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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.