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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.

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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.

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

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

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

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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!

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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.

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*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.

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2 Comments

  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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