Monday, September 24, 2012

Maple-Nut-Pumpkin Candies

This recipe is found in the October 2012 Family Circle magazine. I can't link it to their webpage without giving them a lot of information I don't feel like doing. There is a mistake in the recipe. It says simmer for 10 to 12 minutes or until it reaches 238 degrees. This is wrong, it needs to reach 238 degrees regardless of how long it takes. It won't set up if you don't. I know this from experience as my candy is frozen for the pictures. At room temperature, it's a gooey mess. 

Maple-Nut-Pumpkin Candies

1 cup light brown sugar, packed
1 cup granulated sugar
¼ cup maple syrup
¼ cup unsalted butter
½ cup solid-pack pumpkin
½ cup heavy cream
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup walnuts, toasted and chopped

Line an 8x8-inch metal baking pan with parchment paper. Spray paper with nonstick cooking spray.

In a medium pot, combine sugars, maple syrup, butter, pumpkin, cream, pumpkin pie spice and salt over medium heat. Stir until butter is melted and all ingredients are combined. Bring to a simmer and cook 10 to 12 minutes or until temperature reaches 238 degrees on a candy thermometer. Stir in walnuts.

Pour mixture into lined baking pan. Cool 1 hour on the counter, then refrigerate an additional 1 hour.

Slice into 36 squares.

92 calories per piece


  1. 238 degrees seems like a random number-- couldn't they round up to 240? Either way, hope they were yummy!

  2. i can't wait to make them and eat them- they look great!

  3. So glad you posted this!! I have made the Family Circle recipe twice--and second time for sure got to temp BUT still a big sticky gooey mess! ;( I even tried to comment on the FC recipe site but for some reason was not able to. Thought I was going nuts! Irr! Really want these to look like the picture they posted! :)


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