Liquorice caramels – a recipe for delicious cream caramels with liquorice powder and liquorice sweets. These caramels taste wonderful and have a lovely chewy texture. It takes a while to cook the mixture into caramel, but it is worth the wait. In the recipe I have written that it takes about an hour for the mixture to become a thick, golden caramel, but it may take shorter or longer for you, as it varies a lot.
I used liquorice powder and chopped liquorice sweets (I used Tyrkisk Peber) in the caramel. You can cut it into squares or into long strips that you twist. Wrap the caramels in greaseproof paper or baking paper, and they make a lovely gift in cellophane or a pretty jar. Also try my cream caramels with salt or chocolate caramels. Enjoy!
Liquorice caramels
Ingredients
Instructions
Liquorice caramels
Put the ingredients in a large heavy-based saucepan. Turn up to medium heat, and when the mixture boils, turn the heat down a little. Let it boil and bubble for about an hour (stir well along the way and watch that it does not boil over) until it turns golden and thick and comes away from the base when you stir with a wooden spoon. Stir in the chopped liquorice sweets. Line a 10 x 20 cm loaf tin with baking paper and pour in the caramel. Sprinkle with flaky salt and a few extra liquorice sweets if you like, and chill for about 3 hours, preferably until the next day. Cut the caramel into pieces and wrap them in pretty paper if you like. Enjoy!
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