Swedish Christmas caramels
Difficulty
Easy 👌60
min.
Preparation
0
min.
Baking
180
min.
Resting
Ingredients
| 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
How-To Videos
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
Nutrition per serving
Cal
53
53
Protein
0 g
0 g
Fat
2 g
2 g
Carb
8 g
8 g
Step 1/5
- 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
- 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
- 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
- 3 tbsp butter
- 1 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.
in Berlin