I love having a jar of homemade caramel, condensed milk (boiled and regular), berry syrups and cream in my kitchen that I can quickly whip and use. This is so helpful when making baked goods and desserts!
Judge for yourself: pancakes and pancakes simply cannot taste bad if you top them with caramel or berry syrup! And even the most ordinary buns will sparkle with a new taste if you sprinkle them with pumpkin seeds.
All these little things determine the taste of the dessert, enrich and complement it. Today I will tell you how easy it is to make homemade caramel. The recipe will include step-by-step photos, so it will be absolutely easy for you to repeat everything at home.
Thick caramel or thin caramel sauce is delicious. Be sure to try it!
Ingredients:
- Granulated sugar - 225 g.
- Water - 65 g.
- Heavy cream - 85-250 g (depending on whether you want a thin sauce or thick caramel)
- Butter - 70 g.
How to cook:
In a saucepan or saucepan with a thick bottom, combine water (65 g) and sugar (225 g) 
Place on the stove (over medium heat) and wait until all the granulated sugar has dissolved.
Once the sugar has melted, turn up the heat to high and cook the caramel until brown. It is important not to overdo it here, otherwise the caramel will be very bitter.
I usually don't wait for the amber color, I remove it immediately when I see the color appear. I remove it from the heat and carry out all other actions on the table. Pour in heavy cream (85 g). The cream should be warm (warm it to room temperature first). If you want a liquid caramel sauce for ice cream and desserts, you need to add more cream (250 g). When adding cream to boiling caramel, you need to be as careful as possible: the mixture will bubble, shoot and foam very much. There shouldn't be any children around! 
After 1.5-2 minutes, the foam will subside a little and you can stir the mixture with a spatula. 
Look at the caramel in the saucepan: there are practically no large bubbles anymore. 
At the last stage of cooking, add butter (70 g) and mix again. 
When the butter has melted, you can stir again to smooth the sauce. 
You can pour the sauce into a jar and store for 2 weeks. Adjust the thickness of the caramel using the refrigerator: if you want a liquid sauce, heat it at room temperature. If you need it thicker, cool it.
You may not get the sauce as thick as you planned the first time. Continue experimenting, reducing or increasing the amount of cream in the recipe, eventually you will calculate your ideal formula.
If you want salted caramel, add large flakes of sea salt at the very end of cooking (while the sauce is still hot) and stir for better dissolution.
I suggest you watch the video recipe for salted caramel on our You Tube channel, I wish you a pleasant viewing:
You can coat the cake with thick caramel or use it as a layer instead of cream. In addition, caramel is poured over cupcakes, placed in the filling and used for a variety of delicious purposes!
Our family loves salted caramel, the taste is unusual and multifaceted.
Which caramel do you like better, sweet or salty? I would love your feedback on the recipe! Share photos (can be attached to comments), your reviews and cooking secrets!
I'd love to see what delicious treats you've made with homemade caramel. If you post photos on Instagram, please include the tag #pirogeevo or #pirogeevo. That way I can find them online. I will be very pleased! Thank you.
Candy cane on a stick in the shape of a cockerel from our childhood or the newfangled overseas lollipop is a delicacy loved by children of different generations. Making sweets from sugar at home is quite simple; many of us once made them. Only now they’ve forgotten a little. Let's remember old recipes and maybe some of you will learn new and more interesting ones. Moreover, homemade candy caramel differs advantageously from store-bought ones in that it does not contain flavor enhancers, stabilizers, dyes or other harmful substances. additives.
Warning! Small children should not be given caramel with a hard filling (they may accidentally choke on it) or on a short stick, as children can swallow it (we have already written about this in the article).
What you need to make caramel on a stick
To make a regular lollipop, you only need 2-3 ingredients: sugar, water and a few drops of vinegar or a little more lemon juice. The acid is needed to prevent the candy mass from crystallizing. But before we did it without acid. If the sugar melts and then crystallizes again, that's okay - keep heating it and stirring and it will melt again. The main thing is not to overheat it, otherwise the syrup will acquire a bitter taste. Burnt sugar candies are not for everyone; not everyone likes them.
