The caramels are sweet and sticky, with a distinct creamy-buttery aroma. I have loved butter caramel since childhood, and you probably do too, dear readers. This is such a delicacy, almost toffee, only more elastic. But not everyone knows how to make caramel at home. It is on the principle of adding fat - butter and cream - that many recipes are based, from delicate sauces to traditional caramel apples.

I bring to your attention variations on the theme - caramel popcorn (like in the cinema), apples covered with the same, creamy caramel sauce and. Everything is very simple and without a thermometer! Go ahead, have fun caramelizing!

Homemade caramel popcorn

• 250 g granulated sugar;
• 2 tbsp. spoons of water;
• 2 teaspoons lemon juice;
• package of salted microwave popcorn.

1. Start with the salted popcorn, microwave it according to the instructions, and pour it into a large bowl.
2. Pour sugar, water and lemon juice into a small saucepan with a long handle (this will make it easier to pour). The acidity in the lemon juice will prevent unwanted crystallization, so don't omit this item.
3. Wait until the sugar has completely absorbed the moisture, and then heat, stirring lightly with a silicone spatula, until the sugar becomes liquid and clear.
4. When the sugar turns into a liquid state, do not stir it or touch it. For this amount of sugar, boiling for three minutes is enough for it to start to darken.
5. After three minutes, add melted butter to it, cut it into pieces in advance. The butter will begin to melt and foam, this is normal, stir the caramel and butter until smooth and let simmer for another minute or two. Be careful, the sugar mixture is very hot!

Pour the caramel over the popcorn and stir until the caramel coating on the popcorn is completely set. It is important to stir so that the popcorn does not clump together into a single caramel mass.

How to make caramel apples

• 250 g granulated sugar;
• 2 tbsp. spoons of water (can be with dye);
• 1 teaspoon lemon juice;
• 40 g butter with a fat content of 82%;
• 6 small juicy apples.

1. and dry with a towel. Choose small fruits so that they have time to bake in hot caramel. The apples must be dry so that it does not slip off them.
2. Stick a stick into each apple; Chinese disposable sticks are great; you can even paint them to suit your taste.
3. In a small saucepan, mix sugar with water, lemon juice, and honey. Bring the mixture to a boil, stirring thoroughly.
4. Next, add the oil, stir until smooth, reducing the heat slightly. Give the mixture time to get a nice caramel color, this will happen in three to four minutes. Immediately remove the pan from the heat.
5. Dip the apples into the caramel, swirling to evenly distribute the caramel layer.
6. onto a greased baking sheet until the caramel hardens completely. While the layer is still warm, sprinkle the dessert with nuts, rice balls or cereal.

How to color caramel? Dissolve a little gel dye in water (2 tablespoons) or, if you want a pink color, replace the water with beet juice. Experiment and use your imagination!

Caramel sauce

• 250 g granulated sugar;
• 1 tbsp. spoon of water;
• 100 g cream 30% fat;
• 100 g butter with a fat content of 82%;
• a pinch of sea salt.

1. Heat the sugar and water in a saucepan, stirring as if dividing the sugar mass with a silicone spatula into sectors, diamonds and zigzags.
2. When the mixture becomes liquid, let it boil for 3 minutes and then add the chopped butter. The mixture will boil and the butter will begin to melt.
3. Stir the caramel until smooth and slowly pour in the cream in a thin stream. Another 4 minutes should pass from the time you added the oil.
4. After adding salt, thoroughly stir the caramel sauce from side to side to remove any air.
5. Pour into a glass container and let cool.

Caramel sauce is wonderful for pancakes and baked apples. Can be stored in the refrigerator for up to a week.

Caramel toffees

Ingredients for 15-20 candies:

• 250 g granulated sugar;
• 110 g butter 82% fat;
• 2 tbsp. spoons of molasses or light honey;
• 40 g cream;
• a pinch of sea salt.

