If you love the warm, cozy flavours of gingerbread and the buttery richness of homemade caramel, these gingerbread chewy caramels are going to be your new holiday favourite. They’re soft, stretchy, perfectly sweet, and infused with cinnamon, ginger, cloves, and a touch of molasses to capture that classic gingerbread flavour in candy form.
They make the whole house smell incredible while they cook, and once they’re wrapped up in parchment, they look like the cutest little candies to tuck into cookie boxes, stockings, or holiday gift tins. They’re also gluten free (naturally!), so they’re perfect for sharing with everyone.
These are the kind of treats that feel nostalgic and cozy, the kind you make once and suddenly becomes a tradition every December.
Wrapping chewy caramels
Wrapping caramels is one of those little finishing touches that makes homemade candy feel extra special. You can use either parchment paper or wax paper, both work well and give a slightly different look. I usually reach for wax paper because it creates that classic, glossy candy-wrap finish, while parchment is great for other treats. No matter what you use, neatly wrapping each caramel gives them a professional look that’s just as delightful as the flavour inside.
To wrap, cut your wax or parchment paper into squares roughly 3-4 inches on each side, adjusting the size based on how big you cut your caramels. I like to cut my caramels into bite-sized pieces, about 1 inch by 0.5 inches, so they’re small enough to enjoy without feeling overwhelming. This way, you can always go back for seconds, thirds, or even fourths! The key is to ensure the wrapping is snug to keep the caramels fresh and looking their best.
Ingredients
I bet you have most or all of the ingredients in your pantry.
- Sugar
- Light Brown Sugar
- Corn Syrup
- Whipping Cream
- Butter
- Salt
- Vanilla
- Molasses
- Spices: Cinnamon, Ginger, All Spice
Supplies
- Parchment Paper to line the baking sheet. My favourite brand is the Kirkland parchment paper. It is available at Costco or on Amazon. The rolls are thick and it is a great value as you get two rolls.
- Wax Paper for wrapping the caramels. I typically buy a roll and cut my own squares. However amazon does sell some that would be the right size if you do not want to cut your own.
- Quarter Sheet Pan: Or something 9”x12” roughly
- Thermometer
Storing
When wrapped properly in wax or parchment paper, chewy caramels can last for 2-3 months without any issues. For added protection, I store the wrapped caramels in an airtight container or resealable bag to keep them safe from moisture and heat. This ensures they stay fresh and maintain their perfect chewy texture, ready to enjoy whenever you crave a sweet treat!
Gingerbread Chewy Caramels
Ingredients
- 422 Grams Sugar
- 182 Grams Brown Sugar
- 320 Grams Corn Syrup (You can use golden corn syrup)
- 445 Grams Whipping Cream
- 660 Grams Butter
- 50 Grams Molasses
- 6 Grams Flaky Sea Salt
- 3 Grams Vanilla
- 5 Grams Cinnamon
- 2 Grams Ginger
- 1 Gram All Spice
Instructions
- In a large heavy bottom pot, add in sugar, brown sugar, corn syrup, molasses, whipping cream and butter.422 Grams Sugar, 182 Grams Brown Sugar, 320 Grams Corn Syrup, 445 Grams Whipping Cream, 660 Grams Butter, 50 Grams Molasses
- On low heat, stir the pot until all ingredients have melted.
- Turn the heat up to medium heat. The mixture needs to come to 245F. It takes around 30-40 minutes. Stir the pot every 5 minutes to ensure nothing is burning to the bottom.
- While the mixture is coming to temperature, prepare a pan that is 12X9 or something similar. Line it with parchment paper. Then set aside.
- Once the mixture has come to 245F, turn off the heat, pour in the vanilla and spices. Stir to combine.6 Grams Flaky Sea Salt, 3 Grams Vanilla, 5 Grams Cinnamon, 2 Grams Ginger, 1 Gram All Spice
- Pour the caramel into the prepared pan.
- Let the caramel site overnight for everything to set up.
- When you are ready to cut the caramel, have your wax or parchment paper pieces to wrap your caramel with. Along with a sharp knife, ruler and a cutting board. Remove the caramel from the tray, and remove the parchment paper that will be stuck to the bottom. Place the caramel on the tray. Taking a ruler, measure out the size of caramels you would like. I usually do 1” x 0.5” as I prefer mine bite sized. Cut long strips of caramel and then the individual caramels.
- Remove the caramel from the tray, and remove the parchment paper that will be stuck to the bottom. Place the caramel on the tray. Taking a ruler, measure out the size of caramels you would like. I usually do 1” x 0.5” as I prefer mine bite sized. Cut long strips of caramel and then the individual caramels.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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