How to make caramel in the microwave. Homemade lollipops in the microwave

03.05.2020 Seafood dishes

It is difficult to decide whether this recipe relates more to which one: economical or fast, because it combines everything: literally a maximum of 20 minutes and only 2 ingredients - and homemade lollipops are ready! Begin?

In the list of ingredients I have indicated the exact proportions, this is the starting point. How much juice and sugar you take at once is not so important, the main thing is to keep the ratio 1: 4, that is, 1 part juice and 4 parts sugar. Of course, sweets will be sweet (how else? They are sweets!). But they will not contain any dyes, preservatives, flavoring agents, etc.

As for which juice to choose for making candies, I will answer right away: absolutely any. The main requirement for juice: it must be natural. You can use freshly squeezed juice. In fact, at any time of the year there are fruits that are affordable and easy to get juice from. But it is quite possible to take canned juice. It is only desirable that it be natural, without added sugar.

To accurately measure the amount of ingredients, I used a kitchen scale (a useful gadget, no doubt!). I have a scale without a bowl, which, in my opinion, is more convenient, so I immediately squeezed the juice into the cup and added sugar. If you do not have scales, it is quite possible to measure, for example, with teaspoons, observing the proportions that I wrote about above.

Mix the juice and sugar with a spoon. Now you need to send the syrup to the microwave. You can use any glass jar for this. But I like the big cup option better. Because during the cooking process, you will need to take out the container several times and shake the caramel. The jar will have to be taken with some kind of potholder, but with a cup such a problem will not arise.

So, we send the cup to the microwave. We set the power to 800-900. Over time, it is difficult to immediately decide. It will take about 3 minutes for the caramel to be ready. But you need to take into account the power of your microwave, sometimes it takes 5 minutes to cook, because my microwave has a maximum power of 800. If you have 900, then put it on 2.5 - 3 minutes. In the process, take out the caramel 1-2 times, lightly shake it in a cup.

As you can see, it is understandable why I took a tall cup, because the caramel rises significantly during the cooking process. Do not be confused by the foam that forms. Once the caramel is ready, wait a couple of minutes for the foam to settle.

Now you can pour the caramel into the molds. If you do not have special molds for lollipops, then ice molds or packaging for chocolate candies are perfect. I didn't prepare my silicone molds in advance, I just took them out of the cabinet and poured caramel into them. In the photo, the caramel looks almost black, burnt. I don't even know why it happened, because in fact, the caramel was not like that.

The lollipops freeze very quickly!

What mistakes can there be when making lollipops? If you do not cook the caramel, then it will certainly harden, but it will not be crispy, but inside it will remain slightly stringy.

Step 1: melt the chocolate in the microwave.

Break or cut the milk chocolate into very small pieces, literally crumb. Add butter to it, also cut into small pieces.

Place everything in the microwave at power 600 watts on the 1.5 minutes... Everything should melt well.
After removing the chocolate from the microwave, whisk it well.

Step 2: warm up the cream.

Heavy cream also needs to be heated in the microwave at a power of 600 watts during 30 seconds.

Step 3: mix everything together.

Pour the cream into the melted chocolate and butter and mix everything very thoroughly to get a homogeneous thick mass. It will look delicious anyway. You will definitely want to try it.

Step 4: prepare candy.

Using a spoon, carefully pour the thick chocolate mass into the tins, avoiding the formation of air bubbles.

Send the candy blanks to the refrigerator for at least 3 hours... You can also put it in the freezer if you want to get the result faster, but I don't know how it will work.
Remove the finished candies from the molds, sprinkle with cocoa powder and serve.

Step 5: serve candy.

You need to serve sweets, of course, for dessert with tea, coffee or whatever you usually prefer there. You can present such sweets to your friends, packing each one beautifully. And if you are going to store them, then hide the sweets in a resealable dish and put them in the refrigerator so that they do not melt. Also, do not carry them with you for a long time and do not leave them on the table in the heat.
Bon Appetit!

You can make such candies with nuts, raisins and other dried fruits, or you can put half or a whole strawberry in each mold, and then pour chocolate over the berries.

Choose good chocolate that will melt for sure.

Bitter chocolate works just as well, just add some sugar to it, or skip if you like bitter chocolate.

Do you only use your microwave to defrost and reheat food? Completely in vain! Because you can cook a lot of delicious dishes in the microwave, even sweets. I suggest making quick lollipops - delicious and natural. Not only is this recipe quick, it's also economical.

