RECIPE: Pumpkin Marshmallow Caramel Bars
October 25, 2011 11:10AM
Updated: May 9, 2012 9:55AM
MAKES 16 (3-INCH) BARS
20 ounces dark chocolate (at least 64 percent cocoa), or meltable chocolate (at craft stores)
SPICED CARAMEL 11/2 cups heavy cream 3 tablespoons butter PUMPKIN MARSHMALLOWS 1 cup pumpkin puree 1 cup cold water, divided
11/2 cups heavy cream
3 tablespoons butter
1 cup pumpkin puree
1 cup cold water, divided
1/4 cups corn syrup
1/4 teaspoon salt
2 cups sugar 1 teaspoon pumpkin spice
2 cups sugar
1 teaspoon pumpkin spice
To temper chocolate: Chop 8 ounces and set aside; melt other 12 ounces in double boiler. Once chocolate is melted (or reaches at least 115 degrees on candy thermometer), remove from heat, add chopped chocolate and stir until smooth. If using store-bought meltable chocolate, melt according to package instructions.
Make sure candy molds are clean and dry, then spoon chocolate into each cavity, just enough to line bottom. Let sit for 45 seconds, then invert tray back over bowl of chocolate and tap out excess. Set mold on rack and let cool.
Make caramel: Heat cream until scalding; remove from heat. Mix sugar and corn syrup in another pot and cook on medium until it reaches amber color. Add warm cream carefully (it will sputter and splash a bit). Turn off heat and whisk until smooth. Whisk in butter. Let cool to room temperature. Once cooled, spoon thin layer of caramel into molds. (You will have a good 11/2 cups extra caramel; use for candy apples or other treats.)
For the marshmallow: Mix pumpkin puree, ½ cup cold water and gelatin until smooth; set aside. Combine remaining ½ cup water, corn syrup, salt and sugar in pot over medium heat and bring to hard boil (255 degrees). Remove from heat and add pumpkin mixture. Pour into bowl and mix on high 7 minutes. Add spices and mix 1 minute more. Make sure mixture is at room temperature, then add thin layer on top of caramel in molds. Let cool for at least 2 hours, or overnight. To expedite, refrigerate 1 hour.
Once cool, spread remaining chocolate evenly over layers . Use scraper to clean off excess. Chill in refrigerator 30 minutes, then invert molds and tap out bars.