Caramel syrup for cake. Caramel syrup - composition and types of product; recipe on how to make it at home; culinary application

Caramel syrup is that small particle that will make your coffee or coffee drink brighter and more expressive in taste.

However, if you buy this syrup in a supermarket, you may be unpleasantly surprised by its specific, very sweet taste. It is for this reason that you prefer homemade caramel syrup. Making it at home will not be difficult for you at all.

Step-by-step preparation

Step 1:
To prepare regular caramel syrup, use sugar, water, and vanillin or vanilla sugar for flavoring.
Read also: Cupcake recipe for making an incredibly tasty and beautiful dessert
Step 2:
Pour one third of the sugar into a saucepan or suitable pan.
Step 3:
Melt the sugar over low heat until light brown. The sugar will sizzle and gurgle, so be careful.
Step 4:
Remove the saucepan from the stove and add the rest of the sugar, stirring quickly. The melted sugar will quickly harden and caramelize, this is normal.
Step 5:
Pour water into the sugar mixture, add vanilla sugar and put it back on the stove, cook at a low simmer, skimming off foam if it forms and stirring. keep on fire until all the sugar is completely dissolved.
Step 6:
Caramel sugar syrup should not have a liquid, but not a thick consistency; boil it for about 10 minutes. If you boil it too much, the sugar may simply harden, turning into caramel.
Step 7:
Caramel sugar syrup is ready! It is amber-brown in color, transparent and appetizing, shimmering in the light with all the colors of the rainbow!

Making caramel syrup from sugar is not at all difficult. To do this, you only need sugar and water; to flavor the syrup, you can take vanilla sugar or vanillin, you can add cinnamon - but ground cinnamon will give an uneven texture, the syrup will not be so transparent. Therefore, if you wish, you can add a cinnamon stick and then remove it. But caramel syrup also has its own pleasant “caramel” aroma. It is convenient to use caramel syrup for soaking cakes, pastries, pouring it over pancakes, pancakes, any pastries, desserts made from cottage cheese, fruits and berries.

Use in cooking

You definitely need to buy caramel syrup if you like culinary experiments, pampering yourself and your loved ones with something tasty, sweet, but healthy. This product does not have any classical method of application. It is customary to soak cake layers and other sweet pastries with it. It is often added directly to cake and croissant dough. You can pour it over pancakes, cheesecakes and ice cream. This product is also commonly used as a dressing for some types of sweet salads.

Professional chefs use liquid caramel not only for taste, but also to add greater aesthetics to their dishes. Thanks to its thick consistency, the syrup does not spread, so the served dessert looks more beautiful and original.

Simple caramel syrup recipe

Ingredients

Granulated sugar – 1 cup
Water – 1 cup
Vanilla extract – 1 tsp.
Salt - a pinch

Cooking method

Add 1 cup of granulated sugar to a heavy-bottomed saucepan. Then wait over medium heat until the sugar begins to melt; do not stir!
As soon as you notice that the sugar has begun to rapidly turn into liquid, it is time to stir thoroughly until the sugar completely melts and turns golden.
When the caramel turns amber in color, quickly remove the pan from the heat and add 1 cup of boiling water. Be very careful. Even if the water is hot, it will shoot violently and foam.
Once cooled, add 1 teaspoon pure vanilla extract and a pinch of salt. Then mix thoroughly.
Ready! Homemade caramel syrup can be stored in the refrigerator for at least 1 month.

Boiled sugar syrup

Ingredients:

1 cup granulated sugar,
2 glasses of water,
aromatic substances.

Cooking method:

Mix sugar with water, bring to a boil, remove the foam and boil the syrup until it tastes like a thick thread, then cool it (to 80 ° C), add the juice from the zest of 2 lemons or oranges, or 1 tangerine, or 2-3 g of vanilla sugar , or 1 spoon of cognac or liqueur.
Apply hot syrup to large items with a brush.
Place small products - gingerbread and cookies - in a saucepan, pour hot syrup at the rate of 5-6 tbsp. spoons per 1 kg of products and then mix with a spoon or spatula (you can also close the pan with a lid and shake it) until all products are evenly covered with syrup.
After this, place them on a baking sheet, separate them and place in a warm, dry place.
After 1–2 hours, the sugar syrup on the surface of the products will dry out.
To speed up drying, you can place the baking sheet with the products in a low-heat oven for a few seconds.
If the boiled syrup is very thick, then the surface of the flour products will turn out matte with a thick layer of sugar; if the syrup is too liquid, it will drain from the surface of the products.

Bon appetit!

