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Making caramel at home

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Caramel, in whatever form it may be, is one of the most beloved and widespread types of candy today, came up with such yummy for a very long time, and it pleases the avid sweet tooth, without ceasing, to this day.

Hard candy with a sweet filling in a color candy wrapper, a sticky mass on ice cream or cake, multicolored sweets on a stick, fruit drops and many other types of caramel to which we have become accustomed since childhood, it turns out you can create with your own hands.

Available and tasty sweets, which turned out to be quite easy to prepare yourself, they will not require much time and effort. But what a wonderful result!

Today, no one will tell you with great certainty who for the first time thought of such an amazingly simple but unique invention. It is only known that for the first time they tried to fry sugar cane about 2 thousand years ago, crushing it into a small gruel and turning it into the first sweet caramel.

Since then, such a delicacy has undergone a great many transformations and changes, it has spread around the world, not forgetting to look into almost every corner of the globe. Today caramel is known in all countries of the world, with its help they prepare a wide variety of desserts and sweets, starting with thousands of types of caramel sweets, ending with cakes, pastries, sweet salads and even medicines!

As we have already said, it is not difficult to make homemade caramel, for this it is enough to get sugar and ordinary water, however, to make it really tasty, you need to understand some of the intricacies of the process of its creation.

In order for your dish to comply with all traditions, and it was cooked absolutely correctly, you must not just heat the sugar to a certain temperature, it is important not to forget about adding starch syrup or invert syrup, due to which it becomes more hygroscopic, as it contains more fructose.

Secrets of cooking homemade caramel

It is important that the sugar does not burn during the cooking process, otherwise the result will definitely not please you: the burnt caramel is completely inedible, it will only be thrown away. That is why it is necessary to choose a container that can provide a uniform and rather strong heating, which is achieved by means of dishes with a thick bottom.

Thanks to this design, it perfectly accumulates heat and heats evenly, depriving you of trouble, when one part of the caramel has already browned, and the other is only heated. But it should be noted that in a bowl with a thick bottom it is impossible to stop the heating process instantly, which is fraught with the same burning. What to do?

The answer is simple - ideal, this is a saucepan with a thick, but not the most heat-intensive bottom, for example, without additional disks inside. If nothing of the kind has been found, you can use dishes with a thin bottom, but in this case, plain water is always added along with sugar.

Remember that the melting process is necessarily accompanied by stirring, it is necessary to wait until the sugar begins to darken, after which the burner must be turned off, as the caramel is ready.

Do not leave the finished delicacy to cool in the pan, after the temperature drops, it will firmly stick to the walls of the pot. When pouring caramel or using it to decorate desserts, be careful if it is hot enough to leave serious burns.

How long it will take to prepare the caramel is not known in advance; this can only be established by experience: it all depends on the recipe, the temperature of the hotplate, the quality of sugar and even water. Undercooked caramel can be eaten, however, to taste it will resemble toffee, which, by the way, is often used in cakes.

Interestingly, many products are wrapped in hot caramel, citrus fruits, apples or nuts are especially popular for these purposes, resulting in a completely new and unusual dish.

Traditional option

By all the rules, real caramel is made from brown cane sugar in an aluminum pan with a thick bottom. We will use the usual light sugar, so that the transition from the light to the dark state is as noticeable as possible. So, place the pot on medium heat and heat it for about 10 seconds.

Then pour sugar (about 200 g) into a heated container, leave it on the fire for about 5 minutes, after which it should begin to gradually melt, turning at the edges into a liquid. So that sugar does not stick to the walls, it must be constantly shaken or stirred.

After it has completely melted, keep stirring it until it is better (with a wooden spoon) until it acquires an amber tint similar to honey.

When this moment has come, the pan from the fire must be removed and 2 tablespoons of warm water should be added to it, the mixture will spit up and there may be a splash, so be careful. Everything is well mixed and, if necessary, the pot can be put on fire again to melt the lumps.

Caramel Apples Recipe

Very tasty and unusually delicate dish that can easily become your favorite autumn dessert. For its preparation you will need:

  • apples - 8 pcs.,
  • soft caramel - 400 g,
  • wooden sticks - 8 pcs.,
  • fresh milk - 1 tbsp. spoon.

We rinse the apples thoroughly under running water, wipe dry and carefully insert a wooden stick into each cutting. Add the milk to the soft caramel prepared according to the previous recipe, melt everything in a water bath and bring it to a homogeneous mass.

