Crimson Red Caramels
Ingredients
Method- 280g Heavy Cream
- 300g Granulated Sugar
- 200g Glucose Syrup
- 70g Honey
- 90g Butter
- 6g Vanilla Paste
- 8g Sea Salt
- 20g deZaan Crimson Red Cocoa Powder
- Combine the cream, sugar, glucose, and honey in a medium saucepan and heat to 121°C/250°F.
- Remove from the heat and stir in the butter, vanilla, and salt.
- Stir in the cocoa powder. Pour the caramel onto a parchment-lined pan and let stand until set.
- Once set, cut into 4 x 1.25cm pieces and wrap individually.
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