Description of preparation:

Although you can buy absolutely everything in stores these days, I still prefer to make my own caramel syrup at home. It doesn’t take me much time, and my syrup tastes just as good as store-bought syrup. Sometimes I use this simple caramel syrup recipe to make various drinks, but most often I add it to baked goods, both in the dough itself and in creams. And in general, since this syrup can be stored in the refrigerator for quite a long time, I prepare it for future use, and then just take it out as needed.

1) First, we pour 2/3 of the sugar into a dry, clean saucepan and put it on the fire. Heat the sugar until it turns a nice light brown color.

2) After this, pour water into the pan with sugar, add the remaining sugar and vanilla.

3) Continue heating the mass over low heat until the sugar granules are completely dissolved and the syrup thickens. At the same time, do not forget to remove the resulting foam from the surface and stir the syrup almost constantly.

When the syrup becomes thick enough, remove the pan from the heat and strain the syrup; after it has cooled, carefully pour the syrup into a jar and put it in the refrigerator.

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Lollipops

Let's take:

Sugar - 300 gr;
Water - 100 ml;
Vinegar - 1 tsp;
Sunflower oil - grease the molds.

Mix the ingredients and heat until the color of the mixture takes on a warm yellow tint. The temperature in the pan should be about 160 degrees (use a kitchen thermometer to measure). Once the syrup reaches the desired color, reduce the heat to low and leave on the stove for another couple of minutes. Then pour the syrup into greased molds and insert the sticks.

Now all you have to do is wait for the caramels to harden.

In all cooking options, instead of water, you can use compote or jam juice, juice from any fruit or lemon. This way the caramel will get an even more interesting taste, and you will have the opportunity to experiment with a simple and quick way to prepare sweets. This dessert can be prepared not only for home, but also beautifully packaged and given as a gift.

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Homemade classic caramel

Let's take the following products:

Milk - 150 ml;
Sugar - 200 gr;
Butter - 25 gr.

Procedure:

Sugar must be melted in a saucepan with thick walls without adding water or other liquids. Over low heat, the sugar will melt into a thick brown mass. Lumps may form, there is nothing to worry about, they will disperse on their own a little later;
Heat the milk in a separate saucepan. Do not bring to a boil, just warm slightly. Do not remove from the stove yet;
When the sugar has completely melted, carefully pour it into warm milk, and only now bring the mixture to a boil;
Now add butter. When oil appears in the pan, a lot of foam will form on the surface, which can burn, so you need to be careful with it.

When the entire mixture has reached a homogeneous consistency, it can be removed from the stove and poured into a container for storage.

Step-by-step recipe: Caramel syrup

Step 1
Pour 100 grams of sugar into a saucepan and add 0.5 teaspoon of lemon juice.
Step 2
Melt the sugar over high heat and cook the caramel for approximately 1 minute, remove from heat.
Step 3
Add 100 milliliters of boiling water, stir, return to the heat, and, stirring all the time, cook until a homogeneous caramel syrup is obtained.
Step 4
Pour the finished caramel syrup into a separate bowl and leave to cool. Use the cooled caramel syrup for soaking
cakes
.

Calorie content and beneficial properties

The original product consists only of sugar, distilled water and food additives (most often citric acid, to some extent, balancing the sweetness of the resulting caramel). Therefore, it has the same features and properties as granulated sugar. True, in the form of syrup it is better absorbed by the body and puts less strain on the liver, kidneys and gastrointestinal tract.

As for calorie content, 100 grams of the product contains only 225 kcal. Thanks to this, you can buy caramel syrup and consume it in moderate doses even if you follow a strict diet.

People have long appreciated the opportunity to enjoy sweetness and not feel the harm from the effects of sugar on the body. Therefore, 600 years have passed since the invention of this product, it has been popular in kitchens all over the world.

Briefly about the indications for the use of burnt sugar

Does burnt sugar help with cough? The answer can be unequivocal: burnt sugar helps children and adults with coughs. This is a tool that does not know gender, age and demographic characteristics. There are several indications:

Dry cough. In this case, on the one hand, the cough reflex is suppressed at the local level (saccharides included in the cough have a calming effect on the ciliary epithelium of the respiratory tract).
Wet cough. In such a situation, the opposite effect occurs. The mucus becomes thinner and easier to pass away.

However, it is recommended to use burnt sugar for dry coughs , since the reflex weakens. This is unacceptable when it comes to coughing wet: in the latter case, on the contrary, an increase in the reflex response of the body is required.