You also need a wooden spoon or spatula for stirring and a deep container for cooking - a small saucepan, ladle or bowl with a thick bottom, a frying pan with high sides is also suitable. Many people worry that it will be difficult to clean the container from frozen syrup. But you just need to fill it with water and leave it there. The frozen syrup will completely dissolve in water.
To get caramels on sticks, you need to prepare them in advance, otherwise, while you are looking for or taking them out, the syrup may harden (and it hardens quickly). If you don’t have sticks for lollipops, then they can be successfully replaced with wooden sticks from, kebab skewers, toothpicks or, if you have nothing at all, matches (break off the tip with sulfur or cut it with scissors).
You will also need molds for candy canes. Metal or silicone ones are suitable for making cookies; if you don't have them, you can use spoons or a baking tray, just pouring neat little puddles onto it. If you have a hazel tree, then this is also a good option: you can make round candy nuts or lollipops using only the lower part of the hazel tree. But you will have to make the syrup twice. Place the halves that have already hardened and taken out of the mold onto still hot molds that have just been filled with sugar syrup, and both halves will cling to each other. Place chopsticks between them. Don't forget to grease the molds for homemade sweets with vegetable oil (silicone ones don't need to be greased).
How to make caramel on a stick
You need to start preparing the caramel mixture over medium heat, stirring all the time; when it boils, reduce the heat by half. When the syrup turns golden, heat it for another 20-30 seconds and then remove from the heat. The viscosity of the syrup should resemble office glue. To check, drop the syrup into a glass of cold water. If the drop has hardened, the syrup is ready. After removing the container from the heat, you need to stir the syrup a little more until the bubbles disappear and you can pour it into the molds.
To vary the color and taste of the candies, they can be made with milk, cream, fruit and vegetable juice; add cocoa and cinnamon to the syrup. You can arrange figures from the molds A, sprinkle sunflower or pumpkin seeds, nuts. Caramel is also very tasty with fresh crushed fruits and berries or raisins, candied fruits, pieces of dried apricots, and dried prunes. And already frozen caramel can be dipped into or applied with a brush, rolled (after sprinkling with water or brushed with a thin layer of honey) in sesame seeds or coconut flakes.
By the way, lollipops can help with colds if you add lemon to the sugar syrup. They will soften the cough. And to relieve a runny nose, it’s good to add mint. good for coughs and runny noses. But honey cannot be added to hot sugar syrup, because when heated it releases harmful substances.
Candy caramel on a stick
To make the caramel on a stick we are used to since childhood, you need to prepare
10 tbsp. spoons of sugar
4 tbsp. spoons of water
4 drops vinegar (or 1/4 teaspoon lemon juice)
- In an iron bowl, mix water, sugar and vinegar;
- put on medium heat and stir;
- when the mixture boils, reduce the heat slightly, continuing to stir;
- remove from heat when the syrup becomes golden and liquid;
- Stir the syrup a little more until the bubbles disappear;
- pour the syrup into greased molds;
- Immediately insert the wooden sticks. Ready! Wait for cooling for 10-20 minutes.
Caramel with fruit or vegetable juice
The caramel will turn out colored from juice, for example, cherry or beetroot. Water can be completely replaced with juice - whatever you like. Take
10 tbsp. spoons of sugar
2 tbsp. spoons of water
2 tbsp. spoons of juice
Prepare caramel as described above, but you can check the readiness of the syrup not by color, but by the viscousness and hardening of the droplet in a glass of water.
Caramel on cream
6 tbsp. spoons of sugar
2 tbsp. spoons of cream
you can add vanilla
Cocoa lollipops
1 cup of sugar
2 teaspoons cocoa powder
50 grams of water or milk
Candy caramel with fruits
Prepare
150 gr. any fruit
1/2 cup sugar (or less if the fruit is very sweet)
3 tbsp. spoons of water 
- Grind the fruit in a blender or on a grater;
- Mix sugar and water and cook until golden brown;
- remove from heat, add fruit and mix well;
- Divide the mixture into molds and insert sticks into the center;
- Leave the candies to cool, maybe in the refrigerator.
Caramel lollipops with berries
100 grams of any berries (raspberries, currants, cherries)
1 tbsp. spoon
1/2 cup sugar
you can add vanilla
Decoration is the final part of creating a dessert. This is perhaps the most difficult stage of work, combining culinary and artistic skills. Like any science, you need to start understanding it from the basics. For example, learn how to frost cakes. One of the most popular options is caramel icing, which looks like a stand-alone cake decoration or serves as the base for a complex dessert presentation.
