Makes: 64 caramels, depending on size
*Warning – Use caution when working with hot sugar
- 1 tsp. coconut oil
- 1 ½ cups canned coconut milk, thick cream only
- 2/3 cup pumpkin purée
- ½ tsp. each nutmeg, cinnamon, and ground ginger
- 2 cups raw, evaporated cane sugar*
- 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 Vega Maca Chocolate bars, melted
- 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.
- In a saucepan, combine coconut milk, pumpkin and spices. Get mixture warm, but not boiling.
- 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.
- 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.
- 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.
- 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.
- Optional: If using Vega Maca Chocolate, let caramels set completely before drizzling with chocolate and top with salt after.