature and did not leave the stove. I had success! I am going to give these out to the parents trick or treating tomorrow night. What a wonderful grown up treat.
These are fantastic! And surprisingly easy (I must admit that i find candy making particularly daunting). Though they taste wonderful, my batch came out quite dark. Could it be that i used a last harvest amber maple syrup? I did notice some minor scorching on the bottom of the pot while cleaning. Perhaps this was it?
I followed your suggestion below and worked in rows. I had no problem with the seeds moving around. In fact, the only problem I now have is whether to dive in for another. Thanks!
These are fantastic! And surprisingly easy (I must admit that i find candy making particularly daunting). Though they taste wonderful, my batch came out quite dark. Could it be that i used a last harvest amber maple syrup? I did notice some minor scorching on the bottom of the pot while cleaning. Perhaps this was it?
I followed your suggestion below and worked in rows. I had no problem with the seeds moving around. In fact, the only problem I now have is whether to dive in for another. Thanks!
These are fantastic! And surprisingly easy (I must admit that i find candy making particularly daunting). Though they taste wonderful, my batch came out quite dark. Could it be that i used a last harvest amber maple syrup? I did notice some minor scorching on the bottom of the pot while cleaning. Perhaps this was it?
I followed your suggestion below and worked in rows. I had no problem with the seeds moving around. In fact, the only problem I now have is whether to dive in for another. Thanks!
Hi Smitch,
Glad you liked them. I had a similiar darkened experience last weekend when I made them. What I think happened was that I was a little too heavy on pumpkin spice and a little too short on the cream (was totally lazy and didn't scrape the measuring cup! So effectively things were a bit too dry for the length of time it needed to be on the heat and it started to scortch around 235 degrees if I wasn't stirring constantly.. Was your maple syrup very thick?
These were fantastic. I didn't have pumpkin pie spice, so I used a combination of cinnamon, ginger, allspice, and cloves to equal a tad more than a teaspoon, and it worked out great. The only thing I would change is I would add the pumpkin seeds after pouring the caramel in the pan. When I poured the caramel, the pumpkin seeds scattered everywhere so some of the caramels had a good amount of the seeds, but others had none. If others have a better solution or a trick I'm not aware of, please share!
Hi Kris,
So glad you liked them as it certainly is the season! I understand your issue with the seeds completely! What I have taken to doing is starting to slowly pour the caramel into the dressed pan from the pan, starting with a bottom corning and kind of working in rows. The seeds still get a little jostled, indeed, but they get jostled more uniformly in rows. I hope that makes sense. I really do like the seeds on one side and the salt on the other.
Cheers!
j wanted a copy of this recipe and got 18 pages of comments before i got the recipe, is there a way to get the recipe without all the comments, what a waste of paper
Maybe just copy and paste the recipe itself into a Word document or some other word processor and print from there?
How did you go about printing it? If you used the little printer button of your browser up top, it will print the whole page you are looking at, including the comments. Right underneath the photo there is a horizontal list of choices to save, print....etc; click on print and you should get only the recipe that way.
Made these for christmas and they were wonderful! I couldnt stop eating them. It took a very long time to reach 240 after adding the cream. 45 min to an hour, but I was very patient, kept the heat low, and it paid off, my house smelled incredible! I doubled the recipe and used a very deep heavy bottomed pot (not a dutch oven) and a digital candy thermometer. It took a very long time to set up. After 3 hours they still werent firm enough to cut so I stuck them in the fridge and they set right up after an hour. I wrapped each candy in wax paper and candy wrappers. Some of them stuck to the wrapper and some didnt. Next time I will try to cook them at 240 for 5 min before taking them off to see if that helps firm them up a bit. I cant wait to make them again!
Fabulous! I've been too chicken to try that myself in the past and while I've made dozens of batches, I've always made them one at a time. I am so glad you doubled the recipe and made it work.
