Sesame Ginger Caramel Candies
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- Prep Time 25 minutes
- Total Time 8 hours 30 minutes
- Yield Makes approximately 120
Ingredients
- Vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup toasted sesame seeds
- 1/3 cup finely chopped candied ginger
- 1/3 cup toasted sesame seeds
Directions
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Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle sesame seeds on parchment-lined baking sheet.
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Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
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Immediately remove caramel from heat, and stir in salt, vanilla, and ginger. Pour caramel onto baking sheet, sprinkle with sesame seeds, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
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Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
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