Spiced Caramels

Directions

1. 1
   Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
2. 2
   Thoroughly coat the foil with canola oil.
3. 3
   In a heavy 3-quart saucepan, combine the cream, corn syrup and sugar.
4. 4
   Stir continuously over moderate heat with a long-handled wooden spoon until the sugar is dissolved, about 5 minutes.
5. 5
   Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization.
6. 6
   Raise the heat to moderately high and place a candy thermometer in the pan.
7. 7
   Continue to cook the syrup, stirring constantly, until the temperature registers 250, about 30 minutes.
8. 8
   Remove the saucepan from the heat and quickly stir in the butter, vanilla, cinnamon, ground ginger, ground allspice, freshly grated nutmeg and ground cardamom.
9. 9
   Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
10. 10
    Use the ends of the foil to lift the caramel from the pan.
11. 11
    Peel the foil off the back of the caramel.
12. 12
    Coat the blade of a chef's knife with oil.
13. 13
    Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
14. 14
    Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.