A simple recipe for making homemade caramel from fruits of your choice.
Purpose: At the festive table
Main Ingredient: Fruit / Caramel
Cuisine geography: American
- Strawberries or other fresh fruit - 2 Glasses
- Water - 1/4 Glass
- Lemon juice - 1 tbsp. a spoon
- Sugar - 1/4 Cup
- Vegetable oil - 1 tbsp. a spoon
Number of Servings: 15
How to make Homemade Fruit Caramel
1. Preheat the oven to 65-75 degrees. Cut strawberries or other fruits into small pieces. Place the fruit in a small saucepan with water and lemon juice. Cook over medium heat until soft. This type of preparation allows the fruit to retain its color.
2. Place the fruit pulp in a food processor or blender and blend until smooth. Taste the puree and add more sugar if needed. Keep in mind that as the caramel dries, the sugar in the fruit will make it sweeter, so don't overdo it. Add a little water if necessary if the puree is very thick.
3. Line a baking sheet with plastic wrap. The oven temperature is low enough to attack the plastic. Brush the baking sheet with vegetable oil, and then pour the fruit puree onto the baking sheet, leveling it with a spatula to a thickness of 4-6 mm. Place the baking sheet in the oven for 6-8 hours. Make sure there is air circulation in the oven to prevent scorching. Instead of an oven, you can place the baking sheet in the sun for 6-8 hours.
4. After 6-8 hours, carefully remove the fruit mass from the baking sheet, remove the plastic wrap, replace it with baking paper and put the fruit mass back. Place in the oven or in the sun for another 6-8 hours. If it gets too dry, brush the caramel with a brush dipped in water.
5. Roll up a sheet of paper and cut the caramel into slices of the desired size. Sprinkle with cornstarch to prevent sticking, cover with a plastic lid and store in a cool place in a tightly closed container.