Swedish Christmas caramels

Step 1/5

• 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

• 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

• 9 ml honey
• 8½ 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

• ⅛ tbsp butter
• ⅛ orange (zest)

• citrus zester
• rubber spatula

Remove from heat and stir in butter and orange zest.

Step 5/5

• 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!