Description
These Swedish Coffee Cake Caramels combine the cozy flavors of Scandinavian coffee cake with the creamy, buttery texture of homemade caramels. Infused with cinnamon, cardamom, and orange zest, they’re perfect for gifting or enjoying with a cup of coffee.
Ingredients
Scale
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8–1/4 teaspoon white pepper (optional)
- 1/2 teaspoon kosher salt
- Zest of one orange, for sprinkling
- Pearl sugar, for sprinkling
Instructions
- Spray an 8×8 or 9×9 inch pan with nonstick spray and line with parchment paper, leaving an overhang for lifting later.
- In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves completely.
- Add butter and sweetened condensed milk. Stir constantly until the mixture begins to boil.
- Attach a candy thermometer and cook until the temperature reaches 238–240°F (soft-ball stage), stirring constantly.
- Remove from heat and stir in cinnamon, cardamom, white pepper (if using), and salt until smooth.
- Pour into the prepared pan, smoothing the top. Sprinkle with orange zest and pearl sugar.
- Let cool at room temperature for 2 hours, then lift out and cut into squares. Wrap individually if desired.
Notes
- Use a candy thermometer for precise temperature control.
- Do not rush the cooking process; steady heat yields the smoothest texture.
- Store at room temperature in an airtight container for up to two weeks.
Nutrition
- Serving Size: 1 caramel
- Calories: 90
- Sugar: 11g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg