Below are the seven pumpkin dessert recipes posted to my blog this week:
STAND UP TO CANCER…
This month is Breast Cancer Awareness Month. Pink is everywhere!
Remember to donate, volunteer or do a fundraiser to show you care.
Do something to help raise support to stand up to cancer.
As the song (sung by various artists) goes, “Just Stand Up”.
Singers include Maria h Carey, Beyoncé, Mary J. Blige,
Rihanna, Fergie, Natasha Bedingfield, Miley Cyrus,
Leona Lewis, Carrie Underwood, Keyshia Cole ,
You can see photos of the RIDE for a CURE event
on my blog post, ‘Pumpkin Caramel Bars with Bacon’.
Today’s recipe uses an ingredient that is a harvest comfort…pumpkin.
When I discovered that Pumpkin Caramels existed, I was more than pleased.
Being that I love pumpkin AND desserts, combining these together bought a smile to my face.
If you don’t like pumpkin in your caramels, you can check out my blog post for
Honey Cream Caramels, which also includes a photo tutorial.
The recipe is from the book The Sweet Melissa Baking Book by Melissa Murphy.
I found a recipe for Salted Pumpkin Caramels on a website called FOOD52. Excellent site!
See the video by Merrill and Amanda of food52.com as they make Salted Pumpkin Caramels.
OTHER BLOGGERS who made Salted Pumpkin Caramels:
Salted Pumpkin Caramels
Adapted by Carmen Ortiz of Baking is my Zen
Makes 64, 1-inch caramels
INGREDIENTS
2/3 cup unsalted sunflower seeds
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cup light corn syrup
1/3 cup clover honey
1/4 cup water
4 tablespoons unsalted butter, cut in chunks
1 teaspoon lemon juice (optional)
3/4 teaspoon fleur de sel (I used more-I like salt)
DIRECTIONS
1. Bake the sunflower seeds in a 350 degree oven for about 7 minutes. (or dry toast in a skillet)
2. Remove sunflower seeds from oven . Set aside.
3. Line the bottom and the sides of an 8-in square pan with parchment paper.
4. Spray with oil (PAM) or butter the parchment on the sides of the pan. I (very lightly) spray the bottom of the parchment-lined pan and the bottom of the pan. Wipe excess with paper towel.
5. Evenly spread out the roasted sunflower seeds on the parchment lined pan.
6. In a saucepan, combine heavy cream, pumpkin puree and spices.
7. Heat the mixture, but do not boil. Set aside.
8. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, syrup, honey and water.
9. TIP: To prevent syrup from sticking to cup: lightly spray measuring cup with oil spray. Add corn syrup into cup. Use same application with honey.
10. Stir until sugars are melted.
11. Let it boil until it reaches 244 degrees (the soft ball stage on a candy thermometer).
12. Carefully add the cream and pumpkin mixture.
13. Slowly bring this mixture to 240 degrees (using a candy thermometer) for about 30 minutes.
14. Stir frequently once it reaches 230 degrees to keep from burning.
15. As soon as it reaches 240 degrees, remove from the heat.
16. Stir in butter and (lemon juice-optional).
17. Stir vigorously until butter is fully incorporated.
18. Pour mixture into prepared pan.
19. Cool for a few minutes before sprinkling salt over top.
20. Allow caramels to set at least 2 hours. (best to set overnight)
21. Grease kitchen knife with oil spray or butter.
22. Wipe excess oil or butter off with paper towel.
23. Carefully cut the caramels into 1-inch squares.
24. Wrap individually in waxed paper.
25. Store in airtight container.
PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Salted Pumpkin Caramels
Adapted by Carmen Ortiz of Baking is my Zen
DIRECTIONS
Bake the sunflower seeds in a 350 degree oven for about 7 minutes. (or dry toast in a skillet)
Remove sunflower seeds from oven . Set aside.
Line the bottom and the sides of an 8-in square pan with parchment paper.
Spray with oil (PAM) or butter the parchment on the sides of the pan. I (very lightly) spray the bottom of the parchment-lined pan and the bottom of the pan. Wipe excess with paper towel.
Evenly spread out the roasted sunflower seeds on the parchment lined pan.
In a saucepan, combine heavy cream, pumpkin puree and spices.
Heat the mixture, but do not boil. Set aside.
In a second heavy bottomed pan, with sides at least 4 inches high,
combine the sugar, syrup, honey and water.
TIP: To prevent syrup from sticking to cup:
lightly spray measuring cup with oil spray.
Add corn syrup into cup.
Use same application with honey.
Stir until sugars are melted.
Let it boil until it reaches 244 degrees (the soft ball stage on a candy thermometer).
Carefully add the cream and pumpkin mixture.
Slowly bring this mixture to 240 degrees (using a candy thermometer) for about 30 minutes.
Stir frequently once it reaches 230 degrees to keep from burning.
As soon as it reaches 240 degrees, remove from the heat.
Stir in butter and (lemon juice-optional).
Stir vigorously until butter is fully incorporated.
Pour mixture into prepared pan.
Cool for a few minutes before sprinkling salt over top.
Allow caramels to set at least 2 hours. (best to set overnight)
Grease kitchen knife with oil spray or butter.
Wipe excess oil or butter off with paper towel.
Carefully cut the caramels into 1-inch squares.
Wrap individually in waxed paper.
Makes 64, 1-inch caramels
Store in airtight container.
So good...can't have just one!
Peace in Baking,
Carmen
Baking is my Zen...sweet nibbles for the soul
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