Classic chewy caramel squares reimagined with pumpkin spice — one of my favorite fall candies to make.
Many people assume caramel is difficult to make. If that’s you, don’t worry — I used to feel the same. I tried recipe after recipe and kept running into problems until I learned a few simple rules. Once you understand them, making caramel becomes straightforward. Here are the common pitfalls and how to avoid them.
Problem #1: You stir the sugar too soon.
When you start by combining sugar, water, and corn syrup in a pan, the urge to stir is strong. Resist it. Stirring at this stage encourages crystallization and makes the caramel grainy. Even if the mixture looks uneven, it will melt into a smooth sugar syrup on its own. Allow it to cook undisturbed until the sugar becomes clear.
Problem #2: Impatience leads to burned caramel.
Caramel requires attention and patience. It may take time to develop color, but once it starts to brown it can go quickly. Keep the heat at medium and watch it closely. After the sugar clears, it will gradually turn a warm honey-amber color — the stage you want to reach before adding the cream mixture.
To bring a pumpkin spice flavor to these caramels, warm the cream with pumpkin puree, butter, and spices in the microwave or on the stove. Stir until smooth to create a pumpkin cream mixture.
When the sugar reaches the amber stage, carefully pour the pumpkin cream into the pan. Stand back, since the mixture will bubble vigorously.
Problem #3: Using the wrong tools makes caramel harder than it needs to be.
Even with the right technique, poor equipment can ruin your caramel. Use these essentials:
- Heavy-bottomed pan: A thick, heavy pan distributes heat evenly and prevents scorching.
- Accurate thermometer: Cook the caramel to the soft-ball stage — about 248°F (120°C). You can’t reliably judge this by sight alone, so use a good candy thermometer.
- Good spatula: After you add the butter and cream, you can and should stir. A flexible spatula that scrapes the pan helps incorporate the ingredients and finish the caramel smoothly.
Pumpkin Spice Caramels
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Ingredients
- 1.5 cups sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/2 cup heavy cream
- 3/4 cup canned pumpkin puree
- 4 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/16 tsp ground allspice
- 1/16 tsp ground ginger
- 1/16 tsp ground nutmeg
- 1/2 tsp vanilla extract
- good quality sea salt for sprinkling
Instructions
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Line an 8×8-inch pan with parchment paper.
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Combine the sugar, water, and corn syrup in a saucepan, but do not stir. Cook over medium heat until the mixture turns amber, about 10 minutes. Avoid stirring; if necessary, gently swirl the pan to even the syrup.
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While the sugar cooks, heat the cream, pumpkin puree, butter, salt, and spices together until the butter melts. You can do this in a small saucepan or in the microwave.
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When the sugar reaches an amber color, slowly pour in the pumpkin cream mixture. Be careful — the caramel will bubble up vigorously. Use oven mitts if you prefer.
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Return the pan to medium heat and cook until the mixture reaches 248°F (soft-ball stage), about 15 minutes. Stir in the vanilla just before it reaches temperature. Pour into the prepared pan and refrigerate until firm, then cut into squares and sprinkle lightly with sea salt. Enjoy.
Notes
Nutrition
Nutrition is estimated using a food database and provided as a guideline for informational purposes.
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