Gingerbread Spiced Caramels
These buttery gingerbread caramels are a delight to eat and easy to make.
Ingredients
| 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) | |
| Salt | 3/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 3/4 Teaspoon | |
| Nutmeg | 3/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Sea salt | 1 Dash ((for sprinkling)) (Optional) | |
| Non stick vegetable cooking spray | 4 Dash , divided |
Directions
GETTING READY
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.
MAKING
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.
FINALIZING
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.
SERVING
5.Serve caramel cubes for desserts.
Recipe Summary
Nutrition Facts
Serving size
Calories 854Calories from Fat 342
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 188 mg7.83%
Total Carbohydrates 125 g41.7%
Dietary Fiber %
Sugars 93 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