How to make lollipops in the microwave

Total cooking time - 0 hours 20 minutes
Active cooking time - 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g - 395 kcal
Servings Per Container - 4 Servings

Ingredients:

Juice - 20 g
Sugar - 80 g

Preparation:

It is difficult to decide whether this recipe relates more to which ones: economical or fast, because it combines everything: literally a maximum of 20 minutes and only 2 ingredients - and homemade lollipops are ready! Begin?

In the list of ingredients I have indicated the exact proportions, this is the starting point. How much juice and sugar you take right away is not so important, the main thing is to keep the ratio 1: 4, that is, 1 part juice and 4 parts sugar. Of course, sweets will be sweet (how else? They are sweets!). But they will not contain any dyes, preservatives, flavoring agents, etc.

15.09.2018, 06:02

Handmade candies have at least two advantages. First, you know the composition of the candy. Secondly, the taste and calorie content of the treat can be changed as you wish. Today we offer you recipes for sweets that you can make at home.

Sweets "Catalan"

White chocolate - 100 g, butter - 20 g, hazelnuts or almonds (plus 12-14 pcs. For cores) - 100 g, sugar - 50 g, milk chocolate - 70 g.

Traditional Italian sweets. Fry the nuts in a pan and, leaving the most beautiful ones for the filling, grind the rest in a blender or coffee grinder. Pour sugar into a saucepan, add a little lemon juice (about a teaspoon). Stir constantly until the sugar melts and caramel is obtained (make sure that the sugar does not burn!). Add ground nuts to hot sugar, mix. Place on paper to cool. Grind the cooled nut mixture in a blender into small crumbs. The praline is ready. Melt white chocolate with butter in a water bath. Spoon the praline into the chocolate-butter mixture until thick. If the mixture is crumbly, add the chocolate. If liquid, add ground nuts. Form 12 candies with your hands. Put a whole nut inside each. Put in the refrigerator for a while. Traditionally, these candies are not covered with chocolate, but simply rolled in cocoa. But the homemade recipe is sweeter. Melt milk chocolate in the microwave. Bathe each candy in chocolate and put it back in the refrigerator for about 15 minutes. Then you can decorate it by making strips of white chocolate.

Homemade creamy "Korovki"

Butter - 30 g, milk - 200 ml, powdered sugar - 200 g, honey - 2 tbsp. l., vegetable oil (for lubrication).

Pour milk into a saucepan, add butter, icing sugar, honey and put on fire for about 30-35 minutes, stirring constantly. Wait until the mass becomes thick and caramel color. Lubricate the ice cube trays with vegetable oil and put the resulting mass in the molds, wait until the sweets cool. Then put them in the freezer for a while, then it is very easy to get them out of the mold. Store sweets in the refrigerator - they are very tender.

Toffee "Caramel" with sour cream

Sour cream - 400 ml, sugar - 400 g, honey - 125 g.

Mix sour cream, honey and sugar, heat over low heat until boiling. Cook over low heat for 20-25 minutes, stirring with a wooden spatula. The mixture gradually changes color, thickens and becomes viscous. Readiness can be checked as follows. Put a drop of caramel in cold water: if the drop is fixed and immediately hardened, you're done. Pour into the mold (if it is silicone, then you do not need to lubricate the mold, grease it with odorless vegetable oil from another material). Cool, then cut into sweets.

"Bird's milk" sweets

Dark chocolate - 200 g, egg white - 3 pcs., Citric acid (on the tip of a knife), sugar - 180 g, gelatin - 20 g, condensed milk - 150 g, butter - 150 g.

Beat the whites, gradually adding citric acid. Soak gelatin, let it swell. Beat butter, gradually adding condensed milk. Add sugar to the swollen gelatin and melt without boiling. Add cooled gelatin to the whites and, continuing to beat slowly, add the whipped butter with condensed milk. Put the resulting mass in a mold (or arrange in molds). Put in the cold, wait for solidification. Melt the chocolate, let it cool. Dip the soufflé pieces by dipping them into the chocolate. We put it on foil, let it freeze!

Sweets "Yolks of St. Teresa"

Egg yolk - 7 pcs., Sugar - 100 g + 20 g for molding, water - 80 ml, lemon juice - 20 ml, vanillin - 1/2 bag, powdered sugar - 10 g.

