Warming Ginger Caramels

• 70 ml Milk
• 40 grams Sugar
• 5 grams Starch based sweet syrup (sugar syrup)
• 20 grams Butter
• 30 grams plus Ginger jam
• 10 grams plus -Or substitute grated ginger (from a tube)
• 15 grams of honey -Plus honey (ginger + honey instead of the ginger jam)
• 100 ml Heavy cream

1. Line a 10 x 15cm or so plastic storage container with parchment paper.
2. Put all the ingredients except for the cream in a pan and heat over a low flame.
3. Stir with a rubber spatula.
4. It will start to color soon after it comes to a boil.
5. Add cream little by little.
6. Simmer for about 30 minutes while stirring constantly.
7. Taste test, but be careful not to burn yourself.
8. If it needs more ginger, add it now.
9. When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container.
10. Let it cool.
11. Chill in the refrigerator until set.
12. Cut it up into pieces with a knife.
13. If it's hard to cut, heat your knife.
14. Wrap up nicely and it's done.
15. If the caramel is too soft, warm it up again and simmer it down for longer.

milk, sugar, starch, butter, ginger, ginger, honey, cream

Taken from cookpad.com/us/recipes/169311-warming-ginger-caramels (may not work)