Swiss Caramels or Rahmtäfeli

This recipe is really simple and only requires a bit of patience and some arm muscles.

Swiss Caramels are a classic Swiss sweet treat that are not unlike fudges in taste but crumblier and have more “melt in your mouth” texture – they are quite addictive!

You can easily store them in a dry enviroment for up to 2 months, although I would suggest to eat them within the first 1-3 weeks after making them. The following recipe is from Swissmilk with a bit of extra creativity in the end, because I personally really love salted caramel.

 

Ingredients (For ca. 100 pieces):
2 packets of vanilla sugar
500 g sugar
5 dl heavy cream
2 pinches of salt
40 g of butter

Decor: Rock salt and small flower blossoms

Preparation:
Bring cream, vanilla sugar and sugar to the boil while stirring constantly. Be careful, the mixture will increase in volume while boiling. Reduce to medium heat and keep on stirring until the mixture browns and thickens (you can see how the mixture should look like in the end in this video – it’s also a nice treat if anyone wanted to know what Swiss German sounds like).

After it thickened and changed to a thicker texture, take the pan off the stove and mix in the butter. When everything is combined immediately pour the mixture on a baking paper and spread it until an approx. 1 cm thick layer is formed.

Decorate it with the rock salt and the flower blossoms and let it cool for a couple of minutes. Cut it in small cubes while still warm (but cool enough so that the knife doesn’t stick to the mixture).

Let the cubes cool completely and dry out for at least 4-5 hours.

Afterwards, enjoy or pack the cubes in small bags and surprise someone with it – they are a sure people pleaser.

 

 

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