- 12
Ingredients
- 4 c. whipping cream
- 2 c. light corn syrup
- 4 c. sugar
- 3/4 c. butter, diced
- 1/2 c. dark molasses
- 1-1/2 t. vanilla extract
- 3/4 t. salt
- 1 t. cinnamon
- 3/4 t. ground ginger
- 3/4 t. nutmeg
- 1/4 t. ground cloves
Preparation
Step 1
Lightly coat a 17"x12" jelly-roll pan with non-stick vegetable spray. Line with parchment paper, leaving a 2-inch overhang on the short sides. Spray paper with vegetable spray; set aside.
In a large pot over high heat, bring cream, corn syrup, sugar, butter and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring frequently, until mixture reaches the firm-ball stage, or 244 to 249 degrees on a candy thermometer, about 20 minutes. Remove from heat; stir in vanilla, salt and spices. Immediately pour onto prepared pan, without scraping the pot. Let stand, uncovered at room temperature for 24 hours.
Spray a large cutting board with non-stick vegetable spray. Lifting caramels by the edges of paper, turn caramels onto cutting board. Use a sharp knife to loosen paper; peel off paper. Cut into 1-1/2" x 1" pieces. Wrap each piece in paper. Caramels may be stored up to one month in airtight containers.
Makes about 12 dozen.