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    Home » Recipes » Homemade Candy

    Chocolate Caramel Pumpkins

    Modified: Sep 23, '23 · Published: Nov 6, '12 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    It's easy to make these realistic-looking mini Chocolate Caramel Pumpkins for Halloween, Thanksgiving, or fall using just three ingredients. 

    chocolate caramel pumpkins coated in orange candy melts.

    I love using a simple recipe to make a festive treat for a holiday. These cute little pumpkins are made by dipping pumpkin-shaped 2-ingredient chocolate caramel fudge into orange candy melts. 

    Each pumpkin is hand-crafted which gives them a realistic look. Not all pumpkins look alike so you don't have to make them identical. 

    I made mine the size of a small pumpkin but you can make tiny bite-size pumpkins or larger pumpkins. 

    caramel chocolate fudge pumpkins piled on a bamboo plate.

    When you cut into them or bite into them, you'll find a soft fudge inside the white chocolate shell. 

    Chocolate Caramel Filled Pumpkins (makes 9 small pumpkins)

    Before you begin this recipe, if you aren't experienced with making chocolate, read my Chocolate Making Tips page.

    Ingredients

    14 ounces milk chocolate - You can use finely chopped blocks or bars or chips. 
    13.4 ounces (1 can) Dulce de Leche - This is caramelized sweetened condensed milk. It has a soft and creamy texture, is deep golden brown, and tastes like caramel. 
    12-ounce orange candy melts - Or you can use white candy melts oil-based orange candy coloring to make orange-colored candy melts. 

    Supplies

    baking sheet lined with parchment paper or a Silpat

    Products used for this project are available on Amazon.com. I earn a small commission when you make a  purchase using the Amazon links in this post at no extra cost to you. 


    Callebaut 11 lb Chocolate B...Shop on AmazonNestle Dulce De LecheShop on AmazonWilton Orange Candy Melts®...Shop on AmazonMerckens Coatings, Orange, ...Shop on AmazonAmeriColor Candy Color Red,...Shop on Amazon

    Instructions

    a can of Nestle La Lechera Dulce de Leche with blocks of milk chocolate.

    Make the fudge.

    • Finely chop milk chocolate.
    • Open the can of Dulce de Leche.
    Stirring Dulce de Leche into a bowl of melted milk chocolate.
    • Melt the milk chocolate according to the instructions on my Chocolate Making Tips page. 
    • Then, allow the melted milk chocolate to cool to 90-92 degrees Fahrenheit. The chocolate should feel cool to the touch but still be melted. It's best to stir the chocolate often until it cools down. 
    • Stir in the Dulce de Leche. 

    If you don't allow the milk chocolate to cool, and you stir in the Dulce de Leche, your fudge may become greasy. If that happens, read my How To Fix Greasy Modeling Chocolate tutorial for tips on fixing it. 

    milk chocolate Dulce de Leche fudge mixed in a bowl.
    • The mixture will get very thick, but you need to make sure all of the caramel is mixed into the chocolate, so use your hands if needed.
    • Once well mixed, wrap it in plastic wrap and let it rest for at least 30 minutes.
    • When you unwrap it, knead it in your hands until smooth, about 30 seconds.
    kneading the chocolate caramel fudge.
    • Divide the caramel chocolate fudge into nine pieces, reserving about a heaping tablespoonful for the pumpkin stems.
    chocolate caramel fudge rolled into a small ball.
    • Roll into balls.
    use your finger to make an indentation in the fudge ball.
    • Flatten slightly and make an indentation in the center.
    Use a knife to make indentations on the fudge pumpkin.
    • Use a knife to cut grooves starting at the indentation and going all the way around to the opposite side.
    small chocolate caramel fudge shaped like a pumpkin.
    • Use the back of the knife to widen the groves for a more defined pumpkin shape.
    rolling fudge into pumpkin stems.
    • Divide the reserved modeling chocolate into 9 pieces and roll them into short logs for the pumpkin stems.
    a microwave-safe bowl filled with orange candy melts wafers.
    • Pour the orange candy melts wafers into a microwave-safe bowl.
    • Heat on high power for 40 seconds.
    melting orange candy melts.
    • Stir, even though the wafers will not look like they've melted at all.
    stirring melted orange candy melts.
    • Heat for 30 seconds on high, then allow it to sit in the microwave for one to two minutes.
    • Remove and stir vigorously.
    melted orange candy melts.
    • Heat again for 10-15 second increments, stirring after each, until melted. Every microwave is different, but be careful to go slowly as the candy can burn easily.

