Who and when first came up with the idea of ​​making caramel will never be known. It is believed that more than 2000 years ago people learned from sugar cane prepare a sweet, sticky dessert. Yes and itself French word"caramel" comes from the Latin name for sugar cane. These wonderful candies are loved by both adults and children on weekdays and holidays. Traditional and soft caramel, colorful candies are popular as an independent dessert and as an addition or delicious decoration ice cream, cakes, cookies. Modern confectioners create many types of delicious delicacies. It can be fruit or berry, chocolate or liqueur, fortified or medicinal. In a word, caramel candies are so different that they can satisfy even the most demanding taste.

Of course, the easiest way is to buy ready-made candies, fortunately, the choice of them in the retail chain today is huge. But you can try to cook it yourself. “Cozy Kitchen” will tell you how to make homemade caramel. The recipe, by the way, was mastered by our distant grandmothers and is extremely simple.

Homemade candy caramel

Ingredients:

• granulated sugar – 1 cup;
• water – 5 table. false;
• vinegar 9% - 1 table. false;
• butter - grease the pan.

Preparation:

Prepare the syrup by mixing sugar, water and vinegar and place in a thick saucepan over low heat. Be sure to stir the heating syrup so that it does not burn. When the mixture turns light brown, pour it into the molds, after greasing them with oil. Before the mixture thickens, insert sticks into future candies and leave to cool.

A few tips:

• To make homemade lollipops colorful, add food coloring or natural berry juice to the warming mixture.
• You can use confectionery essences or natural aromatic ingredients as flavoring agents: lemon or berry juice, coffee, chocolate, cocoa, honey.
• If, in order to make homemade candy caramel, use silicone mold, there is no need to lubricate it.
• The industrial form may well be replaced by spoons. The main thing is that there are enough of them in the house.
• Special sticks can be replaced with matches, toothpicks, lollipop sticks.
• If hot syrup Pour from the saucepan into a glass glass or ceramic mug; pouring it into molds will be more convenient. But do not forget to pour warm water into the container in which the caramel was prepared immediately before it hardens. Then it will be extremely difficult to tear it off the walls of the dish.
• If the syrup still burns, don’t despair. It is also possible.
• If the mixture has already cooled a little and you haven’t had time to pour it yet, warm it up slightly in the microwave. Just remember that this only takes a few seconds, otherwise the syrup will begin to boil and splash.

Soft homemade caramel

Ingredients:

• granulated sugar – 300 gr.;
• milk or cream - 1 glass;
• butter – 30 gr.

Preparation:

Pour the sugar into a thick-walled saucepan and place over low heat. As soon as the sugar begins to darken around the edges, you need to start stirring it. Don't be alarmed if the melting sugar clumps; the syrup will become smooth as it warms and stirs.

Pour milk into another saucepan of suitable volume and set it to heat. This should be done when the sugar has already melted.

While the milk is only slightly warmed up, pour melted sugar into it and bring the mixture to a boil, stirring. Your task is to obtain a homogeneous mass. When you hit a little warm milk the syrup will form into a single piece, but as it heats it will melt and mix easily with the milk.

Just don’t miss the moment when the milk has not yet warmed up! If you start pouring sugar into hot milk, the contents of the pan will suddenly foam and you may get burned.

Homemade caramel is almost ready! All that remains is to carefully add butter to it and mix thoroughly. In this case, the mixture will foam and splash, so be careful!

All that remains is to boil the mixture to the desired consistency and pour into jars.

• Ready-made soft homemade caramel can be used as sweet sauce for pancakes, cookies, ice cream, as a filling for cakes and buns, as a separate dessert.
• If you boil the caramel mass longer, and then dry it on a baking sheet and cut it into pieces, you will get very tasty candy, reminiscent .
• Caramel at home can become varied if you add honey, poppy seeds, cocoa, chopped nuts, raisins, dried apricots or prunes to the mass at the end of cooking. Depending on the additive, you will get a new taste every time.

As you can see, homemade caramel, the recipe for which does not require any expensive products, is very easy to prepare. And at any time you can please your favorite sweet tooth with it. At the same time, you will be absolutely sure that there are no harmful chemical components in this dessert.

Well, when you decide to buy caramel, choose products from responsible manufacturers, prepared in accordance with GOST. This is an indicator of the safety of sweets for the health of you and your children.

Based on materials from http://www.cukorka.com.ua/catalog/karamel/

How to make caramel from sugar?

Delicious and aromatic sugar caramels - are there people who have never tried them in their lives or tried to make them themselves? If you don’t know how to make caramel at home without ruining all the dishes, then we will teach you. To prepare this treat, you don't need anything other than sugar, vinegar or lemon juice and water.

Making caramel from sugar

Required Products and inventory:

• 15 tablespoons of sugar;
• 5 tablespoons of water (the amount of ingredients can be changed as desired, but the main thing is that the ratio of water and sugar is 1 to 3);
• half a teaspoon of lemon juice or vinegar;
• plate with cold water;
• clean tablespoons or molds;
• saucepan.

