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Pretty Raspberry Caramels

Oh and with a slight diversion from my sugar-is-the-devil ways, I’d love to share one of my favourite Christmas recipes. They make the perfect gift!*

These are easy to cook, just basically put everything in a pot and boil the crap out of it. The gift wrapping at the end is quite labour intensive – you could of course, just place them on a plate.

Pretty Raspberry Caramels


500g frozen raspberries

2 dl/ 200 ml cream
4 dl/400 ml sugar
1 dl/100 ml sugar syrup

1 tbs butter

dried raspberries (found in health food shops or gourmet food shops)


1. Defrost and mix the berries and run them through a sift. You need 2 dl of puree. (I skip this and just blend mine with the cream in a high-speed mixer.)
2. Blend together the cream, sugar, syrup and puré in a saucepan.
3. Simmer without the lid for 30 min, until the temp reaches120°. (Test the consistency by running a bit under cold water when the temp begins to near 120°.)
4. Take the saucepan off the heat and blend in the butter. Pour out the caramel into a 30 cm x 30 cm baking tray, cover with baking paper. Add the dried raspberry on top. Let cool.
5. Cut into small pieces. Pack into cellophane packets for a bit of festive glee.

*Remember, it’s not what you eat between Christmas and New Years, but between New Years and Christmas.


2 Comments Post a comment
  1. Åsa Sundin #

    Oh, thank you so much! It sounds like it’s knäck with raspberries, who would not love that?!

    December 20, 2017

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