Description
Delicious homemade caramel made with fruit puree.
Ingredients
Scale
- 1 cup fruit puree
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8-inch pan with parchment paper, leaving some overhang. Lightly butter the parchment and set aside.
- In a heavy-bottomed saucepan, add fruit puree, sugar, corn syrup, and heavy cream. Stir over medium heat until the sugar has dissolved.
- Attach a candy thermometer and let the mixture boil undisturbed until it reaches 240°F (soft-ball stage), about 15–20 minutes.
- Remove from heat. Stir in butter, sea salt, and vanilla extract until smooth and fully combined.
- Pour the caramel into the prepared pan and let it cool completely at room temperature, at least 4 hours or overnight.
- Once set, lift out the caramel slab and slice into 36 squares with a buttered knife. Wrap each piece in wax paper.
Notes
- Ensure the candy thermometer is properly calibrated for accurate results.
- For best texture, let the caramel sit overnight for perfect firmness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 100
- Sugar: 15g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg