Delicious, homemade caramels

It's not because there's a lack of sweets in December... But it's super nice to make confectionery and Christmas cake yourself, so here's a recipe for homemade toffees.
The recipe is my aunt's, and the caramels are always part of the confectionery arrangement when we unwrap Christmas presents on Christmas Eve.

The recipe is for classic toffees, but you can add other flavors yourself if you want. See 2 different variations under the recipe.

You will need this:
2 dl. sugar
2 dl. syrup
2 dl. cream

How to do it:
- Mix all ingredients together in a pan and heat the mixture to 125 degrees.
It is a good idea to use a tall pot, as the mass boils quite a bit.
- Find a form, e.g. an ovenproof dish or a deep plate in which the mass can be placed. Make sure that the form is not too large, because then the caramels will be completely flat.
- Curl up a piece of baking paper and then fold it out into the form. It is a good idea to curl the paper as it makes it easier to get the caramels out of the mould.
- When the caramel mass has reached 125 degrees, pour it into your mold with baking paper and refrigerate.
- When the caramel mass has cooled down and feels firm, cut the caramel mass into bite-sized pieces. Use a knife or scissors lubricated with taste-neutral oil.
- The caramels are wrapped individually in small pieces of baking paper.

TIP: If you don't have a thermometer, you can see if the mass is ready by dipping a spoonful of caramel mass into cold water. If the mass gets the right consistency when it has cooled in the water, it is ready.

If you would like to add a flavor to your caramels, you can be inspired by these two variations:

Salted caramel - add a pinch of flaked salt when the caramel mass has boiled. Then pour the mixture into the mold and sprinkle with flaked salt so that you get a nice surface. Then follow the recipe.

Licorice caramel - when the caramel mass is heated, mix 3 teaspoons licorice powder, 2 teaspoons salmiak powder and 2 ml. caramel extract. in the mass. Then follow the recipe.

Really good fun.