Things I like about Halloween:
Costumes- not the ridiculous slutty ones but the cool ones, the ones that let you dress up as people you admire or at least admire their style. I for one, have been Audrey Hepburn many times, and you know I love Audrey Hepburn.
Candy, chocolate, caramel, toffee, caramel apples, chocolate covered marshmallows, nutty things. Candy and me, we go way back.
Pumpkins, carving pumpkins, picking pumpkins, pumpkin seeds, I love me a gourd what can I say.
Things I don’t like about Halooween:
Slutty costumes (I mean really, what is a slutty panda bear anyways!?).
Scary movies, seriously. I am scared of everything. Harry Potter, Twilight, you know the non scary movies. I am totally scared in them. This is, needless to say, a huge disapointment to my boyfriend who’s dad had them watching the Excorsist at age 7.
Halloween baked goods. I don’t want my cookies to look like spiders, I don’t want cakes with bloody fingers on them, and I don’t want bugs in my puddings. I just don’t.
Because of my love of Halloween one of my dearest friends in the world is coming over and we’re carving pumpkins, drinking mulled wine and joining the parade that happens on my street every year. I love my neighbourhood and the Parade of Lost Souls (which, before it started happening and we just saw signs we thought was an anti-abortion march. Not the case.) And because of my hatred of all things that look Halloween-y but my love of both pumpkins and candy, here is a wonderful recipe for Pumpkin Spiced Caramels, not nearly as hard as it might look, although you do need a candy thermometer. You also need friends because this makes about 100, and I have tried to get through them, and well, that’s what friends are for. Candy eating, wine drinking, and parade going right?
*Update: I recently made Gingerbread Caramels, and with that recipe wrote a bunch about the does and don’t of caramel making! You can get that information HERE if you so wish.
Pumpkin Spice Salted Caramels:
1 cup Butter
1 1/4 cup Brown Sugar
1 cup White Sugar
1 1/4 cup Corn Syrup
1x 14oz can Sweetened Condesnsed Milk
2 tsp Cinnamon
1/2 tsp Numeg
1/2 tsp Cloves
Grease an 8in square pan. Line it with parchment paper , using two pieces to go both ways and then hang over the sides. then grease them too. Don’t skimp here, it will make your life easier in the long run.
In a pot with deep sides add in all the ingredients except the spices and the salt and bring it up to a boil.
Put your candy thermometer in and, while stirring constantly, bring up to 245F.
Make sure you stir it the whole time, it will burn in a heartbeat if you let it.
As soon as it comes to 245F add in the spices, stir to combine, make sure it’s all mixed in, and then quickly pour the mixture through a fine sieve into your prepared pan.
Sprinkle with salt, if you so wish!
Let this chill for several hours or overnight. This makes a lovely soft caramel but it is tricky to cut, so put it in the fridge for about 20 minutes before you do.
Cut into pretty little squares and wrap in your wrappers.