Ever since I made the vanilla and sea salt soft caramels, I have been thinking of cooking caramel with some other flavour. Came up with this flavour combination while putting my kids to sleep tonight haha. How does Soft chocolate caramels with raspberry powder (mjuk kola med hallonpulver) sound? Really yummy, right? I just made half of the batch this time, because last time I (and my husband) ate up all of it in a few hours. Difficult to have these at home without eating them up.
Let me know thru the comments what you think about result if you make these! Or send me a message on Instagram!
25min + chill time
10 min
15 min
60 pieces
Recipe for super easy Christmas candy! Soft chocolate caramels with raspberry powder (Mjuk chokladkola med hallonpulver)
- 50 g salted butter
- 3 dl sugar
- 3 dl whipping cream
- 1.5 dl light syrup
- 4 tbsp cocoa powder
- 1 pinch of salt
- 1 pinch of vanilla powder
- 2 tbsp freeze-dried raspberries
Prepare a small square pan by lining it with parchment paper. A bigger one will give you thinner caramels, and a smaller will give you thicker. I used a bread pan for a half batch.
Add butter, sugar, cream, syrup, cocoa powder, vanilla and salt in a saucepan and let it boil until it reaches 124-125 degrees C. The hotter it gets, the harder the caramel gets after reaching room temperature. I love soft caramels, so this temperature is perfect for me.
Stir it now and then. When it reaches desired temperature, remove the saucepan from the heat and fill the prepared parchment paper.
Use a mortar to chrush the raspberries. Pour the crushed berries into a small sieve and dust the powder on top of the caramel. Let it cool in room temperature for some hours or for the night. Cut into a shape you prefer and enjoy! You can store these by wrapping them into a nice paper.
You can use the same recipe and add any flavour you like. I am coming up with more flavours soon.
