chai spice caramels

I made these to supplement some small Christmas gifts this year. I cut them into small rectangles and wrapped them up in wax paper. I liked this combination of spices, but you can really modify the recipe as you please (eg; add lavender buds once cooled, tempered chocolate, sel de mer, etc…).

Chai Spice Carmels (adapted from Apartment Therapy-Kitchn’s recipe)

1/4 cup light corn syrup

1/4 cup water

1 1/2 cups sugar*

1 cup heavy cream

5 tbsp butter

1/2 tsp ginger

1/4 tsp cinnamon

1/4 tsp cloves

1. Bring cream and butter to a boil, set aside

2. Boil sugar, corn syrup and water (to 248 f)

3. Slowly add the cream/butter mixture, stirring often — reduce heat to a simmer

4. Simmer for 20 minutes, stirring frequently

5. Once the mixture has thickened up a little bit (about the consistency of runny molasses), pour into an 8×8 pan that’s lined with parchment paper (oiled lightly)

6. Cool for at least two hours, then cut into desired size

*I experimented with brown and granulated sugar, and think the brown sugar gifts the caramels a richer flavor


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