Warming Ginger Caramels

1. 1

   Line a 10 x 15cm or so plastic storage container with parchment paper.

2. 2

   Put all the ingredients except for the cream in a pan and heat over a low flame.

3. 3

   Stir with a rubber spatula.

4. 4

   It will start to color soon after it comes to a boil.

5. 5

   Add cream little by little.

6. 6

   Simmer for about 30 minutes while stirring constantly.

7. 7

   Taste test, but be careful not to burn yourself.

8. 8

   If it needs more ginger, add it now.

9. 9

   When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container.

10. 10

    Let it cool.

11. 11

    Chill in the refrigerator until set.

12. 12

    Cut it up into pieces with a knife.

13. 13

    If it's hard to cut, heat your knife.

14. 14

    Wrap up nicely and it's done.

15. 15

    If the caramel is too soft, warm it up again and simmer it down for longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.