A popular dessert in Spanish cuisine is candy in the form of bright yellow balls with a dense sugar crust and a delicate creamy filling. In a small saucepan with a heavy bottom, combine water, lemon juice and granulated sugar. Bring to a boil and cook, stirring occasionally, for about 10 minutes. Remove from heat, add vanillin, stir and let cool to room temperature. Add the cooled syrup to the raw yolks, rubbed through a sieve, mix well. While stirring, bring to a boil over high heat and boil for about 7 minutes to a very thick consistency. Remove from heat and stir for another 5 minutes. Then put the mass in the refrigerator for a day - its surface crystallizes slightly. Pinching off the mixture with two teaspoons, roll it between your palms, sprinkled with granulated sugar, to form a ball. Dip lightly in powdered sugar, shake off excess. Arrange the balls on the candy cuffs. Serve immediately, at room temperature, or chilled.

Candy with liquor

White chocolate - 1 bar, Baileys liqueur, ice cube tray, syringe without a needle.

Break half of the chocolate bar, put in a bowl and melt in a water bath. Using a coffee spoon, spread the melted chocolate into the ice cube trays with a layer of about 1–2 mm and send to freeze in the refrigerator. Then, using a syringe without a needle, fill the frozen molds 2/3 with liquor. And send the form to freeze in the freezer. Then melt the second part of the bar, remove the mold and use a spoon to apply a layer of chocolate on top of the frozen liquor in the tins. Allow the last layer of chocolate to harden, squeeze the candies out of the wells. And candies with liquid liqueur filling are ready.

Brigadeiro sweets

Condensed milk - 400 g, cocoa powder - 20 g, butter - 15 g, milk chocolate, white or black - according to your taste - 50 g.

Chocolate truffles are native to Brazil. Place condensed milk, butter and cocoa in a saucepan. Heat over low heat, stirring constantly, to form a smooth and homogeneous mass. Cook until thick. When the chocolate mass begins to easily lag behind the sides of the pan and gather into one lump, it is ready. The process will take approximately 8-10 minutes. Transfer the finished mass to a plate and let it cool, then roll out of it into small cone-shaped balls resembling a truffle. Roll in grated chocolate. If you like soft candies, then leave them just in a cool place, if harder, then put them in the refrigerator.

Sweets "Jerusalem"

Raisins (pitted) - 1-2 handfuls, dates (pitted) - 1-2 handfuls, cocoa powder (for sprinkling).

Delicious sweets that are good for the immune system. Rinse raisins and dates and hold in a colander over steam for 4-5 minutes. Pat dry on a paper towel. Remove seeds from dates and mince together with raisins. Roll into balls about the size of a walnut, roll in cocoa. Keep in the refrigerator until hardened.

Oatmeal sweets with nuts

Oatmeal flakes - 6 tbsp. l., raisins - 1/2 cup., cashew nuts (or others) - 1/2 cup., salt - 1/8 tsp., lemon (or orange) zest - 1 tsp., coconut flakes ( optional, for sprinkling).

Put nuts, raisins and oatmeal in a blender bowl, add zest to taste. Grind everything until smooth. If it's too dry, add 1 to 2 tablespoons of water to the blender. Roll small candies from the resulting mass for one bite. If desired, you can roll them in coconut flakes.

Carrot candy

Carrots - 200 g, brown sugar - 70 g, orange - 1 pc., Lemon - 1 pc., Cardamom (ground) - 1/4 tsp, ground nuts - 2 tbsp. l., olive oil - 1 tbsp. l.

Grate the carrots on a coarse grater. Remove the zest from the lemon and orange and squeeze out the juice. Heat oil in a frying pan, add carrots. The carrots should dry up. Then add sugar and simmer over low heat until sugar dissolves. If the carrots are sweet, the amount of sugar can be reduced. Then add orange and lemon juice, zest and cardamom. Simmer until the juice evaporates and the mass becomes viscous. Remove from heat, cool carrots. Form small balls with your hands and roll in coconut or ground nuts.

Lollipops in the microwave

Sugar - 80 g, freshly squeezed juice - 20 g.

The main thing is to observe the proportion of 1 to 4 - there is 4 times more sugar than liquid. Mix the juice and sugar in a microwave-safe container, such as a glass jar. Cook for 2 1/2 - 3 minutes at 900 W. In the process, open and see if the syrup burns. With an oven mitt, you can take a jar and gently "chat" the caramel. Of course, the container is very hot, be careful. Before pouring into molds, wait until the bubbles disappear. Pour into silicone molds for ice, wait for solidification.

