Karamellid

Karamellid are a group of confectionery items made from caramelized sugar, often enriched with dairy fats such as butter or cream and sometimes with flavorings. In Estonian, the term karamellid is the plural of karamell and refers to caramel candies. They are typically soft and chewy, though the category also includes firmer and hard varieties.

Production usually begins with sugar heated to caramelization, after which dairy (cream, milk or butter) and sometimes corn syrup are incorporated. The mixture is cooked to a specific temperature and then poured into molds or onto a surface to cool, producing small squares or pills. Reaching the desired texture yields soft, chewy caramels; higher moisture yields softer results, while lower moisture and longer cooling produce firmer or hard candies.

Common flavors include vanilla, salt, and chocolate, and additions such as nuts or liqueurs are used in some versions. Salted caramel variants have become especially popular in the late 20th and early 21st centuries.

Caramel candy is widely consumed as a standalone sweet, used as a filling for chocolates, or as a topping or flavoring in desserts and beverages. Storage should be in a cool, dry place to prevent stickiness; long shelf life depends on composition and packaging.

See also: Toffee, Fudge, Caramel sauce, Salted caramel.