Gingerbread Caramels

Gingerbread Caramels

Vegetable-oil cooking spray
4 cups (2 pints) heavy cream
2 cups light corn syrup
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment.

Bring cream, corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees (firm-ball stage), about 20 minutes.

Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving.

Coat a large cutting board generously with cooking spray. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.

Caramel Cones:
1. Turn a card stock square to form a diamond.

2. Fold but do not crease the right side of the paper across center.

3. Repeat with the left side, forming a cone. Tape to secure.

4. Fill cone with caramels or other candy, and fold tip over the opening, without creasing paper. Form ribbon into a loop, place at the closure, and secure label to ribbon and tip with tape.