I love experimenting in the kitchen, I really do. I am just curious of what is going to happen when I mix some random ingredients together. Well, sometimes shit happens and sometimes I create the most wonderful recipe. And this new recipe for raspberry caramel sauce is my experiment that worked out few days ago.
My Mom sent me few bottles of homemade raspberry juice and I thought that I would love to incorporate it in my baking somehow and got an idea to make raspberry caramel sauce. It turned out great. Raspberry caramel sauce is thick and has a nice raspberry flavour. It can be used interchangeably with my salted caramel sauce which I will be sharing n my blog soon.
How to make raspberry caramel sauce?
In order to make my recipe:
- Make sure that you read the below instructions carefully couple of times
- Be prepared, have all the ingredients and equipment ready
- Be careful and do not try to eat caramel when ready as you will burn yourself badly.
- Make sure you have time and you can focus on the process without interruptions.
- Use a food thermometer or a candy thermometer for the best results.
Making caramel is technical but pretty easy at the same time.
- First you need to boil raspberry syrup in a medium pot. Use medium heat and DO NOT STIR! The syrup should thicken and you will start noticing big bubbles. The temp you are aiming is 112C-115C.
- Next you need to pour double cream. This step will be quite rapid for few seconds but do not panic. Now you can start stirring. Use a spatula so you can reach to the very bottom of your pot.
- Then add butter and keep stirring. Caramel should start to thicken and you will notice lots of bigger bubbles. Be careful, bubbles will pop and splatter. It should take about 5-6 minutes, depending on your heat source and pot. The sauce should be smooth, dark amber/redish and quite thick.
- Please notice that caramel will thicken more as it cools down.
What does raspberry caramel sauce taste like?
This unique caramel sauce tastes wonderful. It is obviously very sweet with a beautiful subtle raspberry flavour. If you wish you can add a tiny bit of salt.
How to use raspberry caramel sauce?
I have used this raspberry caramel sauce as a filling in my Baletki – Polish sponge cookies recipe, the flavour was wonderful! I will be sharing this recipe soon.
My raspberry caramel sauce can be used in cakes, cookies or cupcake fillings, drizzles, ice cream or pretty much you can eat it with a spoon. I am sure that whatever option you go for, you will not be disappointed.
You will get about 350 ml of caramel.
If you are looking for more recipes with caramel, I can recommend you the following:
Millionaire’s caramel gingerbread
No-bake Scottish millionaire’s caramel slice
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Smacznego!
Raspberry caramel sauce
Raspberry caramel sauce perfect for fillings and toppings.
Ingredients
Instructions
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IMPORTANT: never touch hot sugar, caramel or toffee, it is very hot and you can burn badly.
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BE PREPARED as you will need to act fast! Have all ingredients and equipment ready and DO NOT USE WHISK! Use flat spatula for stirring your caramel sauce so you can reach to the very bottom of your pot.
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Pour raspberry juice into a medium pot and heat it up until it reaches 119°C. DO NOT STIR at this stage.
This process will take about 15 minutes and you will notice how the juice reduces and thickens and how the bubbles become bigger.Â
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When juice reaches a soft ball stage of 119C, move the pot away from a heat source and pour in double cream. This step will be rapid and you will notice a lot of bubbles but do not panic, after few seconds it will calm down. Now move the pot back to a heat source. Keep stirring for about 2 minutes until you get a smooth mixture.
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Then add butter and keep stirring, making sure you reach edges of the bottom as well. Do not leave caramel unattended as it will burn.
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Keep stirring all the time, for about 5-6 minutes.
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IMPORTANT: the length of the stirring matters as the longer you cook caramel the harder it gets when it cools down. I mean, proper hard that you will not be able to spread it. It means that you cooked your caramel to a hard-ball stage which is between 121C to 130C. This is why I always recommend a good food thermometer to control the temperature.
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You will notice that the caramel sauce will start to thicken and the bubbles will start to form, keep stirring. Be careful, the bubbles will pop and splatter hot caramel, so watch your body!
Now you can also add salt if you wish.
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Then after about 6 minutes, turn the heat off and let the caramel cool down.
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When caramel is cold, transfer it to a jar or an air-tight container.
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Store raspberry caramel sauce in a fridge up to 2 weeks. Store it in a freezer for up to 3 months.
Note
TIP: I have tested this recipe with homemade raspberry juice and the results were great. If you plan to buy raspberry juice from a shop, please look for the real, thick raspberry juice without any additives.