Made these for Thanksgiving and they were wonderful! The recipe was relatively easy, although did have to exercise patience which is unnatural and a bit painful for me! I took care to wash down the sides of the pan and the caramel came out beautifully. However, after a few days the caramel did get that crumbly texture that others have mentioned. Took on the consistency of penuche as the days went by - but still delicious. I am going to try this with chopped pecans instead of pepitas the next time around.
SO. RIDICULOUSLY. DELICIOUS.
So glad you like them, Julia!
Made them myself to take to family Christmas. Made plenty of mistakes (oops, dumped the maple syrup in the cream mixture - oh well!) and though they didn't look as nice as yours (I had the floating pepito problem like some of the others), they still set pretty well and were a big hit with EVERYONE! Definitely added to the seasonal favorite recipes. Thank you again!
Excellent news!!
Just reading through a really old caramel recipe that not only recommends the usual "wash down the sides of the pot" tip but also cautions against re-inserting your thermometer without washing the crystals off. Apparently the reintroduction of sugar crystals can cause the whole batch to eventually crystalize. I guess it makes sense but I never thought of it before. Hmmmmmm...
Interesting! I never remove mine from the side of the pan.
I made my caramels, but they still haven't set after 4 days. I did put them in a 250 degree oven for a bit yesterday, and they have started to set, but any ideas as to why? I made sure to follow the recipe well, so I'm still wondering why.
Hmm, you baked them? Interesting approach. Other folks have had issues with them not setting due to weather. Are you in a damp climate?
My first thought was that your thermometer was calibrated so you didn't cook it to the correct temp.
I thought I had really screwed up when I realized I had misread my candy thermometer...damn those glasses... and only took the suger melt up to about 220 but forged ahead anyway. They turned out beautifully despite my error and are truly delicious and unique. They are now square wrapped in gold candy foils and lined up in a tin waiting to be a Thanksgiving hostess gift. Thanks for an excellent, easy to follow recipe.
Good to know!! Hope the hostess likes them.
About Crystallizing: they do crystallize at room temperature when left out for several days. They still taste heavenly, but the texture is crumbly and they are not as picture perfect. I kept some in the fridge and after one week: no crystallization. I have no information about what happens longer than a week. The only reason they made it that long was because I was picking at the ones left at room temperature.
I've never had the crystalization problem. But I've also taken to wiping down the sides of the pan in the fis boiling stage with a pastry brush dipped in water, to wash down any sugar that might be sitting there, waiting to be a catlyst for crystalization.
Made these now for the fifth time with a different thermometer that I calibrated the same way as my previous thermometer and got completely different results. Still delicious. These really are more art than science!
Thanks also for sharing the tip on washing the sugar down!
Mine crystallized as well after sitting at room temp for awhile (week or so). Flavor is good. I wonder if using pumpkin is causing the more common effect of crystallization?? My batch was a little soft too as I will try cooking a bit longer next time. Good candy though. It's worth making again and tweeking a bit.
At room temp they are probably absorbing moisture from the air. The fridge (esp. frost-free) is dehydrating so there isn't moisture to absorb.
I made these today and they are tooth busting hard. I used my candy thermo and everything. What did I do wrong? Amazing flavor though and love the ingredients.
In my testing, mine too came out hard when I used a bigger pot. I now only use a 4 QT basic Farberware sauce pan and the caramel gets about 2-3 inches in height depending on the point in the process. When I used a bigger dutch oven, where there is more surface area and the liquid is only about an inch high at any point, they were the tooth busting hard you describe. I am no food scientist, but I wonder if the larger surface area comes into play here to make them harder?
"Tooth busting hard" just means it was cooked to too high of a temperature. The thermometer wasn't registering the temp correctly because it wasn't placed deep enough in the sugar mixture. You need to use just the right size pot for correct sugar cooking.
