Fruit Caramel

Method

Caramel is one of the most popular and indulgent treats, great inside a chocolate bonbon or drizzled over a dessert or ice cream sundae. But add in your favourite fruity flavour and it reaches a whole new level of decadence!

There are a few different ways to make fruit caramel, but this is our favourite. You can experiment with different fruit flavours using the Ravifruit range of ambient fruit purées, we love passion fruit or banana!

How to Make Fruit Caramel:

Ingredients

• 375g granulated sugar
• 125ml cream
• 125ml fruit purée
• 60g butter
• 30g glucose syrup
• 1/2 tsp salt
• 1/2 tsp vanilla extract 

Method

1. Combine sugar, cream, fruit purée, glucose syrup and salt in a pan, leaving room for the mixture to bubble up.
2. Bring to the boil over a high heat, stirring until all the sugar is dissolved.
3. Reduce heat and bring to 160 degrees, approx. 15 minutes.
4. Remove from heat and stir in vanilla.
5. Allow to cool before spooning or piping into chocolate shells or storing in an airtight container.

Enjoyed this recipe? Make your own range of fruity caramel sauces using the Ravifruit range of ambient fruit purées, there's a cornucopia of fruits to choose from!