Sticky Mango Caramels
1 small mango (use a juice extractor to extract 125g of mango juice)
100 ml of liquid cream
140g glucose syrup
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.
These sticky mango caramels are bursting with the taste of mango.
Monday, June 20, 2016 - 9:02am