2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 tbsp butter, cut in small pieces
1/4 cup unsulphered molasses
1/2 tsp vanilla extract
3/8 tsp salt
1/2 tsp ground cinnamon
3/8 tsp ground ginger
3/8 tsp grated nutmeg
1/4 tsp ground cloves
Coat a 9×9 pan with cooking spray, then line with parchment. Coat parchment with spray.
Heat the cream, corn syrup, sugar, butter and molasses in a large pot over high heat, stirring until the sugar is dissolved. Continue to cook and stir over medium heat until the mixture reaches 244°, about 20 minutes.
Remove from heat and stir in the vanilla, salt and spices. Immediately pour into the prepared pan without scraping the pot.
Let caramels sit, uncovered, until they are room temperature. If they are too soft to cut easily, put them in the refrigerator for a short while. If you get them too cool they may be difficult to cut.
Cut into individual pieces and wrap in cellophane or waxes paper. Store in the refrigerator; bring to room temperature before cooking.
Note: The flavor of these is perfect. Try using the molasses and spices with the recipe for salted caramels here.