Lisa's Gingerbread Caramels
Ingredients
Makes about 12 1/2 dozen
vegetable-oil cooking spray
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 (note: I also used mild flavor)
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
Directions
Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment. (Note: Lisa Root lines baking sheet with two overlapping Saran wrap sheets with overhang on each end.)
Bring corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Stir in the cream and bring to a good boil again. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches slightly over a soft ball stage (about 20 minutes) Do not rely on the thermometer as much as doing tests in a cup of ice water. Drop a tsp.in the water and after a few seconds, smoosh it around and see if it stays together and is a good caramel consistency. If it is too brittle, add another cup of cream and stir down the caramel, bringing up the temp. again and testing the consistency again.
Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving. This is important.
Coat a large cutting board generously with cooking spray. Pull up parchment or Saran wrap to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.
Ingredients
Makes about 12 1/2 dozen
vegetable-oil cooking spray
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 (note: I also used mild flavor)
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
Directions
Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment. (Note: Lisa Root lines baking sheet with two overlapping Saran wrap sheets with overhang on each end.)
Bring corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Stir in the cream and bring to a good boil again. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches slightly over a soft ball stage (about 20 minutes) Do not rely on the thermometer as much as doing tests in a cup of ice water. Drop a tsp.in the water and after a few seconds, smoosh it around and see if it stays together and is a good caramel consistency. If it is too brittle, add another cup of cream and stir down the caramel, bringing up the temp. again and testing the consistency again.
Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving. This is important.
Coat a large cutting board generously with cooking spray. Pull up parchment or Saran wrap to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.
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