In a heavy-bottom pot over medium heat, add the Belgian Bruin, cream, sugar, corn syrup, salt, ginger, orange zest and cinnamon stick. Stir with a wooden spoon until the sugar has dissolved. Remove the spoon and let mixture come to a boil. Once the mixture is boiling, do not stir with the spoon, as sugar crystals can form, causing the caramel to become grainy in texture. Cook the mixture slowly until the temperature comes to 230°F | 110°C, then remove the pot from the heat and let cool. Once the temperature is around 120°F | 49°C, remove the cinnamon stick and transfer the caramel can be added to a pastry bag or Ziploc Freezer Bag.