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
 for this recipe, It is best to use an candy thermometer, and you need waxed paper to wrap the caramels.
  • 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.




  1. Hi Manuela, Nashrah here. This is exactly what I have been looking for. Thank you for the recipe!!
    I have a question though..
    If I want a chewy caramel candy, what is temperature I should reach? 248F or 235F?

    • Det er det samme som flyttende glykose! fins å kjøpe i matbutikker under merke droetker

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