Gingerbread Caramels

Gingerbread Caramels

Serve your guests with these gingerbread caramels – a tasty dessert.

Prep Time

25

Minutes

Total Time

00

Minutes

Makes

36

servings

1 3/4
cups whipping cream
1/2
cup unsalted butter
3/4
cup light corn syrup
1
teaspoon coarse sea salt
1
piece (2 inch) gingerroot, peeled
1 3/4
cups sugar
1/4
water
10
gingersnap cookies, crumbled (3/4 cup)
1/2
cup chopped crystallized ginger
  1. Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
  2. In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
  3. Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.
Makes 36 servings (1 caramel)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 136
    • Total Fat 7g
      • (Saturated Fat 4g,),
    • Sodium 72mg;
    • Total Carbohydrate 20g
      • (Dietary Fiber 0g,
    • Protein 0g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.