Food & Cooking Recipes Dessert & Treats Recipes Gingerbread Caramels 4.0 (87) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: Makes about 12 1/2 dozen Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another. Ingredients Vegetable-oil cooking spray 4 cups (2 pints) heavy cream 2 cups light corn syrup 4 cups granulated sugar 12 tablespoons (1 ½ sticks) unsalted butter, cut into small pieces ½ cup unsulfured molasses 1 teaspoon pure vanilla extract ¾ teaspoon salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¾ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves Directions Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper. In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook 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, 24 hours at room temperature (do not move pan). Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Cook's Notes Caramels can be stored up to 1 month in airtight containers. Rate it Print