Pumpkin Caramel - Detailed recipes with photos.

Pumpkin caramel – a detailed recipe for cooking. value of one portion: (24 total) Calories 92, total fat 2 g., saturated fats, proteins 0 g, carbohydrates 18 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 50 minutes Difficulty: medium Quantity: 24 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

0.5 tbsp. fried pumpkin seeds or seeds sunflower
1 tbsp. maple syrup
0.75 Art. brown sugar
0.5 tbsp. fat cream
0.25 Art. corn syrup
1 tsp spices for pumpkin pie (nutmeg, allspice pepper, clove)
1 tsp lemon juice
0.5 tsp fine salt
0.66 Art. pumpkin puree at room temperature
1 tbsp. l (15 gr.) Butter at room temperature
1 tsp vanilla extract
You will need: a culinary candy thermometer

Recipes with similar ingredients: pumpkin puree, pumpkin seed, caramel, maple syrup, brown sugar, pumpkin seasoning pirogue

Recipe preparation:

Lay out a 20 x 10 cm bread pan with wax paper or aluminum foil. Lightly butter the walls, do not lubricating the bottom, and pour pumpkin seeds into the bottom of the mold.
In a medium pan with a thick bottom, mix maple syrup, brown sugar, cream, corn syrup, pumpkin spices pie, lemon juice and salt. Rinse off the pan with water grains of sugar on them. Put the culinary sugar thermometer. Cook the mixture over medium heat without stirring until it is will reach the stage of the hard ball, 120 ° C, about 18-20 minutes. Carefully mix in pumpkin puree. Put back on fire and cook, stirring occasionally, until the caramel reaches soft ball stage, 115 ° C, another about 15 minutes. Remove from heat and add butter and vanilla.
Pour caramel over pumpkin seeds into prepared form. Spread evenly. Cool to room temperature. Separate completely cooled caramel from paper or foil and cut into 24 squares of 2.5 cm. Wrap each candy in parchment or wax paper and store in airtight container no more than a week.