Sweetened with honey and golden cane syrup and topped with crushed candy canes, these buttery Swedish peppermint caramels are a sweet and worthy addition to the traditional Christmas feast.
Line the bottom of an 8- by 8-inch cake pan with parchment paper; grease parchment paper generously with nonstick cooking spray and set aside.In a medium pot, stir together the cream, sugar, golden cane syrup, honey, and salt, then bring to a boil over medium heat, stirring gently until the sugar dissolves, about 5 minutes. Attach a candy thermometer to the side of the pan and cook, without stirring, until the mixture reaches 250°F, 25–30 minutes.
Remove the pan from the heat, add the butter, and using a wooden spoon, stir vigorously until smooth, about 3 minutes.Pour the hot candy onto the prepared cake pan and sprinkle evenly with the crushed peppermint candy, pressing lightly into the caramel with the back of an offset spatula or spoon. Set aside to cool to room temperature.When fully cooled, use the parchment paper to lift the candy out the pan and transfer to a large cutting board.
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