Gingerbread Caramels

I can't think of anything I've ever made that get the rave reviews these do: people.love.them. So even though I'd love to stop making them each holiday season (oh, the wrapping!) it's impossible. There'd be a mutiny. Having made them now for about eight years or so, I'd thought I'd share what I've learned. The recipe DOES work, but the devil is in the details. 1) Get a good thermometer. Then realize no matter how good it is, it really isn't very good. So, test it. How? Water boils at 212F...so if the water is boiling and your thermometer reads 208F? Don't wait for that thermometer to read 248F as described above, or you wind up with hard candy, not caramels. 2) Get a big pot. A really big pot. Don't look at the volume of ingredients and go, oh yeah, it will be fine. It won't. What it will be is melted sugar all over your stove. I use a 12 quart stock pot (which is admittedly a bit bigger than you absolutely need, but it's what I have). When this starts boiling, it goes crazy...and you need it to really boil. 3) Prep your spices and salt ahead of time. Measure into a small bowl and mix well. When the caramel is done, it's done...no time to fuss with bottles and measuring spoons. 4) Get a small sieve ready (this will avoid the clumped spices that some commenters experienced). 5) Forget about the "20 minutes" mentioned above. Heat output from residential stoves varies...a lot. It takes as long as it takes. 6) Remember that not-very-good thermometer? Good, because you're not going to trust it, even after you tested it. When the temp starts getting CLOSE to the 248F (or whatever it is on your thermometer) start testing the caramel the old fashioned way...a dollop in a bowl of cold water...let it sit for a moment and see what happens with the consistency. As it boils you'll notice changes...the color will deepen and the bubbles will get very thick compared to when it started cooking. 7) Once it's done, get it away from the heat right away - you want it to stop cooking. Add the vanilla, then use the sieve to evenly distribute the salt and spices you mixed up over the caramel as you stir. Once it's ready to cut...enlist friends to help! If they're lucky enough to get some of these, the least they can do is wrap a few. Great source for wrappers: http://www.clearcellobags.com/clear_candy_wrappers.html

I have made this every year since it was published, love it! Makes amazing gifts. I have none of the problems I've read here. I've used parchment that I cut, then this year (thanks Amazon) I ordered cellophane caramel wrappers. Both worked like a dream. I've never had mine be brittle...but that can only be because you have over cooked it. Be sure to calibrate your candy thermometer and make sure it isn't sitting directly on the bottom of the pan. As for the clumping spices, sprinkle don't dump.

This recipe didn't work that great for me. When I went to stir in the spices, they all clumped up like crazy and I had to whisk like a maniac, and still the finished product had clumps of ground clove in it, gross! Next time I would stir the spices in sooner.

I just made these today and they are AMAZING!!! So yummy! Mine are still pretty soft but they taste so good! I dont know if i'll actually have any left to wrap because we keep picking at them!!! So easy to make as well and very unique!

This will be the third Christmas I will have made these for gifts. Everyone raves about them, and they are already asking if I plan on sharing this year!

This recipe is a nice holiday variation on the standard caramel candy. I was concerned when reading the directions that you should let it cool overnight. I cut the candy after about an hour because I could tell that overnight it would be hard as a rock. It took much longer than 20 minutes to reach 248. I've given to many friends as gifts and have received rave reviews. I also used regular salted butter, then cut back the added salt to just under 1/2 tsp. I used kitchen shears sprayed with PAM to make cutting a breeze. Very time consuming to wrap though. It made about 200 caramels 1"x3/4" in size.

YES, test your candy thermometer! After getting two batches of peanut brittle too dark, I tested mine (using the boiling water method described above) and found it was SEVEN degrees off! Made the adjustment for the next two batches and they were perfect. I wouldn't even TRY candy making without a thermometer. I've had too many failures!

Use a really BIG pot when cooking. My largest was not big enough and I had to pour some out and cook separately. These were done in 20-25 minutes and while seemingly hard in the pan and when cutting, they are the perfect texture when eating. However, next time I will double the spices and perhaps add a touch of cayenne for pep(as I do with my gingersnaps!). These caramels do not have a strong gingerbread flavor to me. They are tasty, though!

Use a really BIG pot when cooking. My largest was not big enough and I had to pour some out and cook separately. These were done in 20-25 minutes and while seemingly hard in the pan and when cutting, they are the perfect texture when eating. However, next time I will double the spices and perhaps add a touch of cayenne for pep(as I do with my gingersnaps!). These caramels do not have a strong gingerbread flavor to me. They are tasty, though!

