Best Gingerbread Caramels Recipes

GINGERBREAD CARAMELS

Steps:

• Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
• In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
• Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
• Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.

GINGERBREAD CARAMELS

Steps:

• Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
• In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
• Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.

GINGERBREAD CARAMELS

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, brown sugar, milk, molasses, corn syrup, ginger, allspice, salt and pepper. Cook and stir over medium heat until a candy thermometer reads 238° (soft -ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 4 hours or overnight. Refrigerate 1 hour., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. , To Make Ahead: Store wrapped caramels in an airtight container at room temperature., Freeze option: Place wrapped caramels in a freezer container and freeze. Thaw at room temperature.