Make approx 1 lb
2 cups heavy cream
3 1/2 cups sugar (or Organic Evaporated Cane Juice Crystals)
1/2 cup Brown Sugar
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons Cinnamon
4 teaspoons Pure Ginger Extract
1/2 teaspoon Fleu De Sel Salt
Line a 9x13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the Brown Sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the Pure Ginger Extract, Cinnamon, and Fleur De Sel Salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. Sprinkle with sugar if desired.
Recipe adapted from and photo courtesy of www.thekitchn.com