Cream caramels with salt - Frederikke Wærens
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Cream caramels with salt

Happy December 10th. I’ve finally come up with the perfect recipe for cream caramels with salt. Homemade cream caramels often taste too much of butter and cream, but these are perfect and the texture is delicious and chewy. It takes a while to boil the mixture into caramel, but it’s well worth the wait. I wrote that it takes about an hour for the mixture to turn into a thick and golden caramel here, but it may take you shorter or longer—it can differ. I wrapped the caramels in greaseproof paper, but baking paper can also be used. Then pack them nicely in cellophane or in a nice jar. Enjoy!

Cream caramels with salt

Recipe for 10-12 persons
Prep 10 mins
Cook +12 hrs
Total +12 hrs


Cream caramels with salt (makes about 30)


Cream caramels with salt

Put the ingredients in a large thick-bottomed pan. Bring it to a boil on medium heat and then turn it down slightly. Let the mixture boil (stirring every so often, so the mixture doesn’t overflow) and let it bubble for an hour until it becomes thick and golden, and releases from the bottom when you stir it with a ladle. Line a 10 x 20 cm bread form with baking paper and pour the caramel into it. Sprinkle with the salt flakes and refrigerate the caramel for about 3 hours, but preferably until the next day. Cut the caramel into whatever size pieces you like and wrap them in paper. Enjoy!


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