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Gingerbread Caramels


  • 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.

Nutrition Facts


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