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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: (Entered by Ariana Giddens)
Serves: 64 candies

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
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Let the caramel cool & set, then remove it from the pan and cut it into 1 inch pieces. Sprinkle with flaked sea salt