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Salted Pumpkin Caramels

Ingredients and Method

Another beautiful caramel recipe.  These are perfect to wheel out around Thanksgiving, or anytime really.  And is it just us, or does the pumpkin element at least make them sound vaguely healthy??!


2/3 cup unsalted pepitas
1-1/2 cups heavy cream
2/3 cup pumpkin puree   (I use Libby's in a can which is imported from the USA)
1 teaspoon pumpkin pie spice - 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 allspice, 1/8 tsp ground nutmeg
2 cups white sugar
1/2 cup light corn syrup (I use Karo light syrup)
1/3 cup maple syrup (for me, only Camp brand maple syprup)
1/4 cup water
4 tablespoons unsalted butter
1 teaspoon lemon juice
3/4 teaspoon Fleur de Sel
Dry toast the pepitas in a skillet until they start to pop
Line bottom and sides of a 20 x 20 cm square glass pan with baking paper. Butter the baking paper on the sides of the pan. Evenly spread out the toasted pepitas on the bottom of the pan, on top of the baking paper.
In a saucepan combine heavy cream, pumpkin puree and spices.  Warm up the mixture, but do not boil. Set aside.
In a heavy bottom saucepan with high sides, combine sugar, both syrup and water.  Stir until the sugars are melted, then let it boil until it reaches 115 C (soft ball point). Then carefully add the cream and pumpkin mixture, and slowly bring this mixture back to 115 C which might take 30 mins.  As it approaches 115C stir to ensure it does not burn in the pan.
As soon as it reaches 115C remove from the heat and stir in butter and lemon juice until incorporated.
Pour mixture into the prepared tin. Let cool for 30 mins and sprinkle with Fleur de Sel over the top.  Let caramels fully set for about 2 hours.  Cut and serve, or wrap in waxed paper.