Caramel. Recipe of sugar, butter, cream, liquid for cake decoration, on a stick

Caramel is called “sugar cane” in Latin. India is considered the birthplace of the dish - the first recipe was invented by the ancient Indians. To obtain sugar, they roasted sugar cane in a fire. The Indians exported cane syrup to Western Europe, and it was bought by people with higher incomes. Compressed sugar was brought to Russia in the 11th century.

Before this, the Slavs prepared sweet dishes based on honey. In the 21st century, granulated sugar, water, cream, butter, sour cream, and fruit syrup are used to make caramel at home.

Homemade salted caramel recipe

Caramel, an easy recipe to make at home, in this version is prepared with the addition of salt. The author of the dish is French pastry chef Henri Le Roux. As a result of experimenting with different flavors and ingredients, he invented salted caramel with hazelnuts and almonds. It is recommended to use sea salt - it is rich in potassium, iodine, magnesium, zinc, and iron.

What ingredients will you need?

To prepare salted caramel, it is recommended to stock up on:

• sugar 200 g;
• cream 20% 200 g;
• butter 50 g;

• sea ​​salt 3-5 g.

Step-by-step cooking process

The mixture is prepared in stages over 30 minutes, including preparing the products:

1. Melt granulated sugar and butter in a saucepan. Heat the mixture over low heat until the sugar grains are completely dissolved. The mixture is not stirred; the container must be shaken.
2. After the caramel has become golden brown, it is combined with cream. For a liquid sauce, the cooking time is 3 minutes, after 4 minutes the mixture will become creamy, after 7-8 minutes it will turn into toffee.
3. Combine the warm sauce with sea salt and stir.

At the final stage, the mixture is filtered through cheesecloth and poured into a container. The workpiece is stored in the refrigerator for 60 days.

Making soft caramel at home: the second method

This recipe differs from the previous one in that we prepare this caramel without adding water. It will come out with a thicker consistency.

Required Products:

• sugar – 1 glass;
• cream – 220 g;
• butter – 60 g.

Step-by-step preparation:

1. Pour sugar into a saucepan. Melt it in parts - approximately 30 grams.
2. Pour in the warm cream when all the sugar has dissolved. Remove from heat.
3. Add oil and stir.

Tip : stir the caramel while cooking using a silicone or wooden spatula.

Dessert for those with a sweet tooth is ready. You just need to wait a little for it to cool down.

Recipe for homemade clear caramel made from sugar and water on a stick

Industrial enterprises produce the following products:

• hard;
• soft;
• in the form of a sauce.

Caramel.
Recipe for homemade clear caramel made from sugar and water. The production of fortified, medicinal sweets and soft caramel is widespread. Hard products include lollipops, monpassier, and grilled meats. The transparent candy can be used as an independent sweet or used to decorate children's cakes, pastries, and muffins.

What components are needed

Hard candies are prepared with:

• sugar 230 g;
• water 80 ml;
• glucose syrup 150 g.

Step-by-step cooking process

The cooking process takes 20-30 minutes:

1. Pour sugar into a container and mix it with water and glucose syrup. The workpiece is boiled to 146°C until the mixture begins to turn yellow. The readiness of the mass is checked by immersing the caramel in cold water. The finished mixture should harden.
2. Natural water-soluble dyes are used to tint candies. They are dripped into the sauce, stirred, and poured into molds.
3. After cooling, the candies should be smooth and not sticky.

Candies are packaged immediately after cooling, otherwise high humidity in the room will make them sticky.

Simple liquid caramel

The simplest liquid caramel is made from just two ingredients: granulated sugar and water. Initially, you will need two parts sugar to one part liquid. Combine them in one saucepan, place over low heat and stir until the sugar dissolves. After this, increase the heat to full. Boil the syrup, continuing to stir until it turns golden. The most convenient way to determine the readiness of liquid caramel is with a culinary thermometer; it should show 195°C.

Do not leave the caramel unattended, it may burn in a few seconds and you will no longer be able to get rid of the burnt taste.

Once the caramel changes color, start adding water. Be careful as you may be burned by the splashes. You need to add the same amount of water as you added initially. While adding water, whisk the caramel. As soon as it emulsifies, that is, becomes a single substance, turn off the heat, as the caramel is ready.