    Tips

    If your candy coating gets a bit too thick, add some paramount crystals (preferable), vegetable oil, or coconut oil to thin it out.

    caramel pumpkins, caramel fudge stems, and a bowl of melted orange candy melts on a parchment paper-lined baking sheet.
    • Once your candy coating is melted, you are ready to dip your chocolate caramel pumpkins.
    • Line a baking sheet with parchment paper or a Silpat, non-stick liner.
    spreading a thin layer of orange candy melts onto the bottom of the chocolate caramel fudge pumpkins.
    • To ensure a nice coating on the bottoms of your chocolate caramel pumpkins, I suggest you spread a layer of the candy coating on the bottoms of each pumpkin before you dip them.
    • Let the candy coating harden before dipping the pumpkins into the candy melts.
    dipping a chocolate caramel pumpkin into a bowl of melted orange candy melts.
    • Drop one chocolate caramel pumpkin into your orange coating.
    submerging fudge pumpkin into orange candy melts using a fork.
    • Use a fork to press the pumpkin down into the candy coating.
    completely covering the fudge pumpkin in the orange candy melts.
    • Completely submerge the pumpkin in the coating.
    lifting the chocolate caramel pumpkin out of the melted orange candy melts.
    • Use the fork to lift the pumpkin out of the candy coating.
    allowing the excess candy melts to drip off the chocolate pumpkins.
    • Tap the fork on the side of the bowl several times until the excess candy coating falls off the pumpkin.
    • Be sure the indentation is apparent; you might need to put your finger in it and push the candy coating out.
    setting an orange candy melts coated chocolate caramel pumpkin on a parchment paper-lined baking sheet.
    • Set the candy-coated pumpkin on your lined baking sheet.
    allowing the chocolate pumpkin to slide off the fork onto the baking sheet.
    • Allow the fork to slide out from under the pumpkin.
    • Smooth out any rough spots made by the tines of the fork.
    orange candy coated chocolate pumpkins on a baking sheet.
    • Press one stem into the indentation.
    • Repeat until you have half of your pumpkins completed.
    • Refrigerate for about 10 minutes until the candy coating is set.
    • Reheat your candy coating for 10-15 second increments, stirring after each until melted and fluid again.
    • Continue dipping the remaining chocolate caramel pumpkins and adding the stems.
    • Chill in the refrigerator until set.
    chocolate pumpkins with chocolate caramel filling coated in orange candy melts.

    Serve at Thanksgiving or Halloween as a dessert or wrap in clear cellophane bags and give as gifts.

    Storage

    Store in an airtight container. These will keep well for up to 3 weeks.

    Variations

    inside out caramel apples made with chocolate caramel fudge dipped in red candy melts.

    You can also use this same recipe to make Inside Out Chocolate Caramel Apples.

    Related Recipes

    If you are looking for more pumpkin-themed recipes, be sure to check these out.

    orange candy coated pretzels decorated like jack-o-lanterns

    Pumpkin Pretzels

    chocolate pumpkin truffles filled with creamy white chocolate pumpkin ganache.

    Chocolate Pumpkin Truffles

    pumpkin pancakes Jack-O-Lanterns

    Halloween Pancakes

     Be sure to check out all of my fun Halloween Recipes and Thanksgiving Recipes.

    Recipe

    chocolate caramel pumpkins coated in orange candy melts.
    Print
    Chocolate Caramel Pumpkins
    Prep Time
    1 hr
    Cook Time
    4 mins
    Resting and chill time
    40 mins
     

    Dip pumpkin-shaped 2-ingredient chocolate caramel fudge in orange candy melts and add a fudge stem to make these realistic-looking pumpkin desserts.

    Course: Dessert
    Cuisine: American
    Keyword: candy melts, caramel, chocolate, fudge, Halloween recipes, thanksgiving dessert
    Servings: 9
    Calories: 528 kcal
    Author: Beth Klosterboer
    Ingredients
    • 14 ounces milk chocolate bars, finely chopped or chips
    • 13.4 ounces (1 can) Dulce de Leche
    • 12 ounces orange candy melts (or white candy melts colored with orange candy oil)
    Instructions
    1. Pour the milk chocolate into a microwave-safe bowl.
    2. Heat on high power for 15-30 second increments, stirring after each until melted.
    3. Allow the melted milk chocolate to cool to between 90-92 degrees Fahrenheit.
    4. Stir in the Dulce de Leche just until combined. Don't overmix or your fudge may become greasy.
    5. Once mixed, wrap it in plastic wrap and let it rest for at least 30 minutes.
    6. When you unwrap it, knead it in your hands until smooth, about 30 seconds.
    7. Divide the caramel chocolate fudge into 9 pieces reserving about a heaping tablespoonful for the pumpkin stems.

