Gingerbread Spiced Caramels

GooseberryPatch's picture

Dec. 13, 2013

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)
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



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 854Calories from Fat 342

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 25 g125%

Trans Fat 0 g


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