Salted Pumpkin Caramels

By • October 11, 2010 • 368 Comments

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Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. - cheese1227 cheese1227

Food52 Review: Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap. - A&MThe Editors

Makes 64, 1-inch caramels

  • 2/3 cup unsalted pepitas
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups white sugar
  • 1/2 cups light corn syrup
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon fleur de sel
  1. Dry toast the pepitas in a skillet until they start to pop.
  2. Line 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.
  3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  4. In 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.
  5. As 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.
  6. Pour 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.
Jump to Comments (368)

Comments (368) Questions (11)

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2 days ago kyra

Thanks for the help! I'll try again :)

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3 days ago kyra

Ok, I've tried this recipe three times and the caramels come out too hard. Is it more likely to be I'm using a Revere saucepan that's not heavy enough on the bottom? Or that I have a cheapo thermometer? It's taking me 30 minutes to get up to the initial 240degrees and another 40 or so minutes to get back up to temp after adding the cream mixture. They taste great but I worry about my dental work. Any advice would be appreciated!

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3 days ago Esther Heimberg

1. get a good thermometer
2. after reading all the comments use BOTH the temperature AND the 'grandma water test'
3. good luck!!!!!

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2 days ago blmcmp

I have made these a few times, and they are soft and chewy. From my experience making toffee with my daughter for the holidays, we discovered that the pan can change the result! I have two saucepans, same brand (18-steel bottoms), but the slightly wider one does not turn out as well. I think the narrower, deeper saucepan works better because the thermometer is more submersed and not a lot of surface area to cook down too fast. Just a thought.

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2 days ago cheese1227

kyra -- candy making is so darn fickle! Bringing it to 240 post cream addition worked for me in one pot when I lived in PA and now I have to push it to 244 in the same pot here in Maine to get the same results. The "soft ball" stage is just that, a stage that runs between 235 and 245. So do run the test of dropping a bit in a glass of ice water to see if it forms a soft ball. In your case, since your conditions are running harder than mine were, I'd start testing around 235.

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25 days ago Detrishious

Made these last night, a double batch. Can't stop eating them. Used spices ginger nutmeg cinnamon cardamom and clove instead of pumpkin pie spice. I took them off at 244 and they are a perfect chewy soft caramel. Thanks for sharing this!!

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25 days ago cheese1227

'Tis the season. So glad they worked for you. Candy is fickle.

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22 days ago Detrishious

I only took them off at 244 because I was doing dishes and lost track of temp for awhile.

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29 days ago abbyarnold

Thank you Rev! I will try that tonight!

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29 days ago Rev kristyne

Dear abbyarnold, What to do with the xtra pumpkin...shmeer it over a freshly washed face and close your eyes for twenty minutes of so before washing it all off gently. Follow with the tiniest amount of coconut oil for moisturizing if you don't have oily skin...voila...you'll have the most moist and beautiful fall glow going.

Stringio

about 1 month ago CarmaFrancie

Made these yesterday and they came out perfectly. After reading many comments decided to actually follow the directions. At 240 I looked away and we went to 243. Cut and wrapped them this morning. Texture excellent although it is a rather soft caramel (that doesn't stick to my dental work!).

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29 days ago cheese1227

Excellent!!

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about 1 month ago abbyarnold

I made these once again yesterday; they are now a Halloween tradition and I sent them to my son at college. SweetE, I can't tell you what to do with the brittle except enjoy it. I have found that even my fabulous electronic thermometer is not very accurate when it comes to caramel, so I do the final cooking for about 20 minutes and then use the cold spoon/cold plate method of testing how solid it has become. There is a lot of magic to making caramel. Like Mary, I don't stock pumpkin pie spice mix so I used cinnamon, allspice, and a Chinese 5-spice blend, and grated in some fresh ginger. The challenge for me is what to do with that other half-can of pumpkin!

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29 days ago cheese1227

Love that you made them a tradition!

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about 1 month ago sweetE

Ok - I've been eyeing this recipe for quite some time and finally broke down and made them last night. Followed directions to a T - I know sugar can be finicky - and went to cut them this morning after sitting out temptingly all night. It is a brittle - not a caramel. What happened, and even more importantly, is there any way I can reheat it and fix it? Thanks for any help from anyone.

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about 1 month ago cheese1227

Oh no!! I know how disappointing that can be. Generally speaking, hard caramels are a result of cooking them to too high a temp. How accurate is your thermometer and where does it sit in your pot. If it was sitting to high, then you would get a much lower reading.

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29 days ago sweetE

Thanks so much for your reply. I couldn't help but keep staring at the pan thinking there was something I could do though. So the kids and I unceremoniously plopped the rock into a pan, added a bit of water, and brought it back up to a boil, and did the drop test in the cold water to see where it was (chewy). So I took it off the heat, added about 4 T more of butter, and spread it out on a buttered baking sheet with parchment. SUCCESS I am happy to report! So if you over cook your sugar once, try try again is my motto! And more butter doen't seem to hurt either. :)

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29 days ago cheese1227

Excellent news!

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about 1 month ago Mary Caputo

Made these with agave syrup--came out perfectly. I also use individual spices (ginger, cinnamon, clove, allspice) instead of pumpkin pie spice to suit my tastes. Everyone raved! Thanks!

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9 months ago Affie Marko

Wow! This looks fantastic. Trying it today!

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10 months ago ? Anonymous ?

Yummy

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11 months ago Tracey Wade

I made these last year and ended up with some very nice sauce. I tried again this year - and got beautiful caramel. I bought a digital thermometer and stirred for 45 minutes (wine in other hand, it was quite relaxing) until the thermometer read 242. I love caramel and am excited to have made my first batch. This one recipe needs its own blog! Thank you.

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11 months ago christine p

I just made these last night and they are amazing! Great recipe! I removed the mixture from the heat as soon as it hit 240 F and had no problems producing a chewy caramel. I will say, however, that they aren't quite as smooth as I had expected--they are almost on the fudgey side. But still, wonderful caramels!

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12 months ago liz cunningham

I refuse to use corn syrup, has anyone tried agave syrup instead?

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12 months ago cheese1227

I have not tested them with agave. But I have tested them with Lyle's Golden syrup as the suspended sugar agent and they've worked well.

Stringio

12 months ago Layla Corcoran

Has anyone ever made these with coconut sugar? It spikes your blood sugar less and tastes just plain better. But it comes in little chunks, not granulated. Does that matter for making caramels?

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12 months ago cheese1227

I"ve not worked with coconut sugar before so I can't give any educated advice.

