Pumpkin Spice Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 2 cups Granulated sugar
  • 1 tbsp Pumpkin pie spice
  • 3/4 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 2 cups Heavy whipping cream

Found on momontimeout.com

Description

Ingredients

• 1 stick unsalted butter (8 Tbls)
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• 2 cups granulated sugar
• ¾ tsp salt
• 1 Tbls pumpkin pie spice

Directions

• Lightly spray 8x8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
• Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
• Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Its super important to scrape off all the sugar from the sides of the pot - all of it.
• 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.)
• Remove from heat and stir in salt and pumpkin pie spice.
• Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
• Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.