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Fruits Au Caramel Recipe
|Grapes||1 Bunch (100 gm)|
|Water||1⁄4 Pint (150 Milliliter)|
|Granulated sugar||1 Pound (450 Gram)|
|Liquid glucose||1 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
Calories 461 Calories from Fat 0
% Daily Value*
Total Fat 0.04 g0.06%
Saturated Fat 0.01 g0.07%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.5 mg0.02%
Total Carbohydrates 119 g39.7%
Dietary Fiber 0.23 g0.9%
Sugars 118.4 g
Protein 0.18 g0.36%
Vitamin A 0.3% Vitamin C 4.7%
Calcium 0.4% Iron 0.56%
*Based on a 2000 Calorie diet
1 Prepare the fruits a day before making the dish.
2 Wash the grapes in hot water and separate them so that there are 2 grapes on each stalk.
3 Or, peel the orange, removing all pith, then break it into segments.
4 Place the fruit on kitchen paper in a warm place overnight to dry.
5 In a pan, add water, sugar and glucose. Bring to a boil and skim off any froth.
6 While the sugar boils, wash down the inside of the pan with cold water. This will stop crystals forming.
7 It will only be necessary to wash the sides occasionally, when the sugar reaches the hard-ball stage (150° C / 260° F)
8 Add the lemon juice when the sugar reaches the hard-crack stage (160° C / 320° F) and place the pan in cold water for a few minutes to stop the sugar cooking any further.
9 Gently reheat if the sugar cools and is too thick.
10 Into the hard-crack sugar, dip the grapes and allow the excess to drain off.
11 Set on a well-oiled baking tray.
12 Dip in half of each orange segment and set on the baking tray for 1 minute before dipping the other half.
13 Serve immediately.