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12 months ago chez cherie

i canNOT figure out what is going on. i have made this recipe four times, always using the same brands of ingredients (sugar, pumpkin, butter, pumpkin, et al) and the same candy thermometer. twice they have come out lusciously chewy--perfect caramel texture. the other two times, hard as rocks. beyond toothbreaking toffee stage. i really wanted to take these to a thanksgiving dinner this week, and don't have time to cook them again. the pepitas and salt are already on them. any ideas on how to salvage?

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about 1 year ago ScrubbedFace

What did I do wrong? They turned out grainy like brown sugar fudge not like soft, chewy caramels. I've made these caramels for Halloween for the past two years and they've been perfect. I used a candy thermometer and always noticed it took a long time to come to 240 after adding the cream mixture for me (like over 45 mins). I might have kept it a bit longer at that temp on the heat when I was stirring in the butter and lemon. Would going over 240 make the caramels grainy? When I was pouring in the pan, i noticed maybe a hot-spot in the middle that continued to bubble in the pan, surrounded by shinier caramel (now I think most of the mixture became crystallized). Thanks!

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about 1 year ago Anita

Check step 5 again. You must take the mixture off the heat and then add butter. I think you over cooked the caramel.

Stringio

about 1 year ago Maria Mooers-Putzer

I've made this twice using fresh pumpkin at high altitude (Salt Lake City) - it firms up nice at 240 and my family (in the much flatter Midwest) has always cooked caramels to around 240/238. They did soften up a little at a party under hot lights but were no where near sauce.

Stringio

about 1 year ago Patty Schwegmann

Thank you for the advice, I'll try that next time!

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about 1 year ago Carla Benzan

Great recipe! I've been looking forward to trying to make these all year and I was not disappointed.

I am keeping them in the fridge so that hopefully they will keep longer. Also, they are extra firm in the fridge. When kept at room temperature they take on the consistency of a soft caramel that still holds its shape nicely.

They are very sweet (as caramels tend to be). The pumpkin-spice flavours are subtle and a delicious seasonal addition. My partner who hates pumpkin pie loved these so it's not too overpowering. I used cinnamon, ginger and fresh ground nutmeg instead of prebought spice mix. Like others I added a bit of extra sea salt on the top. I really love the toasty crunch of the 'popped' pumpkin seeds on the bottom - I'll probably add even more next time. Make sure they pop and get toasty for a great flavour and crunch!

Regarding the problems with cooking times/firmness of the candy: I don't have a candy thermometer so I use a water to check for done-ness by the 'softball' stage. It does take awhile for the caramel to reach the softball stage after the pumpkin is added, but if you are patient it does happen!

PS I put the trays in the fridge overnight and then punched out circle shapes with the lid of a spice jar to form little circle shapes. Very pretty and impressive addition to a pumpkin carving evening with friends!

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about 1 year ago cheese1227

Love the cut out idea! Than you for sharing that and for the verification that the soft ball method works well for these. I plan to make my first batch of these for the season tomorrow.

Stringio

about 1 year ago Patty Schwegmann

I made these recently and loved the flavor, big hit!!! They had a nice consistency when they first set up, but then changed from being chewy to crystallized within a day. Never had this happen with caramels before, any ideas?

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about 1 year ago cheese1227

That sounds like the classic sugar in the mix issue. Try brushing the sides of the pan down with some water and a pastry brush once you've stirred the mixture initially but before you bring it up to temp the first time. Making sure all the sugar crystals in the pan have melted prevents crystallization further down the line.

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about 1 year ago Sandy

Found this recipe over at thetarttart.com via Pinterest.
I just took my first bite... oo'la'la! They turned out perfect. Love the crunchy pumpkin seed & salt combo. Was my first attempt at caramels. I'll be making these again.

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about 1 year ago cheese1227

So pleased they worked as advertised for you!

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about 1 year ago Tiffany

Made these yesterday, and they are wonderful. Had a piece with my coffee this morning and it was heaven! I was wondering what the shelf life would be?

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about 1 year ago cheese1227

I have had these caramels stay for a month, wrapped individually in waxed in a glass jar for several weeks.

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about 1 year ago Esther Heimberg

So, all you foodies out there, before I try and tweek the recipe I'll take a survey, since onece in many lifetimes Hannukah and Thanksgiving fall during the same time and I saw a recipe for Pecan Pie Rugela, which then reminded me of a recipe for a sweet potato pie with a pecan pie topping which led me to think of a sweet potato- pecan salted carmel after looking at this (so if you've followed my if-you-give-a mouse-a-caramel logic) what's your thought on a sweet potato pecan salted
caramel? Just subbing out mashed sweet potato for the pumpkin and toasted pecans for the pepitas?

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about 1 year ago Shelly Shalomhandiworkgifts

Hi Esther Heimberg, I bought the items needed to make the above caramel, I will do this SOON, hopefully this week yet. I will post my results here. Anyway, you like Sweet Potato...IF somebody likes sweet Potato, I would not see why you could not make the trade and use it. I am not much help as I just don't care for the flavor of Sweet Potato. I don't know why, it is a generally good flavor overall, but for ME, I don't know...I just never have taken to it. I however LOVE RUGELA!!! Was Raised up on it and it brings a smile to my face just thinking about it. Hannakah is one of my FAVORITE Holidays, and even tho my Kids are raised, I still send them Gifts for Hannukah. Fun Fun!!!! SHALOM :-)....so, as far as MY VOTE....I vote for the PECAN PIE RUGELA, over the Sweet Potato Pie with a Pecan Pie Topping....just my vote, one of many I hope ;-)

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about 1 year ago cheese1227

Sweet potato has less water than pumpkin so I might use a little more cream. But I'd love to hear of the results.

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about 1 year ago Debbie

I had high hopes for this recipe. I have made caramels before many times, and always cook mine to 260F. So I was a bit apprehensive to try this given they are only cooked to 240F. But I decided to try the recipe as written since I happened to have pumpkin seeds on hand. Well, the flavor is terrific. But it will have to be used as a sauce.

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about 1 year ago cheese1227

Sorry they did not work for you. I have no issues with the temps here on the East Coast.

