Spiced Caramel

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This is a great alternative to salted caramel

Recipe Category: Dessert

Ingredients

225 g fructose
120 g cream
90 g butter, cubed
2.5 mls ground cinnamon
1.25 mls ground cardamom
1.25 mls ground nutmeg
1.25 mls ground ginger
1 pinch ground cloves
2.5 mls vanilla powder

Method

Place one third of the fructose into a deep saucepan, in one even layer, and place onto a medium to low temperature
Leave to melt then sprinkle another third of the fructose on top and gently stir into the melted fructose
Leave to melt, and repeat with the last third
You need to be patient as this method takes a while and you don't want the fructose to burn
When it has all melted and is starting to change colour, pour the cream into a glass jug
Place the cream into the microwave and heat for 2 minutes
When the fructose is a lovely golden colour, remove from the heat
Place the cinnamon, cardamom, nutmeg, ginger and cloves into a dry frying pan and put onto a low heat to toast
Slowly pour the cream into the fructose while whisking the entire time *
When combined add the butter and gently stir with the whisk until the butter has melted
Transfer the caramel into the mixing jug you used for the cream and whisk with an electric beater until silky smooth and slightly cooled
Add the toasted spices and the vanilla and stir in with a spatula
Pour into a sterilized glass jar and leave to cool
Refrigerate and use as needed

Notes

* if the mixture clumps up you can put it back on the heat while you are whisking, to get it smooth.
** See this post on how I sterilize my glass jars.