Pumpkin Caramels

READY IN: 1hr 10mins
SERVES: 32
YIELD: 1 9x5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 9x5” pan with parchment paper.
  • Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
  • Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
  • Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
  • Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
  • Remove from heat, stir in the vanilla and pour into the pan.
  • Let stand 2 minutes, then sprinkle with sea salt if desired.
  • Let stand 6 hours at room temperature, then cut into squares.
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