Caramel candies

Ingredients for 1 servings:

• 300 g sugar
• 6 tbsp water
• 100 g cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Combine the sugar and water in a saucepan and simmer over medium heat until a golden yellow caramel forms. Do not stir. Then remove the pan from the heat and carefully pour in a little cream. Then return the pan to the stovetop and stir the caramel until the mixture is nice and smooth. The more cream you use, the softer or more runny the caramel will be. Fold a wide piece of aluminum foil several times, line it with baking paper, and crease it lengthwise in the middle. Bend the ends upwards slightly to create a long, narrow channel. Pour the finished caramel mixture into this and let it harden in the refrigerator for 1-2 hours. You can now remove the caramel from the mold and cut it into bite-sized pieces with a wide knife. Tip: If you add more cream to the hot caramel, it will no longer set when it cools and can be stored in a jar as cream in the refrigerator for several weeks. So for sweets, add just a little cream, for caramel cream or caramel sauce, add more.