Pumpkin caramel core chocolates

4 November 2015


Halloween for me, was a long time ago! More precisely when I was four years old, just before I left my American birthland.

I have vague memories of trick-or-treatin in a Little Red Riding Hood costume; or maybe I made up this memory this based on stories told by my parents. Anyway, if there is one thing I remember is the taste of a candy halfway between a tootsie roll and a spicy pumpkin.


I really do remember this particular taste and the pleasure collecting candy from strangers, something that was forbidden to me the rest of the year.

For a long time I had lost that flavor from my memory, until, during a trip to the United States years later, I happened to have Tootsie Roll. It came back to me instantly! It was not quite the same taste, but a taste close enough to bring me back to my childhood. Since then I live with the frustration of not being able to reproduce this candy. Today I am giving it another try…

This Halloween we are prepared chocolates with a pumpkin caramel core rolled in Poppy seeds!


. 3 Egg whites*

. 640g Corn Syrup*

. 1 Tsp Salt*

. 400g Sugar*

. 1 Tsp Vanilla extract*

. 200g Butter

. 100g Evaporated milk

. 115 Pumpkin

. 1 Tsp Five-spice powder

.  340 g White chocolate

. 2 Tbsp Honey/Corn syrup

. 1 Tsp Vanilla extract

. Salt

. 200g Brown sugar

. 400g Caramel chocolate

. Poppy seeds

* These ingredients are for a homemade Marshmallow cream. If you prefer buying it instead put aside these ingredients and start the recipe at the forth step.


We start with the preparation of the marshmallow cream.

Mix the egg whites, corn syrup and salt.



Beat to soft peaks.



When the eggs begin to rise, add sugar and vanilla and continue beating until you have a light and sticky dough.



Set aside the marshmallow cream and proceed to the preparation of the caramel.
Peel and cut the pumpkin and boil in water until the flesh is tender.


Mash the cooked pumpkin.


Melt the butter in a saucepan and add evaporated milk, syrup, spice, sugar and pumpkin puree.


Let the mixture boil. Using a candy thermometer, check the temperature. Move from heat when the mixture reaches 115 ° C.


Very quickly add marshmallow cream and whisk briskly.


Add, while the mixture is hot, add the white chocolate. Stir until the chocolate is melted and incorporated. Set the mixture aside in a cool place.



Put the brown sugar with a little bit of water in a saucepan and boil until caramelized.



Meanwhile, melt the chocolate in a double boiler.


Mix caramelized sugar, chocolate and poppy seeds.


Pour some chocolate into each mold, rotate the mold slightly while the chocolate cooles to make it attach over the entire surface of the mold.


Once the chocolate is cooled, place in the mold, a scoop of pumpkin caramel. Then cover the caramel with another layer of chocolate. Let the chocolates harden for about 3 hours minimum before unmolding.



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  • Reply 먹튀신고 23 February 2018 at 12:30 AM

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