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Gingerbread Caramels

I created this recipe for two simple reasons: I love caramel, and I love molasses! Combining those ingredients resulted in my new favorite candy. —Wendy Rusch, Trego, WI
  • Total Time
    Prep: 10 min. Cook: 30 min. + standing
  • Makes
    about 2 pounds


  • 2 teaspoons butter
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup dark molasses
  • 1/3 cup dark corn syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon vanilla extract


  • Line a 9-in. square baking pan with foil; grease foil with 2 teaspoons butter.
  • In a large heavy saucepan, combine cubed butter, brown sugar, milk, molasses, corn syrup, ginger, allspice, salt and pepper. Cook and stir over medium heat until a candy thermometer reads 238° (soft –ball stage).
  • Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage).
  • Remove from heat; stir in vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 4 hours or overnight. Refrigerate 1 hour.
  • Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
  • To Make Ahead: Store wrapped caramels in an airtight container at room temperature.
  • Freeze option: Place wrapped caramels in a freezer container and freeze. Thaw at room temperature.
Nutrition Facts
1 caramel: 75 calories, 2g fat (1g saturated fat), 6mg cholesterol, 44mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 1g protein.

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