Ingredients

The following ingredients have 64 Servings
  • 8 tablespoons unsalted butter
  • 2 cups heavy whipping cream
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon pumpkin pie spice

Instruction

  • Lightly spray 8x8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  • Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  • Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It's super important to scrape off all the sugar from the sides of the pot - all of it.
  • Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  • Remove from heat and stir in salt and pumpkin pie spice.
  • Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  • Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.