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Swedish Christmas caramels

Based on 26 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-40+
100 g fresh ginger
180 ml heavy cream
180 ml honey
170 g sugar
3 tbsp butter
1 orange (zest)
flaky salt for garnish
Metric
Imperial

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

How-To Videos

How to test caramel for doneness

How to peel ginger

Nutrition per serving

Cal
53
Protein
0 g
Fat
2 g
Carb
8 g

  • Step 1/5

    Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.
    • 100 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.
    • 180 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.
    • 180 ml honey
    • 170 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.
    • 3 tbsp butter
    • 1 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.

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