I’ve been trying to go outside my comfort zone with my recent candy making and let me tell you, after making this delicious gingerbread caramel, I am leaping back into that zone and I don’t plan on coming out anytime soon.
There’s something very satisfying about taking sugar and water and turning it into caramel. It was a lot of fun, so much that I sent out tweet asking for more candy recipes. But then it didn’t set up. The recipe says to let it sit out at room temperature for 24 hours so I did and after those 24 hours, the caramel was almost there. Or so I thought. So I popped it into the freezer for a few minutes just so I could cut and wrap it.
I don’t know if you can tell from the picture but most of the caramel (I’m having real trouble not typing Camaro each time I have to type caramel, just thought you should know) was firm and the right texture. But when I cut into it, the bottom was almost liquid still! It was bizarre.
I used Martha’s recipe and I’m not going to post it here because, well, it sucked. And it’s not just me! I was talking to someone else who had pretty much the same problem except not even the top of hers firmed up. The spices are spot on though and totally tasted just like gingerbread. So if you’re looking to make these, I suggest finding a better caramel recipe and just using Martha’s mix of spices.
No more candy making for me, thank you very much.