Sticky caramel at home. Liquid caramel: homemade recipe

Hi all. Today I am sharing with you a recipe for homemade salted caramel. This is just a godsend that will become an indispensable assistant in your kitchen. After all, there are a great many options for using caramel.

This is a filling for cakes and cupcakes, you can pour it over waffles, pancakes and pancakes, and what beautiful drips can be created on ready-made desserts. And just as an independent sweet dish, it’s very tasty.

There are quite a lot of recipes for this sauce on the Internet. But they are all divided into 2 categories: some cook syrup with water, while others do without it. I’ll be honest, I only cook without water, I’ve never tried it with water. But I always succeed with this recipe, without any problems.

We only need 3 ingredients - sugar, cream and butter. You don’t have to add salt, but it really tastes better with it. As you know, if you put a pinch of salt in sweet dessert, then the dish will become sweeter and sparkle with other colors. Let me make a reservation right away: the cream should be fat, from 30%. It will take a little time to prepare, but you should stay close to the stove so as not to burn the sugar.

So, how to cook boiled salted caramel at home.

Ingredients:

1. 300 gr. Sahara
2. 200 ml. cream
3. 100 gr. butter
4. pinch of salt (optional)

Preparation:

The cream must be heated, do not boil! Can be placed on the stove in a saucepan. I just heated it in the microwave for 2 minutes.

Pour the sugar into a saucepan with a thick bottom, ideally the widest one. This way our sugar will melt more evenly. Since I only have one pan with a thick bottom, and that one is small in diameter, this time I cooked the caramel in a frying pan. And you know, it turned out faster and tastier. So, if there is cast iron frying pan, cook in it.

We put our dishes on medium heat. We wait until the bottom layer begins to heat, until this moment we do not touch the sugar!

As soon as you see that the sugar is melting, we begin to stir vigorously with a silicone or wooden spatula. You need to stir carefully, trying not to touch the edges of the dishes. The sugar remaining there will crystallize and appear in lumps in our mixture.

Once the sugar is completely melted, it will take on a beautiful rich amber color.

At this moment we add butter, cut into pieces. Carefully, the mixture will begin to actively bubble. Don’t worry, this is how it’s supposed to be, just actively stir it.

After the butter has dissolved, add warm cream and mix everything again. At this stage, lumps may form in the mixture, we try to melt them, if that doesn’t work, don’t worry. Just then strain everything through a strainer.

Once the mixture has become homogeneous, remove from the stove.

I always strain through a strainer, even if I don’t visually notice any lumps.

Add salt. It’s better to use a large seafood one, so the taste will be brighter. You only need a little salt, a pinch is enough.

We pour our caramel into jars and after cooling, put it in the refrigerator.

By the way, it can be stored for up to a month. Although in our case it doesn’t last that long in the refrigerator.

You can experiment with the amount of cream; the less you add, the thicker the caramel you will end up with.

After refrigeration, our sauce will thicken a little, but will still remain liquid. You can safely pour it over ready-made desserts. For beautiful drips, just heat the caramel a little in the microwave, so it will become liquid and harden beautifully on the cake.

For example like this.

By the way, I will write a recipe for this cheesecake in one of the following articles.

And I used caramel as a filling.

Bon appetit.

Viscous and sweet caramel They learned to cook this mass a long time ago; caramel is the most popular and affordable type of candy today.
Liquid caramel

Lollipops, monpensiers, hard candies with filling - all these are varieties of caramel familiar from childhood. People learned to cook a sweet, sticky mass a long time ago; caramel is the most popular and accessible type of candy today.

Who invented caramel?

It will not be possible to find a single author of this sweet throughout the centuries, since Indian Dalits were the first to think of roasting sugar cane over a fire more than two thousand years ago. Having chopped the cane into porridge, they used fire to turn it into the first caramel. Since then production delicious sweets has undergone a lot of changes, releasing thousands of types of caramel onto the food market in all countries of the world.

