With Valentine’s Day around the corner, what’s better than sharing some irresistible raspberry caramels with your loved ones. Made with real raspberries and mixed with butter and cream, the unique and refreshing flavour is to die for, and the smell of cooking them is just heavenly in every way!
200 ml Double cream
340 gram Sugar
140 gram Glucose syrup
100 gram Raspberries (fresh or frozen)
15 gram Butter
Prepare a 30cm x 30cm pan with parchment paper.
Defrost the raspberries and mash them with a fork. Strain the puree through a fine-mesh sieve to remove the seeds.
Put the puree, double cream, sugar and glucose in a medium sized heavy saucepan and bring to boil over hight heat. Make sure you stir the caramel mixture constantly as the puree tend to burn quite easily. Cook on medium heat for about 20 minutes till it reaches about 118° C (use a candy thermometer). These caramels are soft, but if you prefer them firmer, just cook them a little longer, but make sure the puree doesn’t get burnt. Take it off the heat and add the butter. Pour the mixture into the prepared pan and let cool for about 5 hours. Cut in pieces and wrap the caramels with cellophane or parchment paper. Keep in an air tight container for up to three weeks. Enjoy!