Wednesday, October 27, 2010

Pumpkin-Ginger Salted Caramels

When a friend sent me a recipe for pumpkin fudge this afternoon, I was inspired to try my hand at an original pumpkin confection: pumpkin-ginger salted caramels. I might try the pumpkin fudge in a couple of days.

This entire endeavour would have been easier if I owned a candy thermometer! Still, I think they turned out pretty well.

2 cups organic white sugar
1 cup packed organic brown sugar
1 cup ginger syrup
3/4 cup milk
2 cups heavy whipping cream
1 cup butter
3 tablespoons pumpkin puree
1 tablespoon pumpkin pie spice

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, ginger syrup, milk, whipping cream, butter, pumpkin puree, and spices. Cook until the mixture begins to thicken and remove from the heat when the sugar begins to burn. Transfer mixture to the prepared pan and sprinkle with pink Himalayan salt. Let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

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