Homemade Gingerbread Caramels {Recipe}

These caramel candies are a favorite in our house at the holidays. The recipe
came from another parent at my kids' school. She sells vanilla caramels
every year at the bake sale, and last year, I asked if she'd show me how to
make them. Thankfully, she obliged.
What You Need:
1 cup unsalted butter (2 sticks)
1 lb dark brown sugar (2 3/4 cups) OR 1 lb light brown sugar + 1/4 cup
molasses
1 cup white corn syrup
1 (14-15 oz) can sweetened condensed milk
1/2 tsp. salt
1 tsp vanilla
1-2 tsp. pumpkin pie spice
Yield: 50-60 caramels
*Note: I often double the recipe (as you will see in the photos) because I gift
them.

In a large saucepan or dutch oven over medium-high heat, melt butter.

While the butter is melting, line an 8x8 or 9x9 pan with parchment paper,
and set aside.

When the butter has melted completely, add the sugar, corn syrup, milk and
salt. Stir.

Continue stirring the entire time, while the mixture combines, begins
bubbling, and until the mixture reaches 236-238 degrees (F) on a candy
thermometer. Be careful while stirring! If it bubbles onto your hand, it will
burn!

Remove from the heat and add the pumpkin pie spice and vanilla. (Be careful
when you add the vanilla. It will bubble up a lot right then.) Stir to combine
completely.

Pour into a parchment-lined 8x8 or 9x9 pan. Allow to rest and

cool completely overnight. (At least 5 hours.)

Cut into small squares.

Wrap with a waxed paper squares about 4"-5" square.

*Note: It is very important to my husband that the caramels twist to

unwrap. If you want the 'satisfying twist,' you must wrap so that both sides
of your wrapper go the same direction.

Store in an airtight container. Will last 1-2 weeks at room temperature.

Enjoy!!