Swedish Christmas caramels

Swedish Christmas caramels

Based on 27 ratings

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

180 min

Ingredients

2Servings
5 g
fresh ginger
9 ml
heavy cream
9 ml
honey
g
sugar
tbsp
butter
orange (zest)
flaky salt for garnish
MetricImperial

Utensils

40 small candy wrappers, parchment paper, 2 baking sheets, cutting board, knife, sieve, medium saucepan, heavy-bottomed saucepan, candy thermometer, citrus zester, rubber spatula

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How-To Videos

how-to-test-caramel-for-doneness

How to test caramel for doneness

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal53
Fat2 g
Protein0 g
Carb8 g
  • Step 1/5

    Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.
    • 5 g fresh ginger
    • 40 small candy wrappers
    • parchment paper
    • 2 baking sheets
    • cutting board
    • knife

    Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.

  • Step 2/5

    In a medium saucepan, slowly warm heavy cream until it just comes to a boil. Remove from heat and add chopped ginger; cover and let steep for 30 minutes. Strain cream to remove ginger.
    • 9 ml heavy cream
    • sieve
    • medium saucepan

    In a medium saucepan, slowly warm heavy cream until it just comes to a boil. Remove from heat and add chopped ginger; cover and let steep for 30 minutes. Strain cream to remove ginger.

  • Step 3/5

    In a heavy-bottomed saucepan with high sides, combine heavy cream, honey, and sugar. Bring to a slow boil over medium-low heat, stirring occasionally. Allow to boil for approx. 30 – 40 min. or until the mixture reaches 120°C/250°F.
    • 9 ml honey
    • g sugar
    • heavy-bottomed saucepan
    • candy thermometer

    In a heavy-bottomed saucepan with high sides, combine heavy cream, honey, and sugar. Bring to a slow boil over medium-low heat, stirring occasionally. Allow to boil for approx. 30 – 40 min. or until the mixture reaches 120°C/250°F.

  • Step 4/5

    Remove from heat and stir in butter and orange zest.
    • tbsp butter
    • orange (zest)
    • citrus zester
    • rubber spatula

    Remove from heat and stir in butter and orange zest.

  • Step 5/5

    Spoon caramel into wrappers, sprinkle with flaky salt, and set aside to cool completely. Transfer caramels to an airtight container and store in the refrigerator until ready to serve.
    • flaky salt for garnish

    Spoon caramel into wrappers, sprinkle with flaky salt, and set aside to cool completely. Transfer caramels to an airtight container and store in the refrigerator until ready to serve.

  • Enjoy your meal!

    Swedish Christmas caramels

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