How to make caramel from sugar for a cake. Soft caramel recipe

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)

Method for making caramel:

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

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

Trick 1.
To prevent the sugar from rolling into pieces, add a drop of vinegar or lemon juice to the pan during heating, 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 into it; 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 standing on low heat, just wrap the thick mass 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 complex figures at home.

Master class on making shaped lollipops

Figured lollipops from sugar caramel 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:

Making caramel at home is a very fun activity. You can make decorations for cakes from caramel, sculpt a variety of shapes - 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 to the resulting mass (when the sugar has melted and boiled for about 10 minutes). butter and water, and if you need thick caramel, 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 V 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 positions of the stove, 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 in a small amount of water), excellent 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.

On oiled parchment paper put the mixture out and wait for it to cool a little, then cut it into squares or diamonds with a knife.

Ready caramel

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

Monin syrups is produced by the French brand of the same name, 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.

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.

Unique homemade caramel because 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 interesting process will become delicious treat, which you definitely can’t buy in a store.

Caramel at home - general principles of preparation

Homemade caramel may vary in taste, shape and texture.

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

For example, soft caramel can be prepared using 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 of 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 turns out soft and tender, slightly viscous. Thanks to these properties, the delicacy is ideal not only as an independent sweet, but also as an addition to any desserts.

120 grams of sugar;

80 grams of cane sugar;

120 grams of butter;

250 ml cream 20%;

120 ml corn syrup.

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

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

3. Set the mass to slow fire.

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

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

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

Recipe 2. Milk-coffee caramel at home

Marvelous delicate caramel with a dense, viscous structure you will definitely like it. You can omit the coffee and make regular unflavored milk caramel.

100g granulated sugar;

70 grams of butter;

1 tbsp. instant coffee.

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

2. Add chopped butter, cream and coffee.

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

4. Pour the caramel into oiled molds and cool. You can pour it into one large mold, then you just need to cut the products with a sharp knife into more small pieces.

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

Recipe 3. Homemade candy caramel

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

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

2. Set the heat to minimum, add sugar. The amount of granulated sugar depends on the size of the frying pan: 5-8 spoons are enough for a small pancake pan, 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 sour cream to the sugar syrup in small portions and mix thoroughly.

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

5. Pour the finished caramel into prepared molds.

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

Recipe 5. Homemade mint caramel

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

Three glasses of sugar;

10 ml lemon juice;

5-6 drops of concentrated peppermint oil;

Two pinches of vanillin.

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

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

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

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

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

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

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

Recipe 6. Chocolate caramel at home

Appetizing chocolate caramel from natural ingredients You and your family will definitely like it.

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 mixture 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 for the ingredients to 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.

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 that time, the production of 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 used to decorate cakes, fruits, sweet salads, desserts, ice cream, and make a beautiful lattice out of it. 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 a pastry brush into hot water and brush the crystals off the sides of the pan until they dissolve into the 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 the Dr.C.Soldan’s trademark appeared, 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.

On a 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 with vegetable oil before pouring, and be sure to keep it in the cold after pouring. 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 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 agent
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 glass container. 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.

Today, homemade caramel is no longer as popular as it was just a few years ago. But this particular version of the dish does not contain such harmful components as dyes, thickeners and flavors. Sweet mixture based on sugar can be used as an independent dessert, a basis for original sauce, toppings for a cake or pastry.

The process of preparing the product is quite troublesome, but interesting. And the result will be such that no store-bought candy can compare with it in its aromatic and taste qualities. Don’t think that you can only cook at home classic version treats made from sugar and water. Dessert recipes are varied, but at the same time accessible and simple.

Before you start creating caramel, you need to familiarize yourself with a number of points that can significantly facilitate the process and improve the quality of the final product:

1. Everything you need should be prepared in advance. Directly boiling the composition takes very little time and any delay can lead to it burning.
2. You need to cook the mixture without leaving the stove, otherwise it can be ruined.
3. The molds into which the finished caramel will be poured must first be greased with odorless vegetable oil, then the candies will come out without any problems.
4. All household items with traces of burnt sugar must be soaked immediately, otherwise you will have to spend a lot of time cleaning them later.
5. To make not just candy from caramel, but original dessert, you need to dip pieces of fruit, nuts or dried fruits into still liquid molasses.