What is caramel

Translated from French, the word caramel means made from sugar cane. Caramel is a hard or plastic mass consisting of maltose, sucrose and glucose, obtained by heating sugar with starch syrup or inert syrup. Typically, a 2:1 ratio of sugar and molasses is used in the production of caramel. Caramel cooked with inert syrup is more hygroscopic and contains more fructose. Freshly made caramel is elastic and can be given any shape.

How to make caramel at home

The simplest caramel can be made from water and sugar. This will require ¾ cup granulated sugar and three tablespoons of water. Pour water into a small saucepan, add sugar and, stirring constantly, bring the syrup to a boil. As soon as it starts to darken, the caramel is ready. You can’t leave it in the pan: after it cools, it sticks tightly to the walls of the pan. Secrets of making caramel.

Hot liquid caramel is used to decorate cakes, fruits, sweet salads, desserts, ice cream, and is used to make a beautiful lattice. For this flat dish or a round glass cup turned upside down, grease a salad bowl (depending on the desired shape of the lattice) and pour the caramel in a thin stream in the form of threads with a tablespoon, giving it the most unusual shape– grille, dome, splashes and so on. As soon as the mixture has cooled, carefully remove it from the dish and decorate the dessert.

How to avoid crystallization

Heat the sugar over low heat, without stirring, until it is completely dissolved. 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.

Many products are wrapped in caramel: apples, nuts, citrus fruits, creating a completely new dish. The inventive thought of the German pharmacist Karl Soldan in 1899 helped produce hard candy with bitters. medicinal herbs. His little daughter Lucy became ill and refused to take the tasteless medicine. Then the doctor resorted to a trick, making sweet caramel from the same herbs. This is how it appeared trademark Dr.C.Soldan’s, known throughout the world for its medicinal syrups and caramel with eucalyptus and menthol. Currently, in Germany, the pharmaceutical factory in Adelsdorf produces up to one hundred tons of medicinal caramel.

Candy Recipes

Caramel “Cockerel on a stick” is familiar to most buyers since childhood. The good thing about candy molded caramel is that it doesn’t need any introduction. “Cockerel on a stick” is a brand that has been in demand by Russian children for centuries.

Note
Traditional recipe for making “Cockerel on a stick”:
– Melt granulated sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and mint oil.
– Pour the syrup into small molds and cool.

Recipe 1

100g water + 300g sugar. Bring over low heat until dissolved. Cook for about 10 minutes. But here it is determined experimentally (depending on water and sugar). Under no circumstances should it turn brown. It appears if you overcook and the sugar starts to burn. If you don’t cook it enough, the candy will not harden and will be like toffee. Instead of wooden sticks, you can cut cocktail straws. Grease the mold before pouring vegetable oil, after pouring, be sure to keep it in the cold. The most difficult thing is to make a purely transparent cockerel without dye.
Burnt sugar candies
Almost all generations, without exception, who grew up in the former Soviet Union have childhood memories of red cockerels on a sugar stick and burnt sugar lollipops. homemade, and here is another recipe for such a nostalgic delicacy.

Required Products:

• 250 g granulated sugar,
• 1 tablespoon vanilla sugar or powder
• 1/3 cup cognac or brandy,
• a couple of drops of lemon juice and mint oil.

Cooking method:
Melt granulated sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and mint oil.
Pour the syrup into small molds and cool. Lollipops are not only tasty, but also useful for dry coughs.
Place the stick in the mold so that it sticks when the caramel hardens.

Recipe 2: Homemade “Hearts” lollipops

Ingredients – Homemade “Hearts” lollipops:

2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 tsp flavoring
1/4 tsp. liquid food coloring
candy thermometer

In a large saucepan, stir together the sugar, corn syrup and water. Stir over medium heat until the sugar dissolves. Let the mixture simmer without stirring. This syrup is very hot. Don’t let children get close to the fire, let them watch from afar!

When the syrup temperature reaches 260°F (about 127°C), add coloring. Do not stir: the boiling process will color the syrup itself.

