One of my friends gave me homemade elderberry syrup. I decided to use it to make elderberry caramels!
Ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup light corn syrup
- 1 cup elderberry syrup
- a pinch of salt
Tips
- Good candy thermometer (that you know works) = a must (using the soft ball gage does not leave much room for error)
- Big pot = room for big (ripping hot) bubbles
- Heavy pot = even heat distribution
- Continued gentle stirring = no sugar crystal re-formation (I use a silicon spatula)
- Lower heat = more room for error
- Don’t scrape the pot when pouring caramel to set (this will help keep a homogenous caramel texture throughout
- Don’t poor hot caramel into a cold dish (shocking temperature changes will cause the butter to separate out from the rest of the mixture)
Method
- Read tips before starting
- Line a loaf pan or tray with parchment paper or butter and set aside
- Combine ingredients in a large pot (I use a cast iron dutch oven)
- Heat over medium heat until mixture is 240º F (soft ball stage: mixture forms a soft ball when a drop is placed in cold water)
- Pour mixture into pan/onto tray.
- Let caramel set at room temperature to cool
- Cut into desired size pieces
- I wrap my caramels in small squares cut out of parchment paper
The Artist's Appetite 