We LOVE these sticky mango caramels! They are such a sweet treat. We created them to taste similar to a sticky, Asian dessert with a French caramel twist.
They are sure to surprise and delight your guests. They are wonderful at the end of an Asian or Asian-inspired meal. We served them at the end of a Thai-themed dinner party we hosted last week.
We also used this caramel recipe to create a layer of sticky caramel in our Thai cheesecake recipe (more on this soon).
We used mango for this recipe but you can also make it with other fruits. When kept covered in an airtight container in the fridge, you can keep these caramels for about a week and a half.
- Small mango (use a juice extractor to extract 125g of mango juice)
- 100ml liquid cream
- 140g glucose syrup
- 150g sugar
- 10g salted butter
- Mix the mango juice and cream.
- Heat the glucose syrup in a deep pan.
- Add the sugar. Mix.
- Heat until caramel forms.
- Add the mango juice and cream mixture.
- Heat until your mixture reaches 118° C.
- Take off heat and add the butter.
- Mix to start the cooling process.
- Line a ceramic container with parchment paper and pour caramel into container. Leave to cool. You can cover and put your caramel in the fridge once cooled.
We hope you love this recipe! Happy caramel making, friends! ♥
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