Ridiculously Easy Microwave Pumpkin Caramels
User Reviews
5
Ridiculously Easy Microwave Pumpkin Caramels
Description
The recipe begins by preparing an eight-inch pan lined with parchment and non-stick spray to pour the cooked caramel mixture into. The candy-making ingredients, including pumpkin puree, sugars, cream, butter, maple syrup, corn syrup, and pumpkin pie spice, are combined in a microwave-safe bowl and cooked at intervals. Stirring between phases and checking the temperature keeps the cooking consistent and prevents burning. Once the mixture reaches 235°F, it is removed from heat and flavored with vanilla extract and salt.
The pumpkin adds natural moisture and flavor complexity, while the mix of sugars contributes to a smooth texture and sweetness balance. Cooking by microwave allows the candy maker to avoid using a stovetop, making the process accessible while requiring attention to timing and temperature. Finishing with flaky sea salt enhances the flavor contrast.
Once set and cooled in the pan, the caramel is cut into desired shapes and can be stored or gifted. The notes suggest toggling to metric measurements via a button and refer readers to detailed tips that aid candy-making success.
Ingredients
- ⅔ cup pumpkin also called pure pumpkin, I like the Libby brand, puree
- 1 ¼ cups heavy cream
- 1¼ cups granulated sugar
- ¾ cup brown sugar I like dark brown sugar but either light or dark ill work
- ⅓ cup maple syrup
- ¼ cup light corn syrup I use Karo brand
- ¼ cup water
- 3 tablespoons butter I use salted butter
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- sea salt for finishing such as Maldon or Fleur de Sel (French sea salt, flaky
Instructions
- Spray an 8-inch baking pan with non-stick cooking spray. Line the pan with parchment paper with two ends extending over 2 edges of the pan. Spray the parchment on the bottom of the pan with non stick cooking spray then use another piece of parchment to line the bottom and the other 2 sides of the pan. You should now have 4 parchment paper extensions hanging over the edges of your pan. (The bottom will be double-lined.) Set aside.
- Combine all ingredients in a large microwave-safe bowl (at least 2 quarts) except the vanilla extract and the flaky salt. Stir to combine (don’t worry about the butter at this point - it well melt as the mixture cooks. Place in the microwave and cook on high power for 5 minutes then stir well to combine.
- Continue cooking for 5-minute intervals, stirring in between. After 15 minutes, begin checking the mixture with an instant thermometer after each stirring.
- When the temperature rises to 235˚F (112˚C), check the mixture every 2-3 minutes as the temperature can rise quickly at this point. Your goal is 243-245˚F (117-118.3˚F).
- In my 900-watt microwave, it takes right around 27 minutes in total to reach the correct temperature. Your time may be longer or shorter. That's why it's important to use an instant thermometer to check the temp as you go.
- Carefully remove the bowl from the microwave with oven mitts. (The mixture will be extremely hot!) Add the vanilla and stir. The caramel will bubble furiously when you add the vanilla, that’s normal! Stir until the bubbling settles down and the caramel gets nice and smooth.
- Transfer the caramel into the prepared baking dish. Cool at room temperature for 30 minutes the refrigerate until completely cool, at least 1 hour. This will make the cutting much easier.
- Sprinkle with flaky sea salt, if desired.
- Spray a long, sharp knife with cooking spray. Wipe off any excess with a paper towel. then cut into squares or rectangles. I like to cut my caramels into 1=inch squares. If the knife blade gets sticky, clean it with a hot damp cloth and spray again with cooking spray.
- Wrap the caramels, if desired (see the post for how to wrap) or place on a parchment lined serving tray. Enjoy!
Notes
- Line the pan carefully with parchment to ease removal of caramels once set.
- Monitor temperature carefully with an instant-read thermometer to reach the correct cooking stage.
- Stir the mixture between microwave intervals to ensure even cooking and prevent scorching.
- Use flaky sea salt lightly sprinkled on top after pouring for added texture and saltiness contrast.
- Metric measurement toggling is available in the recipe for precise ingredient handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64caramels
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 0.2g | 0% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 26mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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