How to CookCandy
Salted Pumpkin Caramels
by Food52
• October 22, 2010
• 15 Comments
A&M show us just how fun making caramel can be -- especially when there's pumpkin, fleur de sel and crunchy pepitas involved, like in cheese1227's fabulous Salted Pumpkin Caramels. Don't miss the step-by-step tutorial below (including a cool pan-lining trick à la Amanda), accompanied by plenty of silliness, as usual. Happy Halloween!
This week's videos were once again shot and edited by lovely and talented filmmaker Elena Parker.
Comments (15)
Showing out of comments
Try using organic corn syrup to avoid the GMO stuff.
You can use organic corn syrup, then not have to worry about eating the GMO corn syrup.
My mouth was watering through the video process! I make homemade caramel all the time and now I'm inspired to make these caramels for my family; great treats:-))
Another great video, gals! Merrill, I use that line "Let me taste it to make sure it's not poisonous!" on my child all the time. I think there were quite a few years when he really believed I was his taste-tester! These caramels are so pretty. Oh! By the way, did you remember to order the new candy thermometer??
Amanda is a co-founder of Food52.
Yes, I ordered one -- so we're all set for my apt!
Which one did you order?
I love it! This is very similar to two pumpkin caramel recipes we've covered on Working Class Foodies: last year's pumpkin seed brittle (http://www.youtube.com...) and this year, with pumpkin spice and sea salt honey caramels (http://www.youtube.com...). Love your video!
Amanda is a co-founder of Food52.
Yum!
Just have to say this site is big fun. I'm enjoying this fantastic sounding caramel and also a skip down to comments, not only is this a foody site but seemingly a musically inclined site too. Had to laugh at your audiotechnica mic description. I also am a sound and light geek too. Morover this beautiful day we all had, right ? thank you all, and can't wait to try this.
Amanda is a co-founder of Food52.
Hey -- thanks!
Just a tip: when you are measuring sticky stuff like maple syrup, corn syrup, or honey, you can grease your measuring cup with some non stick cooking spray and it comes out a lot easier.
Amanda is a co-founder of Food52.
Thank you for this great tip!
What sort of mic are you guys using? I am getting some seriously sweet stereo effects going on
They are two audiotechnica lavalier microphones. Glad you're enjoying the stereo.
oh goodness, yum! I'm so making this.
Showing 15 out of 15 comments