Caramel syrup at home. From sugar syrup to caramel, continued

• 2 g vanilla powder;
• 1 liter of milk;
• cinnamon stick (optional)
• 200 g brown sugar (granulated);
• 0.5 teaspoon of sea salt;
• 0.5 tsp of soda (dissolve in 2 tsp of water).

How to cook:

In a saucepan, mix milk with sugar, put cinnamon, salt and boil.

When milk boils, add baking soda. Remove from heat as the milk will begin to foam.

Next, return the pan to the fire and gradually heat the mass, periodically removing from heat. When the milk calms down, begins to boil slowly and does not bubble, simmer it over low heat for 1 hour. 10 minutes before the end of cooking, add vanilla powder.

The caramel syrup should darken slightly during cooking. Don't forget to stir it occasionally. Increase the boil time if necessary.

Pour the finished caramel into jars. Caramel syrup will keep in the refrigerator for about one month. You can reheat it in the microwave when you need it.

If the syrup seems too thick for you, you can dilute it with boiled water.

Homemade caramel syrup goes well with pancakes and fruit and berry pastries.

How much does caramel syrup cost (average price per 1 liter)?

Moscow and Moscow region

Sweet, thick and incredibly delicious, caramel syrup can be used in many different ways. Some people like to add it to cocktails (both non-alcoholic and with alcohol), many people love to use caramel syrup as a topping, that is, a flavoring additive to ice cream, sorbet, mousse, soufflé or fruit salad. In addition, caramel syrup seems to be specifically designed to be added to many sweet dishes, including pastries, cakes, pastries and other delicious desserts.

Homemade caramel syrup tastes a bit like boiled condensed milk. And its taste directly depends on what color the caramel was brought to. For example, if you stop heating the caramel mass to a yellowish tint, then the finished product will be sweet with a creamy aroma. When the caramel is brought to a red-brown color, the syrup will differ in bitterness with a slight aroma of burnt sugar.

It is noteworthy that caramel syrup can be made in many ways, but there are still three main ones. The first involves the use of sugar, water and heavy cream, which is why it is often called creamy caramel syrup. Milk produces caramel syrup with a delicate milky taste, and if you need a lean version of caramel syrup, then it includes sugar, water and a small amount of wheat flour to thicken.

But the easiest way to enjoy sweet caramel syrup is to purchase a ready-made industrial product. Fortunately, the modern food industry provides just a huge selection of such products - various brands and brands, in bottles of different sizes and colors. Such caramel syrup, as a rule, is made on the basis of sugar and water, as well as food colors, stabilizers, flavors (mostly identical to natural) and thickeners.

Therefore, if you consider yourself a fan of this sweet treat, think carefully before purchasing it in the store. Always carefully read the composition that is indicated on the label, so that when you come home, you will not find a whole set of harmful additives, the use of which will hardly improve your health.

Calorie caramel syrup 255 kcal

Energy value of caramel syrup (Proportion of proteins, fats, carbohydrates - bju):

: 0 g. (~0 kcal)
: 0 g. (~0 kcal)
: 70 g. (~280 kcal)

Energy ratio (b|g|y): 0%|0%|110%

Sugar-based syrup has become very popular in the culinary world. The composition is used for baking, preparation of alcoholic beverages. It is also included in the basis of fruit jams. It is not difficult to prepare sugar syrup if you have basic knowledge.

Methods for obtaining sugar syrup

First of all, decide what sugar syrup is for. After that, start preparing the filling. Consider popular recipes.

Sugar syrup: a classic of the genre

• granulated sugar - 150 gr.
• pure water - 150 ml.

1. Pour water into a small container, bring the composition to a boil. Next, pour the sand into a heat-resistant container, fill it with hot liquid.
2. Stir the ingredients until a homogeneous sweet mass. After that, cool the syrup naturally, strain. Use fill as directed.

viscous sugar syrup

• purified water - 200 ml.
• sugar - 400 gr.

