Instructions for Cloudberry Caramels

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