Everyone needs a little sugar now and again. These plant-based caramels feature our favorite fall fruit (yes, fruit!), pumpkin. Finish with melted Vega® Maca Chocolate and some coarse sea salt and you’ve got yourself one very special treat!
Yield: 64 caramels, depending on size
*Warning – Use caution when working with hot sugar
Ingredients
- 1 tsp coconut oil
- 1½ cups canned coconut milk, thick cream only
- ⅔ cup pumpkin purée
- ½ tsp each nutmeg, cinnamon, and ground ginger
- 2 cups raw, evaporated cane sugar (Coconut sugar will not work as a substitute in this recipe. Trust us—we tried!)
- ½ cup agave
- ½ cup maple syrup
- ¼ cup water
- 4 Tbsp coconut oil
- ½ lemon, juiced
- ¾ tsp coarse salt (sea salt, fleur de sel, or Himalayan pink salt)
- Optional: 2 melted bars of Vega® Maca Chocolate
Preparation
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Line the bottom and sides of an 8-inch square pan (or a cookie sheet) with parchment paper. Using 1 teaspoon of coconut oil, grease the parchment paper thoroughly.
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In a saucepan, combine coconut milk, pumpkin and spices. Get mixture warm, but not boiling.
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In a second heavy-bottomed pan, with sides at least 4 inches high, combine sugar, agave, maple syrup, and water. Stir until the sugars are melted. Then let it boil until it reaches 244 degrees on a candy thermometer.
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Slowly and carefully pour cream mixture into sugar. Slowly bring mixture to 240°F on a candy thermometer (this can take a while). Don’t leave the kitchen—keep a close eye on the pot. Stir constantly.
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As soon as the mixture reaches 240°F pull it off the heat and stir in coconut oil and lemon juice. Mix vigorously so the coconut oil is fully incorporated.
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Pour mixture onto lined pan. Let cool 30 minutes and sprinkle with salt. Let caramels fully set at least 2 more hours before using a hot knife to cut them into 1-inch squares and wrapping them with waxed paper.
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Optional: If using Vega® Maca Chocolate, let caramels set completely before drizzling with chocolate and top with salt after.