First, prepare a plate of cold water and place it somewhere not far from the stove and pan. Pour 5 spoons into the pan boiled water and add sugar (15 spoons, or your proportions). Set the heat to medium and wait until the sugar dissolves in the water, add half a teaspoon of lemon juice or table vinegar so that the sugar mass does not roll into lumps, but turns out plastic. Stir constantly until most of the sugar has melted to prevent the caramel from burning.

When all the sugar has dissolved in the water, turn the heat down to the lowest setting just to maintain the temperature. Dip the spoon into the caramel and wait until it is filled with mixture. If you have molds, fill them with caramel. As soon as the spoon becomes full, immediately place it in a plate of cold water for a few seconds so that the mass “sets”. Place the filled spoon aside for a while to allow the candy to completely harden. Repeat the same with other spoons or molds. Sugar caramel is ready!

To make it easy to remove lollipops from spoons or molds, first grease the inside of these containers vegetable oil. Do not use too much oil so as not to spoil the taste of the candies. To make lollipops, stick regular toothpicks into the still-unset caramel molds.

Don't let sugar mass completely harden in the pan, otherwise it will be difficult to clean later. While making the candies, keep the pan on low heat. Then, when everything is done, pour it into it immediately hot water and bring to a boil and boil for 5-10 minutes so that the remaining sugar from the bottom melts. Then all you have to do is pour boiling water and clean the bottom of the pan a little.

To make the caramel more tender and tasty, you can use milk instead of water. Many people are interested in how to make caramel from cough sugar. To do this, do not add sugar. plain water, and a decoction of licorice or sage. You will get lollipops with antitussive and anti-inflammatory effects. To obtain interesting taste and smell, you can add a few drops of mint oil or a little vanilla to the caramel.

Many adults claim that caramel is a delicacy for children, although they themselves are not averse to occasionally treating themselves to a sweet product.

Despite the fact that today store shelves are bursting with a variety of types and brands of caramel, there are still craftsmen who prepare caramel at home.

Homemade caramel is unique in that it contains a minimum of products, which are also inexpensive and accessible.

In addition, regardless of the fact that the cooking process is not easy, it is quite exciting.

Well, the result of an interesting process will be delicious treat, which you definitely can’t buy in a store.

Caramel at home - general principles of preparation

Homemade caramel can vary in taste, shape and texture.

The main ingredient of the product is sugar, and depending on additional ingredients regulated taste qualities caramel.

For example, soft caramel can be made from milk, cream, sour cream with the addition of cocoa, coffee, or chocolate.

It is permissible to add fruit or berry extracts to hard caramel to obtain the appropriate taste and aroma.

The shape of the finished caramel depends on the molds in which the product will be cooled, in the absence special forms, it is permissible to use any suitable container- small bowls, a base for making ice and even ordinary spoons.

The texture of the product can be soft, hard, crispy, viscous, liquid - this moment depends on the technology and cooking time.

All sorts of subtleties interesting recipes, the tips and tricks that we tried to collect for you in this article will help you discover the fascinating process of making caramel at home.

Recipe 1. Soft caramel at home

Soft caramel According to this recipe, it turns out soft and tender, slightly viscous. Thanks to these properties, the delicacy is ideal not only as an independent sweet, but also as an addition to any desserts.

120 grams of sugar;

80 grams of cane sugar;

120 grams of butter;

250 ml cream 20%;

120 ml corn syrup.

1. Pour two types of sugar into a thick-bottomed saucepan or saucepan.

2. Add butter, cut into cubes, pour in syrup and cream.

3. Place the mixture on low heat.

4. Simmer, stirring constantly, until sweet mixture will not warm up to 120 degrees. You can check the temperature of the product kitchen thermometer. If you do not have a much-needed appliance in your kitchen, you can check the temperature of the caramel as follows: Take a container of cold water, drop a drop of caramel into it, if you get a hard, round ball, the caramel is ready.

5. Pour the finished product into a mold coated with oiled baking paper, leave for 10-12 hours, covering with a bag or piece of gauze.

6. Remove the frozen soft caramel from the mold and cut into any shapes or simple cubes.

Recipe 2. Milk-coffee caramel at home

Surprisingly delicate caramel with a dense, viscous structure will definitely suit your taste. You can omit the coffee and make regular unflavored milk caramel.

100g granulated sugar;

70 grams of butter;

1 tbsp. instant coffee.

1. Place a cauldron of sugar on low heat and wait for the sugar to dissolve and turn into golden syrup.

2. Add chopped butter, cream and coffee.

3. Cook, stirring, for about 5 minutes. The caramel should become a homogeneous mass, a pleasant golden brown color.

4. Pour the caramel into oiled molds and cool. Can be poured into one big shape, then the products will simply need to be cut into more small pieces.

5. We pack each caramel in parchment paper so that the delicacy does not stick together.

Recipe 3. Homemade candy caramel

There probably isn't a person who didn't make lollipops as a child. Why not remember the wonderful time and prepare a sweet treat for yourself and your loved ones.

1. Place a dry frying pan on the stove and heat it up.

2. Set the heat to minimum, add sugar. The amount of granulated sugar depends on the size of the frying pan: for a small (pancake) 5-8 spoons will be enough, for large frying pan you can pour 10-15 spoons.

