About thirty-six small soft ginger-infused cream caramels.

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Line an 8-inch square pan with parchment and lightly butter the lining. Warm 1 cup heavy cream with 2 tbsp thinly sliced peeled ginger just until steaming; cover and steep 20 minutes. Strain out ginger and return the infused cream to a heatproof measure. Record actual cream loss; do not add raw ginger slices to finished candy.
In a heavy 3-quart saucepan combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup unsalted butter, 1/4 tsp fine salt and the strained ginger cream. Heat over medium, stirring gently until sugar dissolves, then monitor closely with a candy thermometer held off the pot bottom.
Cook and stir carefully until the bubbling caramel reaches approximately 245°F for a soft cuttable set at the testing altitude. Remove from heat and pour immediately into the lined pan without scraping any scorched residue. Keep hands and children away from molten sugar.
Let stand undisturbed approximately 3 hours until completely cool and firm enough to cut. Lift by parchment, cut into about thirty-six small squares and wrap individually in food-safe parchment if they hold shape. Record temperature, altitude, exact texture and yield in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 200 minutes, included in the total.

Untested estimate: 20-minute ginger infusion and roughly 3-hour room-temperature set within additional time; thermometer endpoint governs cooking.