Soft Homemade Butter Caramels

Is there anything tastier than a soft and fudgy butter caramel for Christmas? I don't think so! These soft caramel candy bites is a must for Christmas. In this recipe they are served in cones.

This recipe will give you about 25 caramel cones.

Soft caramels:

100 g butter

300 g granulated sugar

200 ml heavy whipping cream, at least 40% fat

100 ml syrup (golden)

1 tbsp vanilla

Cones:

Parchment paper

Adhesive tape

Straws or some kind of "stick"

Instructions:

1. Melt the butter in a medium or large saucepan.

2. Add all the remaining ingredients and boil the mixture.

3. Boil without a lid until the temperature reach about 125 degrees or until the mixture passes the "ball test". Stir regularly.

4. The boiling time varies. For best results, use a thermometer so you can keep track of how many degrees the fudge has risen to.

5. Boil up to 125 degrees, if you like a pretty soft caramel. You boil the fudge to the consistency you desire. If you would like a hard caramel with a bit of softening in the middle, the boiling temperature should be about 140 degrees.

6. Cones: Prepare these before you start boiling your caramel, as it may take a little while. Cut out squares of parchment paper, about 10 x 10 cm.

7. Prepare a bread tin and fill it with sugar or flour that you can put your cones in while you pour in the caramel later.

8. Shape the paper into cones and attach a small piece of tape to the bottom.

9. Place the cones with the tip down in the prepared bread tin with the sugar/flour.

10. If you want the cone to be like a lollipop, like in my pictures, insert for example a piece of a cut straw.

11. Pour the caramel into the cones and, if you desire, put down your cut-off straws in the fudge.

12. Place in the fridge for at least 2 hours.

13. The caramels should be stored in the refrigerator and can also be frozen.