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about 1 year ago Shelly Shalomhandiworkgifts

I would have to say Cheese1227 that even at 245 would be the LOWEST you could go for making soft (VERY SOFT) caramels, but for me, 248 is the magic number (and up to 252 on the far side of the moon). Also, for me I notice if I use fruit, any fruit, I tend to have to cook my caramels longer as their is more liquid in the fruit that needs to boil out to bring it to proper temp. With different ingredients added, it can change what the final temp of the caramel according to how much water/liquid. On a general rule, the more cream you add, the softer the final caramel will be. Less cream, a firmer caramel. Its true, it is NOT always about temperature. I DO believe that in the Kitchen for cooking Candy, one must COOK like a Grandma, and THINK like a Scientist. I watch for MANY factors when doing caramel. One, if it smells like its burning, IT IS. If you do the water test (like Grandma Does) and you get a nice firm ball, no matter what the temperature is, more than likely the caramel is done. On the other hand, I have had it go to proper temperature, depending on my own created recipe and varied ingredients, I have had it go to 248 and NOT even be close to being done. I always do the water test. And its a good thing too that I do both the temp reading and the granny water test. But I will say this...Some things are just not going to change. For an example, 212 is the boiling point for water, its just NOT going to boil at 112, no mater where you live in the world. I am NOT trying to insult you, as a matter of fact I am really trying to find out just what happened with you caramel to have it come out looking SO FIRM at a mere 240. I am NOT calling you a liar, their could of been all kinds of factors to give you that reading. Maybe your thermometer is not calibrated right. I suspect this as their are MANY who would testify to the fact that 240 is way to low. Try doing the TEST where you place your thermometer into cold water, then bring it to a boil. Check to see when it boils. You should be reading 212 for simple boiled water. I DO make caramel all the time, this is true, but I have NOT made your Caramel. So, I do know in about a week, I will actually make YOUR caramel and post my results here. It DOES look like a Grand Recipe indeed and from the reviews, very yummy. I myself have my OWN pumpkin Caramel that I make, but for this post and for trying something NEW, I will indeed make your caramel in the next week. Long story short I was in an accident last year, so I am limited to what I can do. Now I do ALL my cooking with great amounts of help, or, I give instructions to somebody, like my husband, and he cooks per my instructions. We make caramel every single week, and lots of it too. I look forward to getting back with you on my cooking review hopefully within the next week. SMILES, Shelly

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about 1 year ago cheese1227

I look forward to hearing of your test results of these caramels.

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about 1 year ago Esther Heimberg

So after reading all that you wrote and considering the results of others I used both the thermometer and the water test. My thermometer is not easy to read for the in-between numbers and since 248-252 was mentioned I split the difference and went to 250 for the temperature after the addition of the cream and pumpkin. I did double the recipe if that matters in anything, I suspect it affects the cooking time as the surface area allows for only so much evaporation of water unless I used a wider pot. The caramels are a bit on the hard side initially, but when warmed by my mouth soften up enough to be enjoyed while eating and are quite tasty. So, my question is, what is the (theoretical) effect on firmness of the TWO times the mixture must be brought up to a certain temperature? Once before the addition of the pumpkin/cream and once after? Also, since it took so long to bring the whole thing up to temperature why add the water as it seems that the purpose of boiling the mixture is to increase it's boiling point by increasing the concentration and leaving out the water would shorten the time.

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about 1 year ago cheese1227

I don't double the batch. I make it in the same pan every time. I don't sell these, so having 64 around is always plenty for me.

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about 1 year ago cheese1227

I add the water because this is a site for home cooks and adding water to the caramel helps, in my opinion, ease the process or (or the anxiety about) making caramel than just melting the sugar straight away.

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about 1 year ago Shelly Shalomhandiworkgifts

I am a Professional Caramel Maker...240 for a Temp is way to low. I cook like a Grandma, but Think like a Scientist. I would be highly surprised to find out that the picture provided was made using the temp. of 240. That looks like a perfect formed Caramel, not to chewy, not to soft. To get that, its going to be closer to 248-252. I have made more caramels in my life than most people ever have, so, if you are reading this and you want to make this recipe, as is, you will get closer to something of a thick goo, great on ice-cream, not great for caramels used for gifts giving and such. Just my 2 cents worth ;-)

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about 1 year ago cheese1227

Thanks for your professional commentary, Shelly. Now you have me wondering why these work at 240?! I am wondering if it is the addition of the pumpkin?

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10 months ago L Kaylor

I agree 248-250 is my magic no. for caramels! I think people have to check the accuracy of their thermometers, they do go bad over time.

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about 1 year ago david patrick

what an inspiration, didn't have pumpkin but i had a cooked pineapple and habinero sauce that i had left over (left over because it was too spicy for my meek guest) pretty much sautéed fresh pineapple a little butter and a whole habernero. I substituted pineapple habernero for pumpkin. I added a little cocoanut extract but it didn't come through (used just a quarter of a teaspoon, could have used more). Anyway, I can't believe how beautiful the caramel came out. strong pineapple flavor with heat at the end. Thank you for inspiring me. Serving it to night with a side of cocoanut sorbet. Can't wait to have other left overs to inspire me.

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about 1 year ago enthous

These are a wonderful change of pace. I make traditional caramels by the dozen every Christmas, and enjoyed these, although they seem sweeter to me than regular caramels, I'm not sure why. I think the pumpkin and spices seem to enhance the sweetness. I added more salt because the 3/4 tsp didn't cover them well, but I still wish there was more. I might used salted pepitas next time. I almost didn't use the pepitas, thinking they'd be a distraction, but they're lovely and I wish there were more. It was difficult to pour the hot candy from my heavy pan without moving them, so I have some that have no pepitas, and some with a lot more. Oh well. Maybe my candy thermometer is off, but mine were not quite as dark as the picture, but I don't like hard caramels and they were nice and soft. Refrigerated them to cut them, but once cut, they're fine at room temp. The estimate of 30 min to get to 240 degrees was low, it took a lot longer. I finally cranked up the heat and that did it, and didn't have any scorching, so I was probably being too careful with the heat. Yum.

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about 1 year ago Esther Heimberg

I salted on the pepita side and the exposed side because of your comment. I think to add salt to the one side would not be a good idea but using salted pepitas or sprinkling some sea salt on the pepitas is better!

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about 1 year ago Jennifer

Definitely too low of temperature for firm caramels - wish I had checked it out before trying and taken warning from other comments. 1 hour later, I, too, now have caramel sauce. http://www.thekitchn.com...

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over 1 year ago kristin charpentier

I made this the other day and I thought I followed the recipe, but they did not set and didn't harden. I now have delicious gooey caramel sauce for ice cream (!) but no chewy caramels. Anyone know what I did wrong?

Carine_

over 1 year ago sweetashoneynz

Looks fantastic

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over 1 year ago The Muddy Kitchen

This is so not fair!

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over 1 year ago LJStone

These sound delicious, but I'm lactose intolerant. At last year's Fancy Food Show, though, I discovered a company that makes caramels using coconut milk and coconut cream. I'm not much of a chemist, though, to know how everything else in the recipe interacts. Aside from substituting coconut milk or cream for the heavy cream, do you suggest other adjustments to accommodate this substitute?

