Gingerbread Spiced Caramels Holiday Treat Recipe

There’s something magical about the flavor of gingerbread spice, isn’t there? It’s cozy, nostalgic, and feels like a warm hug as the weather gets cooler. Combine that with the buttery richness of homemade caramels, and you’ve got a treat that’s downright irresistible. These Gingerbread Spiced Caramels are perfect for gifting, sharing, or savoring one square at a time while curled up with a good book. Trust me, they’re a holiday season must-have!

If you’re ready to taste holiday magic in candy form, these chewy, spiced caramels are calling your name!

Why You’ll Love This Recipe

Perfectly balanced with warm gingerbread spices like cinnamon, ginger, and cloves.
Chewy, buttery texture that melts in your mouth.
Easy to make with simple pantry ingredients—no candy thermometer needed!
Great for gifting—wrap them up in wax paper and share the love.

Ingredients Breakdown

Granulated Sugar: The base for the caramel sweetness. You’ll want to use plain white sugar here for the perfect consistency.
Dark Brown Sugar: Adds depth and a molasses-y richness that pairs perfectly with the spices.
Unsalted Butter: Provides that luscious, creamy texture—use the real thing, not margarine!
Heavy Cream: Essential for the chewy texture and creaminess. Don’t substitute this with milk or half-and-half.
Molasses: The star of the gingerbread flavor that makes these caramels stand out.
Gingerbread Spices: A mix of cinnamon, ginger, nutmeg, cloves, and allspice packs every bite with that nostalgic holiday vibe.
Vanilla Extract: A splash of vanilla ties everything together beautifully.
Salt: Just a pinch enhances all the flavors and cuts through the sweetness.

Step-by-Step Instructions

Let’s break it down step by step, so you nail it on your first try:

Sticky, spiced perfection: Gingerbread Spiced Caramels ready for gifting!

In a medium saucepan, combine granulated sugar, dark brown sugar, unsalted butter, heavy cream, molasses, and a pinch of salt. Heat over medium heat, stirring constantly until the butter is melted and sugars are dissolved.
Once everything is smooth, increase the heat slightly and allow the mixture to come to a gentle boil. Stir occasionally to prevent scorching.
Continue boiling for about 5–7 minutes until the mixture thickens. The caramel should coat the back of a spoon at this stage. (No thermometer? No problem—this recipe is forgiving!)
Remove the pan from heat and stir in your gingerbread spices and vanilla extract.
Pour the caramel into a lined and lightly greased 8×8-inch pan. Let it cool at room temperature for about 30 minutes, then transfer to the fridge to set completely—at least 2 hours.
Once firm, remove the caramel slab and cut it into small squares using a sharp knife. Wrap each piece individually in wax paper for easy snacking or gifting.

Chef’s Tips and Tricks

Use parchment paper: Lining your pan makes removing the caramel so much easier—it’ll just lift right out!
Keep stirring: This prevents the sugars from burning and ensures a silky-smooth caramel.
Spice it up: Love bold flavors? Increase the amount of gingerbread spice for an extra kick.

Recipe Variations and Serving Suggestions

Salted Gingerbread Caramels: Sprinkle flaky sea salt on top of the caramel just before it cools for a sweet-salty twist.
Chocolate-Dipped Caramels: Once cut, dip each caramel square halfway into melted dark chocolate and sprinkle with festive sprinkles.
Serving Ideas: These caramels pair beautifully with a cup of hot cocoa or spiced chai tea.

FAQs

How do I store these caramels? Keep them in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to a month.
Can I freeze caramels? Yes! Wrap each piece tightly and store in the freezer for up to 3 months. Let them come to room temp before enjoying.
Do I need a candy thermometer? Nope! While it’s helpful, this recipe is designed to be fuss-free and forgiving for beginners.