Swedish Christmas caramels

Swedish Christmas caramels

23 ratings

Holly, junior editor


„I love to gift these to friends over the holidays—nothing beats a homemade present!“

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
  • 100 g fresh ginger
  • 180 ml heavy cream
  • 180 ml honey
  • 170 g sugar
  • 3 tbsp butter
  • 1  orange (zest)
  • flaky salt for garnish

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

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Step 1/5

Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.
  • 100 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 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.