Norwegian Brown Cheese Caramels

Instructions

1. Prepare the pan
   Line a 20cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with butter.
2. Melt the base ingredients
   In a heavy-bottomed saucepan, combine the grated brown cheese, butter, sugar, heavy cream, and golden syrup. Place over medium-low heat and stir constantly until the cheese and butter have melted completely.
3. Cook the caramel mixture
   Increase the heat to medium and bring the mixture to a gentle boil. Attach a candy thermometer to the side of the pan. Cook, stirring frequently to prevent burning, until the mixture reaches 120°C (248°F) or firm ball stage. This will take approximately 15-20 minutes.
4. Add flavorings
   Once the target temperature is reached, remove from heat and immediately stir in the vanilla extract and salt. If using hazelnuts, fold them in now. Be careful as the mixture is extremely hot.
5. Set the caramels
   Pour the hot caramel mixture into the prepared pan and spread it evenly with a spatula. If desired, sprinkle a small amount of sea salt over the top. Allow to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set completely, about 3 hours.
6. Cut and wrap
   Once firmly set, remove the caramel from the pan using the parchment paper overhang. Place on a cutting board and cut into 24 equal squares or rectangles using a sharp knife. For best results, wipe the knife clean between cuts. Wrap each piece individually in small squares of parchment or wax paper, twisting the ends to secure.