GINGERBREAD CARAMELS
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12 1/2 dozen
Number Of Ingredients 12
Steps:
- Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
- In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
- Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
- Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.
GINGERBREAD CARAMEL CRUNCH
Steps:
- Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes., Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well., Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
GINGERBREAD CARAMEL CORN
Make and share this Gingerbread Caramel Corn recipe from Food.com.
Provided by grandma2969
Categories For Large Groups
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
- Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
- Heat over medium heat till mixture comes to a full boil.
- Boil for 5 minutes, stirring frequently, remove from heat.
- Add baking soda, it will foam up -- stir well.
- Pour over popcorn in prepared pans and toss to combine well.
- Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
- Cool completely, and store in an airtight container.
Nutrition Facts : Calories 284.9, Fat 12.7, SaturatedFat 7.8, Cholesterol 32.5, Sodium 242.1, Carbohydrate 44, Fiber 1.3, Sugar 33.2, Protein 1.2
GINGERBREAD-CARAMEL SAUCE
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.
GINGERBREAD CARAMELS
Serve your guests with these gingerbread caramels - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 36
Number Of Ingredients 9
Steps:
- Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
- In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
- Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.
Nutrition Facts : Calories 136, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 72 mg
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- Line two 15x10" baking pans with parchment paper and lightly spray with non-stick cooking spray. Set aside. Preheat oven to 250 F degrees.
- Add brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt to a heavy bottomed saucepan and heat over MED heat, stirring constantly. Bring to a boil, then boil without stirring for 4 minutes.
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