Pumpkin Caramels

As a nod to camotes enmielados, the traditional Mexican candied sweet potatoes often served during Dia de los Muertos, I took things an even sweeter route and made pumpkin spiced caramels. Poured off into skull-shaped molds, these treats are wonderfully easy to make, and extend my love of baking with pumpkin into this new month.

Pumpkin Caramels

1 stick salted butter
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup light corn syrup
14 oz sweetened condensed milk
1/2 cup canned pumpkin

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°F (firm ball stage).

Remove from heat and pour mixture evenly into the prepared pan (or mold!).

When cool, turn candy out of pan and cut into ¾” squares. Wrap individual pieces in 2¾-3” squares of nonstick aluminum foil or waxed paper. Store in an airtight container.

Top: Pinup Couture Harley Top in Black
Skirt: Pinup Couture Jenny Border Orange Print Skirt (discontinued)
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony