SALTED PUMPKIN CARAMELS

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.

DAY 16 – BLOGMAS 2017 – LAST MINUTE GIFTS

I’m a Virgo and as such tend to make lists and be over-prepared. So, the only last minute gifts I tend to need are a couple extras for those unexpected visits that come up like a surprise gift from a neighbor.

A few of the “things” I keep on hand (with a festive ribbon already tied to them) for those occasions are:

  • Coffee gift cards
  • Homemade applesauce
  • Homemade jam
  • And closer to the actual day a plate full of homemade goodies

Here are a couple of recipes I make most years that are great to have around and NEVER EVER go to waste whether they are givien as gifts or eaten in house LOL.

CARAMEL BUTTERSCOTCH FUDGE
1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
1 can Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans
  • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
  • Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
  • Immediately pour into the foil lined pan.
  • Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
1 can Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts

  • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
  • Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
  • Immediately pour into the foil lined pan.
  • Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

  • In a medium sauce pan over a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup of the unsalted butter until smooth.
  • Remove from heat.

 

  • Line a 9×13 baking dish with foil, extending over the edge.
  • Spray with non-stick PURE or PAM.
  • Melt remaining butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.

 

  • Pour remaining caramel over the COOLED rice krispy treats and spread even with a spatula.
  • Sprinkle sea salt flakes over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.