Elderberry Caramel

One of my friends gave me homemade elderberry syrup. I decided to use it to make elderberry caramels!


  • 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


  • 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)


  • 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

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