Rich molasses and traditional gingerbread spices yield seasonally delicious caramels.
- 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
- Prepare a 9×13″ 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. 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 4×4 inch candy foil or wax paper. Store in an airtight container.
A High Temperature Candy Thermometer is a must.
Assorted candy foils can be found at Layer Cake Shop.