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The original recipe calls for heating the caramels to 240, I find they set up better at 244.
Makes 64, 1-inch caramels
2/3 cup unsalted pepitos
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cups light corn syrup
1/3 cup good maple syrup
1/4 cup of water
4 tablespoons unsalted butter, cut in chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel
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