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over 1 year ago cheese1227

I think I would increase the amount of pumpkin pie spice so that it doesn't get too masked by the coconut taste.

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over 1 year ago abbyarnold

I have packed these in wax paper and mailed them with great results. You might want to consider whether they would soften in the heat and pack accordingly; maybe not too tightly packed?

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over 1 year ago Jule

Are these okay to send in the mail as a gift? Anyone have any advice?

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over 1 year ago cheese1227

I have sent them in the mail. But never in the summer.

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over 1 year ago Foodiewithalife

These are so elegant and luscious! What a gorgeous recipe.

Christina
www.foodiewithalife.com

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over 1 year ago cheese1227

So pleased you liked them!

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over 1 year ago Therese Piper

Are canned pumpkin purees all the same in consistency etc? Canned puree is available in Australia but its not a common ingredient. With our famous "Beaudesert Blue' coming into season I am wondering can I just use mashed roasted pumpkin instead. How does the consistency/wateriness of the puree impact the recipe?

Stringio

over 1 year ago Christine Burns Rudalevige

Canned pumpkin here in the US more dense than fresh pumpkin. That said, the extra water in the pumpkin will likely boil off.

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over 1 year ago Tracey Wade

Can anyone recommend a good candy thermometer? I tried making these and ended up with caramel sauce- I want to try again, but - obviously need a better thermometer.

Stringio

over 1 year ago Christine Burns Rudalevige

I just use one of the plain old Taylor Classics. Works like a charm..

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almost 2 years ago blmcmp

Thank you for the creative recipe! I have made these a few times - successfully, even after one time talking and the temp got way to high, but after adding the hot milk, they still turned out! Everyone who tasted these, loved them, and said they would try to make. They are not too sweet or too pumpkiny, and the texture is just right--they don't stick to your teeth. :O9

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almost 2 years ago aisha vax

This recipe is truly fantastic! One warning though, don't try the carmels until they've been refrigerated for a day at least. No one really I liked them at first and I was very disappointed. Next day was a whole different story. Chota Bheem

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almost 2 years ago StephyB

This recipe was on the Food52 Holiday App on my iPad - I can not overstate the awesomeness of these caramels - I'm about to make a second batch to keep all to myself as I gave the majority of the first batch away as gifts. I followed the directions to the letter and it came out great! Although to get them up the the correct temperature - it was almost an hour on the stove - but I had a small pot and had to keep the heat turned down a bit to keep it from boiling over. I used a digital thermometer and didn't pay attention to the "pre-settings" and just brought up to 244 and 240 respectively. I also made a second batch substituting applesauce for the pumpkin and walnuts for the pepitas - they were good - but not as good as the pumpkin.

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almost 2 years ago blmcmp

Thanks! I was wondering if I could try applesauce and walnuts!!! I noticed with the pumpkin caramels, they def tasted better the next day, because I made some batches a few days in a row, and the ones that sat a bit tasted richer. I also noticed the size of the pan can make a diff as I was cooking with my daughter, and my two pans were about an ~1-inch difference in width, resulting in better candy making in the smaller pan.

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almost 2 years ago lighthouse6

Okay, I just made these for a dessert auction ...again. I doubled the recipe. Used two thermometers and my lazer one was reading much lower. So I decided to use that one to be sure I got it hot enough. I took the temp to 146 after the cream/pumpkin. I was busy talking to a friend and poured it all out in the half sheet and realized that I had forgotten the butter and lemon juice! So, I scraped it all back into the pan added everything and had to stir in the pumpkin seeds. It all came out perfectly but not as cute as when the seeds are on the bottom. They are very soft, hold their shape when cut and taste great : ) Everyone wants the recipe!

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almost 2 years ago Tracey Wade

I read several recipes for caramel... I let mine reach 248 - and still they didn't set. When I try again, I'll have a better thermometer - and will shoot for 248.

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almost 2 years ago ngardos

maybe caramel is like bread and sensitive to climate, air temp, type of vessel used, etc. each time i make them, i learn something new and experiment a bit. Still an amazing recipe and crowd pleaser.

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almost 2 years ago ngardos

I'm curious if the editors feel the need to tweak the temp a bit higher than 240, I've made these like 3 times and my guess is it should reach a slightly higher temp to get firm enough to still be chewy. Thoughts?

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almost 2 years ago Tracey Wade

I made these and according to my thermometer, they should have been good... but they were gooey and will be gifted as caramel sauce - the flavor is delicious. I guess I need to invest in a better thermometer. Thank you for the recipe.

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almost 2 years ago abbyarnold

Jnnbugg, I'd check the calibration of your thermometer. The first time I made these, I found four different thermometers in my kitchen drawers, and all gave different temps. I invested in one really good thermometer. Go by the time as well as the temp; make sure your goop is cooked long enough to set up properly. You can use some of the old cold spoon or cold water tricks.

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almost 2 years ago jnnbugg

I tried making this recipe twice both time super delicious! Love the flavors. But the consistency for me is pretty gooey. What would I need to do to make the consistency more firm? Thank you!

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almost 2 years ago Tracey Wade

Another quick question - how long will these keep? I want to ship them in a cookie box, after sitting for a week. Is that doable?

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almost 2 years ago cheese1227

Yes, wrapped and kept cool (room temp in my house in the winter in the northeast rarely gets above 65F), I've had these around for 2 weeks.

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almost 2 years ago Tracey Wade

Can I double (or more) the recipe and still make it work? about how many caramel sized squares does this recipe make? Thank you.

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almost 2 years ago cheese1227

I have doubled it in the past. And just split the mixture between two, 8X8 prepared pans, each of which yields 64, 1-inch square caramels.

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almost 2 years ago ABarry

I was so disappointed in this recipe - it was a disaster. I've made caramels plenty of times (Ina Garten's recipe comes out perfectly every time), but this one was a train wreck. Wanted to bring these to a potluck but had to bring something else instead, last minute. A good reminder not to try new recipes for potlucks.

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almost 2 years ago cheese1227

Oh no. I am sorry for your lost ingredients. Did they not set, get grainy, were too hard? How do you qualify a recipe a disaster?

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almost 2 years ago ABarry

I used a candy thermometer and made sure to follow the temperature precisely. I let it cool for 3 hours before taking it out of the pan with the intention of cutting it the next morning. Well, the next morning, it was a giant blob on my counter. I tasted it anyway (I probably would've just eaten it if it at least tasted good), and the flavor was cloying, with a dull pumpkin flavor. I had such high hopes for this recipe, especially since it's so beautifully visually.

