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November 2016

November 9, 2016

Multekarameller (Cloudberry Caramels with Sea Salt)

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Multekarameller (Cloudberry Caramels)Multekarameller (Cloudberry Caramels)This recipe is not one that you can just make at any time and anywhere. It’s a special recipe featuring Norway’s golden berry. A berry that grows in the mountains and gets the nickname fjellets gull (mountain’s gold) because of its color and the fact that finding them is like discovering hidden treasure. The season is short and those who manage to get a hold of them will usually freeze them and save them for a celebration or a holiday such as Christmas. These berries, known as multebær or cloudberries, are, in short, one of a kind.

With this in mind, it is possible to substitute the berries with another berry of your choice, however, the flavor will not be the same at all. I do hope this recipe will evoke a sense of curiosity and a desire to one day try these berries if you have not been able to do so. They grow in North America and Scandinavia around early August. They have a unique and very aromatic taste; a combination of sweetness and acidity.

Multekarameller (Cloudberry Caramels)Cloudberries are used in Norwegian desserts such as multekrem and in cakes and jams. I recently used some to make my Savory Berry Tartlets with honey and goat cheese. With the holidays just around the corner, I thought it would be fun to make something a bit different with these unique berries. Something which retains it’s distinct flavor and plays on the notion of sweet and salty. Thus, the cloudberry caramel came into being.

Multekarameller (Cloudberry Caramels)Multekarameller (Cloudberry Caramels)These caramels are spectacular and very special. As cloudberries are quite difficult to get a hold of, feel free to experiment with other berries in the meantime. When cloudberry season does comes around again and you find yourself in Norway or North America, be sure to collect a few and try this recipe!

Multekarameller (Cloudberry Caramels with Sea Salt)

(Makes enough caramels to fill an 8x8in/20x20cm pan)


  • 1 cup (240ml) heavy cream
  • 4 Tb butter
  • 1 1/4 (250g) cup sugar
  • 1/4 cup (60ml) golden syrup/corn syrup
  • 1/4 cup (60ml) water
  • 1/2 tsp vanilla extract
  • 1/2 cup (125ml) cloudberry puree (from about 300g/10 oz cloudberries)
  • Course sea salt

In a saucepan, bring the cloudberries to a low simmer to soften them and release their juices. Pour into a sieve over a bowl and press the berries through to extract as much of the juice as possible. Discard the seeds. You should end up with about 1/2 cup/125ml of puree.

Take an 20×20 cm/8×8 inch pan and line it with parchment paper. Butter or spray the parchment paper with nonstick spray to avoid the caramels from sticking.

In a saucepan, combine the cream, and butter and warm over medium heat until the butter melts. Remove it from the heat and stir in the cloudberry puree.

In a large pot (the volume of the mixture will increase, so ensure you do not use a small pot), combine the sugar, syrup and water to form a grainy paste, wiping down the sides to prevent any sugar crystals from being above the sugar mixture. Clip a candy thermometer to the side of the pot and bring the mixture to a boil over medium-high heat without stirring. Once the mixture reaches 250°F/121°C, take it off the heat. Slowly pour the cloudberry mixture into the sugar mixture and gently combine. The mixture will bubble up so take caution. Once everything is combined, stop whisking and return the pot to medium-high heat. As soon as the mixture reaches 245-250°F/118-121°C, remove it from the heat and quickly whisk in the vanilla extract.

Pour the mixture into the prepared pan and allow it to set at room temperature for at least a couple of hours, preferably overnight.

When the caramels have set, lift them out of the pan by the parchment paper. Place them on a cutting board and cut them into rectangles with a sharp knife. Sprinkle the caramels with the sea salt.

To keep the caramels, wrap them individually in wax paper. Perfect for gifts and little treats!

Process adapted from thekitchn 

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Alma

    November 9th, 2016 at 6:48 pm

    Recipe sounds totally yummy-licious! We did enjoy eating some cloudberry preserves when we visited in July, as it was a bit early for getting ripe ones. I will have to check into where in the USA that they grow and find out how to go about getting some in the future!

  2. OgitheYogi

    November 9th, 2016 at 11:46 pm

    Can you get cloudberries in the US?

  3. nevada

    November 10th, 2016 at 10:20 pm

    Yes! I read they can be found in parts of Maine, northern Minnesota and New Hampshire. They have even been spotted across Washington State.

  4. OgitheYogi

    November 10th, 2016 at 10:56 pm

    That makes perfect sense with the type of climate similarities between all those places. Unfortunately Austin, Texas is not one of those places. It is an absolutely different fauna and flora here.

  5. Brooke

    November 11th, 2016 at 2:54 pm

    This is really interesting- I grew up in Maine but have never heard of them. I think I’ll have to call my grandmother and see if she knows more… In the meantime maybe I’ll try it with raspberries 🙂

  6. nevada

    November 14th, 2016 at 10:42 am

    Ooh yes, let me know how it goes with the raspberries if you can’t get a hold of any cloudberries 🙂

  7. Åse

    November 23rd, 2016 at 9:56 pm

    Could you use cludberries jam instead? We only have cloudberry jam in our freezer (it’s not cooked, just mashed together with sugar), and I would rather use berries we have picked ourself than storebough ones;) Would you perhaps have to reduce the amount og sugar.
    I love your blog by the way! Keep going!

  8. nevada

    November 25th, 2016 at 10:58 am

    Hi Aase. I would think it should work since you are using cloudberries which have been mixed with a bit of sugar. You might need to reduce the amount of sugar a little bit, but I would not reduce the amount of syrup. Let me know if you do make them, I would be curious to hear how the would turn out. I know many people mash their cloudberries with a little sugar and freeze them for later use, so this would be helpful for them as well 🙂

  9. Stephanie

    December 15th, 2017 at 1:02 am

    Will this keep well in the refrigerator?

  10. nevada

    December 18th, 2017 at 9:17 pm

    Yes, they should last for a couple of weeks. You can also freeze them for up to 6 months.

  11. Stephanie Shogren

    December 20th, 2017 at 3:02 pm

    I made these for my family for their Christmas tins. They came out very nicely! I used cloudberry jam since cloudberries are not available in my area, but Ikea is 😉 Although I liked them, I found the taste too “interesting” for my plain-palate family, so I added peanut butter powder and peanuts. Now they taste like Payday candy bars! This was a fun recipe to play around with.

  12. nevada

    December 22nd, 2017 at 7:09 pm

    Hi Stephanie, I’m so glad you enjoyed them – even though I know the taste can be quite unique for those not used to cloudberries 🙂 The addition of peanut butter powder and peanuts is genius! I will have to try that one day 🙂

  13. Cloudberry Upside Down Cake (multekake) - North Wild KitchenNorth Wild Kitchen

    September 9th, 2019 at 7:21 am

    […] hunt, in my opinion. After that, the rest are giving thoughtful consideration in their use, whether cloudberry caramels or another new recipe to try. Any remaining go promptly into the freezer for a later […]

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