Soft exotic caramel

Ingredients

Soft Caramel

150 grams (5.3 ounces) sugar
30 grams (1.1 ounces) glucose syrup
75 grams (2.6 ounces) mango puree
75 grams (2.6 ounces) passion fruit puree
20 grams (0.7 ounces) butter
Vanilla (optional)

Equipment

Saucepan
A heavy-bottom saucepan is ideal to prevent the sugar from burning and ensure even heating. Make sure it's large enough to hold all the ingredients once combined.
Whisk
A good silicone or stainless steel whisk helps combine the caramel smoothly without clumping.
Blender
An immersion blender works best for whipping the butter smoothly into the caramel, ensuring a creamy texture.
Thermometer
A digital kitchen thermometer is essential to check the caramel's temperature accurately, ensuring it's perfect before adding the butter.
Storage Container
Use an airtight container to keep the caramel fresh in the fridge for up to 30 days. A glass jar works excellently for this purpose.

Instructions

Step 1

Step 1: Place the sugar in a saucepan. Add the glucose syrup and melt the sugar over medium heat until it reaches a beautiful caramel shade. Stir occasionally to ensure even melting and prevent burning.

Step 2

Step 2: In another saucepan, bring the mango and passion fruit puree to a boil, but be careful not to let it boil over. Constantly stirring will help prevent boiling over and sticking.

Step 3

Step 3: Carefully pour the hot mango and passion fruit puree into the caramel mixture. Add the vanilla if using, and stir well. If necessary, cook over low heat until fully combined, then remove from heat. Use a whisk to ensure the puree and caramel blend smoothly.

Step 4

Step 4: Allow the caramel to cool until its temperature is no higher than 95°F (35°C). Add the softened butter and blend with an immersion blender until smooth. If you don't have an immersion blender, a whisk or hand mixer will work as well.

Step 5

Step 5: Pour the finished caramel into a container, cover with a lid, and store in the fridge for up to 30 days. Ensure the container is airtight to maintain freshness.

Servings

Imagine this: a scoop of vanilla ice cream slowly melting under a drizzle of your homemade tropical caramel. The mango and passion fruit notes add a perfect zing that makes each bite feel like summer. Or picture a stack of fluffy pancakes or waffles on your Sunday breakfast table, generously topped with this luscious caramel. For a sophisticated twist, use it as a filling for cupcakes or macarons; your guests will be wowed by the unexpected, delightful flavor combination. If you're looking for a new way to enjoy some fresh fruit, dip slices of apple or pear into this caramel for a heavenly snack. Trust us; once you start, you’ll find endless delicious uses for this exotic caramel blend!

Variations

Want to make this recipe gluten-free? You’re in luck! This caramel is naturally gluten-free, so no adjustments are needed. For a vegan-friendly version, simply swap the butter with a plant-based alternative like margarine or coconut oil. You can also use maple syrup instead of glucose syrup if you prefer. Because the caramel relies on the fruit purees and not dairy, the transition to a vegan recipe is seamless and just as scrumptious.

Faq

How do I avoid burning the sugar?
Maintain low to medium heat and keep stirring until the sugar is completely melted. Using a heavy-bottom saucepan helps distribute the heat more evenly.
Can I use regular syrup if I can't find glucose syrup?
Yes, you can use light corn syrup as a substitute for glucose syrup. It will provide a similar texture and sweetness.
Why is my caramel grainy?
This can happen if the sugar crystallizes. Make sure to dissolve all the sugar completely, whisk continuously, and avoid stirring once it starts boiling until you add the fruit purees.
Can I use other fruit purees?
Absolutely! Feel free to experiment with different fruit purees like raspberry or peach. Each will bring its unique flavor to the caramel.
How do I store the caramel to maintain its texture?
Keep it in an airtight container in the fridge. If it gets too thick, you can gently reheat it in a microwave or a warm water bath.
Why isn't my caramel smooth after adding butter?
Ensure your caramel has cooled to around 95ºF (35ºC) before adding the butter, and use a blender to whip it to a smooth consistency.