Swedish Christmas caramels

Name: Swedish Christmas caramels
Prep time: 3600 s
Total time: 3600 s
Yield: 40 Servings
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

Based on 26 ratings

Difficulty

Easy 👌

min.

Preparation

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

How-To Videos

Utensils

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

Enjoy with

Mulled wine
You’ll be in the holiday spirit as soon as you wash down one of these caramels with some warm, spiced mulled wine.

Nutrition per serving

Cal
53

Protein
0g

Fat
2g

Carb
8g

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

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.