1. Place a bowl of liquid in a water bath, pour in granulated sugar, stir the composition until the crystals are completely dissolved.
2. Cool the resulting mass at room temperature. A similar syrup is often used for confectionery purposes.

caramel syrup

• sugar sand - 950 gr.
• drinking water - 1.5 liters.
• vanillin - 4 gr.

1. Pour in 350 gr. sand in a separate enamel pan. Send the container to a slow fire, simmer the composition until the granules are completely dissolved and a golden color appears.
2. Then add the remaining ingredients to the total mass, mix thoroughly. Simmer syrup at minimum power for 12-15 minutes. Next, the mass is filtered through gauze.

Inverted Sugar Syrup

• sugar - 2 kg.
• drinking water - 1.2 liters.
• citric acid - 20 gr.

1. Combine sand and water in an enamel pan. Bring the mixture to a boil over low heat. If a characteristic plaque appears, it should be removed.
2. After that, add citric acid, mix thoroughly and simmer under the lid for about 25-30 minutes. Check the syrup for viscosity with a wooden spatula. If a “thick thread” forms, the composition is ready.

1. To get the desired consistency, you need to have an idea of ​​​​what the fill will be used for. Most often liquid non-sticky syrup is used as an additive for soft drinks.
2. Sugar syrup, which has a "thin thread", is determined by dipping two fingers into the cooled composition. If the mixture flows in a thin stream and breaks off, be sure that the mass is of high quality.
3. More often, such a syrup is used for alcoholic tinctures and liqueurs. High-quality filling may not work the first time. Therefore, you will have to work hard to achieve the desired result.
4. If sugar syrup has a "medium thread", it is more often added to the base of fruit jams. The jet has a slightly larger size and some durability. A thicker and thicker syrup thread tends to solidify quickly.

9 steps sugar syrup

Sugar based liquid syrup

1. The liquid composition is determined by the initial stage of the syrup, the cooking method implies that the temperature should not exceed 20 degrees.
2. Sugar dissolves in warm water, has a liquid and non-sticky consistency. Such viscosity is achieved due to equal proportions of the constituent ingredients.

Thin thread of syrup

1. To get the desired result in the form of a thin thread of sugar syrup, the mass must be brought to 100 degrees. In this case, the composition begins to boil, while the water begins to evaporate.
2. The ratio of components is 3 parts sugar to 1 part water. To determine the consistency, drop a small amount of the syrup onto a plate.
3. After that, press the composition with the convex part of a metal spoon. As a result, the mass should reach for the household appliance with a thin thread. The syrup in this case is thick and sticky.

A medium strand of sugar syrup

1. To get a more viscous consistency, the syrup must be brought to a boil at a temperature of more than 102 degrees. The mass is mainly used as the main component for jam.
2. Consider all possible factors for the preparation of such a sugar syrup. The thickness of the thread is checked in the same way as with a thin stream. The only difference is that the medium-sized thread has a more viscous and durable consistency.

A thick thread of sugar syrup

1. A thick mass is obtained if it is tormented at a temperature of about 110-112 degrees.
2. As part of the syrup, only 12-15% of the liquid remains. If you check the syrup with a spoon, then a dense and thick thread will stretch behind the latter.

Biscuit fondant

1. To get impregnation for a biscuit, you need to place the syrup, which has reached 113 degrees, in cool water in time.
2. As a result, you should get a loose dense mixture. After preparation, use the fondant for its intended purpose.

thick fudge

1. To prepare a denser mass, the mixture should be brought to 115 degrees.
2. Dip the bowl of fondant into a container of cool water. At the exit you will get a viscous thick mass.

Ball of sugar syrup

1. Sugar balls are mainly used to decorate confectionery or fillings. The mass is boiled down to a state where 90% of the sand remains in the composition.
2. The mixture is boiled to a temperature of 118 degrees. If you cool it after cooking with cold water, you can eventually roll the ball. The composition remains soft even when completely cooled.

