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 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 with 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.

100 grams of 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. Pack each caramel in parchment paper so that the treats do 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 heat, add sugar and 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 in small portions to sugar syrup sour cream, 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 in granulated sugar pour water into a thick-walled bowl.

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 of 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 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 do 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 put the mass on a sheet of parchment paper, distribute it 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 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;
• 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 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, 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, 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.

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 on medium heat, add sugar there 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, you and I were able to prepare very delicious caramel, and even make real gift candies out of 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 French word. It means anything that is 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 we’ll come back to lemon juice or wine later. 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. The silicone brush should be dipped into the water from time to time. hot water and brush off all the formed crystals from 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 At home it is prepared 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 the consistency of 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.

How to cook silver carp

Making caramel at home is a very fun activity. You can make decorations for cakes from caramel, sculpt the most different figures- great for the holidays, and as a gift - original and tasty. The caramel recipe is not at all complicated, but there are some minor subtleties.

You need a saucepan with a thick bottom - otherwise it will burn.

We make caramel according to the recipe: 1 cup sugar + 1/4 cup water (enough so that the sugar is only slightly moistened) + 1/2 teaspoon vinegar. I can’t say exactly what vinegar does here, but it is added there (according to old recipes). Most likely - to avoid crystallization of sugar.

Then we cook everything over low heat until we test for a “hard ball” (drop syrup into the water, we want it to become like chewing gum - it doesn’t disintegrate, but sticks and stretches). It's better to undercook than to overcook, otherwise it will turn out burnt sugar- he’s not an acquired taste, not everyone likes him.

If you are going to sculpt caramel, then after cooking we put the container in which everything was cooked in a saucepan with hot water, so that the caramel hardens more slowly, and you have time to make something out of it.

We take the required portion of caramel with a spoon and spread it in different directions several times, then it will become “pearly”, and after that we sculpt it as if from mastic. If some part has frozen ahead of time, then it can be heated over a fire - it will soften, and then you can sculpt again.

If you need liquid caramel, then add a little butter and water to the resulting mass (when the sugar has melted and boiled for about 10 minutes), and if you need thick caramel, then pour it into greased molds and let cool. You can also make caramel with the addition of citric acid, nuts, cocoa or chocolate.

For modeling caramel there is special devices. It’s difficult to find these for sale in Russia, but they are available abroad.

When heated, granulated sugar (brown sugar can also be used) melts and at 170°C acquires a golden and then dark brown color. The darker the color, the more intense the aroma. Some recipes recommend adding water to make caramel, but this is not necessary - Sugar can be melted without water at all.

To make caramel, place sugar in a saucepan and place over medium heat. Do not stir until most of the sugar has melted. Once the sugar has melted, stir until it reaches the desired color (this is quick, only 1-4 minutes). Watch your sugar carefully - caramel darkens quickly and may burn .

Caramelized sugar can be used to coat molds. caramel cream, preparing nuts with caramel and for flavoring mousses or ice cream. Well, as already said, sculpt various decorations from caramel.

How to avoid crystallization

Heat the sugar over low heat without stirring until it completely dissolves. Bring the syrup to a boil only when the sugar has already dissolved, and do not stir after boiling.

You can squeeze a little lemon juice. Or - as stated above - you can apparently add a little vinegar for this, preferably homemade apple cider vinegar, of course.

Dip the lubrication brush confectionery into hot water and brush the crystals off the sides of the pan so that they dissolve into the total syrup.

Be careful not to touch hot caramel - it can cause severe burns.

Caramel - melt sugar WITHOUT WATER

This is already our recipe, according to which we have been cooking lately; we no longer use any other recipes:

Making caramel without water.

Pour 2 cups of sugar (WITHOUT WATER) into a ladle. stir without interruption(we heat on an electric stove, on three rubles from 4 stove positions, because on quite high heat). When it starts to become liquid, lower it to two degrees, without ceasing to stir (in no case do we stop stirring, otherwise it will immediately burn). When completely melted, lower to unity and stir until completely dissolved. Be careful not to let out smoke or burn it. You can even remove it and continue stirring so as not to overheat.

When everything is melted, pour it into silicone mold. Caution, VERY hot!

