Irresistible Pumpkin Spice Salted Caramels Recipe Easy Steps

Why You’ll Love This Recipe

• Perfect for Fall: These caramels capture the essence of autumn with warm spices and a caramel base that screams cozy vibes.
• Easy to Make: You don’t need fancy equipment or special skills to make these; just follow the steps and you’re golden!
• Versatile Treat: Whether you’re gifting them, serving them at a party, or enjoying them on your couch, these caramels fit every occasion.
• Unique Flavor Combination: The addition of pumpkin spice gives these caramels a delightful twist that sets them apart from ordinary caramel candies.
• Chewy and Delicious: These caramels strike the perfect balance between sweet, spicy, and salty, with a soft, chewy texture that’s simply irresistible.

What sets this recipe apart is the way the pumpkin spice blends seamlessly into the buttery caramel and enhances its flavor. It’s like all the best parts of fall wrapped into one bite-sized treat. Plus, the sprinkle of flaky sea salt on top gives it that perfect salty-sweet balance that makes you keep reaching for just one more piece. Trust me, these aren’t your average caramels—they’re pure autumn perfection!

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients to deliver incredible flavor and texture. You might already have most of these on hand!

• Granulated sugar: The foundation of any good caramel recipe.
• Light corn syrup: Helps give the caramels that smooth, stretchy texture.
• Unsalted butter: Use a good-quality butter for the richest flavor.
• Heavy cream: Essential for creating that creamy, melt-in-your-mouth texture.
• Pure vanilla extract: Adds depth and rounds out the flavors beautifully.
• Pumpkin pie spice: The star of the show! A blend of cinnamon, nutmeg, ginger, and cloves for that quintessential fall flavor.
• Salt: A pinch in the caramel and a sprinkle of flaky sea salt on top for a perfectly balanced sweet-and-savory treat.
• Pumpkin puree: Adds a subtle pumpkin flavor and makes these caramels extra special. Make sure to use pure pumpkin, not pumpkin pie filling.

If you need substitutions, try using maple syrup in place of corn syrup for a slightly different flavor, or coconut cream in place of heavy cream for a dairy-free option. You can also use your favorite store-bought pumpkin spice blend or make your own by mixing equal parts cinnamon, nutmeg, ginger, and cloves.

Equipment Needed

Here’s what you’ll need to make these pumpkin spice salted caramels:

• Heavy-bottomed saucepan: Prevents the caramel from burning and ensures even cooking.
• Candy thermometer: For precise temperature control (trust me, this is a lifesaver).
• Heatproof spatula or wooden spoon: Perfect for stirring the caramel as it cooks.
• 9×9-inch baking dish: Use a glass or metal pan lined with parchment paper for easy removal.
• Sharp knife: For cutting the caramels into perfect little squares.
• Parchment paper: Prevents sticking and makes cleanup a breeze.

If you don’t have a candy thermometer, I recommend investing in one—it makes candy-making so much easier. Alternatively, you can use the cold water test to check your caramel’s consistency, but it requires a little more guesswork.

Preparation Method

1. Prepare your pan: Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter.
2. Combine the ingredients: In a heavy-bottomed saucepan, combine 2 cups (400g) of granulated sugar, 1 cup (240ml) of light corn syrup, and 1/4 teaspoon of salt. Stir until the sugar is evenly moistened.
3. Heat the mixture: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once it starts boiling, stop stirring and let it cook undisturbed until the mixture reaches 310°F (155°C) on a candy thermometer. This should take about 10-15 minutes. The mixture will turn a deep amber color—watch it closely!
4. Add butter and cream: Remove the saucepan from heat and carefully stir in 1/2 cup (115g) of unsalted butter and 2/3 cup (160ml) of heavy cream. Be cautious—the mixture will bubble up rapidly!
5. Stir in flavorings: Once the bubbling subsides, stir in 1 teaspoon of pure vanilla extract and 1 teaspoon of pumpkin pie spice. Add 1/4 cup (60g) of pumpkin puree and mix until fully incorporated.
6. Cook to the right temperature: Return the saucepan to medium heat and cook the mixture, stirring constantly, until it reaches 240°F (115°C) on your candy thermometer. This will ensure a perfect chewy texture.
7. Pour into the pan: Carefully pour the hot caramel into your prepared baking dish, spreading it evenly. Let it cool at room temperature for about 4 hours or until fully set.
8. Cut and finish: Once the caramel is set, lift the parchment paper out of the pan and place it on a cutting board. Use a sharp knife to cut the caramel into small squares or rectangles. Sprinkle flaky sea salt on top for that irresistible sweet-and-salty flavor.
9. Wrap and store: Wrap individual caramels in wax paper or store them in an airtight container at room temperature for up to 2 weeks.

