---
title: Fruit Caramels
description: Be inspired by caramel with these fruit caramel recipes. Recipes developed by chef Stéphane Glacier.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Fruit Caramels](https://www.parisgourmet.com/magazine/fruit-caramels)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Dec 6, 2023 5:00:28 PM

*BY STÉPHANE GLACIER, M. O. F. PÂTISSIER*

CHEF'S TIP: Start with a caramel that’s extremely light so that the dominant flavor is the fruit  
 

##  Raspberry Caramels

140g glucose  
300g sugar  
400g liquid cream (for whipp cream 35%)   
200g raspberry purée  
90g butter

PROCESS:  
Make a light caramel using the glucose and sugar.  
Stop the cooking process to add the cream.  
Heat this mixture to 110°C before removing from the heat and carefully adding the fruit purée.  
Cook to 107°C.  
Add the butter last.  
Garnish at 30°C.

SOAKING & FINISHING

66% dark couverture chocolate as required

PROCESS: 

Mould into heart-shaped moulds lined with the dark couverture chocolate.

 

## Mango Passion Fruit Caramels 

140g glucose  
300g sugar  
400g liquid cream (for whipp cream 35%)   
135g mango purée  
65g passion fruit purée  
90g butter

PROCESS:

Make a light caramel using the glucose and sugar.  
Stop the cooking process to add the cream.  
Heat this mixture to 110°C before removing from the heat and gradually adding the fruit purée. Cook to 107°C.  
Add the butter last.  
Garnish at 30°C.

SOAKING & FINISHING

39% milk couverture chocolate as required

PROCESS:

Mould into heart-shaped moulds lined with the milk couverture chocolate.

 

[View full post](https://www.parisgourmet.com/magazine/fruit-caramels)

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