Hard ball of sugar syrup

1. The method of preparation is phased, the mixture is heated over 119 degrees.
2. After cooling, the ball becomes more solid. If you try to crack it, you can lose the filling on your teeth.

Sugar syrup caramel

1. To prepare a full-fledged caramel, the standard composition must be boiled down until 2-3% of the liquid remains in it.
2. If you roll a ball from the resulting caramel, after cooling it can only be crushed like a lollipop. If you overexpose the mass, you simply run the risk of burning sugar.

1. As soon as you start to boil the syrup, do not forget to monitor its condition. Stir occasionally until the mixture is fully cooked.
2. When the mixture acquires a homogeneous consistency, and all the granules dissolve, it is worth stopping frequent stirring. Otherwise, air particles will get into the syrup, the sugar will crystallize.
3. To prepare the syrup, you need to choose a thick-bottomed container. Such an addition will help to avoid burning sugar.
4. You can also replace sand with powder. Keep in mind that dust will need as much as sugar. Pay no attention to volume.

When the mixture reaches the appearance of the first bubbles, it must be simmered over low, constant heat. Consider the fact that when the composition boils, it is forbidden to change the power of the burner until the syrup is completely cooked. It is also worth considering that after removing the container from the stove, the mass will continue to cook for some time. Boil the composition for the specified period, so you get the desired consistency.

Video: how to make invert syrup

Syrup and caramel are sugar boiled in water to a certain density.
There are several degrees of boiling sugar, and they all have certain names and are used to prepare various types of confectionery dishes.
Professional chefs distinguish 10 stages of sugar syrup, but for home cooking it is enough to distinguish only 6 plus syrup for soaking cake layers.

COMPOUND

125ml water, 500g sugar

Syrup preparation
Pour water into a small saucepan, add sugar, bring to a boil over high heat, reduce the heat to just below medium.
The syrup should boil actively, but not violently.

When boiling, the water gradually evaporates and the syrup becomes more and more concentrated.
There are the following stages of syrup boiling.

Stage 1 - Light syrup
In this syrup, the proportions are slightly different - you need to take twice as much water.
The syrup boils for 1~2 minutes and remains liquid after cooling.
It is used for soaking cakes.

Stage 2 - Fine thread
Scoop up a teaspoon of syrup, blow on it to cool it down a bit. Tilt the spoon over the saucepan. The syrup flows down in a continuous, thin, water-like trickle.
Used to make nut butters.

Stage 3 - Thick thread
The cooled syrup flows down in a thick round stream. If you straighten the spoon, then an elongated drop will hang from the spoon, which will then fall down.
Used to make glazes and buttercreams.

Stage 4 - Soft ball
Take ice water in a bowl. Pour in a spoonful of syrup. The syrup will sink to the bottom and spread like a cake. If you pick up the edge of this cake with your fingers, then the syrup will stretch like chewing gum. If you roll this cake into a ball, it will feel soft and sticky.
If you do not want to stick your hand into ice water, then lower the syrup in a spoon into the water, wait a bit and take it out. Touch the surface of the syrup with your finger. You will feel that the syrup is covered with a soft crust that can be pressed.
Used to make jelly. Whipping the syrup in the soft ball stage produces a soft caramel.

Stage 5 - Hard ball
Pour a spoonful of syrup into ice water and quickly, until the syrup has frozen, roll into a ball. The ball will be as hard as glass.
You can simply dip the spoonful of syrup into the water and wait 1~1.5 minutes. Take out the spoon and touch the syrup. It will be solid and not amenable to pressure.
It is used for making transparent decorations, hard caramel and in cooking.

Stage 6 - Light caramel
The syrup takes on the color of light honey.
If you pour it on a cold plate, it freezes into a thick cake - a lollipop.
It is used to make jewelry, and is also added to various types of dough - for cakes, muffins, cookies.

Stage 7 - Dark caramel
The color of the syrup is red-amber-brown. It spreads poorly on a cold plate, freezes with a thick cake. It tastes less sweet than all previous syrup stages.
If you overexpose this caramel on fire, then the sugar will start to burn - darken, acquire a bitter taste.
Used in the same way as light caramel.

