Directions:
- Prepare the Sugar Mixture:
- In a medium saucepan, combine the cane sugar, invert sugar, and water.
- Heat over medium-high heat, stirring occasionally until the sugar dissolves.
- Cook the Sugar:
- Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil.
- Continue to cook until the sugar mixture turns a deep amber color.
- Heat the Cream and Butter:
- In a separate small saucepan, heat the heavy cream and butter until the butter is melted and the mixture is warm. Remove from heat.
- Combine Mixtures:
- Once the sugar mixture has reached the desired color, carefully add the warm cream and butter mixture to the sugar. Be cautious, as the mixture will bubble vigorously.
- Stir in the raspberry puree and lemon juice (or citric acid) until well combined.
- Cook to Temperature:
- Continue to cook the mixture over medium heat, stirring constantly until it reaches 120°C (248°F) on a candy thermometer.
- Cool and Set:
- Remove the caramel from the heat and pour it into a heatproof container or mold lined with parchment paper.
- Allow the caramel to cool completely at room temperature before cutting into pieces.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
