GINGERBREAD CARAMELS

Gingerbread Caramels image

I created this recipe for two simple reasons: I love caramel, and I love molasses! Combining those ingredients resulted in my new favorite candy. -Wendy Rusch, Trego, WI

Provided by Taste of Home

Time 40m

Yield about 2 pounds.

Number Of Ingredients 11

Ingredients

2 teaspoons butter
1/2 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
2/3 cup dark molasses
1/3 cup dark corn syrup
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 75 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 44mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.