Use a really BIG POT when you make these - my largest was not big enough. Mine cooked in about 25 minutes and while they seem hard in the pan when cutting, they are perfect for chewing. Do not be deceived! However, the next time I make them I will double the spices and maybe add a touch of cayenne for zing (I do that with my gingersnaps). These don't have a strong gingerbread flavor to me - but still delicious!

Mine worked as per the recipe, about 20-25 minutes to reach 248 degrees. I think it needs a couple more degrees, because it is a little too soft. Be sure to stir the spices in VERY well - I dumped in

I have never made caramels and I am not a huge fan of caramels to begin with but these were DELICOUS!!!!!!!! It took way more than 20 mins for the candy to get to the right temp though. (More like 1 hr and 20 mins.) Cutting and wrapping was tedious. Made a great gift. I got lots fo raves!

re: Gomango's comment on adjusting the recipe to make standard caramels: Martha's golden caramel recipe is identical to this except for omitting the spices (cinnamon, ginger, nutmeg and cloves), a reduction to 1/2 t salt (I use even less salt), and NO MOLASSES. So you need to do more than just get rid of the spices. There is a lovely chocolate variant as well.

You can "score" the caramels across the short length after they have cooled for a few hours - this will make it easier for the final cutting later. If they are brittle, you may have cooked them a bit too long. The Exploratorium has a great website showing the various stages: www.exploratorium.edu/cooking/candy/sugar-stages.html

Think of the consistency of the final product when looking at temperature settings. The right temp is firm-ball. If you donn n n n n n t already own one, buy yourself a high quality candy thermometer. The best ones have a glass tube with mercury in the bottom. You can also calibrate your thermometer to see if it is accurate by putting it in boiling water. If the temp reads 212 degrees F then it is correct. If it doesn't, adjust your final temperature based on the difference. Hope this helps!

Think of the consistency of the final product when looking at temperature settings. The right temp is firm-ball. If you donn n n n n n t already own one, buy yourself a high quality candy thermometer. The best ones have a glass tube with mercury in the bottom. You can also calibrate your thermometer to see if it is accurate by putting it in boiling water. If the temp reads 212 degrees F then it is correct. If it doesn't, adjust your final temperature based on the difference. Hope this helps!

Think of the consistency of the final product when looking at temperature settings. The right temp is firm-ball. If you donn n n n n n t already own one, buy yourself a high quality candy thermometer. The best ones have a glass tube with mercury in the bottom. You can also calibrate your thermometer to see if it is accurate by putting it in boiling water. If the temp reads 212 degrees F then it is correct. If it doesn't, adjust your final temperature based on the difference. Hope this helps!

One more thing....I looked up Deep Dark Chocolate Caramels, and on that recipe, it stays to cook until softball stage...not firm-ball or 248-250 degrees! I wonder what the correct temp really is?

I just tried to cut mine and they break into pieces like ice. I don't think wrapping them will soften them. I cooked it to the right temp on my candy thermometer, but it was on the edge of the pan. I might try one more batch tonight. If it turns out the same way, I will have to give up. :~(

Forget cellophane. Parchment is way easier and doesn't stick together when you're cutting squares in preparation for wrapping. Try white and brown for a nice contrast. I made the golden ones and these for colleagues and they have been well received today at work! Do not overcook these in particular. Put your candiy therm right in the middle while trying not to burn your fingers to get the true temp. Cut them even if brittle. They soften when smaller and when in the wrapper. Good luck!

Mine are so hard, I'm afraid it won't cut. It took me over an hour to reach the temperature I needed. I have let it sit over night, but when I lift the caramel out of the pan, it is hard as a rock. Anyone know what I did wrong? I am worried I will have to throw them out!

Question/HELP! Does anybody have a suggestion for where to purchase cellophane that can be twisted closed? The standard cellophane we found here in Seattle is for gift baskets and it does not work as a candy wrapper. -Thanks!

Two preparation tips to prevent frustration: Tip 1. Don't count on boiling this for 20 minutes (that could only work with a wide pot on a 16,000 BTU range)--for us it took over 60 minutes. Tip 2. As it cools, the caramel first got brittle, making me afraid it would not be possible to cut. But, after sitting, it softened so that we were able to cut it more easily.

Martha has a regular caramel recipe from a previous season that is fabulous - no need to adjust this one. Also, a pizza cutter works great for cutting the caramel into 1 1/4 in strips and then into 1in. pieces.

I had trouble getting the candy to the right temperature without having the pot boil over. Is there a trick to this? I ended up with great ice cream sauce but no candy.

To make "regular" caramels should you omit: cinnamon, ginger, cloves

To make "regular" caramels should you omit: cinnamon, ginger, cloves

Makes tons!