Spicy Pumpkin Caramels
Fall is here and that means the great pumpkin revival tour is in full swing. While pumpkin spice (enter drink/dessert here) is having its day, we prefer to spice up our pumpkins a different way: with Hatch Red Chile Powder! We use our Red Chile Roasted Pepitas as the base for this recipe. The fruity heat from the red chile powder perfectly complements the subtle sweetness of the pumpkin.
A lot of people think caramels are hard to make, but this recipe requires minimal effort and is pretty much foolproof. Just make sure to follow the temperature guides so that your caramels set. (See the Cook’s notes below if they don’t!)
Adapted from PBS Food
Takes: 1.5 hours
Makes approximately 64 1-inch caramels
3/4 cup pumpkin seeds (pepitas)
1 1/2 cup heavy cream (35% or whipping cream)
3/4 cup pumpkin puree
1 1/2 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg, and 1/8 tsp. each allspice and cloves)
2 cups white cane sugar
1 cup maple syrup
1/4 cup water
4 tablespoons butter
1 tsp. lemon juice
Red Chile Roasted Pepitas (uses Hatch Red Chile Powder and Sonoran Sea Salt)
Line the bottom of an 8-inch square glass pan with buttered parchment paper. Add 1/4 - 1/2 cup of Red Chile Roasted Pepitas to the parchment paper, evenly spread. Spread out the toasted pumpkin seeds on top of the parchment in the pan.
In the saucepan, combine the cream, pumpkin puree, and the spices. Heat it until warm, but do not let it boil. Remove from heat.
In a medium heavy-bottomed pan, combine the sugar, maple syrup, and water. Stir until the sugar is melted. Allow it to boil until it reaches 244 degrees (the upper limit of "soft ball" point on a thermometer). Add the cream and pumpkin mixture, and stir gently until incorporated. Allow this mixture to boil and bring it to 240 degrees on the candy thermometer. This is the part that can take time, around 30 minutes, so be patient and watch it carefully, stirring often so it doesn't burn, particularly in the last stages when it gets very thick.
Once it has reached 240, remove it from heat and stir in the butter and lemon juice swiftly, stirring well until both are fully incorporated and butter is melted. Now pour the caramel into the pan, on top of the pumpkin seeds. Let it cool about 30 minutes and if you wish you can sprinkle the salt on at this stage (or wait until later and individually sprinkle salt on each square once they are cut). Wait at least 2 hours for caramel to fully set before slicing. Use a hot knife to slice them more easily, cutting them into 1-inch squares. If you have trouble cutting them because they are too soft, you can always chill them for 20 minutes before cutting. Wrap them individually in waxed paper, if you wish. Otherwise, store in airtight container.
Cook's notes: I’m not the world’s best baker or candy maker so this recipe was a bit intimidating for me the first time I tried it. If you don’t cook the caramel mixture long enough and get it to the right temperature, the caramels will not set properly. I have been known to do this a few times (don’t tell anyone). Fear not! If this happens to you - all your effort is not ruined. Simply use the soft caramels to add to ice cream, sundaes, or other sweet treats! It’s also excellent added to coffee in the morning too for a little extra sweetness (or hot adult beverages too - coffee, whiskey, caramel, with a little whipped cream!) Trust me, you won’t be disappointed.
