Today’s Pumpkin Spice Caramels Recipe are a must during the fall season! These caramels are satiny smooth and melt in your mouth. Today’s homemade caramels have the perfect balance of pumpkin spice. They’re guaranteed to make your taste buds sing!
Why we love Pumpkin Spice Caramels Recipe
You simply must try our pumpkin spice caramels—they’re so addicting! Talk about melt-in-your-mouth goodness that’ll sure to be the talk of your autumn gatherings.
If you adore caramels and pumpkin spice like I do…then you’re sure to be in heaven!
Ingredients in Pumpkin Spice Caramels Recipe
- unsalted butter
- dark brown sugar
- corn syrup
- sweetened condensed milk
- sea salt
- heavy cream
- pumpkin pie spice
- ground cloves
How to make Candy without a Candy Thermometer
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 unsalted butter
- 2 1/4 cups dark brown sugar
- 1 cup corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon 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.
Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 13mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
More Holiday Desserts
- Gingerbread Cake with White Chocolate Ganache
- Gram’s English Toffee Recipe
- Peppermint White Chocolate Sugar Cookie Bars
- Danish Butter Cookies Recipe
- Pear Upside-Down Bundt Cake Recipe
- Gram’s Christmas Caramels
- Nutella Pastry Stars
- Holiday Dark Chocolate Dream Brownies
We can’t wait for you to enjoy your own batch of Pumpkin Spice Caramels Recipe!
Thanks for being a part of the CWR blog-family!
All the love,
I can’t wait for you to enjoy your own batch of Pumpkin Spice Caramels!
Original contributor: Carrie at www.myrecipeconfessions.com