Remove from heat when temperature reaches 300°F (about 148°C). Watch carefully, from 260°F to 300°F (about 127°C to 148°C) the temperature rises very quickly. When the boiling stops, stirring gently, add flavorings. Then carefully pour the warm syrup into a ceramic jug or glassware. This makes it easy to fill the molds. This will also allow you to slightly warm the mixture in microwave oven if it cools down too quickly. Immediately pour the syrup into the mold.

You need to wait until the lollipops have cooled completely and remove them from the mold. Stick a beautiful pencil into the plastic holder.

Another one of base ingredients In the confectioner's arsenal, which has a special place in the classification of sweets, is caramel. In various formulations, this product may be found in different types However, their preparation is based on the process of melting sugar.

Invented several centuries ago, the dessert component has a rich history. The Latin word “cannamella”, which is familiar to our ears, literally translates as “sugar cane”.

A caramel-like product in ancient India was obtained from cane stalks roasted over fire. The main ingredient - sugar - was highly valued in the Middle Ages and was available only to wealthy people.

Large-scale production of the product in a number of countries - France, Great Britain, America, which consider themselves the founders of caramel practice, started in the 14th - 16th centuries. Beloved caramel sweetness The French and Russians considered lollipop figures.

In the XVIII century. The era of sugar caramel began in England. Based on candies and medicinal herbs, a German pharmacist created medicinal sweets that replaced bitter mixtures.

At the dawn of the caramel industry open fire Sugar dissolved in water was melted in copper cauldrons. Manual temperature measurements served as an indicator of the readiness of the caramel mass for pouring into molds.

Types of caramel

The presence of a sugar substance in the composition determines the type of caramel, which can be made from sucrose, glucose, or maltose.

Based on taste qualities, the treat can be liqueur, chocolate, berry or fruit. They make medicinal caramels and lollipops with added vitamins.

Based on consistency, there is a distinction between hard and soft caramel and sauce based on the ingredient. Below is a little more detail about each of the conditions.

Hard caramel

This type, also called pouring, is used for making sweets and lollipops, montpensiers. You can’t do without this ingredient when creating grilled meats.

When hardened, the candy caramel becomes glass-like when ready. Working with caramel requires extraordinary skill: if the composition hardens (and this happens very quickly), refinement is no longer possible.

It is not difficult to make “cockerels” and “bunnies” on sticks from pouring caramel at home, having the appropriate shapes. You can delight your guests by coating pieces of fruit and berries with caramel.

By adding nuts to the mixture and passing it through a blender, you get praline, which is appropriate in recipes for cakes or creams. The pouring composition is applicable in the manufacture of caramel decor for decorating confectionery products.

And this is how they make it caramel candies with a pattern on the cut:

By changing the proportions of the components that make up the mass, a plastic caramel is obtained, from which you can sculpt various figures without burning your fingers when the composition has cooled.

Multi-colored soft satin caramel is made using food coloring. The ingredient is added to cakes and pastries; it can serve food additive. If cream is present in the recipe, toffee caramels are obtained.

Preparation of this type of caramel on an industrial scale involves the use of a filling with a moisture content of 32-35%. The softness of the consistency is maintained due to the penetration of moisture into the caramel mass during storage of sweets.

Soft caramel - great option layers for the cake. In terms of fluidity, the French season croissants, toast, and pancakes with a composition close to honey.

An amber product with a rich sweet caramel taste belongs to the group of dessert sauces. Freshly prepared liquid caramel is similar in fluidity to condensed milk, and when in the refrigerator, it acquires the consistency of boiled condensed milk.

Is great addition to ice cream desserts, pies and buns. A couple of spoons of caramel sauce can turn yogurt into... extraordinary delicacy. Seasoned with it oatmeal becomes a dish that is both tasty and healthy.

How to make caramel?

Hard caramel recipe

Making caramel at home is not that difficult, and even a child can make the simplest candies.

We bring to your attention a recipe for homemade caramel, according to which you should stock up on 250 g of sugar, vanilla sugar or powder in the amount of 1 tablespoon, and a third glass of brandy or cognac. You will need a few drops of mint oil and lemon juice.

