I love holiday’s and cooking for it. As soon as we gettingcloser to Thanksgiving and Christmas I start to cook and bake holiday food.These little caramels are divine and in my option a perfect present to bring toa hostess, friend or family. The gingerbread flavor is perfect for the holiday.
1 ½ cup sugar
1 ½ cup cream ( I usedmimic unsweetened cream)
½ cup corn syrup
2 tsp. pumpkin piespice
½ cup dark chocolatechips
Melt butter in a saucepan and add cream, sugar and cornsyrup and bring to a boil. Cook uncovered for 20-30 minutes, stirring often.The caramel is done when you can shape the batter to a ball after dripping insome cold water or if you are using a thermometer, the temperature reachesF260. Add pumpkin pie spice and chocolate. Stir until combined. Pour on to aparchment paper on a baking sheet or baking dish. I used candy silicon molds to make them look pretty. Place in fridge until stiff.Use a sharp knife or scissors to cut. And then wrap in paper.