1. Heat the butter, sugar and molasses for about 4-5 minutes over medium heat until the mixture turns light brown.
2. Slowly add the cream and stir for another minute.
3. Add salt and stir, remove from heat.
4. If you have silicone pastry mat- pour caramel on it and let cool. Alternatively, a greased baking sheet will do.
5. When you can safely touch the elastic caramel mass, divide it into several oblong snakes and begin to stretch and bend, stretch-twist-bend in half. Until they begin to lighten and harden.
6. Then you can cut the caramels with a buttered knife. This way you will get cute little candies. On top I put a sprig of thyme and a lavender inflorescence, I like it that way. You can also add a few crystals of salt.

Salted caramel is an original addition to any confectionery product and tastes just as good as condensed milk. Get acquainted with step-by-step preparation and recommendations.

Nowadays, caramel is produced mainly by automated factory method, but manual production method has not lost its popularity. Modern caramel can differ in shape, size and structure, it can be hard(“glass” lollipops), soft(ductile) and liquid, used as pastry sauce. In turn, when heated, fruit and berry syrups, flavorings, food coloring, citric acid, cocoa, coffee are added to the mass.

The result is lollipops of different colors and tastes. Can also be added crushed nuts, then it turns out everyone's favorite grilled meat. Liquid caramel sauce can also be made with additions of fruit syrups, dairy cream, butter and even salt.

This time we invite you to learn how to make salted caramel at home. The recipe is very simple and the final product is... spicy and very sweet sauce, which is used to complement cake, cupcake, brownie, pudding, ice cream.

The topping can be added to a bun or simply spread on white bread. Crystals of undissolved salt that come across during consumption give interesting taste effect, create a contrast that interrupts the cloying, prolonging the aftertaste. In addition, salt is added for increasing the sensitivity of taste buds tongue, making the dessert feel brighter and seem richer.

You can adjust the thickness of the syrup increasing the amount of cream. Cream can be of any fat content, but the fatter it is, the softer and more delicate the texture of the mass will be, its color will not be transparent glass, but more matte. Our recipe is given for quite thick version.

• The word "Caramel" translated from Latin means sugar cane. A dessert similar to caramel was invented by the ancient Indians. They prepared the delicacy by roasting sugar cane stalks over an open fire. Also, India learned how to obtain brown grains from sugarcane juice, which traders delivered to wealthy residents of Western Europe. Pressed sugar loaves began to be imported to Russia starting from the 11th-12th centuries. and before that, the main sweetness among the Slavs was honey.
• At the same time, several countries - England, France, America and Russia - credit themselves with the beginning of the development of caramel production in the period from the 14th to the 16th centuries, but it is impossible to establish this with certainty. However, according to some chronicle sources, the first toffees were invented by the Americans, who cooked sweet raw materials mixed with water in deep copper cauldrons. Caramel in the form of lollipops on a wooden stick appeared in Russia and France. To make delicacies during this period, they used sugar made not only from Indian cane, but also from sugar beets. The candies were given all kinds of shapes - in the form of cockerels, bunnies, nightingales and houses. When cooking the sweet base, a thermometer was placed in the cauldron. When the desired temperature was reached, the container was removed from the heat. Then the viscous mass was poured into different forms, or poured onto a marble slab and immediately cut into square and rectangular portions. Crispy candies, along with bagels, were sold at fairs on the eve of holidays, but only the nobility could afford them.
• The German pharmacist Karl Soldan first tried to combine sweet taste and unpleasant but healthy bitterness. His daughter in 1899 resolutely refused to take potions made from bitter herbs, then the resourceful father made caramel candies with plant extracts, which became the prototype of the drug “Strepsils” known today used in ENT practice. This is how the medicinal function of caramel appeared.
• In the 20th century, cooks also gave the viscous mass of melted sugar a decorative function. It is used to make intricate figurines, crispy threads, petals and flowers for decorating pastries and cakes. An indispensable attribute of children's parties is cotton candy, which is a loose substance made of thin caramel “hairs” twisted onto a rod.

