Butternut Squash Caramels

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
Makes 64
  • 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
  1. Line an 8-inch square pan with parchment paper and spray with cooking spray. Sprinkle pumpkin seeds in an even layer.
  2. 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°.
  3. Remove from heat and stir in vanilla. Pour mixture evenly into prepared pan. Sprinkle with sea salt and let cool completely.
  4. Once caramel has cooled, remove candy from pan and cut into 1-inch pieces.