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Bring cloudberries to a low simmer in saucepan to soften and release juices; strain in sieve over bowl, pressing to extract as much juice and pulp as possible
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Discard seeds; yield about ½ cup or 125ml (this will take some time and best done in advance)
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Line an 8×8 inch pan with parchment paper; butter both sides of paper
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Combine cream and butter in medium pan; warm over heat until butter melts
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Remove from heat and stir in cloudberry puree; set aside
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In large heavy pot; combine sugar, syrup and water mixing into grainy paste; wipe side to prevent sugar crystals from forming above sugar mixture
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Using candy thermometer, bring mixture to a boil over medium-high heat without stirring; once mixture reaches 250°F/121°C, remove from heat
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Pour cloudberry mixture into sugar mixture and combine; stop whisking and return pot to medium-high heat
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When 245-250°F/118-121°C is reached, remove from stove; quickly whisk in vanilla and pour into prepared pan
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10. Allow to set at room temperature for at least two hours (preferably overnight)
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11. When caramel has set, place on cutting board; cut rectangles with sharp knife
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12. Sprinkle with the sea salt; wrap individually in wax or parchment paper