Easy Pumpkin Spice Caramels

1 Butter or pam spray an 8x8 baking dish. Line pan with a parchment sheet.
2 In a 2 quart bowl or larger, melt butter.
3 Add remaining ingredients (except vanilla) and return to the microwave for 6 minutes and 30 seconds. Remove using hot pads (the bowl will be super hot!)
4 Stir in vanilla.
5 Pour caramel into prepared baking dish. Once set, lightly with a little sea salt if desired.
6 Allow to fully cool and set before cutting.
7 Refrigerate for 25 minutes before slicing (it will make the process easier!)
8 Remove sheet of caramel and slice with a large sharp knife. TIP* I like to put a little butter on a napkin or paper towel and wipe both sides of the knife. It helps the caramels not stick as you slice them!
9 I like to wrap the caramels in wax paper or the clear candy wraps I linked in the post.
10 Caramels do not require refrigeration, but we like to store ours in the fridge!