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almost 2 years ago cheese1227

I keep them in the pan until I am able to cut and wrap them. For a a chewable caramel, I believe you want some give. As for the taste, I guess there is no accounting for it, as they say. I've not been told before these were cloying and they've been served to and revisited by hundreds of others.

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almost 2 years ago ABarry

We'll agree to disagree then. :) My comments weren't meant to be a personal attack on your recipe or you, and I'm sorry if it came across that way. I was simply stating my experience and opinion. No recipe will be liked by every single person, right? I'm glad many others enjoyed them. It's an inventive recipe and visually beautiful - it just wasn't for me.

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almost 2 years ago lighthouse6

That is very strange that you had problems with this recipe. I have made it many many times over the past couple holidays. People beg for these as gifts!!! Mine are always soft and chewy with a wonderful sweet pumpkin flavour. These have been a winner everytime - I can't imagine what went wrong in your prep. Now I always double the recipe and have not had problems with that either... This is a true contest winner!

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almost 2 years ago ABarry

Boy, I'm starting to feel like it's not ok to express any opinion other than complete adoration on this site. I'm new to Food52 and was so excited about finding this community, but I have to say...this thread kind of puts me off.

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almost 2 years ago lighthouse6

That's funny : ) I don't think I said anything personal but just stated my experience with these great caramels ... I LOVE to know opinions about recipes, that is how I choose the next great thing to place upon my table. I think that we just all try not to be insulting and rude to others who dare to put themself out there. This is a fabulous food community and offers a wealth of information, recipes and cooking instruction. Kindness goes a long way and if you think you can improve upon a recipe we all want to know about it - give your suggestions, share the process, tell us how you have made it better or work for you. You can do all this without insulting others.

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almost 2 years ago AllyKrue

Oh, forgot to add that step 4 took nearly an hour! The temp would not go up above about 200, but then suddenly ... Bang! It went up very quickly to 244. Fortunately I was hovering over the pot and got it off the stove right away. Consistency came out perfectly!

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almost 2 years ago cheese1227

The size of the pan makes the timing on these vary greatly. I'm very pleased they worked for you.

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almost 2 years ago AllyKrue

This recipe is truly fantastic! One warning though, don't try the carmels until they've been refrigerated for a day at least. No one really I liked them at first and I was very disappointed. Next day was a whole different story.

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almost 2 years ago cheese1227

Interesting, was it the flavor or the consistency that changed for you? I don't tend to refrigerate them and I eat them straight away.

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almost 2 years ago AllyKrue

It was the flavor, actually. The consistency was good at first and remained so. In any event, I took most of them to work and they got rave reviews and requests for the recipe, so bravo cheese1227!

Babyminx

almost 2 years ago theminx

Just made these as a test for possible Christmas gifts - they are wonderful!

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almost 2 years ago cheese1227

I hope your recipients are pleased.

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almost 2 years ago persimmongrl

Made these this morning with my children for an alternative to all the pumpkin and apple pies at the dessert table for Thanksgiving. What a PERFECTLY gorgeous recipe!! Thank you so much for posting this!!

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almost 2 years ago cheese1227

SO pleased you liked them. You are very brave to make these with kids! Hats off to you.

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almost 2 years ago Rogan

My candy thermometer has the "soft ball" lined at 240.

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about 2 years ago MaggieK

I was so excited to make these last night. Let them set up overnight and I awoke this morning to . . . a big brick of toffee!! I followed the recipe very carefully, but (after the fact) when I read the comments, I realized I should have adjusted the temperatures pretty significantly for altitude. I live at about 5000 feet and when I checked the temperature of boiling water this morning, I realized that it boils at 194 here! It would seem that I needed to lower all of my caramelization temperatures by 18 degrees to adjust for the altitude, thus explaining the toffee result. Wish I had read all the comments beforehand, but I'll give it another go soon!

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almost 2 years ago cheese1227

If you try it again, would you mind letting folks know what the right temps are for high altitude? I have no experience at all cooking that high!

Stringio

about 2 years ago oysterboy

Made these last night and nailed it! It takes a lot of undivided attention but the reward is big. Delicious.

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almost 2 years ago cheese1227

Great call name oysterboy! Glad these worked for you!

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about 2 years ago za'atar

These were delicious! I didn't have any heavy cream so substituted sour cream and they turned out great. I will be making more soon!

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almost 2 years ago cheese1227

Wow, sour cream. Did that shorten the time it took to reach the right temp?

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about 2 years ago peacenique

Recipe sounds great, any adequate substitute for the corn syrup ?

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about 2 years ago cheese1227

Lyles Golden Syrup works well too.

Kirsten_gourmet_2014

about 2 years ago KirstenS

I have never made caramels before but these looked so tasty that I just had to try...and I failed. The thermometer was not terribly precise and I skipped right past caramel and went on to toffee.

That being said, it was some damn good toffee. I smashed it up and used the smaller shards in what I'm calling Hurricane Sandies, a blondie with chocolate and salted pumpkin toffee. Now I'm off to buy a proper candy thermometer.

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about 2 years ago cheese1227

Way to make lemonade!!!!!

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about 2 years ago ScrubbedFace

I made these last night to serve as Halloween treats tonight to guests. Once the cream was added, it took a good 50 minutes for the mixture to reach 244. I must say, I got a little worried especially since I forgot to add the 1/4 cup of water to the sugar & syrup boil (yikes!). It's crucial to have a candy thermometer or else I totally would have doubted the time it took and the caramel would not have set up. Cut these up this morning and they look and taste perfect!

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about 2 years ago cheese1227

Kudos to you. You made the first caramel the professional way! The water is only in there as a safety net to help the sugar melt easily. The water just ends up burning off. And yes, I would not try these without taking their temperature. Cheers!

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about 2 years ago Kaphut

Made these 2 days ago. Followed the recipe exactly and although I don't make candy very often, they turned out perfectly on the first try. Big hit at the Pumpkin Carving Party I attended. Will definitely be making these again.

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about 2 years ago Kaphut

Made these 2 days ago. Followed the recipe exactly and although I don't make candy very often, they turned out perfectly on the first try. Big hit at the Pumpkin Carving Party I attended. Will definitely be making these again.

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about 2 years ago Kaphut

Made these 2 days ago. Followed the recipe exactly and although I don't make candy very often, they turned out perfectly on the first try. Big hit at the Pumpkin Carving Party I attended. Will definitely be making these again.

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about 2 years ago cheese1227

So glad the recipe worked for you and that you'll be making them again.

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about 2 years ago mngirlinthesouth

I made these today and they are perfect. One thing I did after reading some of the reviews is calibrate my candy thermometer. I think the correct temps are crucial to success.

