Cakes

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Ginger Cinnamon Caramels

Difficulty:Easy

Ingredients

  • ■   ground cinnamon
  • ■   2 oz ginger extract
  • ■   salt

Description

2 cups heavy cream 3 1/2 cups sugar 1/2 cup light corn syrup 1/4 cup water 1/4 cup unsalted butter, cut into chunks 3 teaspoons fresh-ground cinnamon 4 teaspoons ginger extract 1/2 teaspoon 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 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 ginger extract, cinnamon, and 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 and photo from thekitchn.com

  • 1. Line a 9x13 baking sheet with heavy-duty foil and butter generously.
  • 2. Put the cream in a small saucepan and let it warm over low heat.
  • 3. Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves.
  • 4. Stop stirring and turn the heat to high.
  • 5. Cook until the sugar turns dark amber.
  • 6. Take off the heat.
  • 7. Whisk in the butter.
  • 8. VERY CAREFULLY pour in the cream and whisk it.
  • 9. The caramel will bubble up furiously and steam.
  • 10. Whisk until well-combined and return to high heat.
  • 11. Bring to a boil, stirring, then turn the heat to medium-low.
  • 12. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F.
  • 13. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt.
  • 14. Pour into the prepared pan and let it cool.
  • 15. When it has cooled for a couple hours, put it in the fridge to harden overnight.
  • 16. The next day, cut into small pieces and wrap.
  • 17. Sprinkle with sugar if desired.
  • 18. Recipe and photo from thekitchn.com

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