Saffron caramel has become a beloved part of the Scandinavian Christmas table. The combination of cream, butter, and sugar meets the warm, aromatic flavor of saffron – a spice that represents both luxury and tradition. The result is a smooth, golden caramel with a deep, rich taste that feels festive, elegant, and comforting all at once.
Wrapped in wax paper or cellophane and tied with string, these caramels also make a thoughtful homemade gift that spreads true holiday cheer.
Recipe: Classic Saffron Caramel with Sea Salt
Ingredients (makes about 40 pieces)
-
50 g butter
-
3 dl heavy cream
-
3 dl granulated sugar
-
1½ dl light syrup
-
2 sachets saffron (1 g total)
-
1–2 tsp flaky sea salt
Instructions
-
Line a small baking pan, about 15×20 cm, with parchment paper.
-
Melt the butter in a heavy-bottomed saucepan. Add the cream, sugar, and syrup.
-
Bring to a boil over medium heat and simmer until the mixture reaches 124–126 °C (255–260 °F), or until it passes the soft ball test (a soft ball can be formed when a drop is placed in cold water).
-
Stir in the saffron near the end of the cooking time.
-
Pour the mixture into the prepared pan and sprinkle with sea salt while it’s still warm.
-
Let cool completely at room temperature. Cut into pieces with a warm knife.
-
Store the caramels in an airtight container with parchment paper between layers.
Tips
-
Avoid stirring too much while boiling – it can make the caramel grainy.
-
Use a thermometer for perfect texture every time.
-
Add your own twist by mixing in a hint of orange zest, toasted coconut, or dipping the caramels in dark chocolate.
-
Flaky salt brings balance and adds a beautiful finish.
Serving & presentation
Saffron caramel pairs beautifully with coffee, glögg, or dessert wine. Serve on a small festive plate or pack into a glass jar tied with ribbon for an elegant homemade gift. The golden color and soft shine make them just as appealing in photos as they are on the Christmas table.