Having mastered the technology of making amber caramel, you can create real confectionery masterpieces at home.
Caramel glaze: basic technology
The main ingredient in caramel glaze is sugar. Simple recipes use brown sugar. The product does not require processing - coloring of the filling occurs when sugar is dissolved in liquid (milk, cream, water).
Regular granulated sugar for making caramel glaze is melted in a bowl with a thick bottom over slightly more than low heat. Caramel is made either exclusively from granulated sugar or with the addition of a small amount of water.
Sugar is poured into the saucepan in portions, adding more as the product melts. The main thing in this process is not to mix the viscous mass so that solid insoluble lumps do not form. To ensure uniform melting, the container may only be slightly moved and tilted.
It is important not to burn the sugar. When the crystals melt, the mass acquires a beautiful dark amber color, immediately turn off the heat under the saucepan. If the moment is missed, the caramel will become bitter.
To prepare a mirror caramel glaze, use confectionery corn syrup or glucose. You can buy these products or use an alternative option, that is, cook invert syrup.
How to make invert syrup:
1. Pour 130 ml of water into a saucepan with a thick bottom. Heat.
2. Add 300 g of sugar. Stir. Bring to a boil over low heat.
3. Add a third of a teaspoon of citric acid. Stir.
4. Cook for 15–20 minutes.
The finished invert syrup should look like thick liquid honey.
Caramel icing: a simple recipe without gelatin
The easiest to prepare version of liquid caramel for cake. It takes no more than 20 minutes, but the glaze turns out to be surprisingly delicate in taste, with a beautiful glossy surface and a pleasant vanilla aroma.
Ingredients:
Brown sugar – ½ tbsp.;
Cream (more than 30%) – 3 tbsp. l.;
Butter – 30 g;
Powdered sugar – 1 tbsp;
Vanillin – ¼ tsp.
Cooking technology:
1. Melt the butter in a thick-bottomed saucepan.
2. Pour in cream. Stir.
3. Add sugar to the hot liquid.
4. Cook at low boil for 2 minutes. The sugar crystals should dissolve and the mixture should thicken slightly.
5. Remove the glaze from the heat. Stir in ½ tbsp. powdered sugar.
6. Cool the mixture slightly. Add the rest of the powder and vanillin.
The finished caramel glaze is cooled to operating temperature before use.
Caramel glaze: recipe with cornstarch
Tasty, easy to use, elastic glaze for decorating desserts. The recipe specifies sheet gelatin, but it can be replaced with regular granulated or powdered gelatin.
Ingredients:
Regular sugar – 180 g;
Cream (33–35%) – 150 ml;
Hot boiled water – 150 ml;
Corn starch – 10 g;
Sheet confectionery gelatin – 5 g.
Cooking technology:
1. Gelatin is soaked in a small amount of cold water.
2. The starch is sifted. Mix with cold cream.
3. Sugar is poured in parts into a thick-bottomed pan (frying pan). Melt over low heat until amber-brown caramel forms.
4. Very carefully, stirring constantly, pour boiled water into the hot caramel. Let it boil and cook until the mass becomes homogeneous.
5. Cream with starch is slightly heated. Pour into the caramel in a thin stream, stirring vigorously with a spatula.
6. The emulsion is cooled a little. Add swollen gelatin. Stir.
The finished caramel glaze is cooled and stored in the refrigerator. Before use, warm up to 27 degrees.
Mirror caramel glaze: classic recipe
An unusually beautiful coating for cakes that does not require additional decoration. The mirror surface of the caramel glaze when frozen looks like real amber. The recipe uses brown sugar, but you can replace it with regular sugar by melting it over a fire, as in the previous version.
Ingredients:
Brown sugar – 250 g;
Powdered sugar – 500 g;
Butter – 120 g;
Milk – 75 ml.
Cooking technology:
1. Melt butter over medium heat.
2. Add sugar. Stir. Wait until the mixture boils and reduce the heat to low.
3. Boil butter and sugar for 2 minutes. Pour in milk little by little, stirring the mixture all the time. Wait until it boils and remove from heat.
