Gingerbread Caramels

Oh my gingerlicious!! I have been making these for years and If you like gingerbread, gingersnaps, or anything ginger... you are going to LOVE these chewy little bites of caramel heaven.

2 cups heavy cream

1 cup light corn syrup

2 cups sugar

6 tbsp butter

1/3 cup molasses (this screams gingerbread... YUMM)

1/2 tsp pure vanilla extract

1/2 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp freshly grated nutmeg

Lightly coat a 11x13 in baking dish with cooking spray and set aside. 

In a large pot over medium high heat bring butter, cream, sugar, corn syrup, and molasses to a boil stirring until sugar is dissolved. Reduce heat to medium-low stirring frequently. Cook until mixture reaches 245 degrees (firm ball stage) Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared greased pan.  Let stand uncovered until caramels are set. I usually speed this process up by placing in refrigerator for about 30 minutes. Once caramels are set lift one end with a spatula and remove the entire slab of caramels. Cut into squares and wrap with waxed paper. Caramels can be stored in an airtight container for up to one month. Happy baking friends!!

Gingerbread Cinnamon Rolls with Vanilla Icing

  

Oh SNAP!!! Gingerbread cinnamon rolls are the perfect Christmas morning treat or anytime treat!!! These heavenly rolls are kissed with warm spices of cinnamon, cloves, ginger & nutmeg that SING holiday goodness. OH MY!!! 
Dough-
1 1/2 tbsp active dry yeast

 1/4 cup warm water

 1 1/4 cups milk; scalded

 1/2 tsp salt

 1/2 cup sugar

 1/2 cup butter softened
1/3 cup molasses 
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

 3 eggs beaten

 5-5 1/2 cups flour

Sugar & Spice Mixture-
1 cup sugar
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup softened butter- for spreading  
Icing-
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream- enough to make an icing consistency
  

 Dissolve yeast in warm water and set aside. Scald milk over med-high heat, add sugar, butter, & salt. Stir to dissolve sugar. Remove from heat and add molasses. Gently stir to combine. Cool milk mixture to lukewarm & add yeast. Add beaten eggs, 2 cups flour, & spices. Stir to combine. Add the rest of flour and then knead on a floured surface for 5 minutes. Cover and allow to rise till doubled in bulk. About 1 hour. Divide dough in half. (I store other half covered in fridge and make another batch the next day) * Combine 1 cup sugar with cinnamon, ginger, cloves, nutmeg & set aside. On a floured surface roll out dough into a 12x18 inch rectangle and spread softened butter evenly over dough and to the edges. Sprinkle the sugar & spice mixture over butter. Roll up dough jelly roll style. (like you would a cinnamon roll) and cut into 1-2 inch slices depending on how big you want your rolls and how many you want. I get 1 dozen per half of dough. So 2 dozen total. Place rolls in a greased 13x9 inch baking dish and cover. Allow to rise till doubled in bulk. About 50 minutes. Bake in preheated oven at 375 degrees for 12-15 minutes or till rolls are a light golden brown. Whisk together powdered sugar, vanilla & heavy cream. Drizzle over warm rolls. Heaven sent!!