I’m just thrilled to introduce y’all to my cute friend Carrie from My Recipe Confessions!
We are a lucky bunch because she’s the newest member of our Creative Team which means she’ll be coming to visit with us every month! You’re totally going to love her 🙂
I’ll turn it on over to her…. AND her Pumpkin Spice Caramels. To-die-for y’all! YUM.
Pumpkin Spice Caramels are a must during the fall season! These caramels are satiny smooth and melt in your mouth. They have the perfect balance of rich caramel and Pumpkin Spice. They are guaranteed to make your taste buds sing!
When I make caramel, I don’t like to use a candy thermometer. I feel like the candy never turns out quite right with it. I was taught by grandma to use the cold water method. While the caramel is cooking,
I dip a teaspoon into the hot caramel and place it into a small bowl of cold water. If the caramel forms a soft ball it is ready. It should take about seven minutes of boiling for the caramel to reach the soft ball stage.
Make sure to have all your ingredients measured out and ready to go. Once the caramel starts cooking, you have to work quickly or it will burn. Having everything ready before hand helps in the process.
- 1 cup of unsalted butter
- 2 1 ⁄4 cup of dark brown sugar
- 1 cup of corn syrup
- 1 14 oz. can of sweetened condensed milk
- 1 ⁄4 tsp. of salt
- 1 tsp. vanilla
- 2 tbsp. of heavy cream
- 1 tbsp. of pumpkin pie spice
- 1 ⁄4 tsp. of ground cloves
- Pour cold water into a small bowl.
- Place the bowl next to the stove with 2 to 3 spoons next to it.
- Measure all the ingredients and have them ready.
- Spray a 9x13 inch pan with baking spray.
- In a thick bottom sauce pan over medium-high heat, melt the butter.
- Add the brown sugar, corn syrup, sweetened condensed milk, and salt to the melted butter.
- Stir until combined.
- Once the caramel comes to a full rolling boil, set the timer for 7 minutes and whisk it constantly.
- Check the caramel consistency by placing a spoon into the caramel and dip it immediately into the cold water.
- When the caramel forms a soft ball remove it from the heat, about 7 minutes.
- Immediately whisk in the vanilla and heavy cream.
- Pour the hot caramel into the greased 9x13 inch pan.
- Do not scrape the caramel off the bottom of the pan!
- Once the caramel cools down, slightly place a strip of plastic wrap that has been sprayed with baking spray directly on top of the caramel.
- This will prevent the caramel from forming a skin on top.
- Allow the caramel to cool down completely.
- I like to let my caramel set up over night before I cut it.
- Cut the caramel into 1”x 1” strips.
- Wrap the caramel in 3”x 5” wax paper strips.
- Store the caramel in an air tight container.
I can’t wait for you to enjoy your own batch of Pumpkin Spice Caramels! These caramels are so addicting.
You may want to make them when you have a lot of people around to help you eat them.
With love from my kitchen to yours!
My mouth can. not. stop. watering… just thinking about Carrie’s Pumpkin Spice Caramels is doing me in!
I can’t wait to give them a try~ and share with all my friends and family.
Enjoy some more autumn recipes and projects from My Recipe Confessions…
xoxo~ Carrie and Ruthie