PUMPKIN SPICE CARAMELS

How to make delicious pumpkin spice caramels in the microwave! Simple method for homemade caramels with incredible results- you won’t believe the flavor!

I’ve been working on this recipe for a while and I finally have the perfect balance between amazing flavor and easy to make. Win! We love homemade caramels and I make them every year, often giving them to friends and family. I had the idea to do a pumpkin flavored caramel and let me tell you, I’m SO glad I did- they’re my favorite caramels ever! The pumpkin spice flavor is incredible and I love the soft texture. You want to know the best part? They’re made entirely in the microwave!! Seriously. Scroll down to see the video I created that shows how to make them- it’s so simple!

Also- if you make caramels often, do yourself a favor and purchase wax paper squares here. Where have these been all my life! $10 and it will last me years and years!!

Pumpkin Spice Caramels

• 1/2 cup butter ( 1 stick)
• 1 1/2 cups sugar
• 1 cup corn syrup
• 1 14-oz can sweetened condensed milk
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice

Prepare a 7×11 glass pan by lining with foil or parchment and spraying with non-stick spray. (9×13 can be used at well, or for thicker caramels, use an 8×8)

Melt butter in a large glass bowl. (Mine melted in 1 minute in the microwave.)

Add all other ingredients and stir to combine.

Microwave mixture in 4 intervals, quickly stirring after each interval and returning to the microwave.*

• 1st heating: 6 minutes
• 2nd heating: 6 minutes
• 3rd heating: 5 minutes
• 4th heating: 5 minutes

Stir caramel once more then pour into prepared pan. Cool until set- if you’re in a hurry, you can place the pan in the fridge for about 2 hours. Otherwise it will set up nicely just resting in room temperature for several hours.

Remove from pan and slice into strips with a large knife or cooking shears. Cut into small squares and wrap in wax paper, (or purchase wax paper squares here– so cheap!!) twisting the ends to seal. Store in an airtight container. Will keep for several weeks!

*Note: I have a 1000 watt microwave and these are soft caramels. Check your microwave’s wattage first (it’s found on a label just inside the door) then adjust time as needed. If you want firmer caramels, I’d add 1 minute to each interval.

Recipe & method adapted from Simple As That and Challenge Dairy

PUMPKIN SPICE CARAMELS

 

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Author: Butter With A Side of Bread

Serves: 70

Ingredients

• ½ cup butter ( 1 stick)
• 1½ cups sugar
• 1 cup corn syrup
• 1 14-oz can sweetened condensed milk
• ½ cup pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

1. Prepare a 7x11 glass pan by lining with foil or parchment and spraying with non-stick spray. (9x13 can be used at well, or for thicker caramels, use an 8x8)
2. Melt butter in a large glass bowl. (Mine melted in 1 minute in the microwave.)
3. Add all other ingredients and stir to combine.
4. Microwave mixture in 4 intervals, quickly stirring after each interval and returning to the microwave.*
5. First heating: 6 minutes; 2nd heating: 6 minutes; 3rd heating: 5 minutes; 4th heating: 5 minutes
6. Stir caramel once more then pour into prepared pan. Cool until set- if you're in a hurry, you can place the pan in the fridge for about 2 hours. Otherwise it will set up nicely just resting in room temperature for several hours.
7. Remove from pan and slice into strips with a large knife or cooking shears. Cut into small squares and wrap in wax paper, (or purchase wax paper squares here- so cheap!!) twisting the ends to seal. Store in an airtight container. Will keep for several weeks!
8. *Note: I have a 1000 watt microwave and these are soft caramels. Check your microwave's wattage first (it's found on a label just inside the door) then adjust time as needed. If you want firmer caramels, I'd add 1 minute to each interval.

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