When preparing light types of syrup (stages 1 to 5), it is permissible to flavor and tint the product.
For tinting, you can use both natural dyes (juices of beets, carrots, spinach; turmeric, saffron), and artificial food.
For aromatization, aromatic alcoholic drinks (rum, cognac, Amaretto), essences (pink, almond, vanilla), solid products that are removed from the syrup after boiling (anise seeds, cinnamon sticks, cloves, vanilla pods, ginger, zest) can be added to the syrup. lemons and oranges)

You can also see:

caramel syrup is a very sweet mixture of water and sugar that is used to make smoothies, soak cakes, or create delicious toppings for a cake or pie. It is made both at home and on an industrial scale.

Often, caramel syrup has the same consistency, but some hostesses can change it at their discretion. According to the consistency, several varieties of syrup are distinguished:

• sticky drop;
• thread;
• ball;
• caramel;
• zhzhenka.

Determine the consistency of the syrup either by adding a drop to cold water or by rolling the product with your fingers if it is thick enough. In cooking, caramel and burnt syrup are usually used. In this case, the second option can be used as food paint.

The calorie content of the finished caramel syrup is usually about 255 kilocalories per hundred grams of product. This suggests that it is not recommended to use it for people who are watching their figure.

The appearance of a similarity of caramel dates back to the 15th century. The inhabitants of ancient India loved to fry sugar cane over an open fire, and sugar itself, as we are used to seeing it, appeared later. It was considered a rather valuable product, so only the highest classes could afford to enjoy it. In the 16th century, the first caramel lollipops appeared, the invention of which was attributed to Great Britain, America and France, and later they began to use syrup.

At first, the technology for the production of caramel syrup looked like this: water with sugar was heated in large copper boilers, stirring constantly, and then a thermometer was lowered into the liquid. We waited for the mixture to reach a suitable temperature, and began to pour the caramel syrup into pre-prepared containers. Nowadays, it is much easier to prepare such a delicacy in production, as well as at home. If you want to make delicious sweet syrup with your own hands, we suggest taking note of our recommendations.

How to make caramel syrup?

Any hostess can make caramel syrup at home. Be sure to prepare all the necessary ingredients, as well as set aside some free time. Our recommendations will help you in the preparation of syrup.

1. Take a deep saucepan and combine water with sugar in it, then put it on medium heat. It is not necessary to cover the container.
2. Wait for the mixture to boil. At the same time, remember that you should not interfere with it under any circumstances!
3. Once the syrup begins to boil, turn up the heat and watch the liquid. In the process of cooking, it must necessarily become amber in color. But here it is important not to overexpose the caramel, because the darker its color, the more likely it will be bitter.
4. Now remove the container from the heat and add the warmed cream to it. Please note that when adding cream, the mixture may shoot, so take care of your eyes and skin!
5. Stir caramel and add butter. Wait for it to melt.
6. Ready caramel syrup can be poured into a pre-prepared container and stored in the refrigerator for up to two weeks or used immediately after cooking.

In the process of preparing the syrup according to this recipe, you can adjust its composition at your discretion. You can also adjust the consistency of the treat yourself by adding more cream to make the syrup thinner.

Application

In cooking, caramel syrup is used for various purposes. For example, coffee lovers can add it to their flavored drink to get a cappuccino or latte. It can also be used for baking. So, caramel syrup is often impregnated with biscuit cakes or added to the cake cream.

Delicious desserts can be made with this syrup. The most popular of them are apples and pears in caramel, as well as popcorn and cakes.

Alcoholic cocktails are another product that includes caramel syrup. Many even make a delicious drink out of moonshine by adding syrup to it, as well as other aromatic mixtures. But vodka is best suited for cocktails, since moonshine has a rather specific smell.

You can use the caramel syrup however you like, adding it to any food or drink you like.