Cooking Tips & Techniques

Making caramel can seem tricky at first, but these tips will help ensure your pumpkin spice salted caramels turn out perfectly:

• Use a candy thermometer: Precision is key when making caramel. If the temperature is too low, your caramels will be runny; too high, and they’ll be brittle.
• Don’t rush: Caramel requires patience. Resist the urge to crank up the heat—low and slow is the way to go.
• Keep stirring: Once you add the butter and cream, constant stirring is crucial to prevent scorching or separation.
• Test your caramel: If you don’t have a candy thermometer, use the cold water test: drop a small amount of caramel into a cup of cold water; if it forms a soft ball, it’s ready.
• Watch the color: Caramel should be a deep amber color when it’s ready. If it’s too light, the flavor won’t be as rich; too dark, and it might taste burnt.

Variations & Adaptations

One of the best things about this recipe is how customizable it is! Here are a few fun ways to switch things up:

• Spice it up: Add a pinch of cayenne pepper or a dash of black pepper to give your caramels a subtle kick.
• Dairy-free option: Swap out the heavy cream and butter for coconut cream and vegan butter to make these caramels dairy-free.
• Nutty twist: Sprinkle chopped pecans or toasted walnuts on top with the sea salt for added crunch.
• Chocolate drizzle: Melt some dark chocolate and drizzle it over the caramels once they’ve set for an extra layer of indulgence.
• Seasonal swap: Replace the pumpkin pie spice with chai spice for a warm, tea-inspired flavor.

Personally, I love adding a touch of maple syrup in place of some of the corn syrup—it gives the caramels a subtle maple flavor that pairs beautifully with the pumpkin spice.

Serving & Storage Suggestions

There’s no wrong way to enjoy these pumpkin spice salted caramels! Here are a few ideas:

• Serve at room temperature: These caramels are best enjoyed when they’re soft and chewy.
• Gift idea: Wrap each caramel in wax paper and package them in a cute box or jar for a thoughtful homemade gift.
• Pairings: Serve alongside a cup of coffee or hot apple cider for a perfect fall treat.
• Storage: Store the caramels in an airtight container at room temperature for up to two weeks. For longer storage, wrap them individually and freeze for up to three months.
• Reheating: If your caramels are too hard, let them sit at room temperature for a bit, or microwave for just a few seconds to soften.

Nutritional Information & Benefits

While these pumpkin spice salted caramels are definitely a treat, they do have some redeeming qualities:

• Calories: Each caramel is approximately 70-80 calories, perfect for a small indulgence.
• Health benefits: Pumpkin puree is packed with vitamins A and C, and the spices like cinnamon and ginger are known for their anti-inflammatory properties.
• Dietary considerations: This recipe can easily be adapted for dairy-free or gluten-free diets with simple substitutions.
• Allergens: Be cautious if serving to anyone with dairy or corn allergies. Be sure to verify your ingredients are suitable for all guests.

While these aren’t exactly health food, they’re a delicious reminder that sometimes indulging in a little sweetness is good for the soul!

Conclusion

These irresistible pumpkin spice salted caramels are the kind of treat that brings people together. They’re perfect for cozy evenings, festive gatherings, or just a little pick-me-up to celebrate the season. I personally love making them as gifts for friends and family—it’s such a joy to see their faces light up when they take a bite and experience that perfect blend of sweet, salty, and spicy.

Give this recipe a try, and let me know your thoughts in the comments below! Do you have your own spin on pumpkin spice or caramel recipes? Share your creative ideas, and let’s keep the inspiration flowing. And hey, if you make these, don’t forget to snap a photo and tag me—I’d love to see your creations!

Happy caramel-making! I hope this recipe brings a little extra sweetness to your day.

FAQs

Can I use store-bought pumpkin pie spice?

Absolutely! Store-bought pumpkin pie spice works perfectly in this recipe. If you don’t have it, you can make your own by mixing equal parts cinnamon, nutmeg, ginger, and cloves.

Do I need a candy thermometer?

While a candy thermometer is the most accurate way to measure the temperature of your caramel, you can also use the cold water test to check its consistency. Drop a small amount of caramel into ice water—it should form a soft ball when it’s ready.

Can I use salted butter instead of unsalted?

You can, but I recommend reducing the additional salt in the recipe to avoid an overly salty flavor. The flaky sea salt on top will still give you that perfect salty-sweet bite.

How do I prevent the caramel from burning?

Use a heavy-bottomed saucepan to ensure even heat distribution and keep the heat at medium. Resist the urge to turn up the temperature—caramel takes patience!

Can I make these caramels ahead of time?

Yes! These caramels store beautifully. Wrap them individually in wax paper and keep them in an airtight container for up to two weeks at room temperature or freeze them for up to three months.