When it comes to caramel, I can be pretty picky. Most commercial caramel candies and sauces are beyond sugary, even for my sweet tooth. I do like hard caramels, but when it comes to soft, chewy caramel candies, there really is only one way to go. Homemade caramel are much easier than you'd think to make. They are not too labor intensive and use only a few ingredients. My favorite thing about homemade caramels is flavoring them. You can add some spice or seasoning to change up the flavors in a flash!
For fall, I wanted to create a recipe using pears. There are plenty of apple recipes out there this time of year, but I wanted to make something to reflect the season of pears as well. With a bit of spice and a splash of vanilla, these pear caramels are perfection.
Spice Pear Caramels
- 2 cups pear nectar
- 1/2 cup granulated sugar
- 1/4 brown sugar
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla
- Place pear nectar in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer.
- Line a baking sheet with a silpat mat or parchment and set aside
- Reduce pear nectar until it is down to about 1/2 cup (about 30 minutes or so).
- Once reduced, add in butter, sugars, and cream. Heat on high until 252 degrees on a candy thermometer.
- Remove from heat and stir in the salt, cinnamon, and vanilla.
- Carefully pour the caramel onto the prepared baking pan. Spread out evenly to start cooling.
- Once the caramel is cool enough to handle, fold up to form a long rectangle.
- Start rolling caramel into a rope.
- Slice rope into pieces and wrap in squares of parchment or wax paper.