If you’re cozying up to some weekend kitchen adventures then I’d like to recommend a recent favorite that is so season appropriate! Pumpkin spice caramels are so soft and buttery, it’s almost impossible to eat just one. I’ll be making my third batch soon, and since this recipe yields a high quantity I plan to portion them into bags for Thanksgiving take-home treats.
My research for developing this recipe led me to many pumpkin spice caramel recipes, most of which lacked an important ingredient – pumpkin! This version incorporates pumpkin puree, which you can find canned in the baking or canned vegetables aisle (or roast your own pumpkins – see here!). The pumpkin gives the caramel a beautiful mild flavor and a pretty orange hue.
A nice big dose of pumpkin pie spice is incorporated into the caramel after it’s finished cooking.
Now for the hard part, which is waiting for the caramel to set! It can stand at room temperature until firm if you have the patience, but if you’re in a hurry for a bite (like me) you’ll want to chill it in the refrigerator to speed setting.
This recipe has a high ratio of butter, which is important for coaxing out the best flavor and texture. It gives the caramels a soft, chewy bite which I prefer (mostly because I’d like to keep my dental work intact). The pliable texture also means that you’ll need to wrap each caramel in waxed paper so the candies hold their shape.
There’s nothing quite like standing over a bubbling pot of caramel when the weather turns cold. I hope you all have a chance to try this recipe and share the bounty with others. It’s such a nice treat to gift in this (too) short and beautiful fall season.
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter. Click over to print the recipe!
I think these will be going into my Xmas giveaway bags! One question though: what's the shelf life of these candies?