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about 2 years ago cheese1227

Yeah! I am very pleased they worked for you.

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about 2 years ago abbyarnold

Where did the video of Amanda and Merrill making these disappear to? I can't get the link back, and want to share it with my book group. BTW, I made these yesterday and they came out perfectly. Deeeelish. Please post link to the video!

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about 2 years ago cheese1227

So glad they worked for you! Seems that caramels are a science, not an art.

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about 2 years ago cheese1227

Here is the link to the video. http://food52.com/blog...

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about 2 years ago mauya

Made these this afternoon and they did not set up. Disappointed, since the ingredients are expensive and the recipe took a lot of time (not even counting the stove clean up, which was my bad). I used a newish candy thermometer and watched it carefully. I can pour the caramel over vanilla ice cream, but that wasn't my plan. Wah.

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about 2 years ago cheese1227

Sorry for your disappointed. It sounds to me like you may not have reached one of the caramelization thresholds. The first one really has to hit 244 degrees for the caramels to set in the end. I know some folks have had luck having them set up in the fridge.

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about 2 years ago mauya

They are in the fridge right now. My thermometer shows increments of 5 degrees and I really thought I was at 244 the first time and 240 the second. I'll see if the fridge works its magic.

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about 2 years ago Jstapp

I made these last night and it looked like everything was going well. Today, however, when I cut into them, they were more like fudge than caramel, lacked "chew"... Just dense and a bit flaky/gritty. Any ideas where I went wrong?

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about 2 years ago cheese1227

It sounds like you may have gotten some crystalization happening. In step 4, once the sugar has melted, take a pastry brush dipped in water and brush down the sides of the pan where any crystals may be stuck. Then proceed as the recipe is written.

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about 2 years ago Cursos

Ohhh god!! It is sooooooo delicious! My mom cook it for me! :) cursos online

Carol_and_cousins

about 2 years ago cakillgore

I've pulled out the pans again and have made a few batches this week (BTW thank you for posting a few pictures above of the caramels I made). I wanted to post a few observations for those that have not made this very special candy or even those that have. I've used side-by-side one calphalon pot and one Emeril pot. The batches consistenly made in the calphalon have failed to set properly - even at the softball stage temperatures. I have a friend who makes fudge and mentioned the same problem with it setting properly so if you have a choice at home, I'd opt for the other pot. Secondly, be careful when choosing Pumpkin Puree. Libby's carries Pumpkin Pie Mix (which has added sugar, syrup, water salt etc.) as well as !00% Pure Pumpkin (which you want to buy - only ingredient is pumpkin)

Carol_and_cousins

about 2 years ago cakillgore

I've pulled out the pans again and have made a few batches this week (BTW thank you for posting a few pictures above of the caramels I made). I wanted to post a few observations for those that have not made this very special candy or even those that have. I've used side-by-side one calphalon pot and one Emeril pot. The batches consistenly made in the calphalon have failed to set properly - even at the softball stage temperatures. I have a friend who makes fudge and mentioned the same problem with it setting properly so if you have a choice at home, I'd opt for the other pot. Secondly, be careful when choosing Pumpkin Puree. Libby's carries Pumpkin Pie Mix (which has added sugar, syrup, water salt etc.) as well as !00% Pure Pumpkin (which you want to buy - only ingredient is pumpkin)

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about 2 years ago JennyF

Can't wait to try these! Can I ask how long they keep or how far in advance I can make them for a party? Thanks!

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about 2 years ago cheese1227

Hope you like them! I've kept them wrapped, sitting on the counter for about a week. Longer in the fridge. Just make sure they are room temp when you serve them or you'll be dealing with broken teeth!

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about 2 years ago ngardos

Cheese1227 you are by far the most popular chef in my kitchen when fall arrives. Thanks again for this recipe, and I totally agree with Franca, they are hard to put down.

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about 2 years ago Franca

These brought tears to my eyes! They are so, so good. I snuck out of bed twice to grab another piece while watching the Emmy's last night. Finally, I brushed my teeth and forced myself to go to sleep so I wouldn't go down for another one. Hands down, absolutely the best caramels I have ever had! God bless you Cheese1227!

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about 2 years ago cheese1227

You are TOO funny, Franca. So glad you liked -- or loved -- them so much. Now that fall is here, I've got to make myslef a batch. I've learned that you just have to give a big chunk of these away as soon as you make them or you will end up with a belly ache!

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over 2 years ago camilla

Nice! Specially made for Halloween! Explore more of unique recipes at gourmandia...It provides many delectable dishes!

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over 2 years ago margaret.spring

I'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?

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over 2 years ago cheese1227

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.

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almost 3 years ago sherylann

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!!

An_american_in_a_parisian_bakery_2

almost 3 years ago Le Petit Oiseau

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!

An_american_in_a_parisian_bakery_2

almost 3 years ago Le Petit Oiseau

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!

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almost 3 years ago jessica402

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!

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almost 3 years ago MyGardenersTable

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.

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over 2 years ago cheese1227

So happy you deemed them worth the effort.

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almost 3 years ago Simplylovefood

What is pepitos and where can I find them? Awaiting for response and thank you

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almost 3 years ago cheese1227

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.

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almost 3 years ago sdunleavy

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!

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almost 3 years ago LiquidSmoke

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.

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almost 3 years ago kristiezen920

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!

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almost 3 years ago magproctor

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.

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almost 3 years ago cheese1227

So glad they worked out well for you!! Happy holidays!

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about 3 years ago SaltedCarolyn

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.

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almost 3 years ago cheese1227

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!

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almost 3 years ago cheese1227

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!

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about 3 years ago radar

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!

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almost 3 years ago cheese1227

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!

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about 3 years ago Rdeichorn

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.

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almost 3 years ago cheese1227

That is quite an accolade, Rdeichorn. Thank you for bestowing that "best" treat honor on these!

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about 3 years ago Mprize

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.

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about 3 years ago cheese1227

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

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about 3 years ago cheese1227

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

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about 3 years ago cheese1227

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

Cakes

about 3 years ago Bevi

Shira made these for our Brooklyn Book Party and they were to die for!

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about 3 years ago cheese1227

So honored that they were on the menu!

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about 3 years ago jmackinnon

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.

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about 3 years ago Smitch

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!

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about 3 years ago Smitch

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!

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about 3 years ago Smitch

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!

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about 3 years ago cheese1227

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?

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about 3 years ago Kris Collett

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!

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about 3 years ago cheese1227

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!

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over 3 years ago cookin mary

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

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over 3 years ago VeggieQueen

Maybe just copy and paste the recipe itself into a Word document or some other word processor and print from there?

