Raspberry Caramels (with Beer)

When I saw this recipe I ran to the grocery shop for a bottle of framboise beer. It's original Belgian stuff! I had to make these caramels!

Since a few weeks, I'm fascinated by making candy. I want to make every recipe I see. One thing about making candy: it's not that easy. You need a sugar thermometer and to be honest: it must be the most hated kitchen tool I have.
I find it so hard to use it. And making candy requiers a lot of patience. A LOT.
Besides, it's pretty dangerous too! A drop of hot, melted sugars on your skin hurts!

But this recipe worked out great, with a little help from my mom :).

Raspberry Caramels
Source: Alanabread

Ingredients:
- 2 cups (or 1 bottle) Raspberry beer (35,5 cl)
- 2/3 cups cream
- 1 teaspoon of salt
- 1 1/2 cup sugar
- 1/4 cup corn syrup/glucose
- 80 g unsalted butter, cubed
- powdered red food colouring (optional)
- fleur de sel/rock salt (for garnish)

Method:

1. Pour framboise into small pan and simmer over medium heat until reduced to 1/3 cup. Place in fridge (or freezer) to cool.
2. Line a square tin with baking paper. Once your reduced framboise has cooled, combine with cream, salt and food colouring (optional).
3. Combine sugar and corn syrup over low heat until dissolved. Increase heat until syrup has caramelised – 112°C on your candy thermometer. Do not stir during this process or the syrup will crystallise.
4. Remove from heat and slowly pour in your cream mixture, stirring quickly as you do so. Be careful has the concoction will splutter everywhere. Continue to stir to break up the caramel ball formed whilst adding the cubed butter. Don’t worry if you’re unable to dissolve everything.
5. Return to low heat and stir frequently until the temperature reaches 120°C on your candy thermometer.
6. Pour caramel into prepared tin and allow to cool slightly. Sprinkle with rock salt and allow to cool completely – either overnight on your kitchen bench or in the fridge to speed up the process. Cut into small squared and wrap with baking paper, twisting at the ends like traditional candies. Sprinkle with more fleur de sel (rock salt) if desired.

They are pretty 'sticky'! They might be more 'hard'. They are a bit too 'liquid' for me. Maybe I stopped simmering the sugar too fast.

Taste: fine! Very sweet, but that's something I expect from caramel!