Soft caramel with butter and vanilla

Caramel, the recipe for which can be changed at home to taste, in this variation is prepared with the addition of butter and vanillin.

Homemade cream, milk and butter give the caramel a milky taste and soften the consistency of the product.

What you need

The milk preparation is prepared with:

• sugar 300 g;
• cream 340 g;
• butter 70 g;
• salt 5 g;
• vanilla 1 sachet.

Step-by-step preparation

According to this recipe, milk caramel is prepared quickly and easily.

It is enough to follow all stages of cooking:

1. Granulated sugar is divided into 6 portions, the first portion is poured into a container and melted. When the mass turns amber, pour in the next 50 g and cook until dissolved. The procedure is repeated until the entire amount of granulated sugar is melted.
2. Heat the cream in a separate saucepan. The golden sugar mass is mixed with melted butter and salt. Hot cream is slowly poured into the syrup, stirring constantly.
3. Place the mixture on the stove and heat for 5-6 minutes. The color of the mixture should resemble milk chocolate.

The finished caramel is wrapped in cling film and placed in the refrigerator for 24 hours.

Ingredients

• sugar 500 grams
• heavy cream (33%) 500 grams
• honey 120 grams
• butter 50 grams
• vanillin to taste
• powdered sugar

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With cream and vanilla

Caramel, the recipe for which is prepared quickly and easily at home, in this case is prepared with the addition of vanillin and cream.

This preparation is used to complement desserts and baked goods.

Required Products

The cream preparation includes the following products:

• 300 g sugar;
• 150 ml cream;
• 10 g vanillin.

Cooking technology

According to this recipe, the dish is prepared for 25-30 minutes:

1. Heat the sugar in a saucepan until it melts and darkens.
2. Add a packet of vanillin to the sugar sauce and stir.
3. The mixture is diluted with cream and stirred.

To store the workpiece you will need a glass or ceramic jar. After cooling, the caramel is placed in the refrigerator.

DESCRIPTION

Today I want to bring to your attention a simple and at the same time very tasty dessert - soft caramel .

I caught myself that lately I have been using homemade caramel in almost every second cake I make. It can be in a layer, a base for a cream or a filler. And how good are cookies for a bite with tea and caramel or crumbly baskets filled with this wonderful delicacy!

Caramel has become such a frequent guest in our home for two main reasons. First of all, it's fast, simple and delicious. And secondly, I completely abandoned store-bought condensed milk and cook it myself, and successfully replace boiled condensed milk with caramel.

I really want you to also appreciate the taste of this wonderful delicacy. I am sure that you will definitely like it - and caramel will often be present at your family tea parties.

I will dwell on one more point. The thickness of the caramel can be changed depending on its purpose. If you decide to use it as an independent dessert, I recommend taking sugar and milk in a ratio of 1 to 1. If you need a filler for cookies and other goodies or a replacement for condensed milk for making cream, I recommend taking half as much milk as sugar.

And lastly, do not cook a large portion at once, especially for the first time. 200 grams of sugar is the optimal amount; if you increase the portion, it will be difficult to melt the sugar.

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Cinnamon

Caramel candies with cinnamon are suitable for tea drinking.

They are used to prepare kozinaki, nougat, and sweets. Caramel with cinnamon is present in cakes and creams.

Required Products

To create a dish you will need:

• 0.5 kg sugar;
• 200 g butter;
• 10 g vanillin;
• 1 tsp. ground cinnamon.

Step-by-step preparation

Cooking is carried out in stages:

1. Heat the sugar and cook over medium heat until dissolved and darkened. It is important to control the process, stir the pan to avoid the formation of clots. You can prevent sugar from crystallizing by covering the container with a lid. You can add lemon juice (2-3 drops) when the granulated sugar dissolves.
2. Mix the syrup with vanilla and cinnamon.
3. Pour melted butter into the mixture and stir.

The finished product is placed in a prepared container and, after cooling, placed in the refrigerator.

Homemade milk caramel recipe

The consistency of milk caramel is similar to condensed milk. The cooking time determines the condition of the workpiece - it turns out soft, viscous or dense, like toffee.

You can soften the taste of caramel with homemade milk.

It is rich:

• proteins;
• lipids;
• carbohydrates;
• mineral salts;
• vitamins;
• hormones.

Vitamin B12 in milk calms the nervous system, prevents the development of cardiovascular diseases, and accelerates metabolic processes.

