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.
God Jul (Swedish) = Merry Christmas