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Butternut Squash Caramels
From Statesboro Market2Go
<p>A refined autumnal treat that uses locally grown butternut squash! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: tasteofthesouthmagazine.com (Entered by Ariana Giddens)
Serves: 64 candies
Vegetarian!
Ingredients
3/4 cup
Pumpkin seeds (toasted, unsalted)
1/2 cup
Unsalted butter
1 1/2 cups
Sugar
1 1/2 teaspoons
Pumpkin pie spice
1 cup
Dark corn syrup
14 ounces
Sweetened condensed milk
1/2 cup
Cooked butternut squash puree
1 teaspoon
Vanilla extract
Flaked sea salt
Step by Step Instructions
- Line an 8 inch square baking pan with parchment paper and spray it with cooking spray. Spread the pumpkin seeds out in an even layer.
- Melt the butter in a saucepan over medium heat. Add the sugar & pumpkin pie spice to the butter and cook until the sugar begins to melt.
- Add corn syrup, sweetened condensed milk, and squash purée. Bring mixture to a gentle boil between each addition (check the temperature with a candy thermometer and do not add the next ingredient until the mixture reaches 240 degrees).
- Remove the saucepan from the heat, and add the vanilla extract. Pour the mixture in the saucepan into the prepared baking pan and make sure it is evenly spread out.
- Let the caramel cool & set, then remove it from the pan and cut it into 1 inch pieces. Sprinkle with flaked sea salt