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.