Pumpkin Caramels Recipe

Pumpkin Caramels Recipe

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 1 can (12 ounces) evaporated milk
• 1⁄2 cup whipping cream
• 1 ounce shortening
• 71⁄2 ounces (1⁄2 of 15-ounce can) pure pumpkin
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon ginger
• 1⁄8 teaspoon sage
• Pinch of salt

Cooking Directions: 

1. Line a 9 x 13-inch baking pan with nonstick paper. You can use a smaller pan to make thicker pieces; the ideal depth is about 3⁄4 inches.
2. Combine the sugar, corn syrup, evaporated milk, whipping cream, shortening, pumpkin, salt, and spices in a 4- to 5-quart heavy saucepan. Bring to a boil over low heat, stirring with a wooden spoon to blend and to ensure that all the sugar dissolves.
3. When the mixture comes to a boil (after about 25 minutes), it will boil up because of the milk and cream content. Then wash the inside of the pot with a pastry brush and water to
4. wash away any remaining sugar crystals. Clip thermometer to the side of the pot, being sure that the tip doesn’t touch the bottom of the pot, and continue to boil over low heat.
5. The batch will boil up and then back down to its cooking level. Stir the mixture continuously after the level lowers. Don’t allow the batch to scorch.
6. When the batch reaches 234 degrees (after another 15 to 16 minutes, but watch the thermometer), remove it from the heat and remove the thermometer.
7. Pour the batch into the baking pan. Allow the batch to cool for about 1 hour or more at room temperature; then cut it into 3⁄4-inch squares.