Thursday, December 16, 2010

Hard Caramels

kolakarameller

So. Candy. This is real hard candy, the kind you perhaps wouldn't even think to make at home. It's the sort of candy you want to suck, not try to chew - it's very hard, but softens after a while. The flavor - wonderful.


I was really attempting to re-create a candy from my childhood's christmas markets, but this didn't come very close. Still, very good.

And it's not difficult. Just be careful - don't burn yourself, and watch your teeth as you at them!

(This is a small batch and it *can* be doubled.)

Hard Caramels

150 ml sugar
75 ml cream (full-fat)
75 ml golden syrup (no substitutions, sorry - possibly some very light molasses)
1 tbsp unsalted butter

Mix everything in a heavy saucepan, and boil the mixture until it reaches 150°C exactly. Pour onto an oiled baking sheet or marble slab, and work the sugar until it starts to set. Use an oiled spatula (or two) - pull and fold, pull and fold.

As the candy cools, it'll become firmer, and when it's cool enough to touch, switch to working with your hands. I like to wear gloves, CSI-style, as that somewhat helps with the not-burning-my-fingers.

Pull the candy into a long, thin rope, and cut into individual candies using a pair of oiled scissors.

Recipe in Swedish:
Kolakarameller

11 comments:

Dagmar said...

wow! That looks scrumptious!

George A said...

In the USA you can find King Golden Syrup, and if you look around a bit some high end stores like Whole Foods sometimes stock Lyle's.

How about a recipe for the soft kola favored candies I remember from the last trip back to Sweden I made during Jul?

Anne said...

George, I have a few of those - I'll try to post a candy round-up tomorrow or this weekend!

Catherine said...

This would be a nice gift to give away for the holidays ;)

Jennifurla said...

These look divine, what a nice thing to have around the house or give as a gift.

Daphne said...

Oh, my gosh! Wouldn't that be like jawbreakers? Haha! I love caramels but I usually chew them.

Victor said...

Homemade caramel. I probably would agree with Daphne ;)

easilygoodeats said...

Hi Anne, what is the difference between light and dark syrups available in Sweden, apart from color? Is light or dark syrup closer to golden syrup? I tried in vain to find the answer on the web but to no avail.

easilygoodeats said...

Hi Anne, what is the difference between light and dark syrups available in Sweden, apart from color? Is light or dark syrup closer to golden syrup? I tried in vain to find the answer on the web but to no avail.

Anne said...

easilygoodeats - light syrup is golden syrup. Dark syrup is more like molasses. We also have a white syrup that's a lot like corn syrup (but with slightly different baking properties as far as I know) but with very little flavor.

Bendel said...

Låter jättegott!