It hardens to the point of hardness, becomes like glass, not sticky at all, but completely solid. Then we break it into pieces and eat it like candy. TASTY! You can dissolve it in water, make a syrup, it will taste a little like Pepsi-Cola. This syrup can be made thick (dissolve a lot burnt sugar V small quantity water), great for coffee, gingerbread, etc.

Before pouring into the silicone mold, you can add spices to the caramel, stir, and then pour into the mold and let it harden.

Delicious caramel-based sweetness

Slowly heat one glass of sugar until it becomes liquid, add half a liter of milk, and cook for 10 minutes, stirring, then add 2 tablespoons of honey, 100 g of butter, 2 tablespoons vanilla sugar, and cook over low heat, stirring, until the mass thickens.

Place the mixture on greased parchment paper and wait for it to cool slightly, then cut into squares or diamonds with a knife.

Ready caramel

For those who don’t really like to experiment: you can find it on sale good caramel. For example:

Monin syrups released by the same name French brand, which is known as a leading producer of alcoholic and non-alcoholic syrups in the world. They have There is also caramel syrup.

Excellent caramel with different tastes in the mills Kotanyi has: vanilla , orange, and many other varieties. Perfect for muffins, coffee, tea, porridge, almost anything.

Candy caramel Malvik "Mini-M"- it's delicious and natural delicacy, which you can enjoy almost endlessly. For those who want to try everything at once, this assortment was specially created in which everyone will find their favorite taste.

I love having a jar of homemade caramel, condensed milk (boiled and regular), berry syrups and cream in my kitchen that I can quickly whip and use. This is so helpful when making baked goods and desserts!

Judge for yourself: pancakes and pancakes simply cannot be tasteless if you top them with caramel or berry syrup! And even the most ordinary buns will sparkle with a new taste if you sprinkle them with pumpkin seeds.

All these little things determine the taste of the dessert, enrich and complement it. Today I will tell you how easy it is to make homemade caramel. The recipe will be with step by step photos, so it will be absolutely easy for you to repeat everything at home.

Thick caramel or liquid caramel sauce- This is delicious. Be sure to try it!

Ingredients:

• Granulated sugar - 225 g.
• Water - 65 g.
• Heavy cream - 85-250 g (depending on whether you want a thin sauce or thick caramel)
• Butter - 70 g.

How to cook:

In a saucepan or saucepan with a thick bottom, combine water (65 g) and sugar (225 g)

Place on the stove (over medium heat) and wait until all the granulated sugar has dissolved.

Once the sugar has melted, turn up the heat to high and cook the caramel until brown. It is important not to overdo it here, otherwise the caramel will be very bitter.

I usually don't wait for the amber color, I remove it immediately when I see the color appear. I remove it from the heat and carry out all other actions on the table. I'm pouring in heavy cream(85). The cream should be warm (warm it to room temperature first). If you want a liquid caramel sauce for ice cream and desserts, you need to add more cream (250 g). When adding cream to boiling caramel, you need to be as careful as possible: the mixture will bubble, shoot and foam very much. There shouldn't be any children around!

After 1.5-2 minutes, the foam will subside a little and you can stir the mixture with a spatula.

Look at the caramel in the saucepan: there are practically no large bubbles anymore.

On last stage preparation, add butter (70 g) and mix again.

When the butter has melted, you can stir again to smooth the sauce.

You can pour the sauce into a jar and store for 2 weeks. Adjust the thickness of the caramel using the refrigerator: you want liquid sauce, heat at room temperature. If you need it thicker, cool it.

You may not get the sauce as thick as you planned the first time. Continue experimenting, reducing or increasing the amount of cream in the recipe, eventually you will calculate your ideal formula.

If you want salted caramel, add large flakes at the very end of cooking (while the sauce is still hot) sea ​​salt and stir for better dissolution.
I suggest you watch the video recipe for salted caramel on our You Tube channel, I wish you a pleasant viewing:

You can coat the cake with thick caramel or use it as a layer instead of cream. In addition, caramel is poured over cupcakes, placed in the filling and used for a variety of delicious purposes!

