Well my colleagues really liked the taste of these liquorice cream caramels, but they found them to be too hard boiled. After contact to the caramel expert at work, I was advised to lower the cooking temperature from 137'C to 121-122'C, as this would give the caramel texture instead of the texture of a hard-boiled candy.
I recently saw Mette Blomsterberg in "Det Søde Liv", where she made caramels, so I decided to try out her recipe on Det Søde Liv - bløde lakridskarameller.
Well, the texture is right, but the taste of liquorice has nothing to do with liquorice, as the liquorice powder is located on the outside of the caramels. Also it is tricky to divided the caramels after the cool down period into equal size. And on top of that, you have pack each individual caramels into cling film. Next time I will go back to fill the caramels into individual portions from the very beginning. And I would advise you to stir these caramels very frequently, as they have an tendency to burn. Perhaps an increase in the butter amount could reduce the burning ?
Soft boiled liquorice caramels from "Det Søde Liv": - 40-50 cream toffees
- 30 g butter
- 250 g dairy whipping cream, 35-40% fat
- 250 g sugar
- 50 g glucose syrup
50 g English liquorice powder - for dusting
- Add all the ingredients into a small cooking pot.
- Heat up the caramel mass, until the temperature reach 121'C. Stirring should be frequently
- Fill the caramel mass into form covered with baking paper coated with flavour less oil.
- Place the caramels cold, until they cooled down.
- Cut the caramels into smaller squares, which is placed into English liquorice powder for dusting.
- Pack each individual caramel into cling film.
- Store in an airtight container.