Ginger Caramels
A buttery, chewy, delicious take on the flavored caramels using pure ginger juice
Equipment
- heavy bottomed saucepan
- heat-proof spatula
- candy thermometer
- 8 x 8 inch square pan
- parchment paper
- small saucepan
- Chefs knife
- pizza wheel
- cellophane or waxed paper for wrapping
- airtight container for storing
Ingredients
- 8 ounces Pure ginger juice, divided from ginger root
- 3/4 cup pure cane or granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup light corn syrup or glucose syrup
- flaky sea salt
Instructions
- Make reduction. In a small saucepan, bring 1/2 cup (4 oz) to a simmer and cook until reduced by at least half and syrupy. This will take about 10 minutes and yield about 1 Tbsp of concentrated ginger essence. Set aside.
- Combine 1/2 cup (4 oz) the remaining ginger juice and all other ingredients except ginger reduction in a heavy bottomed saucepan. Cook over medium heat, stirring occasionally Butter will melt and mixture will begin to boil.
- Continue to cook until candy thermometer reaches 242-244 degrees F
- When the correct temperature has been reached, stir in the ginger reduction and cook until thermometer comes back up to 242-244F.
- Pour into parchment-lined prepared 8 x 8-inch pan. Do not scrape the bottom of the pan.
- After 2 to 3 minutes, sprinkle flaky sea salt on top of caramel
- Let cool, 2 to 3 hours, or harden in the refrigerator to speed up process
- With a lightly oiled chef's knife or pizza wheel, cut into strips and one-inch squares.
- Wrap in cellophane or waxed paper and store in airtight container for up to a month