Recipe No. 1

Ingredients:

Recipe Information

• Cuisine:European
• Type of dish: Dessert
• Cooking method: boiling
• Servings:10
• 10 min

• sugar - 230 g.
• water - 70 ml
• cream 33% - 100 ml
• butter - 70 g
• Himalayan pink salt - 0.5 tsp.

How to cook

Pour sugar into a saucepan.


Add water and place over medium heat. Don't interfere! Wait for the sugar to dissolve.


Increase the heat. Still do not stir the mass! Gradually you will notice white bubbles appearing.

When stirring the syrup, sugaring, or sugar crystallization, occurs. Therefore, the first stage of melting sugar eliminates stirring. Sometimes, to prevent crystallization, confectioners sometimes add a little citric acid and vinegar to the mixture.

The mixture begins to acquire an amber color. A pleasant smell will appear. Do not overcook, remove the syrup from the heat. If the caramel is not removed in time, it will be too dark and bitter.

• Be careful that the water and sugar solution does not burn. The bottom of the pot in which you cook should be thick, and the stove should preferably be electric. If you have a gas stove, it is better to place a special fire extinguisher under the bottom of the cauldron (pan).
• The caramelization process is best done over medium heat.
• Melted sugar has a very high temperature, so you can’t try the viscous mass while it’s hot, as you may get a burn on your tongue.

Carefully pour in room temperature cream. If cream is added cold, it may curdle. The mixture will bubble and sizzle. Mix thoroughly. If there are any caramel pieces left, gently heat the sauce again.


Add warm butter (not melted, but warmed at room temperature), continue stirring.


The sweet mass will become homogeneous, without bubbles. Don’t be alarmed if it is runny; after cooling it will acquire the desired consistency.


Cool the mixture and add salt according to the recipe. Stir.


Sweet-salty caramel syrup is eaten with pancakes, pancakes, waffles; it can be poured over the surface of a cake, soufflé, or fruit salad. This topping is sometimes used as a connecting layer between the layers of a cake or pastry. It is often added to drinks, both alcoholic and non-alcoholic, and to cocktails. A cup of hot tea or coffee would be an excellent accompaniment to this dessert.

Store the sauce in a sealed jar in the refrigerator for 2 weeks. It thickens as it cools. If you plan to use it as a topping, simply warm the jar of caramel in hot water or in the microwave.

Recipe No. 2 without adding water

A delicious delicacy for sweet tooths of all ages and nations can be prepared without adding water, but only on the basis of cream or sour cream with butter.

The confectionery sauce will be soft, plastic, silky, and have a pleasant matte light brown hue.

Externally, it is very similar to boiled condensed milk.

Important bonus!

The sauce is prepared quickly, literally in 20-30 minutes, depending on the volume of the final product. And the taste is amazing, very delicate, impossible to put down. If you are keeping your silhouette slim, remember that caramel cooked without water is fattier and higher in calories; 100 g of this delicacy contains approximately 300 kcal.

Recipe Information

Method of preparation: melting by high heating.

Cooking time: 30 minutes.

Number of servings: 4-5 (200 g).

Ingredients:

• sugar - 240 g;
• cream 33% - 125 ml;
• butter – 6 tbsp. l.;
• fine salt, without iodine – 1 tsp.

How to cook

1. Remove the required amount of oil from the refrigerator in advance so that it warms up to room temperature.
2. Pour granulated sugar into a cauldron or other deep container with a thick bottom. Place the cauldron on the stove and turn on medium heat. Heat the sugar without stirring, just shake the pan a few times.
3. Gradually the sugar will melt and take on an amber-yellow hue. Bring the molten mass to a temperature of 180 degrees. If you don’t have a thermometer, you will have to navigate by viscosity, density and color, which will turn golden brown.
4. Now add oil to the cauldron and stir the mixture until smooth. The fire should be turned off.
5. Pour warm cream into the cauldron, temperature approximately +30 degrees.
6. Add salt to the remaining ingredients and mix everything together. Let the finished caramel cool for 15 minutes. It will become thicker as it cools.
7. Properly brewed syrup has a viscous consistency; when pouring over dishes, it lays out like a smooth, silky ribbon.
8. Now you can pour the topping into a gravy boat for serving or into a jar to store in the refrigerator.

