Name: Pumpkin Salted Caramels
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 400 g (2 cups) granulated sugar; 400 ml (1 + 2/3 cup) double cream (heavy cream); 240 ml (1 cup) corn syrup; 60 g (1/4 cup) unsalted butter; 3 tbsp pumpkin puree; ¾ tsp salt flakes

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These Pumpkin Salted Caramels are chewy, decadent and easy to make with pantry staples. Follow my step-by-step guide to make these perfect edible gifts and treats. Suitable for people following a Gluten-free diet.

Delighted to have teamed up with Thermapen to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.

I am diving all in into the ‘pumpkin in this, in that and in everything craze season’ with these awesome Pumpkin Salted Caramels. And you know what, it feels just right. Can I tempt you to join me in making these?

What I love about these Pumpkin salted caramels is that they are made with 6 simple everyday ingredients. I am talking Pumpkin puree, double cream, butter, sugar, salt and corn syrup. See simple. The hardest bit is stopping yourself from reaching for another one, and another one…..

I know you are looking at these Salted Pumpkin Caramels and thinking these look really good. And you are already ticking off the list of when you can serve them (yeap, me too). That would be Halloween, Thanksgiving, Bonfire Night, leftover pumpkin puree parties, Christmas, Me time moments and more. These salted sweets are also great for giving as edible gifts.

And before you run off to make this pumpkin dessert there are 2 things you should know which will make your life that much easier.

First, a silicon baking tray to cool and harden your salted caramels in. This makes decanting them much easier. Of course, if you don’t have one then use a baking tray lined with non-stick paper.

Second and most importantly is for you to use a very good and fast thermometer. The caramel temperature changes very fast. So, you need a thermometer that gives you the temperature instantly when you check.

This is where I love using my SuperFast Thermapen® 4 Thermometer. Not only do I get a reading in 3 seconds but the display is self-rotating. So no matter which way I use it, I still see the temperature reading sharpish.

How To Make Salted Caramels With Pumpkin

Get your thermometer and silicon baking tray to hand.
Add all the ingredients (minus the salt) into a saucepan over low heat and cook away stirring frequently until the butter is melted and the sugar has dissolved.
Then increase the temperature to medium-high and bring the mixture to the boil. Let it boil without stirring so it transforms into caramels. Do not mix when boiling to prevent crystals from forming.
Keep checking the temperature of the caramel and as soon as it has got to 122C / 251F (took me about 20 mins), switch off the heat and pour the caramel into the silicon tray.
Gently tap the sides of the tray so that you remove any air bubbles and sprinkle on the salt flakes.
Let cool fully (preferably overnight) before cutting and serving.

Pumpkin Salted Caramels Tips

Cutting. If you find it hard to cut these straight out of the fridge, then let them stand for about 5 mins before cutting.
Thickness. For thicker salted caramels use a smaller baking tray and for thinner ones use a larger tray. Best to keep them in the fridge till you need them.
Storage. These pumpkin salted caramels will keep best if you wrap individual portion in non-stick paper.
Assemble everything. Make sure you have everything to hand before you start cooking. It is easy to overcook the salted caramels so you want to have everything you need right when you need it.
Use double cream. Double or heavy cream has the right amount of fat content to make these salted caramels.
Prevent crystallisation. There are a few ways to prevent crystallisation which can happen when sugar crystals form on the side of the pot whilst cooking. One way is to cover the pot for a min or two when you have brought the mixture to boil so that the steam washing the sugar down the side of the pot back into the caramel and then open the pot again. The other way is to use a silicon brush dipped in water to brush the caramel down the sides of the pan when cooking.
Clean up quickly. I find it easier to clean the thermometer as soon as I have finished. I simply wipe it with a wet cloth straightaway and store it away.

Pumpkin Salted Caramels Without Corn Syrup

If you prefer to make Pumpkin Salted Caramels without corn syrup then that is easy. Simply use golden syrup or maple syrup instead.

Pumpkin Salted Caramels With Chocolate

Do you like Pumpkin Salted Caramels with chocolate? Well, why not go ahead and coat them in melted chocolate with an extra little sprinkle of salt on top. It all goes down easy.

For More Pumpkin Recipes

Pumpkin lovers, I got your back with these easy pumpkin recipes.

Slow Cooker Pumpkin Bread Pudding.

Vegan Pumpkin Soup.

More Dessert Recipes

Instant Pot Pumpkin Brownies.

Vegan Peanut Butter and Banana Brownies.

Do make sure to grab yourself a SuperFast Thermapen® 4 Thermometer as this little gem is handy for making dessert, grilling, roasting meats and more. Plus it makes a great gift for foodies.

And please check out my Edible Christmas Gifts Guide for even more great gifting recipes.

Thank you for reading my Pumpkin Salted Caramels recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

Hey guys,

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4.88 from 8 votes