Salted Mango Caramel
Classic caramel is fairly easy and has a few rules of technique, the main rule is that practice makes perfect. Holding back from stirring, so sugar clumps don’t form and under or overcooking (burning) are the other things to lookout for. In order to get to your “Oprah Ah Ha” moment when you know its just right, it simply takes practice. Mango puree caramelized with the sugar ads a tropical and bright note to your caramel.
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Salted Mango Caramel
Makes about 2 cups
Ingredients
½ cup heavy cream
1 teaspoon vanilla
1 pinch ground cardamom
1 pinch or 1 teaspoon kosher salt
¾ cup sugar
½ cup mango puree (thinned out so its not too thick)*
1 stick (8 tablespoons) butter, cubed and room temperature
Method
Mix together the cream, vanilla and cardamom and warm them in the microwave or on the stove, set side at room temperature.
Combine the sugar and mango puree in a medium, heavy bottom saucepan and stir until combined. Bring the mixture to a boil on medium high heat with out stirring. Once the mixture comes to a boil increase heat to high and continue to cook until the sauce begins to turn a deep caramel or amber color. In order to keep the mixture from burning you may need to swirl the pan a bit, but do not stir. Be careful not to burn the mixture and only stir occasionally. Stirring causes the formation of sugar crystals or in laymen’s terms- tiny, hard sugar clumps. The entire process takes about 10 minutes, give or take. Once the caramel is amber in color remove the pan