3. Stirring continuously, wait until all sugar grains are completely dissolved. You should get a viscous, light brown syrup.

4. Pour the candy caramel into the prepared oiled molds and wait for the sweetness to cool completely.

5. If you don’t have molds, you can pour the liquid into saucers, spoons and other available utensils.

Recipe 4. Sour cream caramel at home

Soft and delicate caramel based on sugar and sour cream will be an excellent alternative to various sweets that you often eat for breakfast as a basis for sweet sandwiches. Sour cream caramel, applied to toasted toast, will appeal not only to children, but also to adults.

150 grams of sour cream;

100 grams of sugar.

1. Heat a small saucepan or frying pan over high fire, add sugar, pour in water. Stirring continuously, bring the mixture to a boil.

2. Boil the syrup, stirring, for two minutes, then remove the pan from the heat.

3. Add sour cream to the sugar syrup in small portions and mix thoroughly.

4. Place the frying pan with the sweet mixture on low heat. Without letting the mixture boil, we heat it up.

5. Pour the finished caramel into prepared molds.

6. This delicacy should be stored in the refrigerator for no more than five days.

Recipe 5. Homemade mint caramel

Delicious, refreshing caramel is prepared quite quickly. The peppermint oil used in the recipe can be purchased at specialized stores. If desired, you can add natural food colors; add them during the cooking process along with vanilla.

Three glasses of sugar;

10 ml lemon juice;

5-6 drops of concentrated peppermint oil;

Two pinches of vanillin.

1. Pour granulated sugar into a thick-walled bowl and add water.

2. Place on low heat, stirring, waiting for the sugar to completely dissolve and a sweet syrup to form.

3. Add vanillin and leave on the stove for another minute.

4. Remove the saucepan from the heat, and pour drops of mint oil and lemon juice into the sweet mass.

5. Mix the caramel mass and pour into greased molds.

6. If desired, insert special skewers, toothpicks or regular matches with the head torn off.

7. Take the finished, cooled caramel out of the molds and wrap it in plastic bags or baking paper.

Recipe 6. Chocolate caramel at home

You and your family will definitely enjoy this delicious chocolate caramel made from natural ingredients.

100 grams of sugar;

80 grams butter;

100 grams of chocolate;

1. Mix sugar with liquefied honey, milk and butter cut into small pieces.

2. Place the mixture in a frying pan, stirring, and simmer over low heat for 3-5 minutes. The mass should bubble slightly and acquire a soft brown tint.

3. Add melted chocolate, continue to simmer for about 5 minutes, remembering to stir the cooking caramel all the time.

4. Pour it out ready product into an oiled form.

5. Cool, cut into squares or rectangles.

Recipe 7. Caramel for cakes at home

Ideal caramel for soaking biscuits, honey cakes. It cooks quickly and turns out delicious. In addition, this caramel can be eaten just like that, its consistency is pleasant, viscous - you will like it.

220 ml 33% cream;

60 grams of butter;

180 grams of sugar.

1. Place a saucepan with water and sugar on low heat.

2. Stirring, wait until the ingredients turn into sugar syrup.

3. Heat, but do not boil, the cream in another pan, pour it in a neat thin stream into the syrup.

4. Add butter and a pinch of salt, mix thoroughly, remove the caramel from the heat.

5. Pour into oiled molds and cool.

How to make caramel at home - tricks and useful tips

If you dip apples, citrus fruits, nuts or dried fruits into ready-made caramel, be it soft or candy, you will have a wonderful new dish.

Caramel cooks quickly, so prepare all the necessary utensils for the process in advance.

The caramel is ready, try not to leave the stove, otherwise the mass may burn.

Whatever molds you use for caramel, grease them with odorless oil so that the finished product comes out better.

Soak dishes: pots, spoons and others immediately after cooking, otherwise the caramel will set and it will be incredibly difficult to wash it.

So that the finished caramel can be easily cut into squares or any other shape, you need to mark the lines with a knife when the delicacy is still hot. Then all that remains is to break it.

By inserting sticks into the filled molds, you will get caramel on sticks like modern lollipops or ancient cockerels.

Caramel is melted and toasted sugar. Important criteria good sugar- it's color and taste. The caramel should be a nice amber brown color; some say the color should be like an old coin. The caramel is cooked almost until it burns, but its taste remains sweet. Liquid caramel is made from sugar and water and used as sauces. Dry caramel is harder and is made only from sugar.

It is often used to make pralines, nut candies and berry fruit pies. Follow simple instructions how to make caramel and don't worry - caramel takes practice and sugar is inexpensive. You must take precautions when making caramel because you may get burned.

Caramel with lime

Ingredients

• Milk chocolate— 270 gr
• Dark chocolate – 300 – 320 g
• Cream with maximum fat content - 400 g
• Sugar - about 400 g
• Lime – 2 pcs.
• Butter - 30 g
• Roasted hazelnuts – 75 g

Preparation

Dairy and dark chocolate cut into slices with a knife. Place in a silicone mold and melt in microwave oven. It is important to understand that this must be done in stages - 10 - 15 seconds, stirring the chocolate after each stage. In total, the process will take 3 - 5 minutes.

