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 CARAMELS
Gingerbread Caramels are a fun twist on a classic caramel recipe. Caramel pairs awesomely with hints of molasses and ginger.
Provided by Katie
Categories Candies
Time 1h25m
Number Of Ingredients 13
Steps:
- Line bottom and sides of an 8 or 9-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)
- Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.
- Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.
- Combine the sugar, molasses, and water in a 4 to 5-quart heavy saucepan over medium high heat.
- Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.
- Turn heat to low. Carefully stir in cream mixture (mixture will bubble up).
- Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer, 10 to 15 minutes.
- Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into baking pan.
- Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional sea salt, if desired.
- Then, allow the caramels to completely cool before cutting.
- Remove caramels from pan and cut into 1 inch pieces.
Nutrition Facts : Calories 106 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 - 1x1 inch caramels, Sodium 64 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GINGERBREAD-CARAMEL BARS
A spicy gingerbread dough is layered with creamy caramel and a white chocolate drizzle to create these easy-to-make (and scrumptious-to-eat!) dessert bars.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, ginger, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 3-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Drizzle caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining over caramel sauce. Crumble remaining gingerbread dough over dessert. Bake 25 to 30 min. or until center is almost set. Cool completely.
- Microwave reserved chocolate in microwaveable bowl on HIGH 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 15 g, Protein 2 g
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.
OVERNIGHT CARAMEL GINGERBREAD OATS
Using a high-protein drink like Premier Protein® Salted Caramel and gingerbread morphs this regular overnight oats into the flavors of fall. I find adding the spices overnight dilutes the flavors, so I suggest waiting to add most of the spices before serving.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 8h10m
Yield 1
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over medium heat. Saute pear, walnuts, and 1/4 teaspoon cinnamon until pear softens, about 5 minutes. Remove from heat and let cool.
- Combine protein drink and oats in a small Mason jar. Mix in cooled pear and walnuts. Seal and refrigerate, 8 hours to overnight.
- Add pumpkin spice, ginger, and remaining cinnamon to the oats the following morning. Stir to combine.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 42.4 g, Cholesterol 43.6 mg, Fat 25.9 g, Fiber 8.6 g, Protein 23.9 g, SaturatedFat 9.4 g, Sodium 275.3 mg, Sugar 5.2 g
CARAMEL FOR A GINGERBREAD HOUSE
This caramel works as a very strong glue for a gingerbread house. However, it is extremely hot so keep it away from children and be sure to take the proper precautions to avoid burns.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 3/4 cup
Number Of Ingredients 2
Steps:
- Spread the sugar in a medium skillet. Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes.
GINGERBREAD WITH HOT CARAMEL SAUCE
Delicious with coffee or served at brunch instead of sweet rolls. The caramel sauce is also good over pound cake or ice cream.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
- Add sugar, butter, flour and boiling water.
- Stir in beaten egg yolks.
- Beat egg whites until stiff and fold into batter.
- Pour into a greased ring mold or bundt pan.
- Bake in a 350*F oven for 40 minutes or until done.
- Cool.
- Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
- Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
- Add flour, stirring constantly over medium heat.
- Add vanilla, salt and nutmeg.
- Add boiling water.
- Cook for 10 to 15 minutes, stirring sauce until thickened.
- Serve over gingerbread, or pool underneath.
Nutrition Facts : Calories 415.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 64.9, Sodium 364.4, Carbohydrate 70.7, Fiber 0.8, Sugar 47.4, Protein 3.6
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.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
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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- Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.
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