Spiced Ginger Caramel Bites
Indulge in the warm, spiced decadence of these Spiced Ginger Caramel Bites, the perfect combination of buttery shortbread and rich, ginger-infused caramel. Each bite-sized treat features a golden, melt-in-your-mouth base flavored with cozy spices like cinnamon, ginger, and cloves, topped with a luscious, homemade caramel infused with fresh grated ginger for a zingy twist. Whether you're baking for a holiday gathering or simply satisfying your sweet tooth, these caramel squares are an irresistible fusion of sweet and spicy flavors. Easy to prepare and beautifully layered, these crowd-pleasing treats are ideal for festive celebrations, afternoon tea, or as a thoughtful edible gift.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 250 grams All-purpose flour
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 120 milliliters Heavy cream
- 200 grams Light brown sugar
- 1 tablespoon Honey
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Line an 8x8-inch baking pan with parchment paper, extending it up the sides for easy removal later.
In a large bowl, cream together 170 grams of unsalted butter and 150 grams of granulated sugar until light and fluffy.
Gradually add 250 grams of all-purpose flour, 1 teaspoon ground ginger, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, and 0.5 teaspoon salt. Mix until a crumbly dough forms.
Press the dough evenly into the prepared pan to create a flat base. Use the back of a spoon or your hands to ensure it's evenly distributed.
Bake the shortbread crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the spiced ginger caramel. In a medium saucepan over medium heat, combine 120 milliliters of heavy cream, 200 grams of light brown sugar, 1 tablespoon of honey, and 1 tablespoon of freshly grated ginger.
Simmer the mixture, stirring occasionally, until it reaches 115°C (240°F) on a candy thermometer, about 10-12 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
Pour the hot caramel evenly over the baked shortbread crust, spreading it to cover the entire surface.
Allow the caramel-topped shortbread to cool at room temperature for 1 hour, then transfer to the refrigerator to chill for an additional 2 hours or until fully set.
Once the caramel has hardened, lift the entire slab out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut into 24 small squares or bite-sized pieces.
Store the Spiced Ginger Caramel Bites in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 562.4 g | 205% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 368.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