When the caramel is ready, gently drop each apple into it, slightly scrolling them there, making sure that they are completely covered with a layer of caramel. Then lay out the sweet apples on the wax paper and wait for the treat to harden slightly.

Recipe for a simple caramel sugar spider web

This method of decoration is ideal for unusual desserts, although it is not so easy to deal with it, the main thing here is practice and skill. To prepare you will need:

  • sugar - 500 g,
  • lemon juice - 0.5 tsp.

Heat sugar in a special container with lemon juice until a golden liquid forms, remove from the heat and wait until it hardens slightly.

Then we take a whisk and dip it in caramel, wait for the excess glass, and when the mass stops flowing, and begins to reach, you need to apply it with quick movements to the ladle or any other convex dish.

Beforehand, it must be greased with vegetable oil so that the caramel will easily go away afterwards, but do not swing the whisk too much so as not to get lost in the cobweb. When the caramel has hardened, carefully remove the cocoon and build a small turret.

General principles of cooking

Making homemade caramel and sugar candy from sweets is based on common rules, although as a result you can get completely different options for sweets. The basic principle of making caramel at home is to avoid the use of harmful substances:

  • artificial flavors,
  • chemical thickeners
  • synthetic dyes.

To make such candies or soft caramel at home, which, by the way, is suitable for cakes and other desserts, it is enough to use ordinary sugar, water and lemon juice.

There are several options for making caramel. All of them are quite original and simple. Cooks know some secrets of cooking this sweet on the basis of sugar.

It is necessary to remember the most important rule: candies are prepared very quickly. That is why you should not be distracted. Otherwise, everything will burn. You should also prepare in advance the form in which it is planned to pour the sweet viscous mass. They should be smeared with vegetable oil without a pronounced odor. Such a trick will help to easily remove the candy.

If, while cooking caramel at home, burnt sugar got onto some dishes or the surface, such items should be soaked in water as soon as possible. Otherwise, the mass will stick and deal with it will be very troublesome.

There is another secret cooking homemade caramel. To make not just candy from sugar, but an original dessert, you should use:

  • nuts,
  • confectionery powder
  • coconut chips,
  • dried fruit pieces,
  • slices of berries and fruits.

The photo shows different versions of this dessert. Choose the one you like best!

Recipe 1: classic homemade caramel

The classic recipe for homemade caramel is quite simple. It will not require adhering to a complex and multi-stage technology. For the preparation of sweets do not need expensive and rare ingredients. But the result will certainly please! Yummy delicious caramel is perfect for tea, coffee and toast. Deciding to take advantage of this recipe, it is worthwhile to prepare the “right” dishes in advance. The pot in which the sugar will melt should be with a thick bottom and walls. This will allow the sugar to warm up evenly. Otherwise, the molasses may be burned out. As a result, all the caramel will turn out with a bitter taste.

Another principle of making caramel according to the classic recipe is proper heating of sugar. This should be done on medium heat. The mass will have to be constantly stirred, so that at the edges during melting the sweetness does not burn or stick.

To make this creamy caramel, you need to take the following set of ingredients:

  • milk - 300 ml,
  • sugar - 450 g,
  • butter - 45 g

Butter is a very important component, and if you wish you can substitute milk with cream.

  • So, how to make caramel at home? First you need to pour the required amount of sugar in a thick-walled pot. Dishes placed on the stove. Heating should be low.
  • When the edges of the molasses will melt and darken slightly, you should prevent the mass. In some cases, the composition is knocked into lumps. There is nothing wrong with that! These formations in the process of cooking on their own completely disperse.
  • In a separate pan need to pour the specified amount of milk or cream. This dish is also set on fire. But only when the sugar is completely turned into molasses, the sugar syrup is poured into barely warm milk or cream. The mass is mixed and brought to a boil. The mixture should be homogeneous. Caramel will become a solid piece, but do not be afraid of it. When the milk is heated, it will melt.

    On a note! Sometimes sugar syrup pours into hot milk. But in this case, the mass forms a lot of foam, from which you can burn yourself.

  • Butter is added to the caramel. Everything is well mixed. This should be done with utmost care. Indeed, when adding butter, a lot of foam appears on the surface of the mass.
  • It remains only to reduce the sweetness to the desired consistency.

    That's all! Homemade caramel with added oil is ready! Step-by-step photos above will help to avoid mistakes when cooking this sweet dessert.

