How to add natural flavors to soft Caramels
I am making caramels similar to the ones by Henri Le Roux in the following link:
but my question is how can someone flavor caramels without using artificial flavors or oils? which Henri Le Roux claim. is there a way to infuse the cream with fruits before adding the cream to the sugar and continue the cooking process of the caramel?
Flavors I am thinking to use are:
Apple, Strawberry, Raspberries, Orange, Chocolate, Ginger and others.
Thank you in advance.
I would use apple juice concentrate, or strawberry or raspberry puree added directly to the cream, and orange zest or ginger steeped in cream and strained out. The water from the purees will cook out as the caramels come up to temp. Chocolate would need to be added after cooking so it doesn't scorch.