Pumpkin Spiced Soft Caramels

By Texaschef11

Ingredients

• 1 cup 35% whipping cream
• 1/2 cup plus 2 tbsp golden corn syrup
• 1 cup granulated sugar
• 2 tbsp unsalted butter
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• pinch of ground cloves

Preparation

Step 1

Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on opposite ends, and lightly butter the exposed sides.

Combine cream, corn syrup and sugar in a 3-quart saucepan over medium-low heat, stirring constantly until sugar has dissolved. Bring the mixture to a boil and clip a candy thermometer to side of pan. Continue to cook over medium heat, stirring frequently, until mixture reaches 244-246°F, about 15 minutes.

Remove pot from heat, and quickly stir in butter, vanilla extract, salt and spices until smooth. Immediately pour into prepared baking pan, without scraping the bottom of the pot. Let stand at room temperature without moving until completely cooled, about 3-4 hours.

Lightly grease a large cutting board (one that you haven’t cut onions, garlic or meat on) with butter. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into ½-inch strips and then cut each strip into 1-inch pieces. Wrap each in cellophane or waxed paper.

Caramels can be stored in an airtight container, in a cool dry place for up to 1 month.