    8. Roll the 9 pieces of fudge into balls then flatten slightly into pumpkin shapes and make an indentation in the center on top of the pumpkin.

    9. Use a knife to make grooves starting at the indentation and going down to the bottom of the pumpkin.

    10. Use the back of the knife to widen the groves for a more defined pumpkin shape.
    11. Divide the reserved modeling chocolate into 9 small pieces and roll them into short logs for the pumpkin stems.

    12. Pour the orange candy melts wafers into a microwave-safe bowl.
    13. Heat on high power for 40 seconds then remove and stir.
    14. Heat for 30 seconds on high, then allow it to sit in the microwave for one to two minutes.
    15. Remove and stir vigorously.
    16. Heat again for 10-15 second increments, stirring after each, until melted.
    17. Line a baking sheet with parchment paper or a Silpat, non-stick liner.
    18. Spread a layer of the orange candy melts on the bottom of each chocolate caramel pumpkin.
    19. Let that candy coating harden.
    20. Dip a pumpkin into the orange candy melts, covering it completely, then lift it out using a fork.
    21. Tap the fork on the side of the bowl several times until the excess candy coating falls off the pumpkin.
    22. Be sure to remove any excess candy melts from the indentation.

    23. Set the candy-coated pumpkin on your lined baking sheet.
    24. Press one chocolate caramel fudge stem into the indentation.

    25. Repeat until you have half of your pumpkins completed.
    26. Refrigerate for about 10 minutes until the candy coating is set.
    27. Reheat your candy coating for 10-15 second increments, stirring after each until melted and fluid again.
    28. Continue dipping the remaining chocolate caramel pumpkins and adding the stems.
    29. Chill in the refrigerator until set.
    30. Let the pumpkins sit at room temperatur for at least 30 minutes before packaging them.
    Recipe Notes

    Store in an airtight container. These will keep well for up to 3 weeks.

    SaveSave

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    Comments

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    1. Jenniffer Henriquez says

      November 05, 2014 at 3:37 am

      perfect for a birthday party in november

      Reply
    2. Jenniffer Henriquez says

      November 05, 2014 at 3:36 am

      perfect for a birthday party in november

      Reply
    3. Ana Villaescusa says

      November 22, 2012 at 11:33 pm

      They're PERFECT. And you use Dulce de Leche from La Lechera! One of my countrie's products. Kisses from Valencia, Spain.
      Ana

      Reply
    4. Diana - FreeStyleMama says

      November 12, 2012 at 8:07 pm

      Thanks for linking these up Beth! Love them!

      Reply
    5. The Partiologist says

      November 08, 2012 at 1:26 pm

      I for sure would love to try these - not only are they beautiful,they look delicious! YUM!

      Reply
    6. Brenda says

      November 07, 2012 at 8:40 pm

      Those are the sweetest pumpkins that I have ever seen!

      Reply
    7. Patricia Reitz says

      November 07, 2012 at 6:36 pm

      Oh my - what a cute idea!

      Reply
    8. Janine (sugarkissed.net) says

      November 07, 2012 at 3:16 pm

      What a super cool idea! This is the first I have heard of canned Dulce de Leche... I'm intrigued.

      Reply
      • Beth Jackson Klosterboer says

        November 07, 2012 at 3:22 pm

        Thanks Janine. I've used the canned Dulce de Leche in lots of desserts and really like it. I've made my own by cooking Sweetened Condensed Milk in a pan over low heat, stirring occasionally until it caramelizes. It takes a long time and tastes the same. It costs less, but I figure the gas I use on my stove costs as much as I save.

        Reply
    9. sandy says

      November 07, 2012 at 9:25 am

      very nice

      Reply
    10. Maranda says

      November 07, 2012 at 2:42 am

      How cool!

      Reply
    11. Jill @ KitchenFunWithMy3Sons.com says

      November 06, 2012 at 9:59 pm

      Yum...these look great!

      Reply
    12. Candy says

      November 06, 2012 at 5:00 pm

      Very beautiful! Wonderful!

      Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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