Pumpkin Caramel
Barely adapted from Challenge Dairy
Ingredients
- ½ cup butter {1 stick 8 tablespoons}
- 1 ½ cups sugar
- 1 teaspoon pumpkin pie spice
- 1 cup light corn syrup
- 1 14 oz. can sweetened condensed milk {not evaporated milk}
- ½ cup pumpkin puree
Instructions
- In a medium saucepan over medium-high heat, melt butter. Mix in sugar and pumpkin pie spice until well combined.
- Stir in corn syrup, sweetened condensed milk and pumpkin puree, making sure everything is well incorporated. Lower heat to medium to prevent scorching. {You'll get little dark bits throughout your caramel if this happens. Still tastes just as good, but isn't as pretty.}
- Allow to boil until the mixture reaches 248 degrees. {As much as I hate using a candy thermometer, it's necessary in order to make sure this reaches the correct consistency. Trust me.}
Notes
The mixture will be super-duper hot. You don't want to mess with molten caramel. Don't be tempted to stick your finger in or lick a spoon -- you'll be sorry.
If using for Pumpkin Paws, allow the caramel to cool slightly {it'll start to thicken and get less liquidy} and spoon over pecans. This would also be the time to pour the caramel into a buttered or parchment-lined pan if you plan on making homemade caramels.
One the caramel cools completely, it'll hold its shape but retain a soft and chewy texture. Remove from the pan and cut into small squares; wrap individually in waxed or parchment paper.