Gingerbread caramels
Bread
I thought the spices in gingerbread would be lovely in a caramel. To really add to the gingerbread flavor I used molasses instead of corn syrup. Since I was removing the corn syrup from the sugar mixture I used lemon juice to invert (i.e. break) some of the sucrose molecules to help prevent crystallization. It took me several batches to get them to set up well; I needed to cook them about 10º hotter than my other caramel recipes. To add some flavor contrast and texture I added dried tart cherries and candied ginger, something I recommend but leave up to you! The added bonus of making these is that your whole house will smell like the holidays.
Share:
0
16
0
Comments