- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 tsp vanilla
- 1/2 tsp salt, plus more for sprinkling
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 Tbsp light corn syrup
- 1 Tbsp molasses
- 1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper (do not use wax paper), then butter parchment.
Bring cream, butter, vanilla, salt, and spices just to a boil in a small saucepan, then remove from heat and set aside.
Boil sugars, corn syrup, molasses, and water in a 4-quart heavy saucepan, stirring until sugar is dissolved. Attach a candy thermometer and continue boiling without stirring (just gently swirl the pan occasionally) until mixture reaches 310-315.
Carefully pour in the cream mixture into the caramel (take care, mixture will bubble up) and simmer, stirring frequently, until caramel registers 245 on the thermometer
Pour into baking pan and cool completely (about an hour). Cut into 1-inch pieces, and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. You do want to wrap individually, or pieces will stick together and stick to the container
From Confections of a Foodie Bride. Makes 64 candies.