Publisher Photo
Publisher Photo
I created this recipe for two simple reasons: I love caramel, and I love molasses! Combining those ingredients resulted in my new favorite candy. —Wendy Rusch, Trego, WI
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing

Ingredients

  • 2 teaspoons butter
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup dark molasses
  • 1/3 cup dark corn syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon vanilla extract

Directions

Line a 9-in. square baking pan with foil; grease foil with 2 teaspoons butter.
In a large heavy saucepan, combine cubed butter, brown sugar, milk, molasses, corn syrup, ginger, allspice, salt and pepper. Cook and stir over medium heat until a candy thermometer reads 238° (soft –ball stage).
Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage).
Remove from heat; stir in vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 4 hours or overnight. Refrigerate 1 hour.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
To Make Ahead: Store wrapped caramels in an airtight container at room temperature.
Freeze option: Place wrapped caramels in an freezer container and freeze. Thaw at room temperature. Yield: about 2 pounds.
Originally published as Gingerbread Caramels in Taste of Home Christmas Annual Annual 2016, p149

  • 2 teaspoons butter
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup dark molasses
  • 1/3 cup dark corn syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon vanilla extract
  1. Line a 9-in. square baking pan with foil; grease foil with 2 teaspoons butter.
  2. In a large heavy saucepan, combine cubed butter, brown sugar, milk, molasses, corn syrup, ginger, allspice, salt and pepper. Cook and stir over medium heat until a candy thermometer reads 238° (soft –ball stage).
  3. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage).
  4. Remove from heat; stir in vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 4 hours or overnight. Refrigerate 1 hour.
  5. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
  6. To Make Ahead: Store wrapped caramels in an airtight container at room temperature.
  7. Freeze option: Place wrapped caramels in an freezer container and freeze. Thaw at room temperature. Yield: about 2 pounds.
Originally published as Gingerbread Caramels in Taste of Home Christmas Annual Annual 2016, p149

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