Ingredients
4cupsheavy cream
2cupslight corn syrup
4cupsgranulated sugar
12tbspunsalted butter
½cupunsulfured molasses
1tsppure vanilla extract
¾tspsalt
1tspground cinnamon
¾tspground ginger
¾tspfreshly grated nutmeg
¼tspground cloves
vegetable oil cooking spray
Preparation
Lightly coat a 12×17-inch rimmed baking sheet with cooking spray. Line with parchment paper, leaving a 2-inch overhang on short sides; spray paper.
In a large pot over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved.
Continue to cook over medium-high heat for about 20 minutes, stirring frequently, until mixture reaches 248 degrees F on a candy thermometer.
Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, for 24 hours at room temperature. Do not move the pan.
Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove.
Cut into 1×1¼-inch pieces. Wrap each in cellophane or waxed paper.
Serve and enjoy.
