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Cloudberry Caramels

Cloudberry Caramels

This recipe is inspired by the recipe North Wild Kitchen and the wonderful cloudberries brought to my kitchen by my friend Emily Mardell. This is a very special caramel that presents the delicate and iconic Canadian cloudberry flovour in a pronounced and unexpected manner via a buttery caramel.

Course Sweets
Total Time 1 hour 30 minutes


Ingredients for Cloudberry Caramels:

  • 1 cup 240ml heavy cream
  • 4 tablespoons butter
  • 1 ¼ 250g cup sugar
  • ¼ cup 60ml golden syrup/corn syrup
  • ¼ cup 60ml water
  • ½ teaspoon vanilla extract
  • ½ cup 125ml cloudberry puree (from about 300g or 10 oz cloudberries)
  • Course sea salt


Instructions for Cloudberry Caramels

  1. 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
  2. Discard seeds; yield about ½ cup or 125ml (this will take some time and best done in advance)
  3. Line an 8×8 inch pan with parchment paper; butter both sides of paper
  4. Combine cream and butter in medium pan; warm over heat until butter melts
  5. Remove from heat and stir in cloudberry puree; set aside
  6. In large heavy pot; combine sugar, syrup and water mixing into grainy paste; wipe side to prevent sugar crystals from forming above sugar mixture
  7. Using candy thermometer, bring mixture to a boil over medium-high heat without stirring; once mixture reaches 250°F/121°C, remove from heat
  8. Pour cloudberry mixture into sugar mixture and combine; stop whisking and return pot to medium-high heat
  9. When 245-250°F/118-121°C is reached, remove from stove; quickly whisk in vanilla and pour into prepared pan
  10. 10. Allow to set at room temperature for at least two hours (preferably overnight)
  11. 11. When caramel has set, place on cutting board; cut rectangles with sharp knife
  12. 12. Sprinkle with the sea salt; wrap individually in wax or parchment paper