4. Cool the milk-butter mixture slightly. Add powdered sugar little by little. Stir thoroughly.
5. Place the caramel glaze in an ice bath. Stir periodically until the mass acquires an elastic, flowing consistency.
Mirror caramel glaze on cream
Thanks to heavy cream, the taste of liquid caramel becomes unusually delicate. The texture of the glaze is very elastic and pleasant to work with.
Ingredients:
Brown sugar – 250 g;
Powdered sugar – 450 g;
Butter – 120 g;
Cream (35%) – 1/3 cup;
Vanilla extract – 1/3 tsp.
Cooking technology:
1. Melt the butter in a thick-bottomed saucepan. Add sugar. Heat over medium heat until the crystals dissolve.
2. Pour in cream. Stir. Cook at a low simmer for 2 minutes.
3. The fire is turned off. Vanilla extract is mixed into the mixture. Cool.
4. Place the container with hot caramel icing in an ice bath.
5. Add powdered sugar in parts, mixing intensively with a blender.
6. Strain the finished glaze through a fine sieve.
If the emulsion turns out to be too thick, you can add a little warm cream to it before applying to the cake.
Mirror caramel glaze with milk chocolate and condensed milk
A stunningly beautiful decoration for desserts with a reflective surface in a pleasant chocolate-walnut color. Thanks to gelatin, the glaze hardens well and has an unusually mild taste.
Ingredients:
Sugar – 100 g;
Invert syrup – 100 g;
Water – 110 ml;
Milk chocolate – 100 g;
Condensed milk (not boiled) – 70 g;
Gelatin – 1 tsp.
Cooking technology:
1. Gelatin is poured into 60 ml of water. Leave to swell.
2. Melt sugar in a saucepan with a thick bottom.
3. Invert syrup is combined with 50 ml of water. Place on low heat. Stir constantly until the consistency is homogeneous until it boils.
4. Pour boiling invert syrup diluted with water into the melted sugar in a thin stream. The mass is stirred all the time.
5. Place pieces of milk chocolate into a blender bowl and pour in condensed milk. Add swollen gelatin.
6. Pour hot liquid caramel over everything. Blend the emulsion with a blender at low speed until smooth.
If the caramel glaze with chocolate turns out transparent or the color is too dark, white food coloring will help correct the situation. It is advisable to keep the finished emulsion in the refrigerator for a day before use. Before applying to the cake, heat to 32 degrees and blend with a blender.
Caramel glaze on boiled condensed milk
In this caramel glaze recipe, you can use either boiled condensed milk or regular toffee. Or, even better, “Korovka” candies filled with soft caramel. The taste of the glaze is moderately sweet, with a pleasant creamy tint.
Ingredients:
Sugar – 100 g;
Boiled condensed milk – 250 g;
Cream (20%) 250 ml;
Gelatin – 10 g.
Cooking technology:
1. Gelatin is poured into 50 ml of cream. Leave to swell for 30 minutes.
2. Condensed milk is poured into a thick-bottomed pan. Add sugar. Add cream. Stir.
3. Heat the mixture over medium heat until the sugar dissolves.
4. Remove from heat.
5. Cool the caramel slightly. Add swollen gelatin. Stir until smooth.
The finished caramel glaze on boiled condensed milk is filtered through a sieve. Cover with cling film to prevent contact with air and leave to infuse in the refrigerator for at least 8 hours. Before applying to the cake, heat to 35 degrees.
The subtleties of applying caramel glaze to a cake
- The ideal caramel glaze looks like a homogeneous emulsion. Therefore, after combining all the components, the mass is carefully punched with a blender. The device is turned on at minimum speed and lowered into the bowl at an angle of 45 degrees. It is important to prevent the formation of bubbles, otherwise the texture of the emulsion will be loose. If this cannot be avoided, filter the hot mass through a fine sieve.
- Ready-made caramel glaze should not be used immediately after preparation. But it’s better to let it harden for 8–15 hours in the refrigerator under cling film. Store liquid caramel in the freezer (up to 3 months) or in the refrigerator (7-10 days).
- Before use, the frozen thick emulsion is heated to operating temperature (depending on the recipe 30–45 degrees) and re-punched with a blender. It is important not to overheat the icing, otherwise it will form a too thin, translucent layer on the cake. But you can’t pour cold caramel glaze over desserts either - the layer will be too thick and uneven.
