How To Make Gingerbread Caramels
Loaded with earthy spices, these gingerbread caramels make the perfect holiday treats! The spicy hint is balanced with molasses and tons of sugar.
Serves:
Ingredients
- 4cupsheavy cream
- 2cupslight corn syrup
- 4cupsgranulated sugar
- 12tbspunsalted butter
- ½cupunsulfured molasses
- 1tsppure vanilla extract
- ¾tspsalt
- 1tspground cinnamon
- ¾tspground ginger
- ¾tspfreshly grated nutmeg
- ¼tspground cloves
- vegetable oil cooking spray
Instructions
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Lightly coat a 12×17-inch rimmed baking sheet with cooking spray. Line with parchment paper, leaving a 2-inch overhang on short sides; spray paper.
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In a large pot over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved.
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Continue to cook over medium-high heat for about 20 minutes, stirring frequently, until mixture reaches 248 degrees F on a candy thermometer.
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Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, for 24 hours at room temperature. Do not move the pan.
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Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove.
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Cut into 1×1¼-inch pieces. Wrap each in cellophane or waxed paper.
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Serve and enjoy.
Recipe Notes
Caramels can be stored up to 1 month in airtight containers.
Nutrition
- Calories: 865.76kcal
- Fat: 44.22g
- Saturated Fat: 25.82g
- Trans Fat: 0.49g
- Monounsaturated Fat: 13.75g
- Polyunsaturated Fat: 2.07g
- Carbohydrates: 123.41g
- Fiber: 0.17g
- Sugar: 122.94g
- Protein: 1.78g
- Cholesterol: 139.22mg
- Sodium: 218.38mg
- Calcium: 94.77mg
- Potassium: 274.27mg
- Iron: 0.77mg
- Vitamin A: 423.23µg
- Vitamin C: 0.49mg
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