Flower-bee

about 3 years ago Droplet

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.

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almost 4 years ago kristiezen920

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!

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almost 4 years ago cheese1227

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.

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almost 4 years ago betty888

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.

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almost 4 years ago QueenOfGreen

SO. RIDICULOUSLY. DELICIOUS.

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almost 4 years ago cheese1227

So glad you like them, Julia!

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almost 4 years ago QueenOfGreen

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!

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almost 4 years ago cheese1227

Excellent news!!

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almost 4 years ago Pat in SoCal

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...

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almost 4 years ago cheese1227

Interesting! I never remove mine from the side of the pan.

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almost 4 years ago Sasha P

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.

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almost 4 years ago cheese1227

Hmm, you baked them? Interesting approach. Other folks have had issues with them not setting due to weather. Are you in a damp climate?

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almost 4 years ago amorfood

My first thought was that your thermometer was calibrated so you didn't cook it to the correct temp.

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almost 4 years ago Pat in SoCal

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.

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almost 4 years ago cheese1227

Good to know!! Hope the hostess likes them.

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almost 4 years ago Redmiston

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.

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almost 4 years ago cheese1227

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.

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almost 4 years ago Redmiston

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!

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almost 4 years ago amorfood

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.

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about 3 years ago twosavoie

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.

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almost 4 years ago ngardos

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.

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almost 4 years ago cheese1227

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?

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almost 4 years ago amorfood

"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.

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almost 4 years ago ngardos

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.

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about 4 years ago Bonny

I made these today and they are marvelous. I have found that when making carmels to use a heavy bottom pot works the best.

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about 4 years ago cheese1227

So happy you liked them!

Carol_and_cousins

about 4 years ago cakillgore

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!

Carol_and_cousins

about 4 years ago cakillgore

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

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about 4 years ago cheese1227

So when you used the salted ones, did you still add the fleur de sel for a double shot of salt?

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about 4 years ago cakillgore

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.

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about 4 years ago Martica

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.

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about 4 years ago cheese1227

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.

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about 4 years ago Redmiston

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.

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about 4 years ago cheese1227

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!

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about 4 years ago LobsterBrieAvocadoBreath

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.

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about 4 years ago cheese1227

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.

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about 4 years ago pieceocake

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.

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about 4 years ago cheese1227

I've had them in the house upwards of a week, individually wrapped, and have not seen that happen. Sorry!

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about 4 years ago JulieBoulangerie

Mine crystallized too. Eat them faster. :)

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about 4 years ago cheese1227

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!

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about 4 years ago JulieBoulangerie

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!

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about 4 years ago cheese1227

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.

Eme

about 4 years ago Amelia EME

I actually made these for Halloween for my husband and a group of friends. Brilliant. Nice work Cheese!

-Amelia

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about 4 years ago cheese1227

Very pleased they were a it for you too! Thanks for letting me know.

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about 4 years ago JulieBoulangerie

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.

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about 4 years ago cheese1227

I have a pumpkin to roast this week. So I will factor in the draining step. Thanks!

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about 4 years ago sfchicken

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.

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about 4 years ago cheese1227

Excellent!! I love shared success stories.

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about 4 years ago cakillgore

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.

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about 4 years ago cheese1227

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.

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about 4 years ago LobsterBrieAvocadoBreath

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!!!!

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about 4 years ago cheese1227

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.

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about 4 years ago Reneep

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!

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about 4 years ago cheese1227

And thank you for the great suggestion on how to festively wrap them.

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about 4 years ago Wally

These are just insanely good!

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about 4 years ago cheese1227

Thanks, Wally. I LOVE to hear that!

Ashtaco

about 4 years ago wanderash

Congrats! You better get cooking! I think there are going to be mobs of Salted Pumpkin Carmel obsessed ghouls at your door this Halloween!

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about 4 years ago cheese1227

I had most of my neighbors as test tasters while developing the recipe. They may cry uncle!

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about 4 years ago Bevi

Congrats on the win!

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about 4 years ago cheese1227

Thanks, Bevi.

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about 4 years ago cheese1227

Thanks, Bevi.

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about 4 years ago KitchenKim

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"?

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about 4 years ago cheese1227

Oh, they are too expensive to buy another bag. I would just go lightly with the fleur de sel.

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about 4 years ago adamnsvetcooking

Congratulations!! A great recipe :)

Henrykiss

about 4 years ago arielleclementine

congratulations! this is a fantastic recipe- richly deserved!

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about 4 years ago cheese1227

Thanks arielleclementine!

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

So happy for you! Congratulations. (Also happy for ME! You're coming to visit and bringing me some caramels!)

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about 4 years ago cheese1227

My hat is off to my wonderful hostess.

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about 4 years ago cheese1227

Thank you all for your best wishes and kind words!

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about 4 years ago lastnightsdinner

Congratulations!

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about 4 years ago lapadia

Congratulations, and what a great addition to the 2nd Food52 cookbook!

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about 4 years ago cheese1227

Thanks lapadia!

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about 4 years ago TheWimpyVegetarian

Congratulations!!!! Your tenacity (wow, 7 tries!) really paid off with a great recipe a lot of people love!

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about 4 years ago cheese1227

Thanks ChezSuzanne, I was determined to get it right. By try three it was a vendetta, me against the candy making process.

Bike2

about 4 years ago Sagegreen

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!

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about 4 years ago cheese1227

Thanks, Sagegreen!

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about 4 years ago TiggyBee

Wow!!! I'm so thrilled for you!! Congrats, woot-woot!!

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about 4 years ago Midge

Yay cheese1227! Congrats.

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about 4 years ago cheese1227

Thanks, Midge!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations! Great recipe, and your hard work really paid off!

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about 4 years ago cheese1227

You know, that is just what I say to my kids! Thanks!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congratulations, cheese1227!!!

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about 4 years ago cheese1227

Thanks!! I'm giddy.

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about 4 years ago tynitown

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!

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about 4 years ago cheese1227

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.

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about 4 years ago TheThinChef

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.

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about 4 years ago cheese1227

Thanks.

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about 4 years ago PizzaGirl

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?

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about 4 years ago cheese1227

I would say the consistency should be a little softer than a soft Tootsie roll.

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about 4 years ago Tracie

Good luck, Christine! They sure were delicious!!!!

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about 4 years ago cheese1227

Thanks Tracie. I appreciate your support.

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about 4 years ago DCfoodgrl

Totally rooting for you Christine!!

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about 4 years ago cheese1227

Thanks Holly!

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about 4 years ago The Urban Chef

What do you feel is the best way to store them?

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about 4 years ago cheese1227

Wrapped individually in waxed paper in an air tight container.

