Get ready to fall in love with the most irresistible autumn treat that will make your taste buds dance with delight! These Pumpkin Spice Butter Caramels are not just a dessert; they're a magical experience that captures the essence of cozy fall afternoons. Imagine unwrapping a soft, buttery caramel that melts in your mouth with a perfect blend of warm pumpkin pie spices – it's like autumn wrapped in a delectable bite-sized treasure. Whether you're a seasoned baker or a curious kitchen novice, this recipe will transform your homemade candy game and impress everyone from family gatherings to holiday parties.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 36 caramels
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Prepare a 9x13 inch baking pan by lining it completely with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly butter the parchment paper to prevent sticking.
- In a large, heavy-bottomed saucepan, combine unsalted butter, granulated sugar, light corn syrup, and sweetened condensed milk. Place the pan over medium heat and stir constantly to ensure even melting and prevent sugar from burning.
- Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom. Continue cooking and stirring the mixture, watching the temperature carefully.
- Once the mixture reaches 240°F (soft ball stage), slowly and carefully stir in the pumpkin puree, pumpkin pie spice, and salt. The mixture will bubble and steam, so be cautious to avoid splatters.
- Continue cooking and stirring, maintaining a steady temperature, until the caramel reaches 245-250°F (firm ball stage). This process typically takes 20-25 minutes of careful monitoring.
- Immediately remove the pan from heat and quickly pour the hot caramel into the prepared parchment-lined pan. Do not scrape the sides of the pan to prevent crystallization.
- Allow the caramel to cool completely at room temperature, which will take approximately 2-3 hours. Do not disturb or move the pan during cooling.
- Once fully cooled and set, lift the caramel out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp, buttered knife to cut into 1-inch squares.
- Wrap individual caramels in wax paper or cellophane squares, twisting the ends to seal. Store in an airtight container at room temperature for up to two weeks.
Tips
- • Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution • Invest in a reliable candy thermometer for precise temperature tracking • Butter your knife before cutting to prevent caramels from sticking • Work in a cool, dry environment to help caramels set properly • Allow plenty of cooling time and don't rush the setting process • Store caramels individually wrapped to maintain freshness • For extra flavor, consider sprinkling a tiny pinch of sea salt on top of each caramel before they completely cool • If mixture starts to crystallize, add a tablespoon of water and gently stir
Nutrition Facts
Calories: 140kcal
Carbohydrates: 20g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
