Description
Delight in these smooth and chewy Fruit Caramels made with luscious fruit puree, rich cream, and buttery sweetness. Perfectly balanced with a touch of sea salt and vanilla, these homemade caramels are a decadent treat that melt in your mouth and offer a fruity twist on classic caramel candies.
Ingredients
Scale
Main Ingredients
- 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
- Prepare Pan: Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal of the caramel. Lightly butter the parchment paper to prevent sticking and set the pan aside.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the fruit puree, granulated sugar, light corn syrup, and heavy cream. Stir the mixture over medium heat until the sugar fully dissolves, ensuring a smooth base for the caramel.
- Boil Mixture: Attach a candy thermometer to the saucepan. Allow the mixture to boil undisturbed, without stirring, until it reaches 240°F (the soft-ball stage), which will take approximately 15 to 20 minutes. This precise temperature ensures the perfect chewy texture.
- Add Final Ingredients: Remove the saucepan from heat. Immediately stir in the unsalted butter, sea salt, and vanilla extract until the caramel becomes smooth and all ingredients are fully incorporated.
- Set Caramel: Pour the caramel mixture into the prepared pan, spreading evenly. Let it cool completely at room temperature for at least 4 hours, or preferably overnight, until it is fully set and firm to the touch.
- Cut and Wrap: Once the caramel is set, lift the slab out of the pan using the parchment overhang. Using a buttered knife to prevent sticking, slice the caramel into 36 equal squares. Wrap each piece individually in wax paper to maintain freshness and prevent sticking.
Notes
- Ensure use of a candy thermometer for accurate temperature to get perfect caramel texture.
- Lightly buttering the parchment paper helps prevent the caramel from sticking.
- Use fresh fruit purees for the best flavor—berries, mango, or peach work well.
- If you do not have light corn syrup, you can substitute with homemade glucose syrup or a mild-flavored honey, but it may slightly alter texture.
- Store wrapped caramels in an airtight container at room temperature for up to two weeks.
