The other day I came across this recipe for twisted caramel with full cream sweetened condensed milk together with butter and I was intrigued to give it a try. With Christmas coming up it could be a new sweet to serve together with all the other Christmas sweets you need to have around Christmas.
I love caramel, but in small amounts. It can so easily get too sweet when you take that last piece which you shouldn’t have done. That also might be one of the reasons why I have never tried to make caramel before. It’s just one and all sugar which is definitely not good for you.
The recipe looks very easy but I must admit that it was a bit harder to make (physically) than I thought. You need to keep stirring until it gets thicker and turns into some kind of ball. I felt that it took ages before it finally was thick enough. My arm almost went nom by stirring. Maybe I kept it on a too low heat and therefor needed to stir that long, but I was afraid that it would suddenly get too dark and then give it a bitter taste.
I am happy to say that the caramel turned out quite alright for a first time.
When it has cooled down you get a sweet basic soft caramel which is very nice. I do think that if I am going to make this again, I would add some different flavours to it. Now I only added some cinnamon on top of the caramels, which was suggested in the recipe. I think it needs a bigger kick of extra flavour to make them special and very delicious. Maybe some sea salt of a bit of chilli and chocolate? Orange zest would probably also be a nice flavour to add, maybe into the caramel instead of on top of it?
I would love to hear if you have any experience with making caramel and what kind of flavours you like to add. Please leave a comment below.
Caramel twisters with cinnamon
- 75 gr Unsalted butter
- 1 tin can full cream sweetened condensed milk (+/- 400 gr)
- 1-2 tsp Cinnamon
- Preheat a pan with a thick button on middle-high heat and melt the butter.
- Add the condensed milk
- From now on it is important that you keep stirring well. Don't forget the bottom and edges of the pan!
- The moment the mixture starts to discolour a bit, lower the heat a little. Stir well until it thickens.
- In the end, it must become a ball of caramel. The mixture must not be too sticky and it must be a golden whole.
- Turn off the heat and spatula the caramel on the baking paper. Allow the mixture to cool for approximately 5 minutes. Feel whether you can already take it in your hand, otherwise let it cool a little.
- Divide the caramel into 3-4 pieces and roll them out to a string of approximately 15 cm.
- Press the roll a little flat and cut it into small pieces of 3-4 cm. Turn every little piece to get a twist in it.
- Sprinkle with cinnamon and let them all rest overnight on baking paper to harden a bit more.