Here are the ingredients that you will need in order to complete this soft caramel recipe.
- 1 14oz can sweetened condensed milk
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
- 1 stick butter
- ⅓ cup pumpkin
- ½ tsp salt
Here are the directions that you will need to follow in order to complete this soft caramel recipe.
First, you need to fully grease a pie tin or an 8×8” pan and set it to the side for later.
Then, in a deep saucepan that is on medium heat, you need to bring sweetened condensed milk, sugar and cinnamon to a boil. While stirring the mixture gently with a heat safe spatula, add half the butter into the pan and continue stirring intermittently. If your mixture starts to color quickly, you need to reduce the heat to a medium low setting.
Now, continue stirring gently for a full 10 minutes total or until your mixture has become a light caramel brown color. You don’t want the color to be too dark, but have enough auburn to let you know your color will have equal flavor.
Take the pan off the heat, and gently whisk in the remaining half stick of butter, pumpkin puree and salt until a smooth, pumpkin caramel mixture forms. Pour the mixture into a greased pan and pop into the fridge to cool down quickly, or for about 1 hour.
When completely cool, your caramel slab should be set, but still pliable. Pop the caramel slab out of the tin and pinch or cut into your desired size and shape. Roll your pumpkin caramels on a table to form a tootsie roll-like shape or cut into small squares or rectangles. Serve them on a plate or wrap in little squares of plastic wrap or waxed paper and share! Refrigerate your caramels if you’re not going to dig in immediately.