Pumpkin Caramels

Directions

1. 1
   First off, for me the softball stage is 232 F, and so that's the temperature indicated in the recipe. If you live closer to sea level, adjust as needed. (See note below.)
2. 2
   In a large heavy-bottomed pan, place all the ingredients together except for the vanilla; whisk until smooth. You're mostly trying to incorporate the pumpkin and the spices. Bring the ingredients to a boil over medium-high heat. I usually just put it on high, but I have to watch a little closer so it doesn't scorch. Once it starts to boil, it takes quite a while for the temperature to go anywhere. Be patient. Finally, the temperature will start to move up. Watch it closely from this point. The caramel will start to burn if you don't stir constantly with a wooden spoon.
3. 3
   As the temperature starts to close in on 230 F, I turn the heat down. I want the caramel to come to temperature slower so I can control it better. If you bring it up fast, it has a tendency to keep going and it gets too hot too fast. I bring my thermometer to 230 F and then turn the heat to low so it goes up to 232 F very slowly. At 232 F, I take it off the heat and add the vanilla. Stir until combined and pour the caramel out into a greased 9x13 inch pan. It must be greased or you'll have a big mess that is un-usable. Let it set for an hour or two until cool and firm. Cut into squares and wrap in waxed paper. You could also add toasted pecans or pumpkin seeds to the pan before pouring in the caramel.
4. 4
   Note: at sea level, you would cook the caramel to the softball stage, which is 240 F, but at my house it's not. To check where your softball stage is, you can boil a pan of water. Place the candy thermometer in the water and note what the temperature is when the water starts to boil. If you're at sea level, it should be 212 F. So if your water boils at 204 F like mine does, then your softball stage is now 8 degrees lower than 240 F, meaning 232 F. That's how I got my number. Is it clear as mud? Sometimes that's why candy is a little difficult. You know it's always better to err on the side of underdone (rather than hard) when making caramel. You're teeth might appreciate it.