On a note:

• A confectionery product topped with caramel topping does not dry out or become stale longer, maintaining its presentation.
• Butter in the recipe can be replaced with full-fat margarine.
• Caramel syrup can be used to draw a beautiful pattern on a pie or cake.
• The taste of the syrup does not change depending on its temperature, only the thickness changes. When heated, the mass becomes more liquid, less viscous, and when cooled it thickens.
• Caramel cooked with the addition of 2-3 tablespoons of cocoa powder turns out to be very tasty.

Useful video

Here's another cooking option:

Delicious toffee or caramel on a stick always remain in trend. Therefore, we will tell you how to make the most tender, melt-in-your-mouth caramel from sugar. To replicate the technology at home, you don’t have to stock up on a ton of ingredients. You will need a minimum list of products.

No. 1. Caramel made from sugar and milk: “classic”

• butter - 50 gr.
• milk - 0.3 l.
• granulated sugar - 0.45 kg.

This caramel recipe is easy to make at home. The delicacy is made from sugar with the addition of milk.

1. Prepare a saucepan with a thick bottom. Pour granulated sugar into it and set it on low heat. Wait for the grains to dissolve and the mass to darken.

2. In another bowl, combine milk with butter, also place on the stove and heat slightly. The butter should melt. Remove from heat and pour in sugar syrup.

3. Bring the composition until bubbles appear, stir and wait for it to thicken. Then transfer to a container and close, let cool.

Now you know how to make classic caramel from sugar. Let's look at other options for treats at home.

No. 2. Caramel made with sugar, water and cream

• butter - 30 gr.
• high fat cream - 125 ml.
• water - 60 ml.
• granulated sugar - 140 gr.

Since caramel can be made from sugar with the addition of cream and water, we advise you to take a closer look at this recipe at home.

1. Prepare the dishes. Add granulated sugar and pour water carefully. Set the ingredients on low heat.

2. Wait for the moment when the grains melt and the mass turns amber. Remove from heat. Allow the mixture to cool slightly, then add the butter and pour in the cream.

3. Don’t stop stirring, put it back on the fire. You will see that the mixture has become homogeneous and thick. After this, it can be removed.

No. 3. Salted caramel made from sugar

• salt - 5 gr.
• butter - 30 gr.
• cream of maximum fat content - 0.15 l.
• granulated sugar - 0.15 kg.

The recipe for salted caramel has spread all over the world. Try to repeat it at home.

1. Select heat-resistant dishes, preferably thick-bottomed ones. Pour granulated sugar into it and let it melt over low heat. Next, start stirring and wait 3 minutes.

2. Turn off the heat, pour in the cream, add the butter very carefully. Mix the ingredients and put them back on the stove. Add salt, stir and wait 4 minutes.

3. Within the allotted time, the product will become thick. Then it can be removed from the stove and packaged in individual dry containers. Try after cooling.

No. 4. Soft sugar caramel

• vanillin - at the end of the knife
• milk - 0.1 l.
• salt - 1 pinch
• butter - 50 gr.
• granulated sugar - 0.2 kg.

Consider how to make soft caramel from sugar. Read the instructions and start the procedure at home.

1. Pour sugar into a heavy-bottomed saucepan. Set the burner power to the middle. Simmer and stir constantly.

2. Remove the mixture from the stove and add hot milk. Send the mixture back to boil.

3. Continue to heat the contents of the pan over low heat, stirring constantly.

4. Do not allow the mixture to boil. Add salt and vanillin and mix again. Remove the container from the stove.

5. Add softened butter. Achieve a uniform structure from the components. Immediately pour the prepared mixture into a glass container.

The recipe for soft caramel is extremely simple. At home, this mass is ideal for greasing cakes.

No. 5. Creamy caramel made from sugar with condensed milk

• corn syrup - 0.2 l.
• butter - 0.2 kg.
• vanillin - 3 pinches
• condensed milk - 220 gr.
• granulated sugar - 230 gr.

