Sticky Mango Caramels
1 small mango (use a juice extractor to extract 125g of mango juice)
100 ml of liquid cream
140g glucose syrup
10g salted butter
Mix the mango juice and cream.
Heat the glucose syrup in a deep pan.
Add the sugar. Mix.
Heat until caramel forms.
Add the mango juice and cream mixture.
Heat until your mixture reaches 118° C.
Take off heat and add the butter.
Mix to start the cooling process.
Line a ceramic container with parchment paper and pour caramel into container. Leave to cool. You can cover and put your caramel in the fridge once cooled.