    Recipe 2: caramel on a stick

    Caramel on a stick is a traditional delicacy that was extremely popular just a few years ago. Both kids and adults love this sweetness. Previously, such candy candies were prepared in the form of cockerels, bunnies, stars, and other figures. But you can make and caramel round shape. For the preparation of such candy sweets do not need to buy expensive ingredients, and the process of cooking sweets is quite simple and fast. If desired, you can dilute the taste of delicacy with freshly squeezed fruit juice.

    It should be borne in mind that the process of making such candies made of caramel on a stick is quite simple. But there are some nuances. This recipe requires constant monitoring and care. So it just will not be possible to cook such caramel and to do other things at the same time.

    To prepare these sweets at home, you must use the following components:

    • water - 100 ml
    • granulated sugar - 250 g,
    • citric acid - 1 pinch,
    • food coloring (optional) - 1 sachet.

    Note! From the specified number of components you get 12-16 lozenges.

  • To make caramel on a stick, you need to prepare all the ingredients. It is especially important to take even and thin sticks (skewers).
  • The process of cooking homemade lollipops is quite simple. You need to mix water and sugar. The mixture is brought to a boil. The temperature should be high. Boil the composition should be so that get a com. How to understand that everything is normal? It is enough to put one drop of sweetness in cold water. If the caramel curled up in water in a soft ball, then everything is normal.
  • If desired, at this time in the mass you can put food coloring or fruit juice.
  • When caramel hardens in cold water, you need to put in a lot of citric acid. Components for future candies are thoroughly mixed, after which the mass can be removed from the stove, after turning off the fire. Now we must take the parchment. The paper is oiled. Caramel is thinly poured onto it with a spoon.
  • The mass should cool slightly, after which a stick is carefully inserted into each billet. It must be rotated in a circle. Then she quickly enters the caramel.
  • Lollipops need to be completely cooled in natural conditions.

    Recipe 3: Delicious Soft Caramel

    Soft tasty caramel - an excellent dessert for the whole family. Its preparation can be somewhat troublesome, but the taste of the finished delicacy is unlikely to leave anyone indifferent. The finished soft caramel can be used as a filling for rolls and cakes.

    To make such caramel, you need to take the following set of ingredients:

    • milk - 100 g,
    • vanillin - 1 g,
    • sugar - 200 g,
    • salt - 1 pinch,
    • butter - 50 g
  • Sugar should be put in a pan with a thick bottom. The product is placed on medium heat. The mass is mixed. Capacity can be a little shake. This will allow the mass to warm up evenly. It is necessary to completely dissolve the composition.
  • Dishes removed from the stove. Stir the composition evenly, without haste. There also pours slightly warmed milk.
  • Capacity returns to fire. However, it is important to simply heat the composition, but not to allow it to boil. Otherwise the milk will curdle. Vanilla and salt are poured here. Still mixed up.
  • Caramel is removed from the stove. An oil is introduced into it, after which the mixture should be stirred until homogeneous.
  • It should be borne in mind that the optimal ratio for the production of liquid caramel, which is obtained by the consistency of a paste and is perfect for spreading the cake on the cake, is a combination of sugar and milk 1: 1. If you take more sugar, the mass will be too dense and thick.
  • Finished liquid caramel should be poured into a jar immediately after preparation. Later it will be quite difficult to do.

    Cooking methods

    Prepare caramel in two ways.

    Method one

    In a frying pan or saucepan, pour half a cup of sugar and pour 1-2 tbsp. spoon of water, then melt the sugar and bring it to a golden color.

    Second way

    Prepare sugar syrup from water and sugar (1: 2 ratio) and boil it to 160 degrees (“caramel” sample), for this you will need a special thermometer. If there is no thermometer, drop a drop of syrup on a piece of ice or in a glass of cold water. The drop should turn into a hard ball that will crack from the blow (you can try a tooth).

    Secrets of homemade caramel

    Secrets of homemade caramel

    1. Use high-quality, well-refined white sugar to make caramel.
    2. To prevent the syrup from being candied, add a little acid to it - lemon juice or vinegar. It will also give a slight tartness to the finished product.
    3. Boil the caramel is better with a uniform heating of the bottom of the pan. If you have a gas stove, put a divider on the hob.
    4. At the initial stage, when the sugar is just starting to melt, you can help it by stirring with a wooden or silicone spatula. Once the sugar has melted, it is impossible to interfere, otherwise the syrup may crystallize.
    5. Sugar turns into caramel rather quickly, so you should not move away from the plate. If the sugar burns, the caramel will have a bitter taste.
    6. To improve the taste, you can add warmed milk or cream to the hot caramel. Be careful, at this point caramel can splash hard.
    7. Frozen caramel can be melted again on the stove by adding a little liquid to it.