- You can apply caramel glaze to gelled and hard cream (curd, butter, butter). At the same time, by the time of decoration, the dessert should be cooled in the refrigerator (8–12 hours) or kept in the freezer for 1–2 hours.
- The volume of caramel glaze should always be greater than necessary to create a continuous coating on the cake. The dessert is placed on a stand and a wide dish so that the liquid caramel flows freely from its sides.
- The glaze is poured in a spiral, starting from the center of the product. Remove excess caramel from the flat top of the cake with one movement of a wide pastry knife. Any remaining glaze that collects on the dish can be collected and reused.
- The dessert, covered with caramel glaze, is placed in the refrigerator for at least an hour to completely harden.
Ingredients:
- filtered water – 125 ml;
- fine sugar – 500 g.
Preparation
Ingredients:
- butter – 100 g;
- sugar – 200 g;
- liquid honey – 2 tbsp. spoons;
- cow's milk – 50 ml;
- vanillin - to taste.
Preparation
Heat the sugar very carefully over low heat until it melts.
Then pour in the milk and boil the mixture for 10 minutes, stirring with a wooden spatula. After this, put a piece of butter, add honey and vanillin. Cook the caramel until it thickens, and then put the mass on a sheet of parchment paper, distribute it evenly and wait until it hardens. Next, cut it into pieces and serve the sweets for tea.
Ingredients:
- milk – 100 ml;
- sugar – 300 g.
Preparation
Ingredients:
Preparation
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, immediately pour hot water into it and bring to a boil and boil for 5-10 minutes so that the remaining sugar from the bottom melts. Then all you have to do is pour boiling water and clean the bottom of the pan a little.
Caramel is melted and toasted sugar. Important criteria for good sugar are color and taste. The caramel should be a nice amber brown color; some say the color should be like an old coin. The caramel is cooked almost until it burns, but its taste remains sweet. Liquid caramel is made from sugar and water and used as sauces. Dry caramel is harder and is made only from sugar. It is often used to make pralines, nut candies and berry and fruit pies. Follow these simple instructions and don't worry—caramel takes practice and sugar is inexpensive. You must take precautions when making caramel because you may get burned.
Prepare the pan. Although no special equipment is required to make caramel, the pot or pan you use must be completely clean. Choose a pan that is heavy, strong, and light-colored so you can monitor the caramelization process. If you plan to add cream to the caramel, keep in mind that the amount of caramel will increase.
- Any impurities in a pan or on kitchen utensils (spoon, spatula) can cause an undesirable reaction called recrystallization. Recrystallization is a chemical process in which impurities and compounds (sugars) are dissolved in a solvent (water), and impurities or compounds can be released from solution. This means the formation of strong sugar clumps.
Take precautions. Hot sugar may splash and cause severe burns. Wear long sleeves, an apron and oven mitts. If you have glasses, wear them.
- Keep a deep bowl of cold water nearby to soak your hands if the caramel gets on them.
Mix sugar and water. Sprinkle a thin layer of sugar on the bottom of a pot or pan. Pour water over the sugar slowly and evenly until all the sugar is covered. Do not leave dry areas.
- Use only granulated sugar. There are too many impurities in brown sugar and powdered sugar, so you won't get caramel. Raw sugar is also not recommended.
Heat the sugar. Cook sugar and water over medium heat until sugar dissolves. Monitor the process carefully and stir the pan if you notice any clumps forming. Most curds will melt during heating.
- To prevent recrystallization, you can cover the pan until the sugar has completely melted. Any sugar crystals on the sides of the pan will fall to the bottom due to the condensation created.
- Another way to prevent recrystallization is to add a small amount (two drops) of lemon juice or cream of tartar to the water and sugar mixture just as it begins to dissolve. These recrystallization agents prevent the formation of large clumps by coating small crystals.
- Some people also use a pastry brush dipped in water to break up any crystals on the sides of the pan. This is effective, but the bristles may come off the brush and remain in your beautiful caramel.
Fry the sugar. Observe the process of sugar darkening. When it almost reaches the burning point and starts to foam and smoke slightly, remove it from the heat immediately.
