These Gingerbread Caramels are soft and buttery, slightly chewy and infused with lots of spices to give them a perfect holiday flavor. They are easy to make and taste terrific! These candies make great stocking stuffers or hostess gifts.
Whip some up for yourself! This is how you make them:
(makes around 40 candies)
1 cup heavy cream
5 Tbls. butter, cut into pieces
1 tsp salt
1/2 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. nutmeg
1/8 tsp. clove
1/8 tsp. cardamom
1 tsp. rum extract
1 tsp. vanilla extract
1 1/2 cups sugar
1/4 cup corn syrup
1/8 cup mild molasses
1/4 cup water
Line an 8″x8″ baking pan with parchment paper and spray with Pam. Set aside.
Bring cream, molasses and butter to a boil. Remove from heat and stir in all the spices, salt and extracts. Set aside.
In a large, heavy bottomed saucepan stir together the sugar, corn syrup and water, cooking and stirring until the sugar is dissolved. Bring mixture to a boil, carefully swirling the pan (do not stir) until it becomes a light golden caramel color.
Carefully stir in the cream mixture (this will bubble up a lot!) and simmer, stirring frequently until the caramel registers 248-250 degrees on a thermometer (I used a regular digital thermometer).
Pour mixture into the paper-lined pan and let cool for 2 hours. After 2 hours, I placed my pan in the fridge for 20 or 30 minutes to firm up the caramel before cutting.
Remove caramel from pan and cut into 1 inch pieces. Wrap each candy in a small piece of waxed paper, twisting the two ends to close. If the candy becomes to soft while wrapping just return it to the fridge for another 20 minutes to firm it up a little.