I will try using a smaller pot to get the temp just right. Funny, a few seconds in the microwave turned these into the perfect caramels so i know the flavor is right on. I will keep on keeping on until i get this one right. Thanks for the feedback.
I made these today and they are marvelous. I have found that when making carmels to use a heavy bottom pot works the best.
So happy you liked them!
Today I made this wonderful recipe for the 2nd time. This time I used the Dry Roasted Pepitos, as opposed to the salted last time. I prefer the salted but that's my opion. They are the most elegant candy dessert!
PS I might add that the mixture came up to 240 degrees in almost 20 minutes, and I put the mixture in a dutch oven on HIGH on the Gas burner. FYI
So when you used the salted ones, did you still add the fleur de sel for a double shot of salt?
Cheese 1227. I did not cut down on salt...because 3/4 tsp is not much. The salt from the pumpkin seeds permeated the other side of the caramel and even tasted better the next day. When making again, I will opt for the salted seeds. Just personal taste.
I gave this recipe a try but burnt it in the process. What temperature control would you suggest? Med? I had it on Med/Low but the temperature would not rise after 1 hour so I increased the temperature and burnt it.
Once it gets to a rolling boil after the cream and pumpkin goes in, I turn it to med/low and keep it there until I hit 240, which takes a good 35-40 minutes. I suggest a saucepan instead of a Dutch oven because with the latter I don't think the depth is enough to keep an accurate measurement on my candy them. I stir it constantly after it hits 230 to avoid burning.
I made this 4x before getting it right, but the mess ups were so delicious, it was well worth the adventure. I will say the first 2 mess ups were my fault because #1 I made on a rainy day and #2 I tried cooking too fast on high and they burnt even though the temp never went above 240 (these were a waste and could not be eaten). On try #3 I could not get the caramels to set at room temperature. My thermometer was calibrated, so this was not the issue. I looked up some other caramel recipes: some said at the final stage to boil until 250 degrees, others said to boil at 240 for two minutes. Once my caramels reached 240 I set a timer for two minutes and in that time period it reached exactly 250 and then I pulled them off the stove and added butter and lemon juice. Perfect! I call this the Holy Grail of all candy recipes. I cannot wait to gift everyone I know with these. Also I could only find roasted, salted pepitos so I had to omit the pretty salt on top (boo) and since my pepitos always rose to the top I found it best to sprinkle on immediately after pouring into the pan. Thanks so much cheese1227 for sharing.
I am impressed by your "stick-to-itiveness". I think the road this recipe has traveled proves that caramel making is more of an art than a science!
This answers a bunch of questions!!!! Thanks for spending the time. I can't wait to make them for T'giving. I have a sun porch that magically turns into a Fridgadeezer all winter (NE Ohio)...so I plan to make them the week before. :)
I know this is coming up seasonally, but I am Looking for turkey brine recipes, just to see what is out there.
LobsterBrieAvacadoBreath -- just a note of caution on making them too far ahead. I've only ever had them in the house 4-5 days and they have always been wrapped individually in waxed paper. I have no evidence that they change myself, but I know one other Food52er had issues with them crystalizing after too long.
These were delicious, but a few days later, the sugar in the caramels had crystallized, and the texture changed. WOnder if anyone else encountered this, and if the pumpkin puree had anything to do with it.
So, I made them on Sunday evening, and they were fine on Monday and Tuesday. But by Wednesday morning they had crystallized. I actually individually wrapped about 3/4 of them individually in wax paper, and put them in a sealed container. The other 1/4 were just layered in another sealed container. So, about 2 days.
I think the directions could be improved to say not to stir during the first heating of the sugar (after the dissolving). I think this might help. Also, I might also try a higher concentration of corn syrup to sugar. Next thing: don't make candies in Oregon when it's raining. Sigh!
I've had them in the house upwards of a week, individually wrapped, and have not seen that happen. Sorry!
