Pumpkin Caramels Recipe

These rich Pumpkin Caramels are made with pure maple syrup, brown sugar, heavy cream, pumpkin puree, and pumpkin pie spice. This recipe creates a perfectly chewy and buttery homemade candy with warm fall flavors. They’re a wonderful treat for a crisp autumn day and the recipe makes 24 individual candies, perfect for holiday gifting.

Pumpkin Caramels Ingredients

• 1/2 cup toasted pumpkin seeds or sunflower seeds
• 1 cup maple syrup
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 1 teaspoon pumpkin or apple pie spice
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fine salt
• 2/3 cup canned pumpkin puree, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract

How To Make Pumpkin Caramels

1. Prepare the pan: Line an 8-by-4-inch loaf pan with waxed paper or foil. Lightly brush the sides (but not the bottom) with butter. Sprinkle the toasted pumpkin seeds evenly over the bottom of the pan.
2. Cook the sugar mixture: In a heavy-bottomed medium saucepan, whisk together the maple syrup, brown sugar, heavy cream, corn syrup, pie spice, lemon juice, and salt. Brush down the sides of the pan with a water-dampened pastry brush to remove any sugar crystals. Clip a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. A candy thermometer is a special tool that helps you measure the high temperatures needed for making candy.
3. Bring to firm ball stage: Cook the mixture over medium heat without stirring. Let it bubble until the thermometer reads 248°F, which is called the “firm ball stage.” This will take about 18 to 20 minutes.
4. Add pumpkin and finish cooking: Carefully stir in the room-temperature pumpkin puree. The mixture will bubble up. Return the pan to the heat and continue to cook, stirring occasionally, until the temperature reaches 240°F, or the “soft ball stage,” about 15 more minutes.
5. Add final ingredients: Remove the pan from the heat and immediately stir in the butter and vanilla extract until fully combined.
6. Pour and cool the caramel: Pour the hot caramel mixture evenly over the pumpkin seeds in the prepared pan. Use a spatula to smooth the top. Let the caramel cool completely to room temperature for at least 1 hour.
7. Cut and wrap the caramels: Once fully cooled, lift the slab of caramel out of the pan using the waxed paper or foil. Cut it into 24 one-inch squares. Wrap each caramel individually in a small piece of parchment or waxed paper to prevent them from sticking together.

Recipe Tips

• Use a Candy Thermometer: For perfect caramels, a candy thermometer is a must-have. The specific temperatures determine the final texture. Cooking to the exact degree ensures your caramels will be perfectly chewy, not too hard or too soft.
• Don’t Skip Brushing the Pan: Brushing the inside of the saucepan with water prevents sugar crystals from forming. If these crystals fall into the boiling mixture, they can cause the entire batch to become grainy instead of smooth.
• Use a Heavy-Bottomed Pan: A saucepan with a thick, heavy bottom distributes heat more evenly. This is crucial for candy making because it prevents the sugar from burning in hot spots before the rest of the mixture reaches the correct temperature.
• Room Temperature Add-Ins: Make sure your pumpkin puree and butter are at room temperature. Adding cold ingredients to boiling hot sugar can cause the mixture to seize up or splatter dangerously.

What To Serve Pumpkin Caramels

These pumpkin caramels are a delightful treat served all on their own. They make a wonderful homemade gift for friends and family during the fall holidays—simply place them in a decorative box or bag tied with a ribbon. You can also add them to a dessert platter alongside cookies and chocolates. For a simple, cozy snack, enjoy a caramel with a hot cup of black coffee or spiced apple cider.

How To Store Pumpkin Caramels Leftovers

• Room Temperature: Store the individually wrapped caramels in an airtight container at room temperature. They will keep their perfect chewy texture for up to one week.
• Refrigerate: If you live in a warm or humid climate, you can store the caramels in the refrigerator to keep them from becoming too soft. They will be much firmer straight from the fridge, so let them sit at room temperature for a few minutes before eating.
• Freeze: For longer storage, you can freeze the caramels. Place the wrapped candies in a freezer-safe zip-top bag. They can be frozen for up to 3 months. Thaw them at room temperature before enjoying.

Pumpkin Caramels Nutrition Facts

• Calories: 95 kcal
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 7mg
• Sodium: 55mg
• Total Carbohydrate: 18g
• Sugars: 16g
• Protein: 0.5g

Frequently Asked Questions

• Do I really need a candy thermometer? Yes, it is highly recommended for the best results. Candy making is a science, and the temperature directly controls the final texture. If you don’t have one, you can use the “cold water test,” but it is less precise and requires practice.
• My caramels turned out too hard. What went wrong? If your caramels are too hard, it means the sugar mixture was cooked to a temperature higher than 240°F in the final stage. Even a few degrees can make a big difference, which is why a reliable thermometer is so important.
• Can I make these without corn syrup? The dark corn syrup helps prevent the sugar from crystallizing, giving the caramels a smooth texture. While you can try other liquid sugars, corn syrup provides the most reliable results for preventing grainy caramels.
• Can I skip the pumpkin seeds on the bottom? Absolutely! The pumpkin seeds add a nice crunch and flavor, but the caramels are delicious without them. You can leave them out entirely or substitute them with other toasted nuts like pecans or even sunflower seeds.

Try More Recipes:

• Pumpkin Love Cake Recipe
• Pecan Pumpkin Crunch Recipe
• Pumpkin Tiramisu Recipe