Classic Caramel Candy

Christmas isn´t a season it´s a feeling – Edna Ferber

Hei sweet readers,

Today I share a recipe for delicious Classic Caramel Candies, The recipe is from the Swedish chef Leila Lindholm. they are easy to make. I dobbelt her original recipe becausce one portion was so little.

These caramels are kind of hard, but they are very delicious.

I posted a video below so you can see how I made it.

Classic Caramel Candy ( by Leila Lindholm )

• 14 tablespoon ( 200 g) unsalted butter, cut into pieces
• 7/8 cup ( 200 g) sugar
• 400 ml heavy cream
• 200 ml light corn syrup
• 2 teaspoon vanilla bean paste or vanilla sugar
• 1 teaspoon sea salt

• In a large saucepan over high heat melt the butter.
• Add, the sugar, light corn syrup, and heavy cream, stirring until sugar dissolves.
• Once the sugar is dissolves, Reduce the heat to medium high; cook, without stirring
  for about 15 minutes or until it reach 235°F (113°C) or until  248F°/ 120C° it all depends how firm you like them.
• Remove the caramel from heat, and stir in vanilla and sea salt.
• Pour the mixture into a lightly brushed with oil, 9by-13 inch rimmed baking sheet and let stand until cooled, keep in the refrigerator until firm.
• Cut the caramel into pieces and wrap each piece in waxed paper and enjoy.
  See the video below how I made these, pluss an ekstra bonus, delicious Caramel Crunch Caramels, grab the recipe here.