Mine crystallized too. Eat them faster. :)
JulieBoulangerie -- just trying to figure out a shelf-life on these as I've only had them in the house for 3-4 days, although, I did send them to a brother and the mail delay was another 3. But how long before they crystallized? And were they individually wrapped? Thanks!
Oh, I see what you are getting at. You think the crystallization is happening in that first stage. You are right on keeping the stirring to a minimum to avoid that. It also helps to dip a pastry brush in water and smooth down any sugar crystals that may have formed around the sides of the pan. I do generally do this.
I actually made these for Halloween for my husband and a group of friends. Brilliant. Nice work Cheese!
-Amelia
Very pleased they were a it for you too! Thanks for letting me know.
Still moaning in delight! I used my own pumpkin puree, roasted, and drained for a couple of hours in a strainer. I learned that lesson after a very runny pumpkin pie a few years ago. I think the stirring in of the butter and the lemon juice cools off the mixture enough to thicken it slightly, and prevent the floating pepitos in the pan. Worked for me.
I have a pumpkin to roast this week. So I will factor in the draining step. Thanks!
I made these yesterday- my first foray into candy making. They turned out fantastic and although it was definitely a rainy/overcast day here I had no trouble with getting them to firm up. I did run out of maple syrup and subbed agave. Delicious and especially loved the pepitas.
Excellent!! I love shared success stories.
I took extra time to make sure I followed recipe. No I don't have a candy thermomether, but heck, used a meat thermometer and worked fine. I also knew I had to get pumpkin seeds, and in our grocery store, there were four kinds, and I thought it was the salted (from the name of the recipe) but when I got home said unsalted. Oh well - I did use less Fleur de sal (which I love in another recipe from FoodNetwork - Sweet and Salty Double Nut Toffee Brownie Bars) so had that on hand. Yes it took a good 30 minutes to bring entire mixture to 240 as well, I used a dutch oven to cook in and had plenty of room and no spillage. I could not wait to taste after the 2 hrs but I have to say - they were good, and did not get very hard, (80s this week) so I cut, wrapped in wax paper and then put in fridge. I just tasted one, and was blown away at the subtle sweetness of pumpkin/spice but again, the salt made it one of the classiest carmel's I've had. I'm keeping in fridge cause the did not get hard, but actually to that of a carmel in the store which is perfect. I'm serving tomorrow at a couple bible study and always like to treat them with my culinary finds, and I think this is a winner by far. Thanks for the awesome candy recipe - never made candy before now I am investing in a candy thermometer.
I am so happy they worked for you! I am not a seasoned candy maker either, but it seems that weather does take a toll on how these things set. I've made these about 10 times now, each when it's dry and tops 70 degrees. Perhaps when you make them again you might want to bring them a bit higher like 244 at the caramel stage and then just 240 after you've added the cream and pumpkin.
I am glad to see I am not the only one who had to try making this a few times. The blubbed tries are amazing goo - great for ice cream topping or to drizzle over popcorn...but my first batch was perfect. It was the subsequent ones that turned into blobs. HOw long at the 240 should we let it boil? I can't figure out why the first batch turned out so well, and the next two, did not. Can we put them back on the stove and boil them more? I have a lot of this stuff! I also had to use sunflower seeds, which makes the cutting very easy.
I just cannot stop eating them!!!!
I did some research about reheating unset caramels and the Internet sources say that you can do that. However, all of the info I found was for straight caramels, not ones with either pepitos or sunflower seeds. I decided to just put my caramel sauce in jars in the fridge for future autumnal sundaes.
They set perfectly, even in Texas -- gooey but firm. Made this morning while it was cool outside and used Halloween cupcake liners to wrap the caramels for tomorrow. Thanks for the recipe!
And thank you for the great suggestion on how to festively wrap them.
Thanks, Wally. I LOVE to hear that!
Congrats! You better get cooking! I think there are going to be mobs of Salted Pumpkin Carmel obsessed ghouls at your door this Halloween!
