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Home - Candy

Published: Dec 15, 2017 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

Raspberry Caramels

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These fruity raspberry caramels are an irresistible and easy treat that makes the perfect homemade gift. 

Raspberry caramel candies - a soft and fruity caramel candy that makes the tastiest gift

I usually make caramels at least once during the year. One year I made beer pretzel caramels. Last year I made these maple caramels with hazelnuts that I still dream about. This year, I made these raspberry caramels that I found in the Artful Baker cookbook I received to review. I never made a fruity caramel before, so I was so intrigued by the recipe. I also happened to have plenty of raspberries available to test the recipe with.

The perfect gift for someone who loves something sweet. These raspberry caramels will be sure to delight

We start off making the caramel as you would any other way. Then we add in a raspberry puree to the mixture and cook until it reaches just the right temperature. For me, I found that it took quite a while to reach this temperature as the raspberry puree was quite watery and this needed to evaporate before it could get to the required temperature. While this happened, the color of the raspberry caramels darkened quite a bit which was different from what the photo had in the cookbook, but the flavor was still spot on.

The flavor is a cross between a caramel candy and fresh raspberry jam. It's delightful and utterly irresistible. I try and limit myself to just one caramel and give the rest away, but I've had maybe, oh, I don't know, six or seven? About half of the batch, maybe? I don't know. I honestly decided to stop keeping track at one point.

Sweet and fruity raspberry caramel candies perfect for gifting

It makes me wonder what other fruits I could use to make caramel. While raspberry caramels are great, can you imagine what blueberry caramel must be like? Mango? What about a twist of flavors? Like all the recipes in the Artful Baker cookbook, I am left curious and wanting to try more. and more.

When making these raspberry caramels, keep a close eye on your caramel. It likes to stay at one temperature for a long time, then suddenly jump up, so you always need to be ready.

Recipe Card

The perfect gift for someone who loves something sweet. These raspberry caramel candies will be sure to delight

Raspberry Caramels

Amanda Powell
Sweet raspberry caramels that will put a smile on your face
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 24 candies
Prevent your screen from going dark

Ingredients
  

  • 2 ¼ cups 270 grams fresh raspberries
  • 1 cup granulated sugar divided
  • ⅓ cup heavy cream
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
Get Recipe Ingredients

Instructions
 

  • Line a 9 x 5 baking loaf pan with parchment paper.
  • In a medium bowl, mash together the raspberries and 5 tablespoons of the sugar. Mash until the berries are completely mushed, then set the mixture aside for about 15 minutes. Strain the berry puree and juice from the seeds using a fine mesh strainer. Scrape the bottom of the strainer and add that to the rest of the reserved berries. Discard the seeds.
  • Rinse and dry the fine mesh strainer. Sit the strainer over your loaf pan.
  • In a heavy-bottomed saucepan, add the remaining sugar, honey, and heavy cream together. Stir to combine. Heat on medium and cook undisturbed (do not swirl or stir) until the mixture reaches 245 degrees F.
  • Once the mixture reaches this temperature, add the remaining ingredients, including the berry puree and stir in well. Cook, scraping the bottom and sides of the mixture, until it reaches 253 degrees F. Keep a close eye on the mixture as it will suddenly shoot up in temperature.
  • Immediately pour your caramel over the strainer into the loaf pan, scraping the bottom and adding to the pan. Tap the pan against your counter to remove any bubbles. Allow to set for 6 - 8 hours.
  • Cut into small rectangles and wrap using cellophane, wax paper, or parchment paper.

Notes

While you can sometimes make caramel candies without a candy thermometer, I highly recommend using one for this recipe. 
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Kristine says

    December 20, 2024 at 7:59 am

    Can frozen cranberries be used?

    Reply
    • Amanda Powell says

      January 07, 2025 at 2:02 pm

      I've never used frozen cranberries for this, so I am unsure, sorry!

      Reply
  2. Garth says

    July 21, 2023 at 7:47 pm

    You pour the caramel through the fine mesh strainer?5 stars

    Reply
    • Amanda Powell says

      July 22, 2023 at 4:12 pm

      Yes, unless you don't mind the raspberry seeds in the caramel.

      Reply
  3. Jessica says

    November 15, 2022 at 4:36 pm

    How long are these good for? How should they be stored?

    Reply
    • Amanda Powell says

      December 05, 2022 at 3:11 pm

      Wrapped up and stored in an airtight container, they should last several weeks

      Reply
  4. Clarissa Castillo says

    August 02, 2020 at 8:32 pm

    My caramel separated. Not sure what happened. I watched temps carefully. I’m going to try again tomorrow and see what happens.

    Reply
    • Amanda Powell says

      August 02, 2020 at 8:58 pm

      I've had that happen with caramel so many times, sometimes it can just be finicky. Depending on when the caramel separated, it might be salvageable with a lot of mixing. I can check The Artful Baker to see if there are any pointers for the caramels I forgot to include!

      Reply
      • Clarissa Castillo says

        August 06, 2020 at 8:05 pm

        Tried it again today. Butter keeps separating at the end. I wonder if I should add butter to sugar mixture instead of the last part?

  5. Todd Thomas says

    September 13, 2019 at 5:04 pm

    Thank you for warning about the temperature! I don't make candy often, but I started worrying the temperature was staying around 220/225 for a long time. Then, as you mentioned, it does shoot up faster after a certain point. Candy thermometer was absolutely necessary! Thank you for posting this excellent recipe!

    Reply
  6. laurel says

    January 01, 2018 at 7:13 pm

    These looks awesome! Happy New Year!

    Reply
  7. Aysegul Sanford says

    December 16, 2017 at 10:09 am

    What a yummy candy. I love the Artful Baker Cookbook and I have been eyeing these raspberry caramel candies for sometime now. Beautifully photographed, as always.
    Wishing you happy holidays my dear friend.

    Reply
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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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