Sweet Tooth Tuesday
By Chef Lippe
Sweet tooth Tuesday comes after meatless Monday and before Crockpot Wednesday! In my book any day can be a sweet tooth day! Caramels are a tricky candy to make and you might have to practice to get just the right consistency. In most cases even the bad batches can be tasty….too soft and runny is good for ice cream, too hard might only be good for those with good teeth and no fillings.
Sprinkle a little salt on top for a nice twist or dip in chocolate for a great gift!
Ginger Cinnamon Caramels
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons fresh-ground cinnamon
4 teaspoons ginger extract
1/2 teaspoon salt
Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. I sprinkled them with fine sugar or salt for an extra little crunch, which was very tasty too.