Karamellen

Karamellen are a type of confectionery consisting of caramel candies. They are typically small, bite-sized sweets made from caramelized sugar, often enriched with dairy such as milk or cream and butter to create a smooth, chewy texture. Depending on the recipe and cooking time, karamellen can be soft and chewy or firmer and harder. Some varieties are coated in chocolate or dusted with sugar, and others are flavored with salt, vanilla, coffee, fruit, or spices.

The production involves heating sugar with water and dairy to promote caramelization, then cooking the mixture to a specific temperature before cooling and shaping. The final texture depends on the dairy-to-sugar ratio, cooking temperature, and whether the candy is poured into molds, cut into pieces, or molded by hand. Traditional methods aim for a glossy surface and a balanced sweetness that lingers on the tongue.

Regionally, karamellen have a strong presence in Dutch and Belgian confectionery, where they appear as plain caramel drops or in various flavorings. In other countries, similar caramel candies are produced under different names, such as caramels or toffees. The form known as karamellen reflects a broader European tradition of caramel-based candies that gained popularity in the 19th and 20th centuries with advances in candy-making.

See also: caramel; toffee; fudge.