Prepare whipped cream, sugar, starch syrup, and peanuts. I prepared oligosaccharide instead of starch syrup. It's more savory if you stir-fry it in a frying pan. You can't use whipped cream or anything like that. I've tried everything, but it's a separation phenomenonce. You can use the cream in the milk carton.

Place parchment paper in a suitable pan for caramel hardening (a square frame or container is good). All the preparations are done.

Pour whipped cream (300g) into a pot and when it boils, add sugar (250g) and starch syrup (60g),

Bring to a boil over low heat, stirring constantly with a spatula. At first, it starts boiling. If you let your guard down a little, it can overflow, so be careful. The bubbles are still bubbling up.

When it becomes a very thick caramel color, turn off the heat,

Pour it into a mold, mix it with chopsticks, and cool it down, and harden it in a cold place (refrigerator).

When it hardens properly, take off the parchment paper and cut it into small pieces and wrap it in English parchment paper or paper foil one by one. If it hardens for too long, it won't cut well, so cut it when it hardens.But if it's too mushy, the shape is not pretty, so there should be a good condition to cut.

If you want to do a more special packaging method, you can wrap it in paper foil and write small pictures or letters with a pan. Or you can put on cute stickers. It tastes more savory than caramel sold in the market.