I had most of my neighbors as test tasters while developing the recipe. They may cry uncle!
Thanks, Bevi.
Thanks, Bevi.
Congratulations cheese1227! It just so happens that I have a bag of "salted" pepitos in my pantry. I would love to make this wonderful recipe this weekend for Halloween, should I add less fleur de sel or purchase a bag that is "unsalted"?
Oh, they are too expensive to buy another bag. I would just go lightly with the fleur de sel.
Congratulations!! A great recipe :)
congratulations! this is a fantastic recipe- richly deserved!
Thanks arielleclementine!
So happy for you! Congratulations. (Also happy for ME! You're coming to visit and bringing me some caramels!)
My hat is off to my wonderful hostess.
Thank you all for your best wishes and kind words!
Congratulations!
Congratulations, and what a great addition to the 2nd Food52 cookbook!
Thanks lapadia!
Congratulations!!!! Your tenacity (wow, 7 tries!) really paid off with a great recipe a lot of people love!
Thanks ChezSuzanne, I was determined to get it right. By try three it was a vendetta, me against the candy making process.
Congrats!! How lovely and thrilling to have your hard work pay off here with this recipe! And up against our formidable, but ever gracious, talented thirschfeld to boot!
Thanks, Sagegreen!
Thanks, Midge!
Congratulations! Great recipe, and your hard work really paid off!
You know, that is just what I say to my kids! Thanks!
Thanks!! I'm giddy.
These are outstanding! They are on my desk at work and I'm praying people eat them quickly or else I will! I think I may have cooked the caramel a bit too long - I have never made caramel before. They are a tad hard. Based on the reviews I was afraid of overflow so I used a dutch oven (I have a limited pot selection due to a small city kitchen). I think it made the caramel too shallow for a good read on a thermometer. Maybe I need to invest in a new pot especially for these!
My trial runs that ended in very hard caramels were also made in larger pans. I am happy you were pleased with your results and I understand the will to give them away while still wanting to hord these.
Congrats, these look absolutely fab! I needed a dessert for a halloween dinner...now I know what I'm bringing! It's awfully humid here in Florida, but I'm crossing my fingers for a drier weekend. Even super sticky, I think these will be a huge hit.
Thanks.
These were amazing! I loved the salty/sweet combination. Although I was able to cut them into squares, they were quite soft. What should the consistency be?
I would say the consistency should be a little softer than a soft Tootsie roll.
Thanks Tracie. I appreciate your support.
Thanks Holly!
What do you feel is the best way to store them?
Wrapped individually in waxed paper in an air tight container.
Oh my. I made these today and they are really, really good. I especially like the toasted pumpkin seeds. What a perfect Halloween treat.
So pleased they worked for you and that you enjoyed them!
I followed the temperature directions exactly, with a digital thermometer, but mine are kind of soft...probably the weather. Still a delicious treat!
Is it raining there?
I've thought back and you are right. All of the days they've come out really set were crisp, dry ones. Hmmm.....
I too would like to substitute the corn syrup, I am going to make these next weekend, and plan to use a half honey half molasses mixture. Honey is sweeter than corn syrup, and molasses is less sweet, so I think it should even out, and with the pumpkin and spice flavors in this recipe, I expect only good things, but we shall see. I will let you know how it comes out.
Don't underestimate the flavor power of molasses. I'm not sure I'd use that much. A little molasses goes a long way, in terms of adding flavor to whatever it's in. Have you thought about using golden syrup (Steen's or Lyle's)? I know that there is something about the chemical composition of corn syrup that makes it uniquely helpful in making certain candies and other dishes. I don't know if there is any product out there that has the same chemical structure as corn syrup. I do know that for many uses, the golden syrup can be substituted successfully (and more successfully than honey or maple syrup) for corn syrup. ;o)
Hi Ladies,
Just made a batch with these with Lyles golden cane syrup I'd brought back with me from England. They are the right flavor, texture and consistency. The only differences I noticed were that the caramel reached that 244 degree mark on the first heating very quickly, that the color of the final caramel was a bit deeper (not a bad thing at all) and that there are many more air bubbles in the finished caramels. Hope that helps the folks trying to avoid corn syrup who still want to give these a go. Cheers!
