Use the food processor to grind the caramel candies into fine crumbs. Warm up slightly together with the vodka until everything has dissolved.
First stir in the icing sugar, then the H-cream and finally mix well with the hand blender. Fill into clean bottles.
Tastes best chilled or on ice. Thanks to the H-cream, the liqueur stays well in the fridge, but I don`t have to worry about it before I have to worry about the best before date.
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