Photo: Burnt sugar syrup

Accordingly, the following indications can be identified for the use of burnt sugar as an unconventional recipe:

Tracheitis. Inflammatory lesion of the trachea. Accompanied by a dry cough (in most cases), pain in the throat and neck. The reflex intensifies in the dark.
Laryngitis. Inflammation of the mucous membrane of the larynx. It is characterized by an intense cough of a “barking” nature. The reflex is distinguished by its sonority and brightness of timbre. This is an extremely painful manifestation: over time, overstrain of the respiratory muscles occurs, severe pain behind the sternum, and breathing problems due to obstruction of the lower respiratory tract appear.
Pharyngitis. Inflammatory lesion of the pharyngeal mucosa. Accompanied by hoarseness, weakness of the voice, its complete absence in extreme cases.
Rhinitis, sinusitis, other diseases of the upper respiratory tract.
Measles, whooping cough and other pediatric diseases accompanied by a cough reflex.

How does burnt sugar help?

Products prepared on its basis have several effects:

Sugar helps reduce the irritability of the ciliary epithelium, inhibiting the intensity of the cough reflex.
Paradoxically, this sweet substance also helps to normalize the thickness of the exudate, in other words, it dilutes the sputum.

However, burnt sugar is rarely used in its pure form. Recipes based on it are much more common. Milk, vodka for making syrups, onions, honey and other ingredients are used.

Ingredients for Mango Parfait with Almond Roast:

Mango
(canned) - 400 g
Cream
(33%) – 200 ml
Egg yolk
- 2 pcs
Sugar
(50g for ice cream and 50g for grilled food) - 100 g
Vanilla sugar
— 5 g
Almond
— 50 g
Water
— 30 g

Cooking time: 60 minutes

Number of servings: 6

Coffee with syrup

The most common way to consume caramel syrup is to add it to coffee.

But many pastry chefs successfully soak their biscuit desserts with it and use it as a topping for ice cream and milkshakes.

To get a brighter, richer and more unusual taste, you can add your favorite spices and seasonings to this recipe. Then your caramel syrup will be original.

There are many serving options. Here everything depends solely on your flight of fancy.

How to choose the right one

Now you can buy caramel syrup from many manufacturers from Russia and abroad. This is good, but it increases the likelihood of purchasing a product of insufficient quality. To avoid this, when choosing, look at the following nuances:

manufacturer - it is always better to buy products from a familiar brand, especially if you know its positive reputation;
price-volume ratio - caramel drink can be found in containers of different capacities, so if you see a product that is significantly cheaper than others, this may be due to the fact that there is less of it in the package;
the composition is the most important thing, because you often find syrups, including caramel ones, saturated with enhancers and substitutes to reduce the cost, and these are not very healthy products.

It is not recommended to buy goods from the lower price segment, since they are often not of high enough quality.

We prepare and sell only high-quality caramel syrups using natural ingredients. They have a rich, rich taste and a balanced, pleasant shade.

Use in cocktails

With this ingredient you can prepare hundreds of alcoholic and non-alcoholic cocktails. It goes well with other products, so it allows you to make the most daring experiments with flavors and mixtures. Cold drinks with sour and sweet and sour juices are especially delicious.

The taste of caramel goes well with vodka, filling and hiding its bitterness, leaving a soft, pleasant aftertaste. Also compatible alcohol is rum, some types of brandy, almost all liqueurs and even light sweet wines when preparing mulled wine.

The most popular cocktails with these ingredients are “Creme de la Crème”, “French Cinnamon”, “Knights”, “Vacation in Jamaica”. Each of them has a rich taste and a pleasant, slightly caramel aftertaste.

Recipe for Mango Parfait with Almond Roast:

Drain the juice from the mango and puree in a blender. Rub through a strainer.

Mix the yolks with sugar and vanilla sugar. Add half of the mashed puree. And beat everything with a mixer until fluffy. Place this mixture in a water bath and heat for 7-10 minutes, stirring constantly. This will allow the yolks to undergo pasteurization. Remove from the bath and cool. Add the remaining mango puree. Mix.

Whip the cream to stable peak shapes. Add yolk-mango puree and mix gently. Place this mixture in the freezer for 2-3 hours.

After the time has passed, remove and stir the ice cream with a fork. Place it in silicone molds and freeze.

For grilling, I used ready-made dry caramel, mixed it with chopped almonds. I poured it onto a silicone mat, leveled it and baked at T 190g until golden brown for about 7-10 minutes. Cool. And remove from the mat. If you don’t have ready-made caramel, then pour water into a saucepan and add sugar. Bring the syrup to a golden color. Add chopped nuts, toasted in a dry frying pan, and stir until the caramel covers all the nuts. Grease the parchment with butter and lay out the nut-caramel mixture and smooth it out. Cool and you're done!

Grind the grilled meat in a blender. Place into serving plates.

Remove the ice cream from the molds and place on the grill. Decorate as desired.

Let it melt a little and enjoy!

Bon appetit!

Salted caramel with nuts

An unusual combination of nuts and salted caramel will add new taste to any dessert. Children and adults will be delighted with this delicacy! So try making this caramel.

Ingredients for nut caramel: