Ginger Caramels

filed under: Candy on November 17, 2013

Being a candy maker is not on my list of “things I am awesome at”.

Eating candy is. #justsayin

Ginger Caramels

And caramel… I mean, come on.  Who doesn’t love caramels?

Even the simplest of caramel recipes yields the most amazing results.

Is there such a thing as a simple caramel recipe?

Ginger Caramels

I am not as good at caramels as I would like to be.  Others seem to be able to understand the complexity and fickleness of sugar with ease.  If you are one of those people who can tell when the sugar reaches soft ball stage just by looking at it then I want to be your friend. #caramelforlife

Recipe slightly adapted from My Kitchen Studio.

Ginger Caramels

Tips & Tricks

I highly recommend having an accurate candy thermometer.  Smitten Kitchen offers up advice on how easy it is to do that.

Have all your ingredients and supplies at your fingertips.  Speaking of fingertips, try to avoid sticking them into hot caramel.  I do this every.single.time and every.single.time burn my finger. Don’t be like me.  But in case you are (lets be bff’s)have some ice water in a bowl nearby.

David Lebovitz has 10 Tips for Making Caramels and I highly recommend listening to him.  #da

There is something so very satisfying about making caramels from scratch.  But the ginger-infused caramels are definitely taking it to a whole new level!

Ginger Caramels
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Being a candy maker is not on my list of “things I am awesome at”.

Eating candy is. #justsayin

Course: Dessert
Cuisine: American
Keyword: Ginger Caramels
Servings: 24 yields
Author: Amanda Rettke
  • 3/4 c plus 1 tbsp. heavy cream
  • 4 oz piece of ginger peeled and sliced into thin rounds
  • 4 tbsp. butter divided 2 tbsp./2 tbsp.
  • generous 1/2 tsp. flaky sea salt
  • 1 c sugar
  • 1/2 c light corn syrup
  • 1 tbsp. crystallized ginger optional
  1. In a medium saucepan, heat the heavy cream until it just comes to a boil. Remove the saucepan from the heat, add the chopped ginger and stir.

  2. Cover with a lid and allow to infuse for 30 minutes.
  3. While the ginger is infusing in the cream, line a 9-inch loaf pan with parchment paper or foil.
  4. After a half hour has passed, strain the cream mixture through a cheese cloth and return infused cream to the cooled saucepan. Add 2 tablespoons butter and the sea salt, then return pan to stove and keep warm on a low heat while you prepare the caramel.

  5. Place a candy thermometer in a large heavy duty saucepan.
  6. Add the corn syrup and sugar and heat, stirring gently, until all the sugar granules have dissolved. After you’ve reached a uniform, clear syrup, continue cooking it until it reaches 310 degrees F, stirring/swirling the pan ONLY as necessary (as infrequently and gently as possible) if mixture begins to color unevenly.

  7. When the sugar mixture has reached 310 degrees F, remove from the heat and stir in the warm, gingerinfused cream mixture.
  8. Be careful, as it will bubble up vigorously.
  9. Stir until smooth (at least one minute) and then return the mixture to the heat, and cook to 248 degrees F (firm ball).

  10. (Once when making these the temperature did not go below 250 degrees when I incorporated the ginger cream. I never returned it to the heat and simply stirred in the butter as instructed in the next step.)

  11. Turn off the heat, remove the thermometer, and stir in the remaining 2 tablespoons butter.

  12. Once incorporated, pour the mixture into your prepared pan. Cool on a wire rack.

  13. Once caramels are cooled you can cut into desired shape. Wrapping in individual wrappers is recommended so that they do not stick together.

  14. If you want to embellish caramels with crystallized ginger, cut into very small, very fine pieces and sprinkle 5-7 across top of caramel. Make sure they are spread out evenly over the top; if they clump together it can be overpowering.

  15. Once wrapped and stored in a air-tight container the caramels should last 1-2 months.

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  • Alice @ Hip Foodie Mom says:

    oh my gawd, Amanda!!! I LOVE these!!! I am crazy about ginger anything . . love love love and pinned!

    • Amanda says:

      Thank you sweet girl!

  • Liz says:

    I am making this to fill some truffles! My mouth is watering at the thought…so fingers crossed that I can pull it off 🙂

    • Amanda says:

      Yay!!! I can’t wait to see how it goes! 🙂