Yum - caramels is a must at christmas time! You have to have a candy thermometer, but other than that, it's easy. Pour your caramel into a lined pan - I use something called "bakplåtsfolie" which is a coated foil. It's perfect and never sticks - but it's also not widely distributed, so use whatever you normally would.
A note on syrup. Golden syrup has a very distinct taste and is not easy to substitute - but if you can't get it, try honey. White syrup is best substituted with pure glucose or corn syrup.
Vanilla Bean Caramels
(printable recipe)
300 ml cream (full-fat - 35-40%)
300 ml sugar
50 ml golden syrup
2 tbsp white baking syrup
2 vanilla beans (scored and scraped)
Mix everything but the vanilla in a wide saucepan and boil over medium heat until the caramel is 125-128°C. The temperature depends on how firm you want the caramel to be - I like mine rather hard and chewy so I aim for the higher number. Add the seeds from the vanilla beans. Pour into a prepared pan and let it set before turning the caramel slab onto a cutting board and cutting it into individual caramels.
Recipe in Swedish:
Gräddkola med vanilj
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