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