Pumpkin Spice Caramel

The one thing I really missed after finding out I had developed dairy and gluten allergies was caramel.

Some people are chocolate people, some people are fruit people, and some are caramel people.

I am a caramel person, through and through.

I remember when I was in a child driving in the car with my dad, stopping at a gas station, and splitting a package of those caramels with the powdered sugar centers. It’s a memory that still makes me smile.

I mean, realistically, they’re terribly unhealthy, and kinda fake tasting, but it was always more about spending time with my father – I am a total Daddy’s girl.

When I had to give up dairy and started to stay away from processed sugar, that also meant for the most part giving up caramels. Yes, you can buy dairy free-caramels, but they are expensive, and generally contain large amounts of refined sugar.

A few years ago I set out to make dairy-free, gluten-free caramels that were as low in refined sugar as possible, but had that fantastic chewy caramel texture and taste.

This recipe has definitely gone through many iterations over the years, and is definitely a labor of love (it’s a time-consuming recipe, to be sure), but it is SO WORTH IT.

I spiced up the base caramel recipe for fall with warming Pumpkin Pie spice, and candied ginger, and it came out SO WELL. It’s sweet, creamy, warm, and spicy all in one bite!

I encase my caramels in melted chocolate, to make them easier to take on-the-go, but I also have used this recipe to make caramel apples and apple slices for Halloween gifts, and it comes out great!

Happy Halloween Week, everyone!

Pumpkin Spice Honey Caramel
(Makes 22 caramels)

MACROS: 26c/4f/0p

15 oz jar of honey (light/mild flavored)
1 can sweetened condensed coconut milk
1T pumpkin spice powder
1 bag Enjoy Life Mega Chunks, melted
**Optional, candied ginger (I used about 5 pieces, cut into small pieces – add 1g carb to your macros)

Mix honey, condensed coconut milk, and pumpkin spice powder into a tall pot heat on stove (medium heat).

Make sure you have at least 4 inches on the sides of your pot, or the caramel will boil over. Stir to ensure that the mixture is fully incorporated as it is heating up (honey will not crystalize like regular sugar does).

Using a candy thermometer, boil mixture until it reaches just over the Hard Ball temperature (250-265) – should be about 10-15 minutes.

Pour mixture into a shallow pan lined with lightly oiled parchment paper and/or SilPat. Let cool for 3-4 hours, until cooled completely and settled (it will be firm, but still malleable).

Add ginger pieces, if desired.

While caramel is cooling, melt chocolate in a double boiler.

Place liners into a mini-muffin tin, and fill the bottom with a thin layer of chocolate.

Tear off a piece of caramel (it’s a good idea to lightly oil your hands for this part), and form it into a disk. It should be small enough so that the melted chocolate comes up the sides when you put it into the chocolate. Place balls lightly on top of chocolate layer.

Cover with another thin layer of chocolate, and tap on counter to flatten. 

Freeze for 15 minutes, or until chocolate has hardened.

These can be stored in either the refrigerator or the freezer – if frozen, let them return to room temperature before serving.