I sometimes have a recipe or other fun thing to share, so those things will land here.
Today’s recipe is for Gingerbread Caramels:
Makes about 12.5 dozen
Veg. oil cooking spray
4 cups (2 pints) Heavy whipping cream
2 cups light corn syrup
4 cups granulated sugar
12 T (1/5 sticks) unsalted butter
1/2 cup unsulphured molasses (Grandmothers brand works well and is available most everywhere)
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon grated nutmeg (or powdered)
1/4 teaspoon ground cloves
Coat an 8″ x 13″ baking pan with cooking spray, line pan with parchment paper, and coat again with cooking spray. Pan must have at least a 1″ lip all around, these are often called “jelly roll” pans.
Leave about a 2 ” overhang on all sides of pan when lining with parchment paper, this helps to contain the caramel if it’s a bit too much for the pan, and gives you an edge to pull the caramel out of the pan.
Bring cream, corn syrup, butter, sugar and molasses to a boil in a large pot (twice as large as you think!), over high heat, stirring until sugar has dissolved. Clip a candy thermometer to the edge of the pan and continue to cook over a medium-high heat, stirring frequently, until mixture reaches 248 degrees F, (firm-ball stage); this will take about 20 minutes, sometimes more.
Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared pan, without scraping pot. (it may begin to smell a bit burnt, but you will generally be ok still).
Let stand, uncovered, at room temperature, for 24 hours, undisturbed.
Coat a large cutting board with cooking spray and use parchment paper to move caramel from pan to board. Cut into 1″x 1″ pieces, or size to suit yourself. Wrap in waxed paper. Caramels can be stored in an airtight container for up to one month.