Recipes / Category: Desserts & Candies

Pumpkin Caramels

  • ½ cup/120 ml MagicalButter
  • 1 cup/240 ml sugar
  • ½ cup/120 ml pumpkin seeds or sunflower seeds, toasted
  • ½ cup/120 ml brown sugar
  • 4 ounces/120 ml heavy cream
  • ¼ cup/60 ml roasted pumpkin puree
  • ¼ cup/60 ml dark corn syrup
  • ¼ cup/60 ml pure organic maple syrup
  • 1 tablespoon/15 ml pure vanilla extract
  • 1 teaspoon/5 ml pumpkin spice
  • 1 teaspoon/5 ml freshly squeezed lemon juice
  • ½ teaspoon/2½ ml pink Himalayan salt
  • Hard candy molds
  • Candy thermometer
Magical Butter MB2 Machine
How To
  1. In a large, heavy-bottomed saucepan set to medium, heat all ingredients except the vanilla extract and pumpkin spice. Stir mixture for 2 minutes.
  2. Insert the candy thermometer, and heat the mixture to 250-270ºF/120-130°C, depending on the desired firmness of your candy (lower heat will render more firmness).
  3. Once the caramel has reached the desired temperature, add the vanilla, whisk for 5 seconds, and pour it into a glass measuring cup.
  4. Transfer the caramel into buttered or oiled silicone molds.
  5. Chill your Pumpkin Caramels for 1-3 hours in the refrigerator, and enjoy!