I love pepitos! These are no doubt the most sophisticated Halloween treat I've ever seen, and I can definitely imagine serving these on Thanksgiving dinner with some good coffee.
Let me know how they work out for you.
YaY!! Cheese1227... Great one :)
Thanks for the cheer leading, adamsvetcooking!
These sound SOOOO good! I wish you had used something else besides corn syrup (to which I am not the only person I know who is highly allergic) but I've learned to get past that and either make my own simple syrup to sub, or open the bottle of Steen's cane syrup.
I hope I have time to make these before Christmas. They would be wonderful in my candy dish.
I tried to avoid the corn syrup (on principal, no allergies) three times and they came out rock, break your teeth hard. I'll have to track down some Steen's and do a test run.
If you can find Lyle's Golden Syrup, that may also work, though I'm not sure. I've found in the past few years that it's getting harder and harder to find Lyle's in this area; and Steen's hasn't been available, at least at my favorite haunts, for years. All the agave products have squeezed Lyle's and Steen's off the grocers' shelves. One local purveyor of imported groceries now carries the Lyle's during the last calendar quarter only, as people seem to like it for holiday baking. David Lebovitz has an interesting piece on his blog about corn syrup vs.substitutes/alternate ingredients. ;o)
I happen to have Lyle's in my cupboard -- one of the things that made it back to the US with me from our time living in the UK. I will give it a shot and report back.
I made these tonight and want to offer some feedback. First of all, they are delicious. They are the perfect amount of sweet and the pumpkin flavor is spot on. I think using any more than the recipe indicates would be a mistake. I used more fleur de sel than suggested and it had no ill effects. Seriously, caramel is pretty sweet so don't be stingy on the salt. The instructions were spot on including the timing. One thing I did not anticipate was all the foaming that occurs when you pour the cream mixture into the sugar mixture. My pot barely contained it. I would suggest a pot with at least 5 inches on the side walls. When I poured the mixture into the container, the force of it hitting the nuts (which are just sitting freely on the bottom), forced them to swirl up so half of them ended up embedded in the caramel, just below the surface. After 3 hours, my caramels never set fully. They are still quite soft. I removed them from the pan and used a rolling pizza cutter to cut them. The shapes are all over the place and look like amoebas. If I pinched one of them and wiggled my hand, it would stretch out. That's how soft it is. These issues are minor but make for caramels that look nothing like the pictures, at least for me.
You are right, we should put a warning in about the bubbling over possibility. You have to pour very slowly and sitr vigorously to control that process. And yes, a higher sided pan would help as well.
I had the floating pepitos issues in one of my test batches (actually melted that batch back down and put it over vanilla ice cream). In that case I determined that I did not do a good job getting the mixture back up to 240 after I put the pumpkin/cream mixture into the pot. The other times when I was patient and hit that 240 level before taking it off the heat, the mixture was thicker, heavier, and could hold down the pepitos and set properly.
I hope this helps convince you to give them another try. I know it's a long process to be dissappointed by in the end.
On the contrary. I am not disappointed. I think they are yummy and truly appreciate how much time you took in developing the recipe. Food trial and error is both expensive on time and the pocketbook. I think I too didn't let it hit a high enough temperature but I am confused by this. I use a pretty standard candy thermometer (that I've seen in many pictures and videos of professional kitchens) and to be sure I looked at the mercury indicator from various angles in case it was a perception issue. I definitely hit 240. I wonder if there's some test I can do (drop a piece in ice water?) to figure out of it's hard enough? The fluidity issue would solve the swirling pepitas and the setting problem.
