Lemon caramel with candied ginger

Lemon caramel with candied ginger citron knäck ingefära

I don’t know what the word for “knäck” is. Soft caramels are “kola” and “knäck” is a bit harder and are made in mini muffins cases. I am translating it as caramel, but there is maybe better word for it. Anyway, here in the “knäck” made with lemon flavour and a pinch of vanilla and topped with candied ginger (citronknäck med kanderad ingefära). A good combination and perfect if you are tired of the more common flavours!

I cooked in to 25 degrees, but they were still quite soft. So I would recommend 27 degrees for these if you want to be able to remove them easily from the case.

Want something more child friendly? Try these chocolate soft caramels with raspberry powder! And I hope you haven’t missed my version of Swedish lussekatter (saffron buns), the Saffron Christmas star.

Total time

1 hour + chill time

Prep time

15 min

Cook time

45 min


60-70 pieces

Recipe for my lemon caramel with candied ginger (Citronknäck med kanderad ingefära)

  • 2 dl sugar
  • 2 dl whipping cream
  • 2 dl light syrup
  • 1 pinch of vanilla powder
  • 1 lemon, zest (approx. 0.5 tbsp)
  • 1 tbsp salted butter
  • 6 x 3 cm ginger, thinly sliced into stripes
  • 3 dl water
  • 1 dl sugar

Start with making the candied ginger. Cut the ginger into thin stripes (approx 1 cm long), and boil for 10 minutes. Take out 1 dl water and remove rest of the water from the ginger. Add the 1 dl water back to the ginger and mix with sugar. Let the water, sugar and ginger boil together for 15 minutes. Use a fork to remove the ginger from the water and place it on a parchment paper. Let dry while you make your caramel. Dip the ginger slices in sugar before topping the caramels.

Prepare a tray with small caramel cases.

Add sugar, cream, syrup and vanilla in a saucepan and let it boil on medium high heat until it reaches 127 degrees C. The hotter it gets, the harder the caramel gets after reaching room temperature.

Stir it now and then. When it reaches desired temperature, remove the saucepan from the heat and add butter and the lemon zest. Mix until smoooth. Fill the prepared cases and let them chill for 30 minutes. Top with the candied ginger. Let them cool in room temperature for some hours or for the night. Enjoy!

Variation ideas for this fika

You can use the same recipe and add any flavour you like. I am coming up with more flavours soon.

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