Framboise Caramels

Perfectly chewy, pretty and satisfying to make. The beer flavour doesn’t come through, but the fruitiness does.

Hands-on time 20min, plus cooling and overnight chilling. Cooking time about 30min. Makes about 40

✴ 50g (2oz) butter, plus extra to grease ✴ 375ml bottle raspberry beer (or other fruit beer), we used Bacchus Framboise ✴ 300g (11oz) caster sugar ✴ 150ml (5fl oz) double cream ✴ 50g (2oz) liquid glucose ✴ 1tsp flaky sea salt, plus

extra to sprinkle (optional) ✴ 1tsp red food colouring gel you will also need ✴ A sugar thermometer

1 Lightly grease and line the base and sides of a 20.5cm (8in) square tin with baking parchment. In a medium pan, bring the beer to the boil and bubble until reduced to 75ml (3fl oz). Set aside. 2 Gently heat the sugar, cream, glucose and butter in a large pan, stirring occasionally, until sugar dissolves. Turn up heat and bring to the boil. Pour in reduced beer, salt and colouring, stirring vigorously to combine. 3 Continue boiling, stirring occasionally, until mixture reaches 121°C (firm ball stage), about 5-7min. Pour into the lined tin and sprinkle over a little extra salt, if you like. Cool, then chill overnight to set. 4 Lift on to a board using the baking parchment. Cut into about 40 small rectangles – if the knife sticks, dip it into boiling water and dry before continuing. Wrap individual caramels in sweet wrappers or baking parchment squares. PER CARAMEL 64cals, 0g protein, 3g fat (2g saturates), 9g carbs (8g total sugars), 0g fibre TO STORE Keep wrapped caramel in an airtight container at a cool room temperature (or the fridge) for up to 3 weeks.