Pumpkin Caramels

• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons golden syrup
• 1/4 cup full-fat coconut milk or 1/4 cup heavy cream
• 6 tablespoons canned pumpkin puree
• 2 tablespoons Earth Balance margarine, stick or 2 tablespoons unsalted butter
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• good quality sea salt, for sprinkling

1. Line a 9x5" pan with parchment paper.
2. Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
3. Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
4. Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
5. Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
6. Remove from heat, stir in the vanilla and pour into the pan.
7. Let stand 2 minutes, then sprinkle with sea salt if desired.
8. Let stand 6 hours at room temperature, then cut into squares.

sugar, water, golden syrup, fullfat coconut milk, pumpkin puree, margarine, salt, pumpkin pie spice, vanilla extract, salt

Taken from www.food.com/recipe/pumpkin-caramels-520157 (may not work)