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.
- 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
- Prepare a 9 inch square pan by lightly buttering it or lining with parchment paper.
- In heavy 2 to 3 quart saucepan, melt butter over medium heat. Add sugar and spices; thoroughly blend.
- Add corn syrup, sweetened condensed milk and pumpkin, stirring well after each addition.
- Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248 degrees F (firm ball stage).
- Remove from heat and pour mixture evenly into the prepared pan.
- When cool, turn candy out of pan and cut into 3/4 inch squares.
- Wrap individual pieces in 2 3/4 to 3 inch squares of nonstick aluminum foil or wax paper.
- Store in an airtight container.
* One teaspoon pumpkin pie spice can be substituted for cinnamon, ground ginger and ground allspice.
Recipe and photo used with permission from:
Source: Challenge Home Economist