Gingerbread Caramels
  • 1½ cups heavy cream
  • 8 tablespoons butter
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cloves
  • ½ teaspoon kosher salt
  • 1½ teaspoons vanilla extract
  • 1¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup molasses
  • ½ cup water
  1. Line a 9-inch square baking pan with parchment paper, then lightly oil parchment.
  2. Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.
  3. Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.
  4. Combine the sugar, molasses, and water in a large heavy saucepan over medium high heat. Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.
  5. Turn heat to low. Carefully stir in cream mixture (mixture will bubble up). Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer. Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into prepared pan.
  6. Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional kosher salt, if desired.
  7. Allow the caramels to completely cool before cutting. Wrap in squares of parchment or wax paper.
There are lots of suggestions out there for how to make cutting caramels easier. Here are mine: 1) sharpen your knife, then 2) run your knife under very hot water before each cut.
Recipe by Sprung At Last at