Wednesday, December 17, 2014

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!!

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