Consider how to cook aromatic caramel using these instructions at home.

1. Cover a baking sheet with a sheet of foil and grease with oil. Set aside.

2. In a suitable sized saucepan, combine the molasses, sugar and butter. On medium heat, bring the ingredients to a boil.

3. Boil the mixture for 3-4 minutes without stirring. Remove the container with the contents from the burner and add condensed milk. Stir. Place the pan back on the stove.

4. Set the fire to lazy. Continue simmering the mixture until its temperature reaches 114 degrees.

5. Don't stop stirring. Remove the container from the stove and add vanillin. Pour the mixture into the previously prepared mold.

6. Wait for it to cool completely. Take out the finished caramel and get rid of the foil. Cut the treat into cubes. Wrap with cling film.

Now you know how to make creamy caramel from sugar and additional ingredients at home.

No. 6. Sugar caramel on a stick

• granulated sugar - 0.25 kg.
• water - 0.1 l.
• citric acid - 1 pinch

Caramel on a stick will appeal to many people with a sweet tooth. Review the detailed recipe at home.

1. Combine granulated sugar and water. Place on the stove and wait until it boils. Set the fire to lazy.

2. Boil the mixture. Test doneness by adding one drop to cool water. If the mass has curled up, the caramel is ready.

3. Add lemon and mix well. Turn off the burner and remove the container from the stove.

4. Grease the parchment with oil. Using a spoon, carefully pour the caramel into circles. When the mass has set a little, insert the skewers. Wait for the candies to harden.

Sugar caramel can be made in a variety of ways. It all depends on what purpose you need the sweet mass for. Check out popular caramel recipes. Follow the instructions to make sure everything works out.

Caramel is loved not only by all those with a sweet tooth, but also by those who regularly prepare something delicious at home, as it is an excellent addition to any baked goods or. Therefore, we decided to talk in more detail about how to make caramel from sugar at home.

Sugar caramel recipe

Ingredients:

• sugar – 175 g;
• warm water – 2 tbsp. spoons.

Preparation

Before making caramel from sugar, you need to choose a suitable pan: it should be with a thick bottom and preferably colorless, so that it is easier to observe the color change of the caramel. Heat a saucepan over low heat for a couple of minutes, pour sugar into it and leave for a while until it begins to melt.

When the sugar begins to become liquid around the edges, shake the pan and return to the heat. When about a quarter of the sugar has melted, stir the mixture with a wooden spoon and leave it to simmer over medium heat until it turns the color of dark honey. After this, remove the pan from the heat, add water, but be careful when doing so. The caramel will begin to sizzle and splatter. Stir the mixture thoroughly, if necessary, put it back on medium heat to melt any lumps that have formed. After this, the caramel is ready to eat.

Caramel made from milk and sugar

In the next recipe we will share with you a way to make caramel from sugar and milk.

Ingredients:

This article will tell you how to make delicious caramel at home.

Caramel is not only an addition to desserts, but also a complete delicacy. Caramel can be added to ice cream, cakes and pastries, curd masses, to fruits, waffles, and pastries. You can make caramel yourself from simple ingredients. If you want to prepare it for future use, you need to use citric acid as a preservative.

What you will need:

• Sugar - 0.5 kg.
• Purified water - 370-380 ml.
• Fresh lemon - 1 PC. (small)
• Vanilla – 1 sachet (small)
• Cinnamon – 0.5 tsp (ground, powder)
• Citric acid - 9-10 g.

How to cook:

• Take a thick-bottomed vessel for boiling water (a small saucepan or saucepan).
• Boil the water
• Add sugar in small portions to boiling water (make the heat moderate) and dissolve it completely.
• Add vanilla and cinnamon
• Squeeze the juice of one lemon completely
• This caramel should be cooked constantly, stirring it with a spoon.
• It is impossible to say exactly how long it will take, just cook it until it becomes thick.
• Pour the hot mixture into some kind of culinary mold (silicone), and then take it out when it “sets.”
• Then the caramel can be cut into portions and sprinkled with powdered sugar.

