Pumpkin Salted Caramels

Ingredients

Step 1
Gather a candy thermometer, a 3-4 quart large pot & a 8 x4 inch loaf pan. Line the loaf pan with parchment paper. Lightly brush the sides with oil.
Step 2
In a separate saucepan, combine heavy cream, pumpkin puree and spices and warm. Do not boil.
Step 3
Whisk the sugar, brown sugar, corn syrup, & water together in the heavy bottomed pot. Brush down the sides on the pot with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
Step 4
Then very carefully add the warmed cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. Watch it carefully and stir it more frequently once it hits 225 degrees to keep it from burning at the bottom of the pan. I always like to wear ovenmits in this stage because it can get hot. Add the vanilla extract and butter at the very end and stir until combined.
Step 5
Pour into the parchment lined dish and refrigerate for a few hours until hard enough to cut into squares.
Step 6
After the caramel has cooled and cut into squares. You can either enjoy them now or cover them in chocolate. To cover in chocolate, temper the chocolate in a double boiler and dip each caramel square letting the excess chocolate drip off. Top with sea salt and place them on parchment paper to harden. Enjoy!