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Hello everyone! I can hardly believe Christmas is just a few days away, where did this month go?!

Have you baked any Christmas goodies yet? I prefer to bake the same day to be able to serve everything freshly baked, hence I spend quite a lot of time in the kitchen making goodies for my family.

Today’s temptations are vanilla caramels. They are soft and delicious, and I just love the combo of the caramel sweetness with the sea salt. If you don’t – just omit the salt.

The caramels make a nice gift, too, everyone appreciates some homemade yumminess!  


Vanilla caramels

  • 1 1/2 cup (355 ml) heavy cream
  • 1 1/4 cup (295 ml) milk
  • 2 cups (450 g) regular sugar
  • 1 1/4 cup (250 g) brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30 g) unsalted butter
  • 1/2 cup (120 ml) liquid glucose
  • 3 tablespoons water
  • sea salt, for sprinkling (optional)

Line a 8 x 12-inch (20 x 30 cm) baking pan with baking paper.

Make sure the paper stays in place, I use small clips for this.


Put all the ingredients except the sea salt into a pan and place on a medium heat.

Place a sugar thermometer into the mixture in the pan.

E95A9922 – Kopi

Now heat the mixture, stirring, for about 30-45 minutes until the temperature reaches 248 °F (120 °C).


Pour the hot caramel into the lined pan and leave to cool for 10 minutes before sprinkling with sea salt, if using.


Leave to cool completely, then place the pan in the refrigerator until the next day.



Cut the caramel into squares and enjoy… Don’t forget to spread some Christmas joy, it’s nice to share some homemade yumminess with the people around you!


If you’re giving these away as presents, wrap each of the caramel pieces in some baking paper to prevent them from sticking to each other.

Store in a cool place.



*Tip: the longer you cook your caramel mixture, the harder the cooled caramels will be. So if you prefer them to be hard rather than soft, cook for longer than I did here.

Happy holidays everyone, hugs from me to you.


Logo Manuela (2)


  1. Hello…. What exactly is “heavy cream”?
    I’m from Croatia… don’t understand what that is?
    Thank U…. I love your blog….

    • Team Passion4Baking Reply

      Hi Ika, you can use any cream with a milk fat content of between 36 and 40 percent.
      Happy baking!

      -Team Passion4Baking

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