Homemade Caramels

Preparation info
  • Makes


    • Difficulty


    • Ready in

      10 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Throughout Copenhagen you will find the most beautiful caramel boutiques specialising in different flavours from liquorice to salt, to berry flavours.


  • 180 ml (¾ cup) double cream
  • 1 vanilla bean or ½


Heat the cream in a saucepan to just below boiling point, then remove from the heat and add your chosen flavour. Leave for at least 30 minutes to infuse.

Meanwhile, in a deep, heavy-based saucepan, add the syrup and sugar and heat gently for the sugar to dissolve completely. Bring to the boil and bubble until the syrup reaches