French Sweets: Salted Butter & Ginger Bread Caramels

Who does not like caramels?
Of course there many varieties depenfing on taste, texture and countries of origin.
My preferences lean towards the soft ones with a special taste.
These two caramels make use of ingredients from two different regions: Salted butter/Beurre sale from Bretagne/Brittany or Normandie/Normandie and Ginger bread/Pain d’epices from Bourgogne/Burgundy!

INGREDIENTS: ~35 caramels

-Salted butter caramels:
Fresh cream: 500g
Sugar: 375 g
Glucose syrup: 375 g
Salted butter: 200 g

-Ginger bread Caramels:
Fresh cream: 500
Good quality ginger bread: 100 g
Sugar: 375 g
Glucose syrup: 350 g
Fresh vanilla pod: 1
Salted butter: 100 g

-Utensils:
Thermometer
Thick bottom pan (middle size)
30 cm square mold for caramels

RECIPE:

-First prepare the salted butter caramels:

Line a mold with baking paper
In a thick bottom pan mix the glucose syrup and the sugar.Heat on a medium low fire to obtain a brown caramel.
Take off fire.
Add salted butter. Mix well. Add fresh cream. Mix well.
Put the pan back on the fire.
Whisking/stirring all the time, heat the mixture up to 180 degrees Celsius.
Cook for two more minutes and pour mixture inside mold.
Cut caramels with a saw-style knife before they have completely cooled down.
Wrap them separately/individually inside small thin jam cellophane paper.

-Secondly, prepare the ginger bread caramels:

Mix the fresh cram and the (crumbled) ginger bread in a bowl.
Cut the vanilla pod legthwise and take out the seeds.
In a thick bottom pan mix the sugar, glucose syrup, vanilla seeds and the ginger bread cream.
Stirring all the time heat the mixture uo to 180 degrees Celsius.
Add butter and mix.
Cook for two more minutes and pour mixture inside mold.
Cut caramels with a saw-style knife before they have completely cooled down.
Wrap them separately/individually inside small thin jam cellophane paper.

NOTE:
To obtain soft caramels do not overcook them.