Gingerbread Spiced Caramels

By Beefman-2

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

Details

Servings 12
Adapted from gooseberrypatch.typepad.com

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.