I am amazed at the difference between 240 and even my impatient 238. I always had the iced water right by the stove too. So that is a way to go.
These look wonderful! And I have lots of fresh pumpkin to experient with! Kudos :)
I've not made these with fresh pumpkin puree, but can only suggest that you make sure its very close to the consistency of canned pumpkin and not too watery. I'd be very curious to see how it worked out for you.
I'm going to make these next week. Can't wait to try them.
Good luck, let me know how it goes.
Just caught your tag line. Yep, gonna have to try these next month... ;)
Oh my....I don't think just 1 batch of these would last very long here. We are suckers for that delectable salty/sweet combination. Congratulations on being a finalist!
Well, there are 64 in each batch...
GO CHRISTINE GO! [they're amazing people! ... we HAD a ton at our house that were eaten up!]
Thanks! I"m so glad you liked them.
Every single thing about these caramels is screaming my name. Fantastic recipe. The pepitas are brilliant!
Be patient, my friend. Wednesday is coming...
Congratulations, Cheese1227. These look beautiful, and the combination of flavors and textures is a winner!
Thanks, TasteFood.
These look amazing! I want to leave work right now to go home and make these! Looking forward to trying these out this weekend! Congratulations!
I think you are looking a little flushed and might need to take the rest of the afternoon off.
Congrats on being a finalist! These are beautiful and I can only imagine how delicious they must be. Even though I don't have a huge sweet tooth I am going to have to try these!
cheese1227, did you use canned pumpkin puree? The reason I ask is that I noticed in the caption to one of the slides the suggestion that you could use your own puree. I wouldn't do that, unless you did and it worked for you. That's because there is a great variation in the amount of liquid created when roasting pumpkins and winter squash of any kind. It seems (though I could be wrong) that a significant variation in the moisture level of the pumpkin could affect how you make the caramel, and the results . . . . . especially for a recipe that took 7 tries to get right. ;o)
Oh, I only used the canned stuff for consistency in testing. I would tend to agree with you in that the water content would be off. But then again, all of that water would be burnt off in the 20 minutes it takes to get to 240 on the second heating.
Thanks lapadia!
uh, I am thinking those caramels will give my popcorn a good ole' stomping. Congrats on being a finalist Cheese1227. BTW, I will be making these soon because there are three ladies in the house that will love them, and when they get older, well your tag for this recipe says it all.
I hope your three ladies like them. My little lady did, but they were scorned by the two males in my house, the older would prefer your tipsy corn and the younger mainly goes for plain vanilla anything.
Wow! I don't know how I missed these before. Can't wait to try them. Although I'm afraid that self-restraint is going out the window - I LOVE salted caramel.
I hope they live up to the lovely pictures shown here.
Thanks!
I love pumpkin caramels, but yours look really just wonderful!!
I hope you get a chance to make these and give me your verdict as an expert on the subject.
Congrats! They're beautiful!
I don't think these are very healthy....
Spectacular. Fabulous presentation and they sound irresistable.
Thank you!
I hope you get to try them!
Congrats - these are on my "must try" list.
They are addictive. Before you know it, you've eaten 8!
Thanks! I've got some seriously stiff competition.
Oh, these look terrific! I made pumpkin seed toffee yesterday, and love this idea even more...
Did you post the toffee recipe?
I knew these would be a finalist! I've been crossing my fingers that I would get a chance to vote these into the cookbook! Good luck!
I am so pleased you had faith in them. I had to try 7 variations on the recipe to get it right. I seriously spent like $50 on these, so I am happy that effort yeilded a finalist.
Ooooooh! I absolutely can't wait to try these. I don't know how I missed drooling over them before!
Thanks, Fiveandspice!
these are beautiful, cheese1227! and i love your headnote :)
Thanks!
Just made these~waiting to add the salt. I can't wait! Thanks for sharing!