After the chocolate has completely melted, it must be left in the microwave so that it does not harden back. Mix 30 grams of sugar with 15 grams of water, slightly heating the mixture until smooth. Grate the lime (along with zest) fine grater. Pour the cream into a saucepan, add concentrated sugar syrup and grated lime.

Place over low heat and, stirring constantly, bring the cream to a boil. Place 85 grams of sugar in a dry container big size and dissolve it into caramel over the lowest heat possible. Add cream to caramel, followed by melted chocolate.

Melt the butter and add it to the main container. Grind the hazelnuts into a paste in a blender, add them and 250 - 280 grams of sugar to the mixture. Line a baking sheet with parchment paper, pour the mixture onto it and put it in the refrigerator for several hours. When the plate hardens, cut it into slices.

Soft caramel

Ingredients

• Sugar - 150 gr.
• Heavy cream - 120 ml.
• Butter 30 gr.

Preparation

1. Pour sugar into a saucepan, put it on low heat, let it melt. When the caramel mass begins to appear around the edges, this means that the sugar has already begun to melt, the mass must be stirred with a silicone or wooden spatula so that the crystals melt quickly and the caramel does not burn. When the caramel becomes homogeneous and acquires a beautiful amber color, remove the saucepan from the heat.
2. Along with the sugar, pour the cream into a separate small saucepan and also place on very low heat. The cream should not boil, much less boil! They need to be brought to a hot state and no more.
3. As soon as you remove the saucepan with caramel from the heat, immediately pour hot cream into it in a thin stream, while continuously stirring the mass (during the process the mass will sizzle and crackle - everything is fine, that’s how it should be).
4. Place the butter into the resulting soft caramel and mix thoroughly.

Cream caramel

Ingredients

For caramel

• Sugar - 160 g
• Water – 60 ml

For cream

• cream (33−35%) - 300 ml
• milk - 250 ml
• egg - 1 pc.
• egg yolks- 2 pcs.
• sugar - 100 g
• vanilla extract (or vanilla sugar) - 1 tsp.

Preparation

Pour water into a thick-bottomed pan and add sugar (you can add a couple of drops of lemon juice to prevent the sugar from crystallizing). Bring to a boil over medium heat until the sugar dissolves. Periodically wipe the walls of the pan with a brush dipped in water to make splashes sugar syrup did not caramelize on the walls. Boil the syrup until caramel (brown) color.

Remove the syrup from the heat, quickly pour into prepared ceramic ramekins and set aside. Pour milk and cream into a clean saucepan. Add half the sugar, mix and put on medium heat. Bring to a boil, stirring occasionally, with a wooden spoon.

Break the egg into a bowl, add the yolks, add the remaining sugar and vanilla sugar (or vanilla extract). Mix everything well with a whisk (do not beat). Pour the boiling milk and cream into the bowl with the eggs in a thin stream, stirring vigorously with a whisk. Strain the egg-milk mixture through a sieve to remove any air bubbles formed during mixing.

If there are still air bubbles in the strained mixture, remove them from the surface with a spoon. Pour the egg-milk mixture into the caramel molds, filling the molds ¾ full (pierce the remaining large air bubbles with a needle). Place the molds in a deep baking sheet and pour boiling water into the baking sheet. The water should reach approximately halfway through the molds.

Place the baking sheet with the molds in an oven preheated to 160°C. Bake the cream caramel for about 45 minutes (baking time will depend on the size of the molds). Ready cream the caramel “shakes” slightly when shaking the mold, but at the same time, its consistency is not too dense and not liquid. Remove the molds with cream from the water, place on a dry surface and cool.

Then put it in the refrigerator and cool for at least 4 hours (it is better to leave it overnight). When serving, cover the mold with cream caramel with the plate on which the dessert will be served. With a sharp movement, turn the dessert over so that it ends up on the plate. Serve the cream caramel chilled.

Coconut milk caramel

This caramel sauce Ideal for apples, popcorn, ice cream and other desserts.

Ingredients

• Coconut milk - 1 glass
• Sugar (coconut) - 100 g
• Water - 2 tbsp. l.
• Juice (lemon) - ½ tbsp. l.
• Salt - ⅛ tsp.

Preparation

IN small saucepan Mix coconut sugar, water and lemon juice. Over medium heat, bring the mixture to a boil. Pour in slowly coconut milk and add salt. Cook the caramel for about 15 minutes more until it darkens and thickens.

Stir occasionally and make sure that it does not burn on the walls. Remove from heat and cool to room temperature. Pour the caramel into a jar and leave it in the refrigerator overnight, this will make it even tastier.

Milk caramel

Ingredients

• granulated sugar - 85 g;
• butter - 55 g;
• cream - 45 ml;
• instant coffee- 2 teaspoons.

Preparation

Pour granulated sugar into a thick-walled saucepan and wait until it turns into a homogeneous golden syrup, this will take about 5 minutes. Add to sugar caramel cubes of butter, then pour in the cream, add instant coffee and a pinch of salt. Return the caramel to the heat and cook, stirring, until it changes color to a darker one. Pour the caramel into a parchment-lined pan and leave in the cold for half an hour. After time, the caramel can be cut and packed in parchment so that the candies do not stick together during storage.

