Recipe for cooking ginger cream caramels

Desserts to Go with Coffee and Tea :: Caramels

Ginger Cream Caramels

2 c. sugar
2 c. whipping cream
1 c. light corn syrup
1 Tbsp. fresh, finely grated ginger

Line an 8-in. pan with foil; spray with nonstick cooking spray. Place all ingredients in Dutch oven or heavy lrg. saucepan. Bring to boil over med. heat, stirring frequently. Insert candy thermometer into mixture and attach to side of Dutch oven. Cook, stirring frequently, until thermometer reads 230 degrees F. At this point, it is important to watch the mixture carefully. Begin stirring constantly until thermometer registers 245 degrees F (firm ball stage).

Immediately pour mixture into pan. Do not scrape Dutch oven. Let stand for 6 to 8 hours until cool and set.

Remove from pan by lifting foil. Remove foil. With lrg. knife, cut caramel into 64 pieces. Wrap each piece individually.