Our family loves salted caramel, the taste is unusual and multifaceted.
Which caramel do you like better, sweet or salty? I would love your feedback on the recipe! Share photos (can be attached to comments), your reviews and cooking secrets!
I'd love to see what delicious treats you've prepared with homemade caramel. If you post photos on Instagram, please include the tag #pirogeevo or #pirogeevo. That way I can find them online. I will be very pleased! Thank you.

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Making caramel at home is not that difficult. However, it can be used in many cases. It is suitable for decoration culinary products, as a filling for cakes, pies, sweets, beautiful caramel figures. Some gourmets even put caramel in meat dishes!

How to make caramel at home: preliminary preparation

Before you decide to make caramel, first make sure you know enough about what it takes to make it.

1. Arm yourself with the right utensils

It is best to make caramel in cast iron frying pan with thick walls and bottom or in aluminum pan(also with a thick bottom). A standard frying pan with non-stick coating, if there is nothing else.

2. The right sugar

How to make caramel truly tasty and of high quality? Need to take advantage good sugar. Good caramel requires real cane sugar.

Due to the cane molasses included in cane sugar, it contains many useful substances– calcium, magnesium, potassium, phosphorus.

3. Safety precautions

If you are making caramel in a frying pan, be sure to protect the exposed parts of your body with clothing. Wear an apron and gloves. Turn it on not too much strong fire so that melted sugar does not accidentally fall on you.

Caramel is burnt and melted sugar. There is a lot of debate about the “right” color of caramel. Some say it should be as bright as amber. And some argue that the color should be dark, chocolate brown.

The caramel is melted almost until it burns. However, the taste of proper caramel is sweet.

There are two types of caramel: liquid and dry.

Liquid is made from water and cane sugar. Used as dressings and sauces.

Dry caramel is drier and harder in consistency. It is prepared only with sugar. It is included in pralines, lollipops, and pies.

Very soon you will learn how to make caramel. It's not that difficult, although you will need some practice. The main thing is to follow safety precautions. Melted sugar can cause serious skin burns!

1. For caramel, you need the right pan - for example, aluminum with a thick bottom, colorless, so that the difference between the bottom of the pan and the changing color of the caramel is clearly visible.

2. This quantity is enough to make crème caramel for six people or six creme brulee. Heat the pan over medium heat for a few seconds, then add 175g white sugar without removing from heat. Brown sugar is usually recommended, but in this case it is better to use white as it is easier to see the color change. Leave the sugar for a while, keeping an eye on it until it begins to melt.

3. After 5 minutes, the sugar should begin to melt and become liquid around the edges. Then you need to shake the pan and leave again until about a quarter of the sugar has melted.

4. Then, using a wooden spoon, stir lightly and continue to simmer until all the sugar becomes a liquid the color of dark runny honey - dark amber. Everything should take about 10 minutes from start to finish, and it's important to be patient and not rush the process - this is the easiest thing to do wrong when making caramel. You need to keep it on medium heat all this time.

5. Then, remove the pan from the heat and add 2 tablespoons of warm tap water - the caramel will sizzle and splashes will appear, so you need to protect your hands with a towel. Stir well - you may need to return the pan to the heat and heat gently again to melt any lumps. Caramel is ready to eat.

Here is the simplest recipe on how to make caramel. For it we only needed sugar and water.

But for next recipe we will need a few more components.

I suggest you get acquainted with how to make milk caramel.

You will need milk, butter, cane sugar.

Half a liter of milk, 100 g of butter and 3-4 cups of sugar is enough.

After an hour of cooking caramel according to this recipe, you will get a cream or sauce. After an hour and a half of cooking it will turn out wonderful boiled condensed milk. After two hours - real milk caramel. And after 2.5 hours, sugar, butter and milk will turn into toffee.

How to make milk caramel?

First bring the milk to 80 degrees. Then carefully pour sugar into it in small portions and cook, stirring, until the sugar turns brown. Then add softened butter. After mixing all the ingredients, the caramel will need to be cooked for from an hour to 2.5 hours - it all depends on your taste and the desired end result.

Where is caramel used?

You can use caramel almost anywhere in the kitchen! It can be used as a sauce for desserts, you can eat fruits and morning porridge with it. Yes, even meat (it is included in some special dishes). You can also caramelize the entire dish. For example, bananas in caramel are very exquisite product. Apples are also good.