Sesame Ginger Caramel Candies

Prep Time:
25 mins
Total Time:
8 hrs 30 mins
120 approximately

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.


  • Vegetable oil, for baking sheet

  • 2 cups heavy cream

  • 2 ¼ cups sugar

  • 6 tablespoons unsalted butter, cut into pieces

  • 1 ¼ cups light corn syrup

  • ½ teaspoon coarse salt

  • ½ teaspoon pure vanilla extract

  • cup toasted sesame seeds, divided

  • cup finely chopped candied ginger


  1. 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 1/3 cup sesame seeds on parchment-lined baking sheet.

  2. 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.

  3. Immediately remove caramel from heat, and stir in salt, vanilla, and ginger. Pour caramel onto baking sheet, sprinkle with remaining 1/3 cup sesame seeds, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

  4. 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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