What products are required

A dairy dish is prepared from:

• 0.5 l of milk;
• 800 g sugar;
• 150 g butter.

Sequential cooking

The ingredients are first taken out of the refrigerator; they should be at room temperature.

Next, start cooking:

1. Milk is boiled, mixed with sugar, and boiled until it is completely dissolved.
2. Combine the sauce with melted butter and simmer for 30 minutes over low heat.
3. After simmering, the caramel will become creamy, decrease in quantity, and thicken.

The hot liquid is poured into a container, left to cool, and stored in the refrigerator for 14 days. After cooking, the container in which the caramel was cooked is soaked in hot water. If the sugar has not dissolved, pour water into the pan, put it on the fire, then pour it out, wash it with soapy water, and rinse.

The first way to make caramel at home

This caramel turns out soft. It is usually used as a filling for other desserts. But you can eat it like that, straight from the spoon!

Cooking time: 20–25 min. Calorie content: 380 kcal.

Ingredients:

• water – 60 g;
• 33-35% cream – 160 g;
• butter – 70 g;
• granulated sugar – 225 g.

Tip : it is better to use white and high-quality sugar for cooking caramel.

Note : if you want the caramel not to crystallize, you can add a little vinegar or lemon juice to the syrup. Then such sweetness will also be sour.

Let's prepare step by step:

1. Pour sugar into the pan.
2. Add the required amount of water.
3. Over low heat, bring the contents in the saucepan to a boil. Wait for the sugar to dissolve.
4. As soon as the future caramel acquires an amber hue, pour heated cream into it and stir.

Tip : it is better to take a container for making caramel with thick walls and a bottom.

Note: if you cook sugar and water for a long time, the caramel will be dark in color. In this case, it will be bitter.

After cooling, the caramel can be poured into a glass container and stored in the refrigerator for quite a long time.

Chocolate caramel made from condensed milk and cocoa

Caramel, the recipe for which is easy to prepare at home, in this case is made with the addition of condensed milk and cocoa powder.

Condensed milk is rich in micro- and macroelements, it improves metabolism, restores energy and muscle tone.

Required Products

The chocolate preparation is made with:

• sugar 1 glass;
• condensed milk 400 ml;
• cocoa 4 tbsp. l.

Cooking sequence

It is recommended to prepare all containers and components in advance.

Next, start cooking:

1. Melt granulated sugar over medium heat until it turns brown. It is important to ensure that the caramel does not burn - this will ruin the taste and smell of the product.
2. Add condensed milk to the sugar mixture and stir.
3. Pour cocoa powder into the pan through a sieve and stir.

Brown caramel is poured into a container, cooled, and put away for storage.

Some “before” tips

Before you start cooking, you need to prepare for the process. Here are some tips that will make cooking easier and save you a lot of hassle:

• The container into which you will pour the resulting mixture must be prepared in advance. These can be molds from the store or made yourself from foil. The caramel quickly takes shape; not a second can be wasted;
• Sugar caramel takes only a few minutes to prepare, for this reason you cannot be distracted while cooking, otherwise you risk getting a burnt mixture and dishes that will take a long time to wash, instead of a wonderful dessert;
• It is better to lightly coat the mold into which you will pour the caramel with sunflower oil. It is better to take refined so that there is no additional smell. This action will allow you to easily remove the caramels from the mold after hardening;
• If liquid caramel gets on any household item, it should be immediately soaked in warm water. Otherwise, it will be very difficult to wash off the frozen syrup;
• To make caramel at home, you need to take good quality sugar, white and thoroughly refined;
• At the beginning of heating the mixture, you can slowly stir it with a wooden or silicone spatula; it is better not to use metal ones, but when the caramel begins to harden, you should stop stirring. Otherwise it may crystallize;
• You can also add lemon juice to the syrup to prevent it from crystallizing. And milk or cream added during the cooking process will add softness to the taste;
• If you did not have time to pour the caramel, and it has already hardened, you can gently reheat it again. But in this case, do not forget to add a little liquid to the syrup.

And now it’s time to start the cooking process itself.

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Fruit caramel with juice

A caramel recipe made with fruit juice has advantages - you can vary the shade of the product, diversify the flavor palette, and give the dish a berry, fruity aroma.