Salted caramel

Ingredients

• 300 gr. Sugar
• 200 ml. Cream (fat content from 30%)
• 100 gr. Butter
• A pinch of salt

Preparation

Pour all the sugar into a thick-bottomed saucepan and place over medium heat. We wait until the bottom layer of sugar begins to melt and begin to actively mix with a wooden or silicone spatula (it is better not to use a metal spoon so that the sugar does not crystallize).

When all the sugar has melted, add butter at room temperature and stir vigorously until smooth. Separately heat the cream, but do not boil! And pour it into the saucepan. Cook stirring for just a minute and remove from heat.

Add salt, mix, pour into a storage container and cool completely.

Raspberry caramel

Ingredients

• fresh or frozen raspberries - 250 gr.
• cream 33% - 200 ml
• glucose syrup - 280 gr.
• powdered sugar - 300 gr.
• salted butter (or plain butter with a pinch of salt) - 20 g.

Preparation

Fresh berries should be washed, and frozen ones should be thawed and drained first. excess liquid. Place raspberries in a blender bowl, add cream and puree until smooth. If you don't like seeds, you can first puree only the raspberries, strain them through a sieve, and then add cream.

Pour glucose syrup into a thick-bottomed saucepan and heat without boiling. Then add powdered sugar and keep on fire without stirring until it dissolves. Continue heating until the mixture turns a nice dark amber color.

Very carefully pour all the creamy raspberry puree into the caramel at once; the caramel will immediately harden and clump, but this is normal. To avoid hardening, the caramel and raspberry-cream puree should be at the same temperature, so the raspberries and cream can be preheated. But even if the caramel comes in lumps, they will dissolve with further heating.

Stir until all the caramel has melted. Cook the mixture to 118 degrees C. Turn off the heat, add butter and stir until dissolved. Line a square tin with 22 cm sides with cling film and pour the caramel onto it. Place in the refrigerator overnight.

In the morning, remove the caramel from the mold by pulling cling film. Transfer it to a cutting board and cut it into squares with a warm, thin knife. Wrap each candy in cellophane or parchment paper. Store in a tightly sealed container in the refrigerator for about a week. Please note: when room temperature The caramel is melting.

Tips for making homemade soft caramel

In order for the delicacy to comply with all traditions and be prepared correctly, you need to know certain cooking secrets:

• Prepare soft caramel without leaving the stove, otherwise the mass may burn.
• Soak the dishes (spoons, pans) in which the sweetness was cooked in water immediately after cooking. Caramel sets very quickly, so it will be difficult to wash it off later.
• Heat food over low heat until sugar dissolves. This will happen only after boiling. Then the finished caramel will not crystallize.
• Adding a few drops of lemon juice or apple cider vinegar.
• To prevent the sugar from burning during the cooking process, take dishes with a thick bottom. Only such containers will ensure uniform heating of food.
• Watch the cooking time, since the consistency of the caramel depends on the time it is boiled. After keeping it on the stove, you will get soft caramel candies, which are also very tasty.

How to make caramel - life hacks

How to get pearlescent caramel

This technique is called “pulling”. The caramel mass is stretched, folded in half, twisted, pulled into a cord again - and so on several times. This is done so that air layers are formed, which will give the caramel a pearlescent shine.

How to get a clear lollipop

This technique is called “nano” - the use of small molds. Transparent caramel with and without filling. The brand became “cockerel on a stick” - transparent caramel can be obtained in any shape. When cooled in molds to a temperature below 50 °C, the caramel mass turns into a vitreous body. You just need to know that when cooking syrup it is better to use refined sugar rather than granulated sugar. And that you need to cook in a closed container, not in an open one. That if you cook on low heat, the syrup will darken.

Are toffees also caramel?

In general, no. But, if you cook sugar in milk and stir it with a spoon (the syrup cannot be stirred while cooking caramel!), then you will get toffee. In the production of caramel, the syrup is boiled using different types sugar - molasses is almost always added, less often - honey. At home, you can cook syrup not with water, but with fruit juice and add a glucose tablet.

Caramel with filling

There is no single method. The production uses caramel rolling machines, where a dispenser adds the filling in portions inside the caramel loaf. Wide Application We also received cutting and stamping machines, which at the same time apply a design to the surface of the candy.

At home, you can add the filling the same way you add minced meat to dumplings. Or pour syrup into the mold, then the filling, and then another layer of syrup on top. Or you can do it another way, blow hollow shapes out of the caramel mass, as glassblowers do with glass, and place fillings, figures, or some other surprise inside. For example, you put dried apricots and prunes on skewers, dip them in the caramel mass, then you will also get caramel with filling inside.

Caramel is a well-known and beloved delicacy by everyone. It makes incredibly beautiful lollipops or fragrant and delicious toffee. Do you know how one of the most simple ingredients make sugar caramel?

How to make caramel from sugar at home?

Ingredients:

• filtered water – 125 ml;
• fine sugar – 500 g.

Preparation

We will tell you first how to make caramel from sugar and water. So, pour filtered water into the pan and add sugar. Place the dishes on low heat and heat the mixture until the crystals are completely dissolved. Stir the liquid with a wooden spatula until the caramel darkens slightly. After that, put the delicacy in candy molds and put it in the refrigerator.

