These buttery gingerbread caramels are a delight to eat and easy to make.
|Whipping cream||4 Cup (64 tbs)|
|Light corn syrup||2 Cup (32 tbs)|
|Sugar||4 Cup (64 tbs)|
|Butter||3⁄4 Cup (12 tbs) , diced|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Ground ginger||3⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Sea salt||1 Dash (for sprinkling) (Optional)|
|Non stick vegetable cooking spray||4 Dash , divided|
1. Lightly coat a 17"x12" jelly-roll pan with non-stick vegetable spray. Line with parchment paper, leaving a 2-inch overhang on the short sides. Spray paper with vegetable spray set aside.
2. In a large pot over high heat, bring cream, corn syrup, sugar, butter and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring frequently, until mixture reaches the firm-ball stage, or 244 to 249 degrees on a candy thermometer, about 20 minutes.
3. Remove from heat stir in vanilla, salt and spices. Immediately pour onto prepared pan, without scraping the pot. Let it sit, uncovered at room temperature for 24 hours.
4. Spray a large cutting board with non-stick vegetable spray. Lifting caramels by the edges of paper turn caramels onto cutting board. Use a sharp knife to loosen paper peel off paper. Cut into 1-1/2" x 1" pieces. Sprinkle with sea salt, if desired.
5. Serve caramel cubes for desserts.