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
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.