Melt granulated sugar in a saucepan over moderate heat, add vanilla sugar, and add cognac. Stirring continuously, keep on the stove for about a minute. After removing from heat, add mint oil and lemon juice, mix.

Pour the hot syrup into molds, having previously greased them with oil for better extraction of the finished caramels, provide each portion with a stick (you can use toothpicks) and send it to the cold to harden. Homemade sugar caramel is ready!

Soft caramel recipe

How to make soft caramel from sugar? Please be patient and have a set of ingredients:

• 200 g sugar;
• 1 g vanillin;
• a pinch of salt;
• 50 g butter;
• 100 g milk.

Over medium heat, melt the sugar in a thick-bottomed saucepan. Be sure to stir constantly to prevent the mixture from burning. Set the container with melted granulated sugar aside and add milk in small portions, without stopping stirring.

Cook the mixture over medium heat, without bringing it to a boil. During cooking, add vanilla and salt, stir.

After removing the pan from the heat, add the oil and make the mass homogeneous. Soft caramel is ready to eat. Be careful because the product is hot.

Caramel Sauce Recipe

You already know how to make caramel. Now we present to your attention the recipe for caramel sauce.

To prepare the delicacy you will need 250 g of granulated sugar, 70 g of water. Combine the ingredients and cook over low heat until the mass acquires an amber hue.

Bring 220 g to a boil and add to the sugar-water mixture. After stirring until smooth, remove from heat and season with butter (50 g).

It is appropriate to serve muffins, strudels, biscuits with warm caramel sauce, and after cooling it, add exquisite taste ice cream desserts.

And the following video will tell you how to make delicious salted caramel:

Caramel lamp: features and benefits

The device is a tool that allows you to maintain the temperature required to maintain the elasticity of confectionery caramel for the required period of time, heating the composition evenly throughout the entire volume.

The lamp allows you to work with artistic caramel mass to realize the most intricate ideas in the form of decor for cakes and other baked goods.

One of the commercially available accessories that can be retrofitted with the unit is a confectionery alcohol lamp. A protective screen allows you to avoid light scattering.

As a rule, devices have several levels of power adjustment. Latex gloves are a necessary accessory to protect the hands of a pastry chef working with caramel from burns.

High-quality infrared emitter lamps are designed to heat caramel and work surfaces. A caramel lamp is an indispensable thing for increasing the convenience and efficiency of a professional pastry chef. Purchasing tools is advisable when there are significant volumes of processed products.

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;
• 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 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, 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 get interesting taste and smell, you can add a few drops of mint oil or a little vanilla to the caramel.

If you wanted to learn how to make caramel similar to candy, then you are in right time and in the required test, because right now you will learn how to prepare real soft caramel at home!

Ingredients

Step-by-step recipe for making Soft caramel with photos

So, a little effort, patience and the delicacy is ready:

Immediately you will need a thick container, pour sugar into it.

Place the container with sugar over low heat; when the sugar darkens and begins to melt, start stirring it.

Pour sugar syrup into a container with heated milk and boil. Don't worry when the mixture turns into a solid lump of sugar, the caramel will melt during heating.

Video recipe Soft caramel

Homemade soft caramel recipe

So, in order to prepare caramel according to this recipe you will need:

Ingredients:
sugar – 200 grams;
water – 2 tablespoons;
lemon juice – 1 tablespoon.

And the caramel is prepared as follows:

1. Immediately place the container on the fire and warm it thoroughly.
2. When the container is warm, start pouring sugar into it and immediately pour in a little water.
3. Do not stir the ingredients; turn the heat to low.
4. When you notice that the mass is covered with bubbles, the sugar begins to melt and change color and a caramel smell appears, do the following.
5. Take a spoon and start stirring the mixture lightly.
6. As soon as the caramel begins to thicken and acquire a dark golden hue, add lemon juice, stir and turn off the heat.
7. Let the caramel sit for a couple of minutes and then pour into the molds. That's it, delicious, real homemade caramel is ready!