Ingredients:

• butter – 100 g;
• sugar – 200 g;
• liquid honey – 2 tbsp. spoons;
• cow's milk – 50 ml;
• vanillin - to taste.

Preparation

Heat the sugar very carefully over low heat until it melts. Then pour in the milk and boil the mixture for 10 minutes, stirring with a wooden spatula. After this, put a piece of butter, add honey and vanillin. Cook the caramel until it thickens, and then spread the mixture onto a sheet parchment paper, distribute evenly and wait until it hardens. Next, cut it into pieces and serve the sweets for tea.

How to make caramel from sugar and milk?

Ingredients:

• milk – 100 ml;
• sugar – 300 g.

Preparation

Pour sugar into a frying pan with a thick bottom and pour in milk. Place the dishes on the fire and cook until the mixture darkens slightly, stirring with a wooden spoon. After this, pour the mixture into a saucer greased with oil and wait 15 minutes. After hardening, break the delicacy into pieces, put it in molds and put it in the refrigerator.

How to make strawberry caramel from sugar and butter?

Ingredients:

• sugar – 100 g;
• lemon juice – 1 teaspoon;
• butter – 20 g;
• Strawberry juice– 40 ml.

Preparation

Pour granulated sugar into a saucepan, put a piece of butter, pour in strawberry juice and add a little lemon juice. Place the dishes on the stove and bring the mixture to a boil. After this, reduce the flame and cook the delicacy until it thickens a little and darkens slightly. Next, carefully pour the resulting syrup into molds greased with butter and put the candies in the refrigerator so that they harden thoroughly.

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How to make caramel from sugar?

Delicious and aromatic sugar caramels - are there people who have never tried them in their lives or tried to make them themselves? If you don’t know how to make caramel at home without ruining all the dishes, then we will teach you. To prepare this treat, you don't need anything other than sugar, vinegar or lemon juice and water.

Making caramel from sugar

Required products and equipment:

• 15 tablespoons of sugar;
• 5 tablespoons of water (the amount of ingredients can be changed as desired, but the main thing is that the ratio of water and sugar is 1 to 3);
• half a teaspoon of lemon juice or vinegar;
• a plate with cold water;
• clean tablespoons or molds;
• saucepan.

First, prepare a plate of cold water and place it somewhere not far from the stove and pan. Pour 5 tablespoons of boiled water into a saucepan and add sugar (15 tablespoons, or your proportions). Set the heat to medium power, and wait until the sugar dissolves in the water, add half a teaspoon of lemon juice or table vinegar so that the sugar mass does not roll into lumps, but becomes plastic. Stir constantly until most of the sugar has melted to prevent the caramel from burning.

When all the sugar has dissolved in the water, turn the heat down to the lowest setting just to maintain the temperature. Dip the spoon into the caramel and wait until it is filled with mixture. If you have molds, fill them with caramel. As soon as the spoon becomes full, immediately place it in a plate of cold water for a few seconds so that the mass “sets”. Place the filled spoon aside for a while to allow the candy to completely harden. Repeat the same with other spoons or molds. Sugar caramel is ready!

To make it easy to remove lollipops from spoons or molds, first grease the inside of these containers with vegetable oil. Do not use too much oil so as not to spoil the taste of the candies. To make lollipops, stick regular toothpicks into the still-unset caramel molds.

Do not let the sugar mixture completely harden in the pan, otherwise it will be difficult to clean later. While making the candies, keep the pan on low heat. Then, when everything is done, immediately pour hot water into it and bring to a boil and boil for 5-10 minutes so that the remaining sugar from the bottom melts. Then all you have to do is pour boiling water and clean the bottom of the pan a little.

To make the caramel more tender and tasty, you can use milk instead of water. Many people are interested in how to make caramel from cough sugar. To do this, pour sugar not with ordinary water, but with a decoction of licorice or sage. You will get lollipops with antitussive and anti-inflammatory effects. To get an interesting taste and smell, you can add a few drops of mint oil or a little vanilla to the caramel.

malinkablog.ru

How to make caramel at home

Surely you have an idea of ​​how to make caramel at home: what could be simpler - take sugar and heat it in a saucepan! However, there are small but very significant tricks in making homemade caramel. They will help avoid “sticking” of the substance to the dishes, burning and crystallization of sugar. So…

To complete this you will need:

• Sugar 1 cup
• Water 1/3 cup
• Vinegar or lemon juice 1/2 teaspoon
• Pot
• Plate
• Molds (if you don’t have them, regular tablespoons will do)

• Fill a deep plate with cold water and place the molds next to it - everything should be at hand.
• Place the pan over medium heat, add sugar and heat it until liquid. Do not stir the substance until most of the sugar has dissolved.
• When the sugar has completely melted, switch the switch to the lowest heat and lower a spoon or mold into the solution. As soon as it is full, place it in a plate of water for 10 seconds, then place it on a damp towel and move on to the next form.
• Fill the pan with water to scrape up any remaining caramel and remove the finished treats from the molds. Making your own caramel from sugar turned out to be easy, didn’t it?

