Description
Deliciously sticky mango caramels. Gorgeous alone or with tea or coffee.
Ingredients
Scale
- Small mango (use a juice extractor to extract 125g of mango juice)
- 100ml liquid cream
- 140g glucose syrup
- 150g sugar
- 10g salted butter
Instructions
- 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.
- Category: Dessert
