Triple Berry Caramels
Recipe by Jen Bates for Wyman’s
- 1 cup Wyman’s Triple Berry Blend, thawed and pureed (approx 2⁄3 cup when pureed)
- 1 cup (198g) white sugar
- 1 cup (198g) brown sugar
- 1 tbsp lemon juice
- 1 stick of butter
- 1⁄3 cup heavy cream
- 1⁄2 tsp salt
- 1 tsp vanilla
Line an 8×8 pan with tin foil and coat with non-stick spray. Set aside.
In a nonreactive pan that is larger than you think you need, bring the Wyman’s Triple Berry Blend puree to a boil over medium/high heat, cooking 10-15 minutes till reduced by half. Be sure to scrape the bottom of the pan while mixing to prevent scorching.
Remove from heat and add white sugar, brown sugar, lemon juice, butter, cream, and salt. Return to medium/high heat, stir just until sugar is fully dissolved, then do not touch again till boiling. Cook until mixture reaches 245°F. Remove from heat and carefully add the vanilla, be aware that it will make the mixture sputter.
While the mixture is still hot, pour into the prepared pan and set aside. Allow to cool fully (2-4 hours) before cutting. After the first hour, you can place the pan in the refrigerator to speed cooling.