Gingerbread Caramels
- 4 cups (2 pints) heavy cream
- 2 cups light corn syrup
- 4 cups granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
- 1/2 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- Vegetable-oil cooking spray
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Ginger, ground (3/4 teaspoon)
- Cooking & Baking
- Cinnamon, ground (1 teaspoon)
- Cloves, ground (1/4 teaspoon)
- Corn syrup, light (2 cups)
- Granulated sugar (4 cups)
- Nutmeg (3/4 teaspoon)
- Salt (3/4 teaspoon)
- Unsulfured molasses (1/2 cup)
- Vanilla extract, pure (1 teaspoon)
- Vegetable-oil cooking spray (1)
- Dairy
- Butter, unsalted (12 tablespoons)
- Heavy cream (4 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
6 people saved this recipe.
