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1
Lightly butter a 9-by-5-by-3-inch loaf pan.
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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.
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3
Fit the strips into the pan and then butter the parchment paper.
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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.
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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.
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6
Remove the caramel from the heat and carefully stir in the ginger, cinnamon, allspice, salt, and vanilla extract.
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7
Pour the caramel evenly into the prepared pan and set aside on a wire rack to cool completely, at least 2 hours.
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8
Lift the sheet of caramel out of the pan, using the edges of parchment, if necessary.
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9
Cut the caramel into squares or rectangles and wrap in waxed paper or candy foil.
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10
Store the caramels in an airtight container in a cool area for up to 1 month.
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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.
