Culinary Institute of America

Raspberry Caramels

Preparation info
  • Makes

    126 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 14

Method

  1. On a silicone baking mat, set up a frame of caramel rulers 6½ by 12 in/17 by 30 cm.
  2. Combine the sugar, evaporated milk, raspberry purée, and lemon zest in a heavy-bottomed saucepan and bring to a boil, stirring constantly. Add the glucose syrup while continuing to stir. Cook, stirring, to 230°F/110°C.
  3. Add the butter and continue cooking to 245°F/118°C