How to Make Christmas Caramel With Mint Crisp

by Karin Siöö

I saw this in a magazine and decided to give it a go. Really easy to make and much appreciated!

Supplies

  • 8 Tablespoons Brown sugar
  • 75 Grams Butter
  • 8 Tablespoons Treacle
  • 8 Tablespoons Cream (40 % fat)
  • ½ Teaspoons Salt
  • 10 Smashed chocolate filled mint sweets (Marianne)
  • Instructions

    Step 1

    Melt the butter.

    Step 2

    Add the brown sugar and the treacle. I used the kind of sugar called Muscovado.

    Step 3

    Stir.

    Step 4

    Add the salt.

    Step 5

    Stir some more.

    Step 6

    The recipe actually said to boil until 124 degrees Celsius but mine never got higher than 107 degrees. Using a thermometer helps but it works without one too!

    Step 7

    Add the cream. Boil heavily for about 15 minutes. To see if it is ready, put some of the caramel on a spoon and dip it in cold water. If it's moldable it is done! Pour into a container.

    Step 8

    This is what the candies look like before they got smashed...

    Step 9

    To smash the mint candies use any tool available. Put the candies in at least double plastic bags and start pounding!

    Step 10

    The crushed candies!

    Step 11

    Sprinkle the crushed mint candies on top of the caramel. Let it cool (that's usually the hard part) and then cut in preferred bite sizes.

    Step 12

    Here is the mint crisp caramel cut in bite sizes, all that is left now is to enjoy it!