Print

Irresistible Pumpkin Spice Salted Caramels Recipe Easy Steps

pumpkin spice salted caramels - featured image
Print Recipe

These irresistible pumpkin spice salted caramels are the ultimate treat for autumn, combining the warm spices of pumpkin spice with buttery caramel and a sprinkle of flaky sea salt for a perfect sweet-and-salty balance.

Ingredients

Scale
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) light corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 2/3 cup (160ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60g) pumpkin puree
  • Flaky sea salt for topping

Instructions

  1. Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter.
  2. In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and salt. Stir until the sugar is evenly moistened.
  3. 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. Watch closely as the mixture turns a deep amber color.
  4. Remove the saucepan from heat and carefully stir in unsalted butter and heavy cream. Be cautious as the mixture will bubble up rapidly.
  5. Once the bubbling subsides, stir in pure vanilla extract, pumpkin pie spice, and pumpkin puree. Mix until fully incorporated.
  6. Return the saucepan to medium heat and cook the mixture, stirring constantly, until it reaches 240°F (115°C) on your candy thermometer for a perfect chewy texture.
  7. 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. 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.
  9. Wrap individual caramels in wax paper or store them in an airtight container at room temperature for up to 2 weeks.

Notes

[‘Use a candy thermometer for precise temperature control.’, ‘Resist the urge to increase the heat; caramel requires patience.’, ‘If you don’t have a candy thermometer, use the cold water test to check the caramel’s consistency.’, ‘Watch the color of the caramel—it should be a deep amber when ready.’, ‘Store caramels in an airtight container at room temperature for up to two weeks or freeze for up to three months.’]

Nutrition

Keywords: Pumpkin spice, salted caramels, fall dessert, autumn treat, candy recipe, caramel recipe, pumpkin spice recipe

Find it online: https://fuzzyforker.com/irresistible-pumpkin-spice-salted-caramels-recipe-easy-steps/