Salted Caramel Pumpkin Fudge
- 100g pumpkin seeds
- 240g pumpkin puree
- 300g sugar
- 90g glucose syrup
- 1tbsp sea salt (we use maldon)
- 360ml double cream
- 75g butter (diced)
- 500ml water
- 1tsp Mixed Spice
Halloween isn’t just for kids – We have the perfect sweet treat for grown-ups too! So why not try our salted caramel pumpkin fudge, an ideal way to use up the pulp from your pumpkin carving!
1 First things first, line a small roasting tin (approx. 15cm x 25cm) with baking parchment and then lightly toast the pumpkin seeds in a frying pan until they begin to ‘pop’ then spread them evenly over the bottom of a roasting tin.
2 In a saucepan bring all of the cream, pumpkin puree and mixed spice to a simmer and immediately remove from the heat once it’s simmering.
3 In a separate saucepan bring the water, sugar and glucose to the boil stirring occasionally. Continue to boil until the mixture reaches 118°C.
4 Whisk in the cream and pumpkin mixture and then continue to boil whilst stirring often to prevent the mixture burning on the bottom of the pan.
5 When the mixture has reached 116°C remove from the heat and quickly stir in the diced butter.
6 Pour the mixture evenly into the prepared roasting tin and leave to cool for 1 hour at room temperature.
7 Remove from the roasting tin and cut into 2 cm squares, sprinkle with the sea salt.
CHEF’S TIP To make your own pumpkin puree, peel then cut a pumkin into chunks, place in a pan and bring to the boil. Cook for 20 minutes, allow to cool then blitz.