Homemade caramels. It doesn’t get more legit than this. They aren’t difficult to make by any means – there’s no crazy technique here or anything -but they are time-consuming and require a lot of babysitting. Don’t even think about leaving these on the stove and going to watch the Food Network, as I may or may not have done…
They’re absolutely worth slaving away over a hot stove for though. As they set, they take on a beautifully reflective sheen and a lovely rich, deep brown color. They truly melt in your mouth and with the addition of pumpkin spice, they taste like fall feels.
Pumpkin Spice Caramels
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 tsp vanilla or vanilla bean paste
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 Tbsp light corn syrup (can sub Lyle’s Golden Syrup)
- 1 Tbsp molasses
- 1/4 cup water
- Grease a baking pan or line with parchment paper.
- Bring cream, butter, vanilla, salt, and 2 tsp pumpkin pie spice just to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugars, corn syrup, molasses, and water in a 4-quart heavy saucepan, stirring until sugar is dissolved. Attach a candy thermometer and continue boiling without stirring (just gently swirl the pan occasionally) until mixture reaches 310-315.
- Carefully pour in the cream mixture into the caramel (take care, mixture will bubble up) and simmer, stirring frequently, until caramel registers 246-248 on thermometer. 246 will give you a softer caramel that will stretch when you bite it but is easily squished or flattened, especially in a warm house. 248 will give you a firmer, still chewy caramel.
- Pour into baking pan and set in fridge to cool until firm.
- Cut into 1-inch pieces and then wrap each piece in a square of wax paper, twisting 2 ends to close.