Salted Pumpkin Caramels Recipe

Name: Salted Pumpkin Caramels
Prep time: 30 min
Cook time: 20 min
Total time: 90 min
Ingredients: 2/3 cup unsalted pumpkin seeds; 2/3 cup pumpkin puree; 1 1/4 cups heavy cream; 2 cups white sugar; 1/3 cup maple syrup; 1/4 cup light corn syrup; 1/4 cup of water; 3 tablespoons cold unsalted butter, cut into slices; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; 1/8 teaspoon salt; 3/4 teaspoon white vinegar or lemon juice; Fleur de Sel sea salt crystals for the top, as needed

Cook Time: 20 minutes

Making your own caramel candies at home is far simpler than most people think. With just a few basic ingredients, a good thermometer, and a bit of patience, you can make these salted pumpkin caramels that are both rich and decadent. While it's important to avoid sticking your finger in the pot of boiling sugar, the rest of the process is straightforward, and the result is totally worth the effort.

Ingredients:

2/3 cup unsalted pumpkin seeds
2/3 cup pumpkin puree
1 1/4 cups heavy cream
2 cups white sugar
1/3 cup maple syrup
1/4 cup light corn syrup
1/4 cup water
3 tablespoons cold unsalted butter, sliced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 teaspoon white vinegar or lemon juice
1/4 teaspoon flaky sea salt, like fleur de sel

Directions:

Step 1: Start by toasting the pumpkin seeds. Place them in a dry pan over medium heat, stirring constantly until they turn a light golden brown, which should take around 3 minutes. Once toasted, remove from the heat and transfer to a bowl to cool. The seeds should taste sweet and nutty if they brown too much, they could develop a bitter flavor.

Step 2: Butter an 8x8-inch heatproof dish and line it with parchment paper. Press the parchment into the dish, then flip it so the buttered side is facing up. Evenly spread the cooled pumpkin seeds in the bottom of the dish.

Step 3: In a large saucepan (at least 3-quart size), whisk together the sugar, maple syrup, corn syrup, and water. Set this mixture aside.

Step 4: In a separate small saucepan, combine the pumpkin puree and heavy cream. Place it over low heat. Prepare your other ingredients by slicing the butter and placing it in a small dish. Measure out the cinnamon, cloves, nutmeg, and salt into another small dish. Finally, measure the vinegar or lemon juice and keep everything within easy reach of the stove.

Step 5: Place the saucepan with the sugar mixture over medium-high heat and bring it to a boil, stirring occasionally. Once it reaches a boil, reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture reaches 245F (118C).

Step 6: Carefully stream the warm pumpkin cream mixture into the hot sugar mixture while whisking constantly. Be mindful of bubbling and avoid letting it spill over the pan. Continue to cook, whisking occasionally, until the mixture reaches between 240F and 245F (115C to 118C).

Step 7: Turn off the heat and immediately stir in the sliced butter, spices, salt, and vinegar until fully incorporated.

Step 8: Gently pour the caramel into the prepared baking dish, being careful not to disturb the layer of pumpkin seeds at the bottom. Let the caramel cool for about 10 minutes.

Step 9: Sprinkle the flaky sea salt over the top of the caramel to your taste.

Step 10: Allow the caramel to cool to room temperature, then wrap it and place it in the refrigerator to chill for about 30 minutes. This will make it easier to cut.

Step 11: Once chilled, cut the caramel into 64 pieces using a long, thin knife. If the knife gets sticky, clean it with a hot damp towel to make the cuts cleaner.

Enjoy your homemade salted pumpkin caramels!

The Origins of Salted Pumpkin Caramels

Salted pumpkin caramels are a modern twist on the classic caramel candy, blending the traditional buttery sweetness with seasonal pumpkin flavor and a touch of sea salt. The origins of pumpkin-based confections in North America date back to the early colonial period, when pumpkins were abundant and commonly used in pies and preserves. The idea of combining pumpkin with caramel likely emerged in the 20th century, as American confectioners experimented with autumnal flavors for Halloween and Thanksgiving treats. The salted element draws inspiration from the French practice of balancing sweetness with fleur de sel, giving this candy a gourmet touch.

