"Mmmm, they're good. Oh my God they're good. Oh my God they're really good!" -Christian
"Wow, these are really good. Can I have more?" -Haley (The second sentence was repeated every 5 minutes for the next three hours.)
"Mr. Mock, please let Mrs. Mock know how much I enjoyed the sample of the Pumpkin Caramel this afternoon. The taste, texture and smell together was outstanding. It brought back memories of my grandmothers kitchen." -Ms. Cobbler
There were more too and I am always very grateful when folks are willing to be my taste-testers... and because feedback like this is what makes cooking so fun, and rewarding!
Pumpkin Spice Caramels
1 stick (1/2 cup) butter
2 TB light corn syrup
1 cup brown sugar
1 14oz. can of sweetened condensed milk
2 tsp pumpkin pie spice blend*
Wax paper, cut into 3" x 3" squares
Line a 9" x 2" loaf pan with a large sheet of waxed paper that comes up the sides and over edges of the pan.
In a saucepan, melt the butter. Stir in the corn syrup, brown sugar and sweetened condensed milk. Stir over low-medium heat until it comes to a boil. Be careful as this mixture gets scalding hot and can cause bad burns if it gets on your skin! Reduce heat to low. Stir constantly and simmer for 10 minutes - the mixture will be a deep golden brown. Remove from heat and pour the caramel into the prepared pan. Add in the pumpkin pie spice and use a skewer to swirl it through the caramel. Refrigerate it for 4-6 hours until thoroughly cooled and firm.
Lift the cooled caramel from the pan using the waxed paper, and carefully peel the paper off. Use a sharp knife to cut the caramels into 1" or 1-1/2" sized pieces. Place a piece in the center of a wax paper square - roll it up and twist the ends to seal it. Repeat with the remaining caramels - quickly before you eat them all! Store in the fridge.
*You can purchase premixed pumpkin pie spice, or make your own! Just combine 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground allspice and 1/4 tsp ground nutmeg. This will yield 2 teaspoons of pumpkin pie spice.