Rich molasses and traditional gingerbread spices yield a seasonally delicious treat in this recipe for Gingerbread Spice Caramels.
It’s no secret around here that I love making caramels and experimenting with different flavor combinations. Several years ago, these Gingerbread Spice Caramels were the first “non-traditional” caramels that I ever made and I immediately wanted to make more. This recipe makes a very sweet caramel packed with gingerbread spice. This was the first year that I added a sprinkling of fine sea salt to the finished caramels and I have to say that one small tweak escalated these candies to holiday confection perfection!
If you’ve never made homemade caramels I beg you not to shy away from giving it a try. They aren’t nearly as intimidating as one would think with the use of a high temperature candy thermometer. If you’re anything like me, after you’ve got one batch of these Gingerbread Spice Caramels under your belt and you’ll find yourself making several more batches of homemade caramels before you know it. Spread cheer this winter with these Gingerbread Spice Caramels – your loved ones will thank you!
- 2 cups heavy cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- 6 tablespoons unsalted butter, cut into small pieces
- ¼ cup unsulfured molasses
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- Vegetable-oil cooking spray
- Flaky sea salt for finishing
- Prepare a 9x13" cake pan with a light coating of cooking spray followed by a layer of parchment paper. Make sure parchment covers bottom and all sides; two overlapping pieces forming a cross work well.
- In a large, heavy pot over high heat bring heavy cream, corn syrup, sugar, and molasses to a boil. Stir continuously and cook until caramel temperature reads 248 degrees Fahrenheit, approximately 20 minutes.
- Remove from heat and carefully stir in vanilla, butter and spices. Take caution as caramel will violently bubble when vanilla is added.
- Immediately pour caramel into prepared pan. Do not scrape the bottom of the pot into the pan. Sprinkle top with a light dusting of flaky sea salt. Cover and let stand at room temperature for at least 24 hours before cutting.
- Invert caramel onto a cutting board lined with a piece of parchment paper. Carefully peel original parchment paper off of the caramel and cut into desired size with a large sharp knife. Wrap in 4x4 inch candy wrapper or wax paper. Store in an airtight container.
High Temperature Candy Thermometer
High Quality Caramel Wrappers