Candy "Apple Pie"

Apple (small, about 80 g) - 1 pc., Biscuits (crackers) - 180 g, sour cream (20%) - 70 g, honey - 1 tbsp. l., cinnamon - 1/2 tsp., ginger - 1/6 tsp., dark chocolate (bitter) - 80 g, soy sauce (sweet) - 1 tbsp. l.

These candies really taste like a spicy apple pie. Delicate, just melting in your mouth, with apple pieces under dark chocolate ... Peel and core the apple, cut into very small cubes. Add a spoonful of water, sprinkle with cinnamon and ginger. Microwave for 2.5 minutes at 800 W. (On the stove, add a little more water, cook for 5 minutes). The apples should soften, but not puree. Grind the cookies. Mix cookies, apple, honey and sour cream. Let stand at room temperature for 10-15 minutes. Blind balls (they can stick to your hands, but must keep their shape well) and put in the refrigerator for 30 minutes. Melt chocolate in the microwave or in a water bath, mix with soy sauce. Dip sweets in chocolate and refrigerate for another 30 minutes. The candies can be stored in a refrigerator in a closed container for no longer than 2-3 days.

Curd pp sweets

Fat-free cottage cheese - 100 g, banana - 1 pc., Oatmeal - 5-6 tbsp. l., coconut - 3 tbsp. l.

Mash the banana flakes in a blender. Let stand for about 20 minutes, so that the flakes swell a little. Mix with cottage cheese rubbed through a sieve. Form candies into balls, roll in coconut flakes. Store in the refrigerator, their shelf life is short - equal to the shelf life of cottage cheese. 212 (calories), 11 (protein), 10 (fat), 22 (carbohydrates).

PP-sweets "Coffee"

Walnut - 50 g, skimmed milk powder - 6 tbsp. l., sweetener - to taste, milk - 3 tbsp. l. instant coffee - 1 tsp

If you are against instant coffee, you can make a very strong brew. Then you will need to replace milk with them. Chop the nuts not finely so that you can feel the pieces in the candy. Combine milk powder with coffee. Stir well. Add milk with sweetener to the dry mixture. Stir the mixture well and add the nuts to it. Spread the resulting "dough" in tins and put in the refrigerator for a day. 350 (calories), 17 (protein), 22 (fat), 23 (carbohydrates).

PP Snickers

Peeled peanuts - 100 g, skimmed milk powder - 10 tbsp. l., honey - 2 tbsp. l., chocolate - 200 g.

Fry peanuts "until golden barrels" in a dry frying pan. We also fry milk powder, stirring with a spatula and breaking lumps. Readiness is easy to determine by color - milk powder will become a beautiful creamy color. In the process of cooling, we still crush it with a fork, then sift it. We mix peanuts, milk and honey with our hands, form small oval-shaped candies. We put it in the refrigerator - it is more convenient to cover chilled ones with chocolate, it freezes right before our eyes! Break the chocolate into pieces and melt it in a water bath. Cool until warm and dip the peanut-honey blanks one by one. 400 (calories), 12 (protein), 30 (fat), 40 (carbohydrates).

Ingredients:

granulated sugar - 80 grams;
liquid - 20 ml.

total cooking time: 3 minutes;
total amount of caramel: 9 pieces.

How to make homemade lollipops in the microwave:

1. Why did I put “liquid” instead of a specific ingredient? Add what you want to the caramel: it can be compote (naturally, without berries), lemon or other juice, and just plain water. I used water for the purposes of the experiment. So, mix both ingredients.

2. Now we move this mass into a deep glass. You can use a bowl, but the syrup will bubble and rise. Do we need it? Unlikely. So, we put the glass in the microwave (my microwave is 700). We do not use any modes. Imagine heating up food and just setting the time. While for 1 minute.

3. A minute has passed, place the mass and set for another 1 minute and 20 seconds. At this stage, the syrup will be transparent and it can already be poured into molds, but then, we will not get caramel, but. Let's wait a couple more seconds ?! At about the 3rd minute, the mass will begin to take on a yellowish brown hue. And it is at the 3rd minute that the mass will have such a consistency that it will harden completely and irrevocably.

4. Of course, when preparing caramel in 2 minutes and 20 seconds, you can also tint it with dyes (the dye is used in the first step), but if you leave the mass for all 3 minutes, there will be no point in dyeing it.

5. Pour the prepared hot caramel mass into greased molds and let set.