    Lollipops

    Lollipops

    For making candy you need to have special molds. You can also use silicone molds for ice or make foil molds yourself.

    Ingredients:

    • sugar - 150 g,
    • water - 50 ml
    • Vinegar - 1 tsp,
    • vegetable oil for lubrication forms.

    How to cook:

    Using a brush, carefully blot the form with vegetable oil, assemble the caramel mold according to the instructions. Put sugar in a saucepan, cover with water and heat, stirring, until all the sugar has melted. Once the sugar has melted, reduce the heat and boil the syrup to 155-160 degrees. Caramel should be a light yellow color. Разлейте карамель по формочкам (осторожно, карамель очень горячая!), вставьте палочки и оставьте до застывания. Если карамель плохо выходит из металлической формы, можно слегка нагреть форму на плите. При желании часть воды в рецепте можно заменить фруктовым соком или сиропом из варенья.

    Пирог с карамельными яблоками

    Пирог с карамельными яблоками

    For the filling of the pie, you can use any fruit - apples, pears, plums, bananas.

    Ingredients:

    • puff pastry - 250 g (1 sheet),
    • apples - 3-4 pieces,
    • sugar - 150 g,
    • cream (25% and above) - 100 ml,
    • butter - 50 g

    How to cook:

    Heat oven to 200 degrees. Defrost puff pastry and roll into a circle. Line out the low side of the dough so that the edges of the dough hang down. Cut off the excess dough, passing along the edges of the form with a rolling pin. Prick the bottom of the dough with a fork, cover with baking paper and pour the beans or peas on the paper (when baking, they will not let the dough rise). Bake until ready for 10-15 minutes. Remove the mold from the oven, remove the paper with the load and cool the cake.

    Apples cut into pieces, removing the core. Drain the pieces with a paper towel to avoid excessive moisture. Pour sugar into the pan, melt it and bring to a golden color. While stirring with a wooden spatula, add butter and hot cream. Stir until the mixture is smooth. Add the apple slices, stir, so that all the apples are evenly distributed in the caramel. Remove from heat and leave for 5 minutes. Transfer the filling to the baked base, cool and serve.

    Recipe:

    Take 2 small rectangular molds for caramel and oil them. temporarily set aside.

    Find a saucepan (a must!) With a thick bottom, melt the diced butter into it, add corn syrup, cream, salt and sugar.

    Now have patience and cook caramel for 2 hours on low heat, do not forget to stir constantly.

    When the syrup becomes like an avalanche of an erupting volcano with large bubbles, we need to measure its temperature. To do this, use a special thermometer and look at the mark. Our goal is 110 degrees.

    Now we check the readiness of caramel. We take cold water and drip a few drops of caramel there. If it becomes like a ball and does not spread, then it is ready. If the droplet dispersed - continue to cook.

    When you make sure that the caramel is ready, remove it from the heat, add the vanilla and mix well.

    Pour the caramel mixture into pre-cooked molds as soon as possible, let it set for half an hour to freeze at room temperature.

    If desired, after 30 minutes, sprinkle with coarse salt on top. But this is a matter of taste and it is not necessary to do so.

    Now cover the molds with caramel paper for baking or foil and send overnight or at least 2 hours in the fridge.

    We get caramels from molds and call the children! Store preferably in the freezer and take out as needed.

    Delicious and sweet life you like this homemade caramel!

    How to cook

    Sugar pour into the pan.

    Add water and put on medium heat. Do not interfere! Wait for the sugar to dissolve.

    Increase the fire. The mass is still not mixed! Gradually you will notice how white bubbles will appear.


    The mixture begins to acquire an amber color. There will be a pleasant smell. Do not overdo it, remove the syrup from the fire. If the caramel is not removed in time, it will be too dark and bitter.

    • Carefully ensure that the solution of water and sugar is not burnt. The bottom of the dish in which you cook should be thick, and the stove is preferably electric. If a gas stove, then it is better to put a special separator under the bottom of the cauldron (pans).
    • The process of caramelization is best carried out on medium heat.
    • Melted sugar has a very high temperature, so the hot mass cannot be tasted, you can get a tongue burn.

