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alpenliebe made by chef hasti


  • Author: Hasti Goradia Parekh
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes


Make hard caramels that taste just like alpenliebe at home !!


Sugar – 100 gms or ¼ cup + 1/8 cup

Water – 50 gms or ¼ cup

Liquid Glucose – 30 gms or approx. 3 Tbsp, use a wet measuring spoon

Fresh cream – 65 gms or 4Tbsp

Vanilla essence – 5-6 drops

Butter – 20 gms or 1 Tbsp


  1. Take a clean pan, add the sugar, glucose and water.
  2. Switch on the heat and on low flame let it cook till all the sugar has completely dissolved and reached soft crack stage. Don’t stir a lot in between – just 2 or 3 times. If you feel that the sugar at the bottom is not melting then swirl the sugar syrup in the pan using the handle.
  3. If any crystals stick to the edges of the pan, don’t bring them back into the syrup while stirring. Use a wet brush to dab on them and melt them.
  4. To check soft crack stage, take a bowl of ice cold water. Drop a spoonful of the sugar syrup into it. If it sets such that you can break it with a snap but with a slight softness then its done.
  5. Then add the cream and butter and cook till it reaches hard crack stage. Don’t stir too much. But don’t let the caramel stick to the bottom either.
  6. To check hard crack stage, take a bowl of ice cold water. Drop a spoonful of the caramel into it. If it sets such that you can break it with a firm snap then its done.
  7. Once it reaches hard crack stage, immediately transfer the caramel onto a parchment paper lined tray and smoothen it.
  8. Let it cool for 5 -8 minutes and then using a knife make cuts across it to from small squares.
  9. Don’t cut through.
  10. Once it cools completely , it will set like a hard candy/ chikki. Now break away each piece easily and enjoy !!


  1.  Use wooden spoon or silicon spatula for stirring the sugar syrup to prevent sticking.
  2.  Before beginning ,Clean the pan with vinegar and salt to remove any leftover fat , that may cause   the syrup to crystallize.
  3.  Use a heavy bottom steel or aluminium pan for cooking the sugar syrup.
  4.  Always measure glucose syrup with wet hands or measuring spoon. The water will prevent it from   sticking and causing a mess.
  5.  If you want to make more alpenliebes then make this same recipe in multiple batches. Don’t double  the recipe. On a small home kitchen burner , it is not advisable to increase batch size as it  may cause undesired results like crystallized caramel or burnt caramel.
  6.  Wrap each caramel individually in butter paper and store in an airtight box at room temperature.