Introduction

During this time of year I spend a lot of my time in the kitchen tossing flour about, boiling sugar in multiple pots and tying up little bags with red ribbon in anticipation of giving my homemade treats away.

Holiday music is playing in the background while the fragrance of cinnamon and ginger waft through the air mingling with the melody. I urge time to stand still so I can relish these moments just a bit longer.

But for now I'm savoring these days filled with baking, eating and sharing. Not unlike how many of my friends have been savoring my homemade spiced caramels. Rich and chewy with a deep, dark caramel flavor. Enough chew to force you to eat them slowly but not so much that you'll be eating the remnants that get stuck in your teeth for hours - kind of gross but you all know what I am talking about.

The soft spices make these particular caramels unique. Undetected at first, your mouth is filled with a spicy warmth upon chewing.

Often people shy away from making candy at home but let me just say that it is one of the most deliciously rewarding things you can do. And this recipe could not be more simple. All you need is a large pot, a thermometer and a bit of patience. Simply dump, stir and wait.

I highly recommend using a large pot for this as cooked sugar is extremely hot and tends to spurt and jump about. Using a large pot will also help reduce the cooking time.

If you don't have a thermometer you can still complete this recipe. Watch for a deep golden color. When you think you are close, grab a small cup of very cold water then drop a bit of the caramel in the water. It should tighten up quickly but still have a bit of a soft chew.

One batch makes 75 candies - plenty to share. They keep for two weeks so you can take your time when you make your holiday deliveries.

Happy Holidays everyone! Thank you for making this year a bit sweeter.

My gift to you is this recipe - sure to bring sweet joy to you and your loved ones.

Spiced Caramels

• 2 cups sugar
• 1 cup corn syrup
• 2 cups heavy cream
• 3 oz butter
• 1/2 vanilla bean
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp ginger

Prepare a 9 inch square baking pan with pan spray. On the bottom cover with parchment then another fine covering of pan spray. Combine the sugar, corn syrup, cream, butter and vanilla bean in a large pot. Over high heat, bring to a boil. Watch closely so that the mixture doesn’t boil over. Continue to cook over medium-high heat, stirring often until you reach hard-ball stage (250°F). This should take about 15-20 minutes.

Remove from heat and stir in salt, cinnamon and ginger.

Pour caramel into the prepared pan. Let cool and stand until completely set. About 8 hours – this concept may be difficult for a 3 year old to understand – speaking from experience.

Invert the caramels onto a parchment covered cutting board then cut them out into desired size. Individually wrap the candies in cellophane or wax paper – or if the recipient of these treats is really lucky you can dip them in tempered chocolate.

Store in an airtight container at room temperature up to 2 weeks.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.