Gingerbread caramels
Bread
As part of my annual holiday baking extravaganza I decided to mix it up a bit, and include a candy amidst the dozens of cookies I'm shipping out to friends and family. I figured I had made caramels once before, so why not? Talk about pressure. Luckily, they turned out beautifully. Especially considering the two pints of cream, 4 cups of sugar, and entire bottle of corn syrup that went into them - I would have been mighty bummed if I had to throw the whole thing out. In true holiday spirit, these are gingerbread caramels: with a hearty dose of molasses and spices mixed in. I increased the spices from the original recipe, and added allspice to more closely mimic my grandmothers's gingerbread recipe. And while the gingerbread flavor comes through loud and clear, if I made these again, I'd add even more. Just for good measure. Maybe a smidge more molasses as well. Well, that's one way to conquer your fear of boiling sugar: with a massive, bubbling vat of it. Seriously, use your biggest
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