Christmas caramel with ginger

Christmas caramel with a taste of ginger. Just be careful when you eat them, I don’t want you to break any teeth. 😉 This is the Christmas candy I prepared every Christmas as a child. I prefer my caramel quite soft and chewy. The shorter you boil your caramel, the softer it gets.

Ingredients (50 caramels):

  • 7 tbsp butter
  • 2/3 cup cream
  • 1 1/3 cup granulated sugar
  • 1/3 cup golden syrup
  • 1 tsp vanilla extract
  • 1 tsp ground ginger

Melt the butter on medium heat in a thick bottom saucepan. Add cream, sugar, syrup and vanilla extract and mix together in the saucepan. Let the caramel boil on low heat for 15-30 minutes. Stir now and then. To check if your caramel is ready: use a glass of cold water. Place a teaspoon of caramel into the glass (careful, it’s hot). If you can shape the caramel into a small pea, the caramel is ready. Add the ground ginger and mix.

Pour the caramel on an oven tray covered in parchment paper. Let the caramel cool down. Cut (with a scissor or a sharp knife) into prepared size. If you want, wrap the caramels in parchment paper before serving.

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God Jul (Swedish) = Merry Christmas

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