Burgundian Spiced Caramels

1. 1

   Lightly butter a 9-by-5-by-3-inch loaf pan.

2. 2

   Cut 2 strips of parchment paper to line the bottom and sides of the pan, allowing at least 1 inch to hang over the edges.

3. 3

   Fit the strips into the pan and then butter the parchment paper.

4. 4

   Combine the cream, butter, brown sugar, and corn syrup in a medium saucepan and cook, stirring occasionally, over medium heat until the butter is melted.

5. 5

   Bring to a boil, place a candy thermometer in the mixture, and continue to cook the caramel, without stirring, to 248F (150C) (firm-ball stage), about 20 minutes The caramel will appear foamy and dark amber in color when it is ready.

6. 6

   Remove the caramel from the heat and carefully stir in the ginger, cinnamon, allspice, salt, and vanilla extract.

7. 7

   Pour the caramel evenly into the prepared pan and set aside on a wire rack to cool completely, at least 2 hours.

8. 8

   Lift the sheet of caramel out of the pan, using the edges of parchment, if necessary.

9. 9

   Cut the caramel into squares or rectangles and wrap in waxed paper or candy foil.

10. 10

    Store the caramels in an airtight container in a cool area for up to 1 month.

11. 11

    Alternatively, wrap the whole sheet of caramel in plastic wrap and store in the refrigerator for up to 6 weeks, cutting pieces as needed.

* Per serving · 4 servings · Values may vary.