- Since the cookware and oven do not always distribute heat evenly, it is important to monitor the process. Frying happens quickly and the caramel may burn if left unattended.
Refrigerate. Add cream and butter to the caramel to stop the cooking process and cool the pan. Stir with a whisk over low heat. You can remove any remaining clots. Cool the caramel and store in an airtight container.
- To make the salted caramel sauce, add 1/4 teaspoon salt once the caramel has cooled to room temperature.
- To make vanilla caramel sauce, add 1 teaspoon vanilla extract after removing caramel from heat.
Clean up. Cleaning a sticky pan may seem complicated, but it's quite simple. Soak the pan in warm water or fill it with water and bring to a boil. Boiling will dissolve all the caramel.
How to make caramel? A delicious caramel recipe with video and step-by-step photos.
Making caramel at home is not that difficult. However, it can be used in many cases. It is suitable for decorating culinary products, as a filling for cakes, pies, sweets, and beautiful caramel figures. Some gourmets even put caramel in meat dishes!
How to make caramel at home: preliminary preparation
Before you decide to make caramel, first make sure you know enough about what it takes to make it.
1. Arm yourself with the right utensils
It is best to make caramel in a cast iron frying pan with thick walls and bottom or in an aluminum pan (also with a thick bottom). A standard non-stick frying pan may work for you if nothing else is available.
2. The right sugar
How to make caramel truly tasty and of high quality? You need to use good sugar. Good caramel requires real cane sugar.
Due to the cane molasses included in cane sugar, it contains many useful substances - calcium, magnesium, potassium, phosphorus.
3. Safety precautions
If you are making caramel in a frying pan, be sure to protect the exposed parts of your body with clothing. Wear an apron and gloves. Make sure the heat isn't too high so that the melted sugar doesn't accidentally get on you.
Caramel is burnt and melted sugar. There is a lot of debate about the “right” color of caramel. Some say it should be as bright as amber. And some argue that the color should be dark, chocolate brown.
The caramel is melted almost until it burns. However, the taste of proper caramel is sweet.
There are two types of caramel: liquid and dry.
Liquid is made from water and cane sugar. Used as dressings and sauces.
Dry caramel is drier and harder in consistency. It is prepared only with sugar. It is included in pralines, lollipops, and pies.
Very soon you will learn how to make caramel. It's not that difficult, although you will need some practice. The main thing is to follow safety precautions. Melted sugar can cause serious skin burns!
1. For caramel, you need the right pan - for example, aluminum with a thick bottom, colorless, so that the difference between the bottom of the pan and the changing color of the caramel is clearly visible.
2. This quantity is enough to make crème caramel for six people or six creme brulee. Heat the pan over medium heat for a few seconds, then add 175g white sugar without removing from the heat. Brown sugar is usually recommended, but in this case it is better to use white as it is easier to see the color change. Leave the sugar for a while, keeping an eye on it until it begins to melt.
3. After 5 minutes, the sugar should begin to melt and become liquid around the edges. Then you need to shake the pan and leave again until about a quarter of the sugar has melted.
4. Then, using a wooden spoon, stir lightly and continue to simmer until all the sugar becomes a liquid the color of dark runny honey - dark amber. Everything should take about 10 minutes from start to finish, and it's important to be patient and not rush the process - this is the easiest thing to do wrong when making caramel. You need to keep it on medium heat all this time.
5. Then, remove the pan from the heat and add 2 tablespoons of warm tap water - the caramel will sizzle and splashes will appear, so you need to protect your hands with a towel. Stir well - you may need to return the pan to the heat and heat gently again to melt any lumps. Caramel is ready to eat.
Here is the simplest recipe on how to make caramel. For it we only needed sugar and water.
But for the next recipe we will need a few more components.
I suggest you get acquainted with how to make milk caramel.
You will need milk, butter, cane sugar.
Half a liter of milk, 100 g of butter and 3-4 cups of sugar is enough.
After an hour of cooking caramel according to this recipe, you will get a cream or sauce. After an hour and a half of cooking, you will get wonderful boiled condensed milk. After two hours - real milk caramel. And after 2.5 hours, sugar, butter and milk will turn into toffee.
How to make milk caramel?
First bring the milk to 80 degrees. Then carefully pour sugar into it in small portions and cook, stirring, until the sugar turns brown. Then add softened butter.
