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Home / Tropical Fruit Caramels

Tropical Fruit Caramels

Tropical Fruit Caramels

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

Ingredients

125g (4.4oz)
50g (1.8oz)
380g (13.4oz)
300g (10.6oz)
300g (10.6oz)
80g (2.8oz)
100g (3.5oz)
22g (0.8oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream, liquid sorbitol and the Boiron Passion Fruit Puree in a saucepan. Bring to the boil.
  2. Slowly add the glucose in stages without stopping the boil.
  3. Warm the glucose and and add in stages without stopping the boil.
  4. Combine the butter and and melt them together.
  5. When the boiling sugar mixture reaches 115°C/239°F, add the melted butter mixture to it and cook to 118°C/244°F.
  6. Pour the caramel out into a prepared frame.
  7. Allow the caramel to sit undisturbed until completely cool, preferably the next day.
  8. Cut the caramels into the desired shape and wrap.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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