Homemade salted caramel recipe

Salted caramel is unique in that it combines sweetness and saltiness at the same time. It gives an explosion of flavor in your mouth. Salted caramel ideally complements ice cream, milkshake, cottage cheese, pancakes and pancakes.

What you need to prepare:

• Butter (75-83%) – 1 pack (this is exactly 200 g, choose oil without any vegetable oil impurities).
• Sugar - 200-220 gr. (white or brown)
• Heavy cream - 100-120 ml. (over 30%)
• Salt - 1 tsp (no more so as not to spoil the taste)

How to cook:

• Select a saucepan or small saucepan with a thick bottom and place it over moderate (not high) heat.
• Sprinkle the sugar in an even layer and let it melt on its own.
• There is no need to stir the caramel; it will turn into a liquid and viscous mass of dark color.
• Add butter to hot caramel (if it is not soft, cut into cubes).
• Cook the butter until it is completely melted
• After the butter (when it has completely dissolved), pour in the cream and keep on low heat for about 5 minutes.
• After cooking, remove the caramel from the heat, add salt, stir and pour into a storage jar.

IMPORTANT: If you want thicker caramel, it should be boiled longer.

Recipe for homemade clear sugar and water candy on a stick

Caramel can be used to make homemade lollipops. Vinegar is added to the recipe in order to become a kind of preservative and give the candy a sour taste. To prevent the candy from being “sharp”, choose fruit vinegar (apple or grape).

What you need to prepare:

• Sugar - 3 tbsp.
• Water – 1 tbsp.
• Vinegar - 0.5 tsp

How to cook:

• Melt sugar in a frying pan or saucepan
• Pour in water
• Bring to a boil again
• Turn off
• Pour in the vinegar
• Stir, pour into mold
• Insert a stick (wooden toothpick)
• Leave to harden

Recipe for homemade soft caramel with butter and vanilla

Butter-based caramel will turn out very tasty and fatty, with a rich taste. When hardened, such caramel can be cut into pieces in portions, like toffee.

What do you need:

• Butter (75-83%) – 1 pack
• Sugar - 220-250 gr.
• Vanillin – 1 sachet

How to cook:

• Pour sugar into a saucepan or thick-bottomed saucepan.
• Wait until the sugar has completely melted and darkened
• 1 tbsp. add butter to the hot mixture
• Once the oil has completely dissolved, add a new portion.
• Add vanilla, stir one last time
• Pour the caramel into the mold and wait until it hardens.

Recipe for homemade liquid caramel with cream and vanilla

It is advisable to use this caramel as a sauce for desserts or baked goods.

What you need to prepare:

• Sugar - 250-300 gr.
• Cream - 120-150 ml.
• Vanillin – 1 sachet

How to cook:

• Heat sugar in a heavy-bottomed saucepan
• Wait until the sugar has completely melted and darkened.
• Dissolve vanillin in caramel
• Gradually add cream to the mixture and mix thoroughly.
• Pour the finished caramel into a glass or ceramic jar for storage.
• Store in the refrigerator

Homemade cinnamon caramel recipe

What you need to prepare:

• Sugar - 450-500 gr.
• Butter - 1 pack (without plant impurities, good quality).
• Vanillin – 1 sachet
• Cinnamon – 0.5-1 tsp. (optional and to taste)

How to cook:

• Heat sugar in a saucepan
• Bring sugar to a boil and dark brown
• Dissolve vanillin and cinnamon in caramel
• Add sugar to the caramel in small portions and mix thoroughly.
• Pour the finished caramel into a glass or ceramic jar for storage in the refrigerator.

Homemade milk caramel recipe

Homemade or store-bought milk of any fat content is suitable for making delicious creamy caramel.

