Gingerbread Caramels
Ingredients
The caramel base
-
2
cups
heavy cream
-
2
teaspoons
vanilla extract
-
2 ½
cups
granulated sugar
-
½
cup
light corn syrup
-
½
cup
water
-
½
cup
molasses (not blackstrap)
-
6
tablespoons
butter, cut into ½-inch pieces
-
½
teaspoon
coarse kosher salt
The spices
-
½
teaspoon
ground ginger
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
ground allspice
-
⅛
teaspoon
ground cloves
Instructions
- Butter the bottom and sides of an 8- or 9-inch square baking pan or line it with parchment and butter the parchment.
- Heat the cream until steaming and keep it warm.
- In a small bowl, mix the vanilla, ginger, cinnamon, allspice, and cloves together and set aside.
- In a large, heavy-bottomed pot, combine the sugar, corn syrup, and water, and bring to a boil without stirring.
- Wash down the sides of the pot with a wet pastry brush to prevent crystallization.
- Cook until the mixture turns light amber and reaches 325 degrees F.
- Carefully pour in the warm cream, then add the molasses, butter, and salt, stirring gently.
- Continue to cook, stirring constantly, until the mixture reaches 244-246 degrees F.
- Remove from heat and stir in the vanilla and spice mixture.
- Pour the caramel into the prepared pan and let it cool completely.
- Cut into squares and wrap the caramels in cellophane or wax paper.
Nutrition Facts (estimated)
Servings
60 caramels
Calories
86
Total fat
4g
Total carbohydrates
13g
Total protein
0.2g
Sodium
14mg
Cholesterol
12mg
You might also like