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Christmas Caramels (Knäck)

Christmas Recipe

I decided it was time I shared another Swedish Christmas treat with you! This time I'm sharing a very popular treat called knäck, which really is little tiny caramels. So good! All ingredients just mix in a pot and boil until preferred hardness. How hard you make them is really a personal preference, some like it to be completely hard, others prefer a chewier knäck.

I know there is probably a scientific temperature for the desired hardness out there for you candy-thermometer fans. Personally, I just use the cold-water technique: fill a glass half full of cold water. Ever so often as you are boiling the caramel, take a spoon and drop a tiny bit of it into the water. It will sink to the bottom and harden as the water cools it off. Pick it up and see how soft/hard it is. If it's too soft, let it keep boiling and check again in a little bit (the colour will darken as it keeps boiling). Just right? Take the pot off the burner and pour!

What you need

  • 3/4 cup whipping cream
  • 3/4 cup corn syryp
  • 3/4 cup sugar
  • 2 TBSP butter
  • Optional add-ins (chopped almonds or peanuts, cocoa, peppermint extract, sea salt)
  • The smallest paper cups you can find, or a baking tray lined with wax paper

How to make it

  1. Add all ingredients to a pot with a heavy bottom and stir. Bring to a boil over high heat. The mixture will boil pretty high, so make sure your pot is big enough.
  2. Keep boiling over medium heat for 15-20 minutes until your caramel passes the water test or until around 124°C if using a thermometer. You want it firm.
  3. Once it reaches desired hardness, quickly add in butter and any add ins you'd like and stir.
  4. Quickly (before it hardens which goes pretty fast) pour your knäck into small paper cups (I have yet to find the size we use in Sweden here, but you can find some pretty small ones), OR pour onto a wax paper lined baking tray for more of a brittle. 
  5. Let cool. If you poured it on a tray you can cut or break into pieces. Store in the fridge and bring out to room temperature before serving (they will harden while in the fridge).

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