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this is nice if you don't like very sweet treats, it tastes like gingerbread!
1 1/2 cups heavy cream
4 ounces (8 tablespoons) unsalted butter, divided use
2/3 cup light corn syrup
1/3 (or 1/4 cup) mild flavored molasses (I found the 1/3 cup a little strong)
1/4 cup water
2 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
Line an 8x8 pan with aluminum foil and grease with butter
*keep handy a glass of water and a silicone brush to wipe down sides of pan to prevent sugar crystals
Place the heavy cream and 2 ounces of the butter in a saucepan. Place the pan over medium heat and bring the mixture to a low boil. As soon as it boils, remove the pan from the heat and cover it with a tight-fitting lid to keep it warm. Set it aside
Combine the corn syrup, molasses, water, and sugar in a 4-quart saucepan and place the pan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil. Cover the pan with a lid and let it boil for 4 minutes, so the condensation will wash the sugar crystals from the sides of the pan.
Remove the lid and insert a candy thermometer. Continue to cook the sugar, without stirring if possible until it reaches 300° Fahrenheit (149°C) on the candy thermometer. (I did stir just a bit near the end to keep it from scorching, the mixture is supposed to be dark) Once at 300°F, pour the cream into the hot sugar syrup. The mixture will bubble and splatter a great deal, and the temperature will drop.
Cook the caramel, stirring constantly and wiping down sides with water, until it reaches 250°F. This will give you a soft, chewy caramel. If you prefer firm cook to 255°F.
Remove the pan from the heat and stir in the remaining 2 ounces of butter, the salt, the vanilla extract, and all of the spices. Stir until everything is well-mixed, then pour the caramel into the prepared pan. Let the pan set at room temperature or in the refrigerator until the caramel is firm.
Once firm, lift it from the pan using the foil as handles, and cut it into small squares with a sharp chef's knife. Wrap the caramels individually in waxed paper or cellophane, to help them keep their shape and prevent them from sticking together. Store Gingerbread Caramels in an airtight container at room temperature for up to a month.
*recipe here I adapted some techniques http://candy.about.com/od/christmascandy/r/Gingerbread-Caramels.htm
1 1/2 cups heavy cream
4 ounces (8 tablespoons) unsalted butter, divided use
2/3 cup light corn syrup
1/3 (or 1/4 cup) mild flavored molasses (I found the 1/3 cup a little strong)
1/4 cup water
2 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
Line an 8x8 pan with aluminum foil and grease with butter
*keep handy a glass of water and a silicone brush to wipe down sides of pan to prevent sugar crystals
Place the heavy cream and 2 ounces of the butter in a saucepan. Place the pan over medium heat and bring the mixture to a low boil. As soon as it boils, remove the pan from the heat and cover it with a tight-fitting lid to keep it warm. Set it aside
Combine the corn syrup, molasses, water, and sugar in a 4-quart saucepan and place the pan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil. Cover the pan with a lid and let it boil for 4 minutes, so the condensation will wash the sugar crystals from the sides of the pan.
Remove the lid and insert a candy thermometer. Continue to cook the sugar, without stirring if possible until it reaches 300° Fahrenheit (149°C) on the candy thermometer. (I did stir just a bit near the end to keep it from scorching, the mixture is supposed to be dark) Once at 300°F, pour the cream into the hot sugar syrup. The mixture will bubble and splatter a great deal, and the temperature will drop.
Cook the caramel, stirring constantly and wiping down sides with water, until it reaches 250°F. This will give you a soft, chewy caramel. If you prefer firm cook to 255°F.
Remove the pan from the heat and stir in the remaining 2 ounces of butter, the salt, the vanilla extract, and all of the spices. Stir until everything is well-mixed, then pour the caramel into the prepared pan. Let the pan set at room temperature or in the refrigerator until the caramel is firm.
Once firm, lift it from the pan using the foil as handles, and cut it into small squares with a sharp chef's knife. Wrap the caramels individually in waxed paper or cellophane, to help them keep their shape and prevent them from sticking together. Store Gingerbread Caramels in an airtight container at room temperature for up to a month.
*recipe here I adapted some techniques http://candy.about.com/od/christmascandy/r/Gingerbread-Caramels.htm
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