These soft, chewy caramels are perfectly spiced for the season with cinnamon, ginger, nutmeg and a touch of molasses. Show the special people in your life how much you care by investing a little time instead of a lot of money. Don’t be intimidated by DIY candy. This recipe is surprisingly easy to pull off! Just use a reliable candy thermometer and stir often. This large batch recipe can be easily halved by using an 8×8″ pan instead of the 9×12″ mentioned in the recipe below.
Christmas Spice Soft Caramels
2 cups heavy cream
½ cup unsalted butter
½ teaspoon salt
3 cups granulated sugar
½ cup corn syrup
½ cup warm water
¼ cup molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
Wax paper (I cut the paper into appropriate sized rectangles with kitchen scissors but you may also purchase perforated wax paper sheets.)
Line 9×13” pan with parchment paper and spray with cooking spray.
Heat butter, cream and salt in small saucepan until butter melts.
Combine sugar, corn syrup, molasses, and water in separate, large saucepan over medium heat, stirring often.
Bring sugar mixture to a boil and heat to 250° F to 325° F.
Slowly drizzle and whisk butter mixture into hot sugar mixture.
Heat this mixture to 245° F to 250° F over medium heat, stirring often.
Remove from heat and immediately whisk in vanilla and spices.
Pour into prepared pan and allow to set overnight.
Cut into small rectangles and wrap each individual caramel in wax paper.
(Roll caramels up in small rectangles of paper and then twist each end closed.)