Regional Variations

This recipe reflects a distinctly American approach to confectionery, particularly associated with the northeastern United States, where pumpkins are plentiful and fall festivals celebrate seasonal harvests. In the Midwest, similar treats might include roasted pumpkin seeds embedded in fudge or chocolate, while in the South, pumpkin desserts are often spiced with nutmeg, cinnamon, and cloves. Each region adapts the sweetness and texture slightly, but the essence of combining pumpkin with rich caramel remains the same.

Differences from Similar Candies

Salted pumpkin caramels differ from traditional caramels mainly through the addition of pumpkin puree and warming spices. Unlike plain caramels, which rely solely on sugar and cream for their flavor, these candies introduce an earthy, slightly sweet complexity from the pumpkin. Compared to pumpkin spice candies, which are often chewy or cakey, salted pumpkin caramels maintain a smooth, dense texture that melts in the mouth, while the sea salt accentuates the sweetness and enhances the overall depth of flavor.

Typical Serving Occasions

These caramels are typically enjoyed during the fall season, especially around Halloween and Thanksgiving. They are commonly served as bite-sized treats at parties, gift baskets, or seasonal gatherings. Many bakeries and confectioneries feature them alongside other autumnal sweets, and they are often used in homemade gift boxes or as toppings for desserts like brownies or ice cream. Their portable size and festive flavor make them ideal for sharing.

Interesting Facts

Interestingly, salted pumpkin caramels have gained popularity in recent years as a craft candy item, highlighting the combination of seasonal produce with artisanal techniques. The caramelization process is delicate: achieving the perfect 240245F (115118C) temperature ensures a firm but chewy consistency. Using pumpkin seeds adds both texture and a nutty undertone, a nod to traditional autumn flavors. Additionally, the fleur de sel topping is not only decorative but also elevates the taste, creating a perfect balance between sweet, salty, and earthy notes. Despite being a relatively new invention, this candy has become a favorite among seasonal food enthusiasts and is celebrated for both its flavor and aesthetic appeal.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Salted Pumpkin Caramels Recipe

To store your salted pumpkin caramels, wrap them individually in wax paper or parchment paper and place them in an airtight container. Keep them in a cool, dry place at room temperature for up to 1-2 weeks. If you want to extend their shelf life, you can refrigerate them, but make sure to allow them to come to room temperature before eating for the best texture.

Yes, you can freeze salted pumpkin caramels. Wrap them individually in wax paper or parchment paper, then store them in an airtight container or freezer bag. They will keep in the freezer for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes before enjoying.

If your caramels are too soft and sticky, it might be due to undercooking the caramel mixture. Make sure the caramel reaches 240–245°F (115–118°C) when measured with a candy thermometer. If they are still too soft after cooling, you can reheat them and cook them for a bit longer to reach the correct temperature.

Yes, you can adjust the sweetness of the salted pumpkin caramels by using less sugar or maple syrup. However, reducing the sugar too much may affect the texture and firmness of the caramels. It's best to experiment with small adjustments to ensure the right balance of texture and sweetness.

To prevent the caramels from sticking to the pan, butter the dish well and line it with parchment paper. Make sure the parchment is buttered on both sides to help with easy removal. After pouring in the caramel, allow it to cool completely before cutting.

To cut the salted pumpkin caramels easily, use a long, thin knife. If the caramel becomes too sticky while cutting, wipe the knife with a hot damp towel to keep the blade clean. You can also chill the caramels in the refrigerator for 30 minutes before cutting to make the process smoother.

Salted pumpkin caramels will last about 1-2 weeks at room temperature if stored properly in an airtight container. If refrigerated, they can last for up to 3 weeks. Freezing them can extend their shelf life to about 3 months.

