CHRISTMAS! TREAT

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• Photo: Sang An

Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.

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Martha Stewart Living, December 2007

• Yield Makes about 12 1/2 dozen

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Ingredients

• 4 cups (2 pints) heavy cream
• 2 cups light corn syrup
• 4 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
• 1/2 cup unsulfured molasses
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• Vegetable-oil cooking spray

Directions

1. Lightly coat a 12-by-17-inch rimmed baking
   sheet with cooking spray. Line with parchment
   paper, leaving a 2-inch overhang on short
   sides; spray paper.
   
2. In a large pot over high heat, bring cream,
   corn syrup, sugar, butter, and molasses to a boil,
   stirring until sugar has dissolved. Continue to
   cook over medium-high heat, stirring frequently,
   until mixture reaches 248 degrees (firm-ball stage)
   on a candy thermometer, about 20 minutes.
   
3. Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
   
4. Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.
   

pizza dough

Traditional Pizza Dough

Ingredients

• 1 1/2 cups (225g) Lighthouse Bread & Pizza Plain Flour
• 1 tsp dried yeast
• 1 tsp salt
• 1/2 cup (160ml) lukewarm water
• 2 tsp olive oil

Method

1. Place sifted flour and salt into a food processor or mixing bowl
2. Dissolve yeast in a little lukewarm water then stir in remaining water
3. Make a well in the centre of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides
4. Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1-2 tablespoons of extra flour
5. Place dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume
6. Roll out dough on a lightly floured surface
7. Add desired toppings and bake at 220°C (200°C fan forced) for 15-20 minutes or until golden brown