To prepare caramel at home, it is recommended to use freshly squeezed juices - they are rich in organic acids, minerals, trace elements, and vitamins.

What products are needed

Before starting cooking, prepare:

• freshly squeezed juice 1 glass;
• granulated sugar 150 g;
• cinnamon 5 g;
• vanillin 10 g.

Sequential cooking

Cooking time is 30 minutes:

1. Melt sugar in a deep metal saucepan and combine with fruit juice.
2. Boil the mixture over low heat until smooth. After the color changes, the mass is mixed with vanilla and cinnamon.
3. After boiling, turn off the sauce and remove from the stove.

Forms for lollipops are greased with butter and filled with syrup. After 10 minutes, insert a stick into the caramel and leave to cool.

Chewy caramel with cream

Chewy creamy candies are identical to Soviet “toffees”. Homemade chewy caramel can be soft, chewy, hard, or semi-hard.

To thicken the product, mix it with flour, chopped nuts, and sesame seeds. To diversify the flavor palette, salt, cinnamon, nuts, and vanillin are used.

Required Components

Chewy caramel is prepared with:

• tea 3 tsp;
• cream 300 ml;
• sugar 400 g;
• vanilla ½ tsp;
• corn syrup 50 ml;
• honey 50 g;
• water 50 ml;
• butter 4 tsp;
• salt 1/3 tsp.

Step-by-step cooking process

Before starting cooking, you need to prepare the containers:

1. Line the bottom of a rectangular shape with parchment and grease it with butter. The cream is poured into a container, mixed with tea, and boiled. After boiling the mixture for 5 minutes, remove it, leave for 10-13 minutes, and filter through cheesecloth.
2. Add granulated sugar to the cream and mix with honey, vanillin, corn syrup, and water. Stir everything, put it on the stove, dilute it with butter and salt.
3. Boil the mixture over low heat until it turns brown. The caramel is removed from the stove, poured into a mold, and left to cool for 3 hours.

The workpiece is taken out of the mold, cut into squares or triangles, and wrapped in parchment to prevent drying out.

Creamy liquid caramel

For a richer tasting creamy caramel you will need: - 1 cup sugar; - 6 tablespoons of water; - 4 tablespoons of butter; - ¼ cup of cream 20% fat.

Some recipes call for salted caramel. To do this, you will need to add ¼ teaspoon of salt to the sauce at the initial stage of preparation.

Mix sugar and water in a saucepan and cook, stirring constantly, until all the sugar has dissolved. An important condition is that if there are sugar crystals on the walls of the pan, shake them into the caramel using a wet silicone brush so that they do not burn and spoil the taste of the entire dish. Once the sugar has dissolved, increase the heat to high. Cook the caramel, stirring, until it begins to bubble. After 3-4 minutes, when the mixture turns from light amber, the color of homemade condensed milk, to reddish brown, add butter and pour in the cream. Whisk the caramel until all ingredients are combined. If the caramel turns out too liquid, do not cook it longer. It will be necessary to make a second batch of the same kind, halving the proportions of the liquid, and then at the second stage combine it with the first.

To flavor caramel, you cannot add a few drops of alcohol such as rum, cognac, or sherry.

The finished caramel should be poured into a vessel and closed with a lid or covered with cling film. It can be stored for up to two weeks in the refrigerator, taking it out 5-10 minutes before use. If the caramel does not become liquid after cooling, you should heat it and then add a little water or cream. If you want to make caramel using homemade heavy cream, do not put butter in it.

Caramel filled with fried bananas, almonds, nuts, peanuts, fruits, apples, pears, pineapples

Caramel with berries, nuts, fruits, and natural dyes fills the body with minerals and trace elements, eliminates depression, and helps improve mood.

Calorie content per 100 g of product:

To prepare the filling, you need to prepare the basic caramel according to the above recipe.

Hot liquid is mixed with:

• crushed nuts/peanuts/almonds;
• candied fruits;
• chopped dried fruits;
• fried bananas;
• chocolate chips;
• sea ​​salt;
• fresh pineapples;
• apple/pear porridge.

The filling is added to liquid caramel, poured into a mold or placed in an empty sweet ball, similar to a glass blower.

Types of caramel

Despite the fact that caramel is prepared from literally a few basic ingredients, there are many variations of this recipe, because cooking provides endless opportunities for experimenting with products.

