Pumpkin Caramels

Elegant, delicious, and incredibly easy to make. These treats are packed with the chewy goodness you'd expect from caramel, but they offer the sweet comfort and familiar flavor of a homemade pumpkin pie. Enjoy them individually or melt and drizzle some over fresh-picked apples for an unforgettable caramel apple experience.

Pumpkin Caramels


  • 1/2 cup (1 stick) Challenge Butter (salted)
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon*
  • 1/2 teaspoon ground ginger*
  • 1/4 teaspoon ground allspice*
  • 1 cup light corn syrup
  • 1 1/3 cups (14 ounce can) sweetened condensed milk
  • 1/2 cup 100% pumpkin puree

* One teaspoon pumpkin pie spice can be substituted for cinnamon, ground ginger and ground allspice.


  1. Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
  2. In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices; thoroughly blend.
  3. Add corn syrup, sweetened condensed milk and pumpkin, stirring well after each addition.
  4. Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248 degrees F (firm ball stage).
  5. Remove from heat and pour mixture evenly into the prepared pan.
  6. When cool, turn candy out of pan and cut into 3/4-inch squares.
  7. Wrap individual pieces in 2 3/4 to 3-inch squares of nonstick aluminum foil or wax paper.
  8. Store in an airtight container.

Source: Challenge Home Economist

Recipe and photo used with permission from: Challenge Dairy