How long did it take you to get to 240 once you added the pumpkin? That part if the nerve-wracking part for me as it seems to take soooo long.
Here is an odd question. Judging by your name, are you are Frenchwoman who adores salt? I am asking as a friend of mine is in Toulouse at the moment and when she asked me if she could bring me back a present (I am watching her children) I asked if she could bring me back some salted chocolate. She checked three chocolate palces in Toulouse and was told they don't mix the two! Do you know if slated chocolate is an American thing?
mine are a little more rustic looking and thicker. Maybe I'll set them in a bigger dish next time?
I am French only by proxy. My mom's family is French Canadian. (My real name is Aimee). I LOVE salt and have quit the little collection. I went to France a few years ago and was able to buy real fluer de sel. That's what I topped these caramels with. I DO believe salt and chocolate is an American thing but I think salt and caramel is not.
Once I added the pumpkin I turned the heat down to med and waited for about 10 min and then turned it up to med high. I have an electric stove (ick) and it's temperamental. I believe it would have only taken me 10 min or so had I left it at med but I saw that you said to bring it up slowly so that's what I did. I think it only took about 25 min or so.
I have one warning. Pace yourself.
Thanks SageGreen!
Oh yes! This has my vote. I'll be knocking on your door this Halloween!
Cool! Thanks for the vote of confidence.
Now it's my turn to compliment you...this looks yummy but oh, my teeth hurt already!
Well, it took me 7 tries to find the right place to add in the pumpkin puree. Three tries of those tries yielded teeth-cracking caramel, two tries made very unnattractive, limp caramels and one try went into the canner to make lovely jars of pumpkin caramel sauce for Thanksgiving. But the 7th try was the charmer. I can't think about the cost.....
Wow, these look so good!
Thanks!
Mmmm. These look so tasty! Love the pepitos . . . brilliant!! ;o)
Thank, AJ. They make the house smell great too.
Thanks. Hope you get a chance to try it!
YUM! These sound great ... love the pepito and the salt additions
The salt speaks for itself, but the pepitos give it a nice nutty element. Thanks!
If I'm using pepitos straight from the pumpkin, should I toast them first? Thanks!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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We used organic canned pumpkin, but use homemade if you have it.
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The pumpkin, cream and spices get heated to just below boiling. Looks good enough to drink!
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Toasting the pepitas really brings out their nutty flavor -- we couldn't stop munching on them!
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After we put the sugar and maple syrup in the pot, we noticed that it reminded us of making maple candy in the snow.
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Cheese1227 is very precise with temperatures and instructions, which is helpful when making candy: first, you heat the sugar and syrups to 244 degrees.
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In the meantime, Amanda uses a nifty trick to line the baking dish with parchment. Watch our upcoming video to see how it's done!
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She cuts diagonal slits in each of the corners of a square of paper, when then allows the paper to fold over itself and fit snugly into the corners of the dish.
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Curious eyes look on as Merrill butters the paper so that the caramel doesn't stick.
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When adding the hot pumpkin and cream mixture to the sugar, you should work slowly and carefully, whisking all the time -- this is one of those times when having another set of hands really helps out.
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As cheese1227 explain, returning the candy to 240 degrees once you've added the pumpkin and cream can take a while -- it took us about 20 minutes.
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Amanda tips the toasted pepitas into the pan, to form the bottom (later, the top) layer of the caramels.
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The candy thickens, and the pumpkin color intensifies as it cooks down.
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Once you reach 240 degrees, in go some butter and a splash of lemon juice.
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Another time when four hands are better than two...
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After the caramel has cooled a little in the pan, we added a generous sprinkling of sea salt.
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We gently patted in the salt to make sure it would stick.
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After waiting impatiently for a couple of hours for it to set completely, we turned the candy out of the dish.
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The paper peels back easily, revealing a gorgeous candy mosiac.
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It slices beautifully -- use a sharp knife, and dip it in hot water if you need to (we didn't).
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