Twistede dobbeltkarameller – Opskrift på snoede karameller af 2 slags
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Twisted double caramels

This post is in collaboration with DanSukker

Twisted double caramels – A recipe for twisted candy with 2 kinds of caramel.

These twisted caramels consist of a layer of vanilla caramel with sea salt and a layer of chocolate caramel.

I used organic Danish-produced sugar, light syrup, and dark syrup from DanSukker for the caramels. The light syrup is used for the light vanilla caramel layer with sea salt and the dark syrup is used for the chocolate caramel layer.

Making caramels isn’t difficult but it takes about 30 minutes for the mixture to turn into a thick and golden caramel. The caramel must have a temperature of at least 124-125 C for it to be cooked.

When the caramel is ready, do the caramel test: Drizzle a little caramel in a glass of cold water – the caramel should combine, and you should be able to roll it into a ball. If you can’t, you need to boil the caramel a little longer. Make sure you don’t burn yourself on the hot caramel, and don’t let children do this on their own.

Wrap the caramels in sandwich paper or baking paper. They make a lovely gift, wrapped in cellophane or a glass jar.

Twistede dobbeltkarameller

Karameller for 10-12 persons
Preperation 30 min. / Cooking 2 t. / Total + 4 t.
Ingredients

Salt caramel layer (makes about 40)

100 g butter

250 g DanSukker sugar

200 ml cream

145 g DanSukker light syrup

1 tsp. vanilla sugar

1 tsp. sea salt

Chocolate caramel layer

100 g butter

250 g DanSukker sugar

200 ml cream

145 g DanSukker dark syrup

1 tsp. vanilla sugar

4 tbsp. cocoa powder

Approach

Salted caramel layer

Put all the ingredients in a thick-bottomed saucepan. Bring to the boil over a medium heat, as you stir. Boil the caramel until it reaches 124-125 C. It should bubble and thicken. Do the caramel test (optional).

Line a form about 20 × 25 cm with baking paper and pour the caramel into it. Let the caramel cool at room temperature for about 1 hour before pouring on the chocolate caramel.

Chocolate caramel layer

Put all the ingredients in a thick-bottomed saucepan. Bring to the boil over a medium heat, as you stir. Boil the caramel until it reaches 124-125 C. It should bubble and thicken. Do the caramel test (optional).

Let the caramel cool for about 30 min, so it’s not too hot and melts the first layer of caramel. Pour the caramel on top of the salted caramel layer in the form and spread evenly with a palette knife. Allow the caramel to cool completely at room temperature.

Cut the caramel into oblong pieces, which you then twist. You can also just cut the caramels into whatever shape suits you. Wrap the caramels in baking paper or sandwich paper. Enjoy!

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