Yes, you can substitute other seeds like sunflower seeds or pepitas for pumpkin seeds. However, the flavor and texture may vary slightly depending on the type of seed used.

You can skip the spices or substitute them with other flavorings, like vanilla extract or ginger, depending on your preference. However, the combination of cinnamon, cloves, and nutmeg adds to the seasonal flavor of the caramels, so omitting them may change the overall taste.

If you don’t have a candy thermometer, you can use the cold water test to check the caramel’s readiness. Drop a small amount of caramel into cold water; if it forms a firm ball, it’s at the right temperature (240-245°F or 115-118°C). However, using a thermometer is the most reliable way to ensure accuracy.

Comments

Elizabeth Perez

09/25/2022 09:50:36 AM

Absolutely tasty, but being my first attempt at making caramel, I may have made a mistake somewhere. Trying to cut and separate the caramel was incredibly frustrating, and once they warmed up again, they transformed into a sauce-like consistency, extremely soft and sticky. Is it possible to cook them for a longer period or at a higher temperature to achieve a firmer texture that holds its shape better? I can't even wrap them without them melding together.

Deborah Martinez

08/29/2022 11:37:19 AM

I absolutely loved these caramels! They are incredibly rich, buttery, and bursting with pumpkin flavor. I decided to omit the pumpkin seeds as I was only interested in the caramel aspect. I found it helpful to mix all the spices with the pumpkin-infused cream mixture beforehand, which made the process more efficient and eliminated the need to add extra ingredients later on. Once the caramel was cooked, all I had to do was incorporate the butter before pouring the mixture into the pan. This method simplified the steps and worked out perfectly! Just a heads up, it does take some time for the mixture to reach the desired temperature after adding the cream (around 30 minutes for me), so be patient. I will definitely be making these caramels again. Big thanks to Chef John for the fantastic recipe!

Gary Hall

05/06/2023 05:34:58 AM

The mixture is now cooling and getting ready to be placed in the fridge! Everything is going well so far, although it did take longer than expected for it to reach the ideal temperature after the cream and pumpkin mixture was added. I'll keep that in mind for next time. These delicious treats will be gifted during the Christmas season. Thank you Chef John for another fantastic and enjoyable recipe to add to my culinary repertoire! 😄

Victoria Garcia

11/06/2024 05:48:06 PM

I loved this recipe! The only thing I didn't include was the pumpkin seeds since I couldn't find them in Portugal. I'll definitely try to get some for next time because these treats are absolutely delicious and simple to make. They also make perfect gifts! I recommend adding small pieces into brownie batter before baking for a delightful fall twist.

Brenda Hill

05/25/2025 01:50:02 PM

One of the best desserts I've ever made, and I usually don't even like pumpkin in desserts. The pumpkin flavor adds a nice touch of complexity without being your typical basic pumpkin spice recipe. Next time, I'll definitely double the amount of pumpkin seed crumble on the bottom because it's so deliciously earthy and complements the other flavors perfectly. Make sure to use a thermometer and be patient when cooking the cream and pumpkin mixture – it can take 20-30 minutes to reach 240°F. I used that time to prepare dinner, and the end result was well worth the wait. Highly recommend this recipe – thank you, Chef!

Frank Gomez

07/22/2023 12:07:08 PM

I made these this afternoon and used smoked maple syrup, which added a delicious extra layer of flavor. They turned out really well! I will note that the second boil (after adding the cream and pumpkin) took quite a while. I stored them in the fridge with waxed paper between the layers.

Ashley Scott

04/12/2023 02:21:34 PM

These cookies were fantastic! They totally capture the essence of Fall and Halloween. One thing to note is not to stack them on top of each other when storing, as they might stick together and lose their beautiful layered appearance. Perhaps using parchment paper could prevent this issue next time? In general, I strongly recommend them!

audio version

Cook Time: 60 minutes