Step 1/5
- 40 small candy wrappers
- parchment paper
- 2 baking sheets
- cutting board
- knife
Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.
Step 2/5
In a medium saucepan, slowly warm heavy cream until it just comes to a boil. Remove from heat and add chopped ginger; cover and let steep for 30 minutes. Strain cream to remove ginger.
Step 3/5
- heavy-bottomed saucepan
- candy thermometer
In a heavy-bottomed saucepan with high sides, combine heavy cream, honey, and sugar. Bring to a slow boil over medium-low heat, stirring occasionally. Allow to boil for approx. 30 – 40 min. or until the mixture reaches 120°C/250°F.
Step 4/5
- 3 tbsp butter
- 1 orange (zest)
- citrus zester
- rubber spatula
Remove from heat and stir in butter and orange zest.
Step 5/5
Spoon caramel into wrappers, sprinkle with flaky salt, and set aside to cool completely. Transfer caramels to an airtight container and store in the refrigerator until ready to serve.