Pretty Raspberry Caramels
Oh and with a slight diversion from my sugar-is-the-devil ways, I’d love to share one of my favourite Christmas recipes. They make the perfect gift!*
These are easy to cook, just basically put everything in a pot and boil the crap out of it. The gift wrapping at the end is quite labour intensive – you could of course, just place them on a plate.
Pretty Raspberry Caramels
Ingredients
500g frozen raspberries
2 dl/ 200 ml cream
4 dl/400 ml sugar
1 dl/100 ml sugar syrup
1 tbs butter
Topping:
dried raspberries (found in health food shops or gourmet food shops)
Method
1. Defrost and mix the berries and run them through a sift. You need 2 dl of puree. (I skip this and just blend mine with the cream in a high-speed mixer.)
2. Blend together the cream, sugar, syrup and puré in a saucepan.
3. Simmer without the lid for 30 min, until the temp reaches120°. (Test the consistency by running a bit under cold water when the temp begins to near 120°.)
4. Take the saucepan off the heat and blend in the butter. Pour out the caramel into a 30 cm x 30 cm baking tray, cover with baking paper. Add the dried raspberry on top. Let cool.
5. Cut into small pieces. Pack into cellophane packets for a bit of festive glee.
*Remember, it’s not what you eat between Christmas and New Years, but between New Years and Christmas.
loulouloves 
Oh, thank you so much! It sounds like it’s knäck with raspberries, who would not love that?!
Exactly!