May 03, 2014

Soft boiled liquorice caramels

I still had some overdue dairy cream left after I had cooked these orange caramels, so I cooked an new version of these liquorice cream caramels adjusting this recipe on  soft boiled caramels by Mette Blomsterberg, so the caramels actually had a taste of liquorice !

Soft boiled liquorice caramels: - 30 caramels
  • 70 g butter
  • 210 g dairy whipping cream, 35-40% fat
  • 250 g sugar
  • 40 g sweet liquorice syrup
  • ½ teaspoon raw liquorice powder
  • 50 g glucose syrup
  1. Add all the ingredients into a small cooking pot.
  2. Stir continues, as the caramel mass is heated up, until the temperature reach 121'C.
  3. Fill the caramel mass into small alu- or paper-form.
  4. Place the caramels cold, until they cooled down.
  5. Store in an airtight container.

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