How to make caramel from sugar at home
After mixing all the ingredients, the caramel will need to be cooked for from an hour to 2.5 hours - it all depends on your taste and the desired end result.
Where is caramel used?
You can use caramel almost anywhere in the kitchen! It can be used as a sauce for desserts, you can eat fruits and morning porridge with it. Yes, even meat (it is included in some special dishes). You can also caramelize the entire dish. For example, caramelized bananas are a very delicious product. Apples are also good.
Try these recipes:
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How to make caramel from sugar?
Caramel is a well-known and beloved delicacy by everyone.
How to make caramel from sugar?
It makes incredibly beautiful lollipops or fragrant and tasty toffees. Do you know how to make sugar caramel from the simplest ingredients?
How to make caramel from sugar at home?
Ingredients:
- filtered water – 125 ml;
- fine sugar – 500 g.
Preparation
We will tell you first how to make caramel from sugar and water. So, pour filtered water into the pan and add sugar. Place the dishes on low heat and heat the mixture until the crystals are completely dissolved. Stir the liquid with a wooden spatula until the caramel darkens slightly. After that, put the delicacy in candy molds and put it in the refrigerator.
How to make caramel from sugar?
Ingredients:
- butter – 100 g;
- sugar – 200 g;
- liquid honey – 2 tbsp. spoons;
- cow's milk – 50 ml;
- vanillin - to taste.
Preparation
How to make caramel from sugar and milk?
Ingredients:
- milk – 100 ml;
- sugar – 300 g.
Preparation
Pour sugar into a frying pan with a thick bottom and pour in milk. Place the dishes on the fire and cook until the mixture darkens slightly, stirring with a wooden spoon. After this, pour the mixture into a saucer greased with oil and wait 15 minutes. After hardening, break the delicacy into pieces, put it in molds and put it in the refrigerator.
How to make strawberry caramel from sugar and butter?
Ingredients:
Preparation
Pour granulated sugar into a saucepan, put a piece of butter, pour in strawberry juice and add a little lemon juice. Place the dishes on the stove and bring the mixture to a boil. After this, reduce the flame and cook the delicacy until it thickens a little and darkens slightly. Next, carefully pour the resulting syrup into molds greased with butter and put the candies in the refrigerator so that they harden thoroughly.
How to make caramel from sugar?
Caramel is a well-known and beloved delicacy by everyone. It makes incredibly beautiful lollipops or fragrant and tasty toffees. Do you know how to make sugar caramel from the simplest ingredients?
How to make caramel from sugar at home?
Ingredients:
- filtered water – 125 ml;
- fine sugar – 500 g.
Preparation
We will tell you first how to make caramel from sugar and water. So, pour filtered water into the pan and add sugar. Place the dishes on low heat and heat the mixture until the crystals are completely dissolved. Stir the liquid with a wooden spatula until the caramel darkens slightly. After that, put the delicacy in candy molds and put it in the refrigerator.
How to make caramel from sugar?
Ingredients:
- butter – 100 g;
- sugar – 200 g;
- liquid honey – 2 tbsp.
5 homemade caramel recipes
- cow's milk – 50 ml;
- vanillin - to taste.
Preparation
Heat the sugar very carefully over low heat until it melts. Then pour in the milk and boil the mixture for 10 minutes, stirring with a wooden spatula. After this, put a piece of butter, add honey and vanillin. Cook the caramel until it thickens, and then put the mass on a sheet of parchment paper, distribute it evenly and wait until it hardens. Next, cut it into pieces and serve the sweets for tea.
How to make caramel from sugar and milk?
Ingredients:
- milk – 100 ml;
- sugar – 300 g.
Preparation
Pour sugar into a frying pan with a thick bottom and pour in milk. Place the dishes on the fire and cook until the mixture darkens slightly, stirring with a wooden spoon. After this, pour the mixture into a saucer greased with oil and wait 15 minutes. After hardening, break the delicacy into pieces, put it in molds and put it in the refrigerator.
How to make strawberry caramel from sugar and butter?
Ingredients:
Preparation
Pour granulated sugar into a saucepan, put a piece of butter, pour in strawberry juice and add a little lemon juice. Place the dishes on the stove and bring the mixture to a boil. After this, reduce the flame and cook the delicacy until it thickens a little and darkens slightly. Next, carefully pour the resulting syrup into molds greased with butter and put the candies in the refrigerator so that they harden thoroughly.