And now - little tricks that will help make your sweet treat even more attractive and tasty.

Trick 1. To prevent the sugar from rolling into pieces, add a drop of vinegar or lemon juice to the pan during the heating process, then the caramel will turn out homogeneous.

Trick 2. To get transparent and voluminous caramel, pour 4-5 tablespoons of hot water into dissolved sugar. During the simmering process, a ball will swell from this water, after which you need to catch it and just wait until it cools down.

Trick 3. To add caramel spicy taste, after removing from the heat, drop cognac or any citrus juice; if you add herbs, you will get homemade cough drops.

Are you wondering how to make caramel from sugar to make lollipops? This is also quite simple - you will need wooden sticks, for example, from ice cream, or, as a last resort, toothpicks (for mini caramels). When the pan is on low heat, simply wrap the thick mixture around these sticks and wait for the excess to drip off.

So we learned how to make caramel from sugar, spending a minimum of time and available materials. Now you can please delicious dessert both little guests and their friends - who said adults don't like lollipops? In the future, after good practice, you will be able to cook cockerels and other fish at home. complex figures.

Master class on making shaped lollipops

Figured sugar caramel lollipops can be a wonderful gift for both adults and kids. You can make caramel figures, package them individually and decorate them with ribbons.

Ingredients for 9 lollipops:

• 1 tbsp. Sahara
• 2 tbsp. vinegar
• 2 tbsp. water
• Red food coloring
• Vanillin
• Barbecue sticks.
• Vegetable oil

Method for preparing figured caramel on sticks:

1 Combine sugar, vinegar and water in a saucepan. Mix everything well and put on low heat. While the mixture is on the fire, it must be stirred continuously so that the sugar does not burn to the pan. 2 When the sugar is completely melted, we add a little vanillin to it to give our caramel delicate aroma and taste. If you don't like vanillin, you can do without it.

3 Cook the mixture until the sugar becomes golden color, then carefully add a little red dye. We need to get a soft red color. The coloring has completely combined with the sugar, which means the caramel can be removed from the heat. 4 To form shaped lollipops, we will need a wide, flat dish. In our case, we use a baking sheet, but a large plate will do. The bottom of the selected dish must be greased with vegetable oil, otherwise the candies will stick.

5 Let’s start drawing the “Butterfly” lollipop. The body of our butterfly needs to be made thicker, as it will become the base for the stick. Wings can be drawn with thin lines. Then we take a kebab stick and attach it in the center of the body, pour caramel on top of the stick. Once the caramel has hardened, you can separate the candy from the baking sheet. This is done using a thin knife. In order not to break our butterfly, we need to disconnect it gradually in a circle. 6 Using the same method, we form a lollipop in the shape of a rose. And the last figure - a lollipop - will be made in the shape of a fish. 7 All that remains is to pack our caramels in beautiful bags and decorate with ribbons. Any packaging bag will do for this. It must be cut to size, melt the edges, fasten them together, place the lollipop inside and tie the ribbon beautifully.

Thus, in just half an hour we were able to prepare a very tasty caramel, and even make real gift candies from it.

lady-stories.ru

Liquid caramel: homemade recipe

Drizzling on cakes, decorating a cake, topping for ice cream, sauce for desserts - there’s a lot of uses for liquid caramel in the household! Sticky recipe sweet mass was invented a long time ago, more than two thousand years ago, in India. Sugar cane was crushed into porridge and, poured with water, caramel was cooked. Since that time, humanity has been enriched with dozens of types of sweets that contain caramel. These include milk candies with filling, toffees, and lollipops. And of course, everyone’s favorite cockerel on a stick since childhood. They learned to make this sweet in a handicraft way even before the revolution. No special wisdom is needed here: cook thick syrup, pour it into a greased pan, let it cool... But how can you make the caramel remain liquid? This art has its secrets. And we will reveal them to you in this article.

A little chemistry

First, let's figure out what caramel is. This is a French word. It means anything made from sugar cane. Chemically, caramel is glucose, sucrose and maltose. In factory production it is prepared like this. Heat sugar with starch syrup in a ratio of two to one. Sometimes an inert syrup is used. The final product in this case contains less glucose (it is partially replaced by fructose) and is more hydroscopic. Once the caramel is cooked, it is very flexible. You can create any shapes from it. But as soon as it cools down, it becomes hard. How to make liquid caramel? To do this, you need to stop the sugar crystallization process. And any acid will cope with this task. Naturally, sulfur and similar chemicals are not used in cooking. The choice of acids that are not harmful to the human stomach is small: lemon juice, vinegar, dry wine.

Liquid caramel for cake

Cooks often think: how to decorate their multi-layered masterpiece in an original way? Caramel comes to their rescue. You can give it any color you want using food coloring(but it will be healthier to leave the melted sugar a nice amber color). Warm caramel is elastic, like plasticine. Under the skillful hands of the sculptor, it turns into the most intricate figures with which you can decorate a cake. Another interesting way– according to protein or butter cream apply intricate thread patterns while the caramel is liquid. The recipe for such a lattice is elementary. Cook thick syrup. We check the readiness with a drop: dropped into a glass of cold water, it does not dissolve, but remains a soft elastic ball. Lubricate the surface (preferably glass) with oil. We scoop out the hot caramel with a spoon and apply it to the surface in the form of a lattice, inscription and similar decorations.

