Sesame Ginger Caramel Candies

Name: Sesame Ginger Caramel Candies
Prep time: 25 min
Total time: 510 min
Ingredients: Vegetable oil, for baking sheet; 2 cups heavy cream; 2.25 cups sugar; 6 tablespoons unsalted butter, cut into pieces; 1.25 cups light corn syrup; 0.5 teaspoon coarse salt; 0.5 teaspoon pure vanilla extract; 0.667 cup toasted sesame seeds, divided; 0.333 cup finely chopped candied ginger

3.7

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By

Martha Stewart Test Kitchen

Updated on January 9, 2019

Prep Time:

25 mins

Total Time:

8 hrs 30 mins

Yield:

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.

Ingredients

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
⅔ cup toasted sesame seeds, divided
⅓ cup finely chopped candied ginger

Directions

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.
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.
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.
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.