Gingerbread Caramels

Step 1

Line bottom and sides of an 8 or 9-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)

Step 2

Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.

Step 3

Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.

Step 4

Combine the sugar, molasses, and water in a 4 to 5-quart heavy saucepan over medium high heat.

Step 5

Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.

Step 6

Turn heat to low. Carefully stir in cream mixture (mixture will bubble up).

Step 7

Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer, 10 to 15 minutes.

Step 8

Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into baking pan.

Step 9

Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional sea salt, if desired.

Step 10

Then, allow the caramels to completely cool before cutting.

Step 11

Remove caramels from pan and cut into 1 inch pieces.