Ingredients

The following ingredients have 4 Servings
  • 400 g (2 cups) granulated sugar
  • 400 ml (1 + 2/3 cup) double cream (heavy cream)
  • 240 ml (1 cup) corn syrup
  • 60 g (1/4 cup) unsalted butter
  • 3 tbsp pumpkin puree
  • ¾ tsp salt flakes

Instruction

  • Get your thermometer and silicon baking tray to hand.
  • Add all the ingredients (minus the salt) into a saucepan over low heat and cook away stirring frequently until the butter is melted and the sugar has dissolved.
  • Then increase the temperature to medium high and bring the mixture to the boil. Let it boil without stirring so it transforms into caramels.
  • Keep checking the temperature of the caramel and as soon as it has got to 122C, switch off the heat and pour the caramel into the silicon tray.
  • Gently tap the sides of the tray so that you remove any air bubbles and sprinkle on the salt flakes.
  • Let cool fully (preferable overnight) before cutting and serving.
  • These pumpkin salted caramels will keep best if you wrap individual portion in non-stick paper.