Soft caramel

The proportions of sugar and liquid determine the consistency of the finished caramel; the delicacy can turn out either crispy or quite liquid.

Soft caramel is in demand as a sauce for desserts, a sweet topping, and to create a delicious filling.

Hard caramel

Crispy caramel has long been used to make homemade candies or, for example, to fasten eclairs with caramel threads in croquembouche.

In addition, before thickening, hot caramel can be combined with other shortbread dough ingredients to obtain caramel notes of flavor.

How to make figurines, caramel roses for decorating desserts

To finalize the dessert, confectioners prepare caramel decorations. Spirals, patterns, roses, domes, and scatterings are made from melted sugar.

Crushed caramel

Confectioners decorate cakes with crushed caramel and spread it over whipped cream/yogurt. To make crushed caramel, grease the frying pan with butter or line it with parchment. Hot sugar liquid is poured onto the surface, the thickness of the layer is 2.5-3 mm.

After cooling, the caramel is separated from the parchment and split into pieces. Fruits are served with crushed caramel – it gives them a sweet and sour taste.

Spirals

The remaining sugar syrup is used to make spirals. To do this, take wooden sticks, grease them with butter, and wrap them in plastic caramel in the form of a rope. After hardening, the candies are removed and used to decorate the dessert.

Roses

The preparation of caramel rose occurs in stages:

1. Mix 500 g of granulated sugar and water (1 glass) in a container, cover and boil. After boiling, add 1 tbsp to the mixture. l. honey After the sugar has dissolved, the container is removed from the stove.
2. The syrup is poured onto a marble surface, divided, and kneaded like dough. After thickening, the caramel is crushed by hand, stretched, and rolled into a ball. The mass is stretched until it turns white and acquires a pearlescent hue. The mixture from which the rose is made is mixed with colored food coloring. For leaves, pour 1-2 tbsp. l. syrup, mixed with green dye.
3. If the mixture has frozen, it is heated and placed on the table. Next, a flat pancake 0.8 mm thick is formed, and the leaves are plucked off to form a flower.

4. The base of the bud is made from a leaf, it is wrapped around a metal wire 2-3 mm thick. After the base has hardened, the rod is removed. The leaves form quickly, they harden in 5-10 seconds. The edges of the leaves are straightened and attached in layers. After the bud is formed, 3 leaves are attached to it.

With granulated sugar the roses will be creamy, with refined sugar they will be crystal white. Colored roses are made by adding food coloring to water.

Patterns

To create an abstract pattern, cooled sugar syrup is scooped out with a knife/fork and stretched on parchment. The plastic caramel is pulled out and twisted to give shape.

Golden scattering

When preparing the syrup, sugar is mixed with citric acid. It will give the product a golden hue and almond aroma. Using a silicone brush, scoop up the mixture and scatter it onto the baked goods in large drops.

Domes

To give the caramel a dome, you will need large fruits, like grapefruit. It is cut into 2 parts, the crust is greased with butter. They make a kind of bag out of parchment, fill it with melted sugar, and cut the tip. The hot mixture is squeezed onto the grapefruit in thin lines, making a grid. After the caramel hardens, the mesh is removed from the fruit and placed on the cake.

Useful tips and tricks

To obtain a quality product, the following rules must be observed:

• caramel is cooked from refined granulated sugar over low heat in a saucepan with a thick bottom;
• It is necessary to stir the sugar mass only for the first 5 minutes; after melting, do not interfere with the sugar - it will crystallize;
• You can avoid sugaring the syrup by adding citric acid, juice, or vinegar essence;
• it is important to prevent the sugar from burning - this will make the caramel dark and bitter;

• You can enhance and soften the taste of the product with cream and milk;
• Instead of butter, you can use full-fat margarine;
• the taste of the product does not change at different temperatures, it becomes thicker or thinner.

Caramel is colored using food coloring. Cold water is needed to dissolve the powder dye - this is done to ensure uniform coloring of the candies.

You can make the taste of candies bright and rich by heating water with lemon or orange zest. The mass is cooled, filtered, and added to the melted sugar.

Caramel is made at home in any form. If there are no special forms for lollipops, cover the table with parchment, lay out hot caramel, insert a stick, and cool. The recipe for homemade “chupa chups” is simple - pour the caramel mass into silicone/plastic ice molds, and after cooling, cover with parchment.

Author: Anna Rukas