Caramel, Spiced

0 Review(s)
Ethnicity
None  
Base Type
Sugar  
Course
Candy  
Preparation Time
0 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Okay to double recipe. First used Christmas 2011. Use 3/4 tsp ginger and nutmet and 1/4 tsp cloves if doubled.  
Source
 
Source Description
 
Last Modified
2011-12-30  
User
Joyce McGuire



Ingredients
                
1 pt
heavy cream

1 c
corn syrup

2 c
sugar, granulated

3/4 c
butter, unsalted

1/4 c
molasses

1/2 t
vanilla extract

1/4 t
ground cinnamon

33/100 t
ground ginger

33/100 t
nutmeg

1 ds
ground cloves

1/4 t
salt

1 T
butter


Directions
Overlap rimmed cookie sheet with parchment paper, butter well.

    In a large, heavy pot over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. 

Continue to cook 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, 12-24 hours at room temperature. Use a spoon to scrape pot, cool and enjoy!

(Clean pot by soaking in hot water)

Cut candy with a sharp knife into 1-by-1 1/4-inch pieces. Wrap each in waxed paper. 

If they last that long, Caramels can be stored up to 1 month in airtight containers.