Pumpkin Spice Caramels
Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.
Ingredients
- 8 tablespoons unsalted butter
- 2 cups heavy whipping cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- ¾ teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
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Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
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Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
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Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
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Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
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Remove from heat and stir in salt and pumpkin pie spice.
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Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
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Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.
Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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