I was recently hunting for a gift idea for a friend and thought she might like a digital candy thermometer (she’s a baker and makes the most wonderful cupcakes). So I sent her a quick text to start the conversation. It went like this:
ME: Do you have a candy thermometer I could borrow?
H: No I don’t… if a recipe requires me to use a thermometer, I find another recipe 😀
ME: LMBO 😀 😀 😀 😀 That’s great unless you’re actually making something that needs to be a specific temperature to set up.
H: You’re more adventurous!… if it requires a certain spice or ingredient, I just won’t make it.
LOL I had to come up with another idea 😀
SALTED PUMPKIN CARAMELS
1/2 cup butter
1 1/2 cups sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon cinnamon
14 ounce can sweetened condensed milk
1 cup light corn syrup
1/2 cup canned pumpkin
FLAKY Sea Salt
finely Chopped nuts (optional)
- Line 9 x 9 inch pan with foil.
- Spray foil with non-stick cooking spray. Set aside.
- In a 3 quart pan melt butter over medium heat.
- Whisk in sugar, pumpkin pie spice, allspice and cinnamon until well blended.
- Whisk in corn syrup, sweetened condensed milk and pumpkin.
- Attach your candy thermometer to the side of the pan and get ready to stir for quite awhile.
- Stir constantly until you reach 248 degrees a.k.a. firm ball stage.
- Remove from heat and quickly add nuts if your using them.
- Pour into prepared pan.
- Immediately sprinkle with salt.
- Let stand 2 hours or until firm.
- Use the foil to lift the caramels from the pan.
- Using a BUTTERED knife cut into 3/4 inch squares.
- Wrap in individual non-stick foil or waxed paper and twist ends.
NOTES: If you want a bit of a change up stir in some chopped honey roasted peanuts or pecans at the last minute before poring into cooling pan.