Cooking liquid caramel

We have already hinted at how you can avoid sugar crystallization. But to lemon juice or wine we'll come back. In the meantime, put the ladle on the fire. It must have a thick bottom - this is an indispensable condition. The handle of the dish is needed for our safety - the caramel is very hot and tends to splash violently. As soon as the ladle is hot enough, pour out the sugar and pour in the water. The proportion of these two ingredients is quite simple. For every hundred grams of sweet sand, you need a spoonful of water to make liquid caramel. The recipe recommends taking Brown sugar, but given its considerable price, you can get by with white. Do not stir - a spoon, especially a metal one, is contraindicated during the caramel-making process. Just let the sugar melt over medium heat. After a couple of minutes, the sugar will begin to melt. Liquid forms around the edges. Then carefully move the ladle in a circular motion so that the syrup captures more of the unmelted granulated sugar. When the whole mass becomes liquid, its color changes to dark amber and the aroma of caramel appears, pour in the acid. For two hundred grams of sugar, the juice of half a lemon is enough.

Liquid caramel for future use

The mass prepared according to the above recipe still thickens too much when completely cooled. How would you like to have a topping for ice cream, puddings, and pancakes at home? And for this we need liquid caramel. We provide the recipe for preserving it in a viscous mass state here. It resembles the method of making hard caramel. But if you want the mass to remain liquid, you need to make sure that the sugar is not overcooked. The mass should not be allowed to turn brownish in color. A silicone brush should be dipped into hot water from time to time and any crystals that have formed should be brushed off the wall of the ladle. If you notice that the mass has still begun to thicken too much, add a couple of tablespoons of water to it and heat it again. If the sugar has melted and turned brownish, then there is a way to save the caramel. Add a couple of tablespoons of hot water to the mixture. This must be done very carefully - there will be a lot of splashes.

Microwave cooking

There is also a method that produces delicious homemade caramel. The recipe requires stocking up on heat-resistant glass or ceramic dishes with high walls. Pour five tablespoons of water into it and place in the oven for one minute at maximum power. Add two hundred grams of sugar and mix with a wooden spoon. We put the dishes back in the oven at maximum. After about a minute, the sugar will begin to turn into syrup. We constantly keep the caramel cooking process under constant control. We regularly take out the dishes and knead with a wooden spoon. We take the moment when the caramel turns golden. Take out and add seven tablespoons of hot water. This should be done with rubber gloves and “four hands”. One person pours the water, and the second quickly stirs the mixture with a wooden spoon, trying to create a lot of air bubbles.

Toffee sauce

This creamy liquid caramel is prepared at home in the same way, in the microwave. The entire cooking process is completely identical to that described above. The only difference is that instead of seven tablespoons of hot water, we add the same amount of boiling ten percent fat cream. Toffee sauce should be stored in the refrigerator, since dairy products can sour even in very sweet environments.

Homemade orange caramel: recipe from Spain

On the Iberian Peninsula, citrus sauce is served both with desserts and with meat and poultry dishes. This caramel is made using the jam method. Pour four hundred milliliters of freshly squeezed water into a saucepan orange juice. Add two hundred grams of granulated sugar. Boil until consistency liquid caramel. Add grated orange zest. You can also flavor the caramel with vanilla, cinnamon, and cardamom for taste. If the resulting product thickens too much when it hardens, becoming hard like citrus candy, heat it up again and add a little water. Keep it like this orange sauce should be in a cool place. The Spaniards pour it over flans - desserts like pudding. This sauce will also go well with duck.

Flavoring additives

Are you unhappy with the sweetness of regular baked sugar? Then you can give the dish different flavors. Boiled syrup gets along well with chocolate, nuts, honey, cream, and spices. Do not forget that modern pharmaceuticals have also adopted caramel and produce numerous lozenges for coughs and sore throats. Just add it to the syrup healing herbs– mint, eucalyptus, etc. Chocolate caramel– leader in popularity among children. It can be made as hard as candy. Or soft, like praline candy. By the way, you can make coffee candies in the same way. With the help of cocoa or chocolate, you can create a very tasty topping for ice cream, puddings, and profiteroles. This caramel is also good for decorating cakes and eclairs.

Homemade sweets

Instead of wasting money on a purchased product of dubious quality, let’s make our own delicious creamy caramels. They will come out looking like everyone’s favorite “Cow”. In a thick-bottomed bowl, slowly heat one glass of granulated sugar. You can stir with a wooden stick until all the crystals have melted. Add half a liter full fat milk or cream. Cook for about ten minutes, stirring with the same stick. At this stage you can add some flavorings– for example, two soup spoons of honey, a little cocoa, nuts, vanillin. But this is all optional. And what must be added to sweets is one hundred grams of butter. Place the saucepan over low heat and cook, stirring continuously until the mixture thickens. Line a baking sheet with foil or baking paper. Grease. Pour the mixture and let it cool slightly. Soft caramel cuts well. Therefore, you need to seize the moment when it is no longer liquid, but has not yet hardened.

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