Gingerbread Chewy Caramels
These gingerbread chewy caramels are soft, buttery, and perfectly spiced with cinnamon, ginger, and molasses. A festive homemade candy that’s both gluten free and perfect for gifting.
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.