1. Lightly butter a 9-by-5-by-3-inch loaf pan. Cut 2 strips of parchment paper to line the bottom and sides of the pan, allowing at least 1 inch to hang over the edges. Fit the strips into the pan and then butter the parchment paper. 2. Combine the cream, butter, brown sugar, and corn syrup in a medium saucepan and cook, stirring occasionally, over medium heat until the butter is melted. Bring to a boil, place a candy thermometer in the mixture, and continue to cook the caramel, without stirring, to 248°F (150°C) (firm-ball stage), about 20 minutes The caramel will appear foamy and dark amber in color when it is ready. 3. Remove the caramel from the heat and carefully stir in the ginger, cinnamon, allspice, salt, and vanilla extract. Pour the caramel evenly into the prepared pan and set aside on a wire rack to cool completely, at least 2 hours. 4. Lift the sheet of caramel out of the pan, using the edges of parchment, if necessary. Cut the caramel into squares or rectangles and wrap in waxed paper or candy foil. Store the caramels in an airtight container in a cool area for up to 1 month. Alternatively, wrap the whole sheet of caramel in plastic wrap and store in the refrigerator for up to 6 weeks, cutting pieces as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