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about 4 years ago LaurieTwoShoes

Oh my. I made these today and they are really, really good. I especially like the toasted pumpkin seeds. What a perfect Halloween treat.

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about 4 years ago cheese1227

So pleased they worked for you and that you enjoyed them!

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about 4 years ago Clover88

I followed the temperature directions exactly, with a digital thermometer, but mine are kind of soft...probably the weather. Still a delicious treat!

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about 4 years ago cheese1227

Is it raining there?

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about 4 years ago Clover88

Yep!

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about 4 years ago cheese1227

I've thought back and you are right. All of the days they've come out really set were crisp, dry ones. Hmmm.....

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about 4 years ago American Gastronomic

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.

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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about 4 years ago cheese1227

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!

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about 4 years ago meredithhimelfarb

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.

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about 4 years ago cheese1227

Let me know how they work out for you.

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about 4 years ago adamnsvetcooking

YaY!! Cheese1227... Great one :)

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about 4 years ago cheese1227

Thanks for the cheer leading, adamsvetcooking!

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about 4 years ago Bevi

These look just beautiful. Congrats on being a finalist!

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about 4 years ago JoTes

Thanks! It's an honor, for sure.

Junechamp

about 4 years ago ChefJune

June is a trusted source on General Cooking.

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.

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about 4 years ago cheese1227

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.

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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about 4 years ago cheese1227

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.

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about 4 years ago sygyzy

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.

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about 4 years ago cheese1227

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.

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about 4 years ago sygyzy

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.

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about 4 years ago cheese1227

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.

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about 4 years ago Sunchowder

These look wonderful! And I have lots of fresh pumpkin to experient with! Kudos :)

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about 4 years ago cheese1227

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.

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about 4 years ago Christina Ward

I'm going to make these next week. Can't wait to try them.

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about 4 years ago cheese1227

Good luck, let me know how it goes.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Just caught your tag line. Yep, gonna have to try these next month... ;)

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

P.S. Congrats on the EP and getting into the finals!

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about 4 years ago Waverly

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!

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about 4 years ago cheese1227

Well, there are 64 in each batch...

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about 4 years ago Waverly

Still not enough...bunch of gluttons for sweet stuff here!

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about 4 years ago ememnwi

GO CHRISTINE GO! [they're amazing people! ... we HAD a ton at our house that were eaten up!]

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about 4 years ago cheese1227

Thanks! I"m so glad you liked them.

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Every single thing about these caramels is screaming my name. Fantastic recipe. The pepitas are brilliant!

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about 4 years ago cheese1227

Be patient, my friend. Wednesday is coming...

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about 4 years ago TasteFood

Congratulations, Cheese1227. These look beautiful, and the combination of flavors and textures is a winner!

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about 4 years ago cheese1227

Thanks, TasteFood.

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about 4 years ago IamTorsional

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!

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about 4 years ago cheese1227

I think you are looking a little flushed and might need to take the rest of the afternoon off.

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about 4 years ago gingerroot

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!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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about 4 years ago cheese1227

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.

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about 4 years ago lapadia

Congrats and good luck!

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about 4 years ago cheese1227

Thanks lapadia!

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about 4 years ago thirschfeld

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.

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about 4 years ago cheese1227

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.

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about 4 years ago Heena

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.

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about 4 years ago cheese1227

I hope they live up to the lovely pictures shown here.

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about 4 years ago dymnyno

Congratulations...looks delicious!

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about 4 years ago cheese1227

Thanks!

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about 4 years ago TheWimpyVegetarian

I love pumpkin caramels, but yours look really just wonderful!!

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about 4 years ago cheese1227

I hope you get a chance to make these and give me your verdict as an expert on the subject.

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about 4 years ago healthierkitchen

Congrats! They're beautiful!

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about 4 years ago cheese1227

I don't think these are very healthy....

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about 4 years ago jwlucas

Spectacular. Fabulous presentation and they sound irresistable.

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about 4 years ago cheese1227

Thank you!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations! These look SO good!

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about 4 years ago cheese1227

I hope you get to try them!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

OMG, I LOVE your tag!!!!

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about 4 years ago Lizthechef

Congrats - these are on my "must try" list.

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about 4 years ago cheese1227

They are addictive. Before you know it, you've eaten 8!

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about 4 years ago TiggyBee

How sweet!! Big congrats to you!!

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about 4 years ago cheese1227

Thanks! I've got some seriously stiff competition.

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about 4 years ago WinnieAb

Oh, these look terrific! I made pumpkin seed toffee yesterday, and love this idea even more...

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about 4 years ago cheese1227

Did you post the toffee recipe?

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about 4 years ago Sagegreen

Congrats! What a great combination of flavors here.

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about 4 years ago Loves Food Loves to Eat

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!

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about 4 years ago cheese1227

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.

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about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ooooooh! I absolutely can't wait to try these. I don't know how I missed drooling over them before!

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about 4 years ago cheese1227

Thanks, Fiveandspice!

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about 4 years ago arielleclementine

these are beautiful, cheese1227! and i love your headnote :)

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about 4 years ago cheese1227

Thanks!

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about 4 years ago Madame Sel

Just made these~waiting to add the salt. I can't wait! Thanks for sharing!

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about 4 years ago cheese1227

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?

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about 4 years ago Madame Sel

mine are a little more rustic looking and thicker. Maybe I'll set them in a bigger dish next time?

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about 4 years ago Madame Sel

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.

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about 4 years ago nannydeb

This will be my Halloween treat for myself!

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about 4 years ago cheese1227

I have one warning. Pace yourself.

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about 4 years ago Sagegreen

Love these!

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about 4 years ago cheese1227

Thanks SageGreen!

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about 4 years ago wanderash

Oh yes! This has my vote. I'll be knocking on your door this Halloween!

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about 4 years ago cheese1227

Cool! Thanks for the vote of confidence.

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about 4 years ago micki barzilay

Now it's my turn to compliment you...this looks yummy but oh, my teeth hurt already!

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about 4 years ago cheese1227

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.....

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about 4 years ago Loves Food Loves to Eat

Wow, these look so good!

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about 4 years ago cheese1227

Thanks!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm. These look so tasty! Love the pepitos . . . brilliant!! ;o)

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about 4 years ago cheese1227

Thank, AJ. They make the house smell great too.

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about 4 years ago lapadia

Mouthwatering recipe and picture...saved!

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about 4 years ago cheese1227

Thanks. Hope you get a chance to try it!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

YUM! These sound great ... love the pepito and the salt additions

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about 4 years ago cheese1227

The salt speaks for itself, but the pepitos give it a nice nutty element. Thanks!