Ginger Cream Caramels

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    • #262157

      These make the loveliest additions to gift baskets or get well baskets… they are sooo yummy! :055:

      2 cups sugar
      2 cups whipping cream
      1 cup light corn syrup
      1 tablespoon fresh, finely grated ginger

      Line an 8 x 8-inch pan with foil; spray with nonstick cooking spray.
      Place all ingredients in Dutch oven or heavy large saucepan. Bring to
      boil over medium heat, stirring frequently. Insert candy thermometer
      into mixture and attach to side of Dutch oven.

      Cook, stirring
      frequently, till thermometer reads 230F. At this point, it is
      important to watch the mixture carefully. Begin stirring constantly
      until thermometer registers 245F (firm-ball stage).

      Immediately pour
      mixture into pan. Do not scrape Dutch oven. Let stand 6 – 8 hours till
      cool and set.

      Remove from pan by lifting foil. Remove foil. With large
      knife, cut caramel into 64 pieces.

      Wrap each piece individually.

    • #398038

      These sound so wonderful!! Do you have to refrigerate them after they are wrapped???

    • #445186

      Yummy!! I think I gained 10 pounds just reading it!! 😉

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