Traditional caramels get a makeover by using sweet and spicy fruit spread and cayenne pepper.

Sweet and Spicy Caramels

Line a 9x9-inch baking pan with parchment paper, extending parchment paper over edges of pan. Lightly coat parchment with nonstick cooking spray; set aside.

Place butter in a heavy 3-quart saucepan. Melt butter over low heat. Stir in granulated sugar, brown sugar, corn syrup, fruit spread, cayenne pepper, and heavy cream. Cook and stir over medium-high heat until just combined; stirring occasionally until mixture comes to boiling.

Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at moderate, steady rate for 35 to 40 minutes or until the thermometer registers 248 degrees (firm-ball stage), stirring occasionally.

Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.

Lift uncut caramels out of pan. Use a buttered knife to cut into 1x1-1/2-inch pieces. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.