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Pumpkin Sea Salt Caramels can be made plain or poured over shortbread.
Prepare an 8-inch square pan by lining with parchment paper. Butter parchment well, ensuring that you cover the bottom and sides.
In a saucepan, combine cream, pumpkin puree and pumpkin pie spice. Warm to just before boiling, then remove from heat and set aside.
In a second heavy-bottomed saucepan, combine the sugar, syrup and water. Turn heat to medium and let the mixture boil until it reaches 240 degrees F (the soft ball point on a candy thermometer).
Then very carefully add the pumpkin cream to the sugar mixture and stir. Bring to 220-240ºF on a candy thermometer. I like to keep a bowl of ice water here and begin testing the caramel consistency once it reaches 210ºF, since everyone has different preferences for caramel firmness. (Continue stirring occasionally through this–it may take 30-45 minutes to come to temperature.)
As soon as it reaches desired consistency, pull it off the heat and stir in the butter and vanilla. Stir vigorously so that butter is fully incorporated. Pour immediately into prepared parchment-lined pan.
Let cool 30-40 minutes before sprinkling with salt. Cut into single serving pieces using kitchen shears (or knife).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!