-Plus honey (ginger + honey instead of the ginger jam)
15 g of honey
Line a 10 x 15cm or so plastic storage container with parchment paper. Put all the ingredients except for the cream in a pan and heat over a low flame.
Stir with a rubber spatula. It will start to color soon after it comes to a boil. Add cream little by little.
Simmer for about 30 minutes while stirring constantly. Taste test, but be careful not to burn yourself. If it needs more ginger, add it now.
When the surface bubbles have calmed down and mixture has started to thicken, turn off the heat and pour into the paper lined container. Let it cool.
Chill in the refrigerator until set. Cut it up into pieces with a knife. If it's hard to cut, heat your knife.
Wrap up nicely and it's done.
If the caramel is too soft, warm it up again and simmer it down for longer.
Story Behind this Recipe
I found ginger caramel at a drugstore. I tried it and it was so awful that I had to make my own. Homemade is the best! You can adjust the amount of ginger to your taste after all.
You can stir everything together from the start (I always do so.) If you plan to taste test how much ginger to add, be careful not to burn yourself. If you use ginger jam, this is easy. It has a little bit of ginger fiber in it, which adds an extra dimension to the flavor.