What you need to have:

• Sugar - 0.5 kg.
• Milk - 200-250 ml. (it is better to take high fat content)
• Vanillin or vanilla sugar

How to cook:

• Pour sugar into a saucepan in an even layer
• Over low heat, let the sugar gradually melt; there is no need to stir it.
• Let the sugar darken
• Pour in the milk (not all at once, but in small parts)
• Boil the caramel and bring it to the required consistency.
• Pour into molds to set

Recipe for homemade chocolate caramel made from condensed milk and cocoa

This caramel is great added as a sauce to ice cream or cheesecakes.

What you will need:

• Sugar - 200-250 gr.
• Regular condensed milk – 1 jar (300-400 ml.)
• Cocoa - a few tbsp.

How to cook:

• Melt the sugar in a frying pan and bring it to brown.
• Do not turn on high heat so that the caramel does not “burn”
• Pour condensed milk into the sugar in small portions and dissolve completely.
• Add cocoa, mix everything thoroughly
• Pour into a storage container and put in the refrigerator

Recipe for homemade fruit caramel with juice

This caramel can be used to prepare candies and toppings for desserts.

What you need to have:

• Grape juice – 0.5 liters (or apple)
• Sugar - 350-400 gr.
• Vanillin or cinnamon - a few pinches

How to cook:

• Melt sugar in a saucepan
• Bring sugar caramel to brown
• Gradually pour in the juice and stir the mixture
• Boil the caramel to the desired thickness
• Pour into molds and cool

Recipe for homemade orange caramel with vanilla and cinnamon

What you will need:

• Orange juice - 2 cups (400-500 ml)
• Sugar - 500-600 gr.
• Vanillin – 1 sachet

How to cook:

• Melt the sugar and turn it dark
• Add vanilla (cinnamon if desired)
• Pour in orange juice in small portions and simmer the caramel to the desired thickness.

Recipe for homemade “explosive” caramel

This caramel has a very unusual method of preparation, but you definitely won’t find this taste anywhere else!

What you need to prepare:

• Brown sugar - 240-250 gr. (white will also work, but brown caramel tastes better).
• Maple syrup - 130-140 gr.
• Baking powder - 0.5 sachet (or 0.5 tsp)
• Water – 300-350 ml.

How to cook:

• Boil water and dissolve sugar in it
• Pour in the syrup and add baking powder
• First, the mass will begin to bubble with dark bubbles, then turn into a light mass.
• Transfer this mixture into a baking dish.
• Bake the caramel for up to 10 minutes in the oven at medium temperature.

INTERESTING: The caramel texture is hard on the outside (crust) and porous on the inside.

Homemade Chewy Caramel with Cream Recipe

What to prepare:

• Sugar - 350-400 gr.
• Vanillin – 1 sachet
• Butter (75-80%) – 70-80 gr.
• Heavy cream (30%) – 250-300 ml.
• Corn syrup – 40-50 ml.
• Natural liquid honey – 40-50 gr.
• Water – 40-50 ml.
• Tea - 2-3 tsp.
• A pinch of salt

How to cook:

• Boil the cream and tea over low heat, then strain
• In a saucepan, heat the sugar into a liquid mass.
• Add honey, corn syrup and vanilla to sugar
• Add salt and butter, cook until the mixture becomes homogeneous.
• Pour in the cream and simmer until required thickness
• Pour into a mold (preferably silicone) and cool, then cut.

Caramel stuffed with fried bananas, almonds, nuts, peanuts, fruits, apples, pears, pineapples: recipe

To make this filling treat, you first need to prepare the caramel itself (choose the recipe that you like best: lemon, creamy, chewy or milk caramel).

After this, you can add the filling to the hot mass:

• Crushed nut
• Candied fruit
• Chopped dried fruits
• Dried bananas
• Chocolate crumbs
• sea ​​salt
• Puffed rice

How to make figurines, roses from caramel to decorate desserts, cakes, sweet dishes for the holiday table: ideas, photos

To make beautiful caramel candies from homemade mixture, you should prepare molds in advance for it to harden. Packaging of chocolates (from boxes), silicone molds for cupcakes and ice are suitable. In addition, you can manually sculpt figures from soft and semi-hardened caramel, as if from plasticine.

Caramel figures:

Video: “Homemade creamy caramel: recipe”