We all know pumpkin can be used to make delicious desserts, but after you try these caramels, you’ll be convinced that butternut squash can, too.
Butternut Squash Caramels
- ¾ cup unsalted pumpkin seeds, toasted
- ½ cup unsalted butter
- 1½ cups sugar
- 1½ teaspoons pumpkin pie spice
- 1 cup dark corn syrup
- 1 (14-ounce) can sweetened condensed milk
- ½ cup frozen cooked butternut squash purée, thawed to room temperature
- 1 teaspoon vanilla extract
- Flaked sea salt
- Line an 8-inch square pan with parchment paper and spray with cooking spray. Sprinkle pumpkin seeds in an even layer.
- In a medium saucepan, melt butter over medium heat. Add sugar and pie spice; cook until sugar begins to melt. Add corn syrup, sweetened condensed milk, and squash purée. Bring mixture to a gentle boil between each addition, and cook until a candy thermometer registers 240°.
- Remove from heat and stir in vanilla. Pour mixture evenly into prepared pan. Sprinkle with sea salt and let cool completely.
- Once caramel has cooled, remove candy from pan and cut into 1-inch pieces.