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;
- a plate with cold water;
- clean tablespoons or molds;
- saucepan.
First, prepare a plate of cold water and place it somewhere not far from the stove and pan. Pour 5 tablespoons of boiled water into a saucepan and add sugar (15 tablespoons, or your proportions). Set the heat to medium power, 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 becomes plastic. Stir constantly until most of the sugar has melted to prevent the caramel from burning.
When all the sugar has dissolved in the water, turn the heat down to the lowest setting just to maintain the temperature. Dip the spoon into the caramel and wait until it is filled with mixture. If you have molds, fill them with caramel. As soon as the spoon becomes full, immediately place it in a plate of cold water for a few seconds so that the mass “sets”. Place the filled spoon aside for a while to allow the candy to completely harden. Repeat the same with other spoons or molds. Sugar caramel is ready!
To make it easy to remove lollipops from spoons or molds, first grease the inside of these containers 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.
Homemade sugar candies - the easiest recipe
Then, when everything is done, immediately pour hot water into it and bring to a boil and boil for 5-10 minutes so that the remaining sugar from the bottom melts. Then all you have to do is pour boiling water and clean the bottom of the pan a little.
To make the caramel more tender and tasty, you can use milk instead of water. Many people are interested in how to make caramel from cough sugar. To do this, pour sugar not with ordinary water, but with a decoction of licorice or sage. You will get lollipops with antitussive and anti-inflammatory effects. To get an interesting taste and smell, you can add a few drops of mint oil or a little vanilla to the caramel.
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I bring to your attention a light, yet delicious dessert - soft caramel. This is a versatile product that can be used to decorate desserts, make candies, or simply eat with fresh tea or coffee.
Recipe contents:
One of the basic components in a confectioner’s arsenal is caramel, which has a special place in the classification of sweets. It can be found in a variety of forms in different recipes. But, nevertheless, the basis of preparation is the process of melting sugar. The dessert component was invented several centuries ago. In ancient India, a caramel-like product was obtained from roasted cane stalks. Large-scale production of sweets began in the 14th - 16th centuries in a number of countries: America, France, Great Britain. Moreover, each of them considers themselves the founders of caramel products. The French and Russians had their favorite caramel in the form of candy figures on sticks. In the XVIII century. The era of caramel began in England, and a German pharmacist created medicinal sweets based on candies and medicinal herbs, which replaced bitter mixtures.
These days, many confectioners and even housewives have learned to make caramel. It is used to layer cakes, add to cream, decorate baked goods, and make sweets. How good are cookies or shortcrust pastry baskets filled with such a wonderful delicacy with caramel! In addition, caramel can completely replace industrial condensed milk, which is famous for its poor quality.
- Calorie content per 100 g - 382 kcal.
- Number of servings - 250 ml
- Cooking time - 15 minutes
Ingredients:
- Milk - 250 ml
- Butter - 30 ml
- Sugar - 250 g
Making soft caramel from milk
1. Pour sugar into a frying pan and place on the stove, turning on medium heat.
2. The sugar will begin to melt and caramelize at the same time. Stir it constantly.
3. Refined sugar should acquire a golden hue and form into crystals.
4. Pour milk into the pan and turn on the heat a little more.
5. Warm up the milk, stirring constantly. The sugar crystals should completely dissolve as the milk heats up.
6. Boil the caramel. The milk should gradually acquire a golden color.
7. Then put butter in the pan.
8. Stir and keep the product over medium heat.
9. Boil the caramel to the desired consistency. But keep in mind that it will become denser as it cools. If you use it as an independent dessert, then take sugar and milk in a ratio of 1 to 1. If you need a filler for baskets, cookies, replace condensed milk, or use it as a base for cream, then the amount of milk should be half as much as sugar.
10. I also do not recommend preparing a large portion at once. The optimal amount is 200 g of sugar. If you increase the portion, the sugar will be difficult to melt. To begin with, you can cook sugar candies, and gradually, through experience, it will become clear how much you need to cook on a particular stove and in what container. You can add medicinal herbs to the mixture, then you will get homemade sweets for sore throat, cough, etc.