    Gently pour the cream at room temperature. If the cream is introduced cold, they may curl. The mixture will boil, hiss. Mix thoroughly. If caramel pieces remain, lightly heat the sauce again.

    Add warm oil (but not melted, but heated at room temperature), continue stirring.

    The sweet mass will become homogeneous, without bubbles. Do not be scared if it is watery, after cooling it will acquire the desired consistency.

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

    They eat sweet-salted caramel syrup with pancakes, muffins, waffles, they can pour the surface of the cake, soufflé, fruit salad. Such a topping is sometimes used as a connecting layer between the cake or cake cakes. It is often added to drinks, both alcoholic and non-alcoholic, in cocktails. A great company for such a dessert would be a cup of hot tea or coffee.

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

    The author: Natalia Komarova.

    Recipe number 2 without adding water

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

    Confectionery sauce will be soft, plastic, silky, pleasant frosted light brown hue.

    Externally - very much like boiled condensed milk.

    Cooking time: 30 minutes.

    Servings Per Container: 4-5 (200 g).

    Ingredients:

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


    How to cook

    Sugar pour into the pan.

    Add water and put on medium heat. Do not interfere! Wait for the sugar to dissolve.

    Increase the fire. The mass is still not mixed! Gradually you will notice how white bubbles will appear.


    The mixture begins to acquire an amber color. There will be a pleasant smell. Do not overdo it, remove the syrup from the fire. If the caramel is not removed in time, it will be too dark and bitter.

    • Carefully ensure that the solution of water and sugar is not burnt. The bottom of the dish in which you cook should be thick, and the stove is preferably electric. If a gas stove, then it is better to put a special separator under the bottom of the cauldron (pans).
    • The process of caramelization is best carried out on medium heat.
    • Melted sugar has a very high temperature, so the hot mass cannot be tasted, you can get a tongue burn.

    Gently pour the cream at room temperature. If the cream is introduced cold, they may curl. The mixture will boil, hiss. Mix thoroughly. If caramel pieces remain, lightly heat the sauce again.

    Add warm oil (but not melted, but heated at room temperature), continue stirring.

    The sweet mass will become homogeneous, without bubbles. Do not be scared if it is watery, after cooling it will acquire the desired consistency.

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

    They eat sweet-salted caramel syrup with pancakes, muffins, waffles, they can pour the surface of the cake, soufflé, fruit salad. Such a topping is sometimes used as a connecting layer between the cake or cake cakes. It is often added to drinks, both alcoholic and non-alcoholic, in cocktails. A great company for such a dessert would be a cup of hot tea or coffee.

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

    The author: Natalia Komarova.

    Recipe number 2 without adding water

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

    Confectionery sauce will be soft, plastic, silky, pleasant frosted light brown hue.

    Externally - very much like boiled condensed milk.

    Cooking time: 30 minutes.

    Servings Per Container: 4-5 (200 g).

    Ingredients:

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

    How to cook

    1. Get the right amount of oil in advance from the refrigerator so that it warms to room temperature.
    2. In a cauldron or other deep container with a thick bottom, pour sugar. Put the cauldron on the stove and turn on the middle fire. Heat the sugar without stirring, you can only shake the pot a few times.
    3. Gradually, the sugar will melt and acquire an amber-yellow tint. Bring the molten mass to a temperature of 180 degrees. If there is no thermometer, then it will be necessary to be guided by viscosity, density and color, which will become golden brown.
    4. Now add oil to the cauldron and stir the mixture until a homogeneous structure. The fire should turn off.
    5. Pour warm cream into the cauldron, with a temperature of about +30 degrees.
    6. Add salt to the other ingredients, mix everything together. Allow the caramel to cool for 15 minutes. As it cools, it becomes thicker.
    7. Properly cooked syrup has a viscous consistency, when watering dishes lays down an even, silky ribbon.
    8. Now you can pour the topping into a sauceboat for serving on the table or in a jar to keep in the fridge.

    On a note:

    • Confectionery, poured on top of caramel topping, no longer dries and stale, keeping the presentation.
    • Butter in the recipe can be replaced with fatty margarine.
    • Caramel syrup can draw a beautiful pattern on a cake or cake.
    • The taste of the syrup does not change depending on its temperature, only the density changes. When heated, the mass becomes more liquid, less viscous, thickens when cooled.
    • Very tasty is caramel, boiled with the addition of 2-3 tablespoons of cocoa powder.

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