Even at home, a simple treat made from sugar and water can be made unusual. To do this, you need to choose the right ingredients and choose the appropriate time of exposure to the composition.

Recipes for making creamy, coffee and classic candy caramel

• For 120 g of regular beet sugar, take 80 g of cane analogue, 120 g of butter of any fat content, a glass of 20% cream, 120 ml of corn (or maple) syrup.
• Pour the sugar into a thick-bottomed saucepan, add the diced butter, add cream and syrup. Stir as much as the consistency of the mass allows.
• Simmer the mixture, stirring constantly, until its temperature reaches 120ºС. If you don’t have a thermometer, then take some cold water and drip some caramel into it. It should turn into a hard ball.
• Pour the finished caramel onto a mold lined with baking paper, cover with gauze and leave for at least 10 hours. Then cut as needed and serve.

Tip: If you don’t have suitable molds at home, you can simply pour the caramel into a container with a flat square or rectangular bottom and draw lines along its surface using a knife. When the caramel hardens, you only need to break it along these marks.

To prepare a tender and viscous coffee and milk mass, you need to do the following:

• Per 100 g regular sugar take 70 g of butter, a tablespoon of instant coffee and three tablespoons of 33% cream.
• Place the saucepan with sugar on low heat, wait until the crystals melt and turn into golden syrup. Then add all the other components.
• Cook the mixture for no more than 5 minutes, stirring constantly. Pour the resulting homogeneous mixture into molds and cool.

To make classic candies, you don’t need to take anything other than sugar. This caramel is not very different delicate taste, but reminds many of childhood. You just need to heat a saucepan on the stove, pour sugar into it and turn the heat down to low. Constantly stirring the syrup, wait until it turns into a light brown mass. We pour it into molds.

How to properly prepare sour cream, mint and chocolate caramel?

Homemade sour cream caramel is more like a base for sweet sandwiches than candy.

It is prepared as follows:

• For 150 g thick sour cream we need 100 g of sugar and a tablespoon of drinking water.
• Mix water and sugar in a heated saucepan and bring to a boil. Keep the syrup on low heat for a couple of minutes and remove the container.
• Gradually adding sour cream, knead the mixture until smooth. Then put it on low heat and heat it up. There is no need to boil or cook the product!
• Pour the mixture into molds and leave to cool. It can be stored in the refrigerator for up to five days.

Homemade mint caramel candies are especially popular among children and adults. The product is moderately sweet, refreshing and invigorating.

• To prepare it, we need a glass of water, three glasses of sugar, a teaspoon of lemon juice, a couple of pinches of vanillin and 5 drops of mint oil concentrate.
• Pour the sugar into a thick-walled saucepan, add water and cook the syrup over low heat. Add vanillin and continue cooking the mixture for another minute.
• Remove the container from the stove, add mint oil and lemon juice. Mix the caramel and pour into molds. No need to reheat it anymore!

A special place in home cooking occupied by chocolate caramel, similar to thick molasses, without a cloying aftertaste or unpleasant notes.

• For 100 g of granulated sugar, take 100 g of dark chocolate (if you take milk chocolate, the mass will be softer and sweeter), two tablespoons of liquid honey, 80 g of butter and two tablespoons of milk.
• Lightly heat the honey and mix with sugar, butter and milk. Keep the resulting mixture in a saucepan over low heat for no more than five minutes, stirring constantly. By this time, the composition will bubble slightly and acquire a soft brown tint.
• The chocolate needs to be melted and added in liquid form to the main mass. You should not use shavings, the result will not be the same.
• Simmer the resulting mixture over low heat for another 5 minutes, stirring constantly. Finished product pour into the mold, cool and cut.

In addition to the above recipes, there are many more ways to make caramel at home. You can even grease cake layers with it to provide them with a sweet and aromatic impregnation pleasant consistency. You just need to remember that without using additional components in the required volumes, the caramel will turn into a dense candy. If you want to experiment, you first need to check the recipe you have come up with so as not to spoil your culinary masterpiece.