Thanks for the tip, as always, Kerry. It got me started.
I added the puree when the mixture reached 120º C then took it to 123º C.
Sadly, not finished. I probably need some remedial training. What I ended up with is caramel, but feels greasy (unlike the unfruited batch I previously made) and has very little Mango flavour. I have some guesses.
1. I've made my caramel too dark. I'm new to dry caramel; I don't know the earliest point at which I can add other ingredients and still have a caramel. I'm confident I'll need to stop early if these are ever going to look like this:
A photo of Genin's Mango-Passionfruit
I think that waiting for no crystals to be visible is cooking the caramel too hard. Is it safe to stop as soon as the mixture feels fluid and goes translucent, rather than pasty opaque?
For that matter, is the long cook time with the dairy ingredients going to cause a darkening problem? That photo is quite light in color.
2. I've probably got the wrong Mango ingredient. I used this:
Goya Mango Pulp
It's watery in texture, more like a juice than I thought it would be. When I added it the boiling stopped and much of the solids hit the bottom and started to scorch - some stayed there when I poured.
I expect puree to be thicker; what do those of you who use fruit use? I'm SICOLY & Boiron are out of my range at the moment, but I can blend frozen or canned Mango - there are some canned Indian brands in 5-7% syrup that look promising.
3. I'm not sure how much fruit ingredient to use. I did some rough calculations based on the French language recipe posted earlier in this thread, and came up with 555g fruit for a 500g sugar batch. Does that sound reasonable? I actually used only 397g (an entire package, and all I had to hand).
4. I added the Mango at room temperature. That's usually wrong, and I do it often anyway - should I have brought it up close to 100 C first?
Thanks for any answers-