Pumpkin Caramels & Pumpkin Pecan Fudge

Elegant, delicious, and incredibly easy to make. These treats are packed with the chewy goodness you’d expect from caramel, but they offer the sweet comfort and familiar flavor of a homemade pumpkin pie. Enjoy them individually or melt and drizzle some over fresh-picked apples for an unforgettable caramel apple experience.

Pumpkin Caramels (recipe source: Challenge dairy)

pumpkin_caramels

  1. ½ cup (1 stick) Challenge Butter (salted)
  2. 1½ cups sugar
  3. ½ teaspoon ground cinnamon
  4. ½ teaspoon ground ginger
  5. ¼ teaspoon ground allspice
  6. 1 cup light corn syrup
  7. 1⅓ cup (14 oz. can)sweetened condensed milk
  8. ½ cup 100% Pumpkin puree
  1. Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.

  2. In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices: thoroughly blend.

  3. Add corn syrup, sweetened condensed milk, and pumpkin—stirring well after each addition.

  4. Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).

For Full Recipe Visit Challenge Dairy: Click here


Pumpkin Pecan Fudge captures the essence of fall with its creamy blend of pumpkin puree, spices, and fresh pecans. At a family or holiday get-together, it makes a fantastic seasonal gift to send home with guests or to present to your host.

Pumpkin Pecan Fudge (recipe source: Challenge dairy)

recipe-pumpkin-pecan-fudge

  1. 2¾ cups sugar
  2. ⅔ cup (5 oz.) evaporated milk
  3. 2 Tablespoons light corn syrup
  4. ½ cup solid pack pumpkin puree
  5. ¼ teaspoon salt
  6. ½ teaspoon cinnamon
  7. ¼ teaspoon allspice
  8. ¼ teaspoon ginger
  9. ½ cup (1 stick) Challenge Unsalted Butter
  10. ½ cup chopped pecans
  1. Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes.

  2. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools.

For Full Recipe Visit Challenge Dairy: Click here

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