Caribbean caramel

Caribbean caramel

Caramel with flavour from clementine, lime, nutmeg and ginger. To best preserve the taste, keep caramel in a cool and dry place that isn't the fridge.


Step 1
  • Melt the butter in a thick-bottomed saucepan. Add in the cream, sugar and syrup.
Step 2
  • Boil and stir until the sugar has melted. Cook on medium heat without a lid until the mixture can pass the ball test and has a temperature of 123°.
Step 3
  • Stir in the rest of the ingredients. Pour the mixture into a mould with a baking sheet paper, 20x30 cm. Let cool. Cut into pieces. Keep cool.


Salted butter
100 g
Whipped cream
200 ml
255 g
Light syrup
100 ml
Vanilla sugar
1 tsp
Lime fruits
Grated Zest Of 2
Grated Zest Of 2
Grated nutmeg
1 pinch
Grated Fresh ginger
1½ tsp