Homemade liquid caramel. Sugar caramel
Many adults assure that caramel is a delicacy for children, although they themselves are not averse to occasionally pampering themselves with a sweet product.
Despite the fact that today store shelves are bursting with the variety of types and brands of caramel presented, there are still craftsmen who prepare caramel at home.
Homemade caramel is unique in that it contains a minimum of products, moreover, inexpensive and affordable.
In addition, regardless of the fact that the cooking process is not easy, it is quite fun.
Well, the result of an interesting process will be a delicious delicacy that you definitely won't get in a store.
Homemade caramel - general cooking principles
Homemade caramel can vary in flavor, shape and texture.
The main ingredient of the product is sugar, and depending on the additional ingredients, the taste of the caramel is regulated.
For example, soft caramel can be prepared on the basis of milk, cream, sour cream with the addition of cocoa, coffee, chocolate.
It is permissible to add fruit or berry extracts to hard caramel in order to obtain the appropriate taste and aroma.
The shape of the finished caramel depends on the molds in which the product is to be cooled, in the absence of special forms, it is permissible to use any suitable container - small bowls, a base for making ice, and even ordinary spoons.
The texture of the product can be soft, hard, crispy, stringy, liquid - this moment depends on the technology and cooking time.
All sorts of subtleties, interesting recipes, tips and tricks that we have tried to collect for you in this article will help you discover the fascinating process of making caramel at home.
Recipe 1. Soft caramel at home
The soft caramel according to this recipe turns out to be soft and tender, slightly stringy. Thanks to these properties, the delicacy is ideal not only as an independent sweetness, but also as an addition to any desserts.
Ingredients:
120 grams of sugar;
80 grams of cane sugar;
120 grams of butter;
250 ml cream 20%;
120 ml corn syrup.
Cooking method:
1. Pour two types of sugar into a heavy-bottomed saucepan or stewpan.
2. Add diced butter, add syrup and cream.
3. We put the mass on a slow fire.
4. Tomim, stirring constantly, until the sweet mixture warms up to 120 degrees. You can check the temperature of the product with a kitchen thermometer. If you do not have a much-needed appliance in the kitchen, you can check the temperature of the caramel as follows: Take a container of cold water, drop a drop of caramel into it, if you have a hard, round ball - the caramel is ready.
5. Pour the finished product into a mold covered with oiled baking paper, leave for 10-12 hours, covering with a bag or a piece of gauze.
6. Remove the hardened soft caramel from the mold, cut it into any shapes or simple cubes.
Recipe 2. Milk and coffee caramel at home
A surprisingly tender caramel with a dense, viscous structure, you will definitely like it. You can skip the coffee by making a regular unflavored milk caramel.
Ingredients:
100 grams of granulated sugar;
70 grams of butter;
60 ml 33% cream;
1 tbsp instant coffee.
Cooking method:
1. Put the cauldrons with sugar on a slow fire, wait for the sugar to dissolve, turning into a golden syrup.
2. Add chopped butter, cream and coffee.
3. Cook, stirring occasionally, for about 5 minutes. The caramel should become a homogeneous mass with a pleasant golden brown color.
4. Pour the caramel into oiled molds, cool. You can pour it into one large mold, then you just need to cut the products with a sharp knife into smaller pieces.
5. We pack each candy in parchment paper so that the treat does not stick together.
Recipe 3. Lollipop caramel at home
Probably, there is no such person who would not cook lollipops in childhood. Why not remember a great time and prepare a sweet treat for yourself and your loved ones.
Ingredients:
Granulated sugar.
Cooking method:
1. Put the dry frying pan on the stove, heat it up.
2. We set the minimum fire, add sugar. The amount of granulated sugar depends on the size of the pan: 5-8 spoons are enough for a small (pancake) pan, 10-15 spoons can be poured into a large pan.
3. Stirring continuously, wait until all sugar grains are completely dissolved. You should get a viscous, light brown syrup.
4. Pour candy caramel into prepared oiled molds, wait for the sweetness to cool completely.
5. If you do not have molds, you can pour liquid in a saucer, spoons and other handy utensils.
Recipe 4. Sour cream caramel at home
Soft and tender caramel based on sugar and sour cream will be a great alternative to various sweets that you often eat for breakfast as a base for sweet sandwiches. Sour cream caramel applied to fried toast will appeal not only to children, but also to adults.
Ingredients:
150 grams of sour cream;
20 ml of water;
100 grams of sugar.
Cooking method:
1. Heat a small saucepan or frying pan over high heat, add sugar, pour in water. Stirring continuously, bring the mixture to a boil.
2. Boil the syrup, stirring it for two minutes, then remove the pan from heat.
3. Add sour cream in small portions to the sugar syrup, mix thoroughly.
4. Put the pan with the sweet mass on low heat. Without letting the mass boil, we warm it up.
5. Pour the finished caramel into prepared forms.
6. You need to store this delicacy in the refrigerator, no more than five days.
Recipe 5. Mint caramel at home
Delicious refreshing caramel cooks pretty quickly. The peppermint oil used in the recipe can be purchased at specialty stores. If desired, you can add natural food colors, pour them in the cooking process along with vanilla.
Ingredients:
Three glasses of sugar;
Glass of water;
10 ml lemon juice;
5-6 drops of concentrated peppermint oil;
Two pinches of vanilla.
Cooking method:
1. Pour granulated sugar into a thick-walled dish, pour in water.
2. We put on low heat, stirring, wait until the sugar is completely dissolved and a sweet syrup is formed.
3. Pour in vanillin, keep on the stove for one more minute.
4. Remove the saucepan from the heat, and pour drops of mint oil and lemon juice into the sweet mass.
5. Mix the caramel mass and pour it into oiled forms.
6. If desired, we stick in special skewers, toothpicks or ordinary matches with a torn off head.
7. Take the finished, cooled caramel out of the molds and wrap it in plastic bags or baking paper.
Recipe 6. Homemade chocolate caramel
Delicious chocolate caramel made from natural ingredients is sure to please you and your family.
Ingredients:
100 grams of sugar;
50 grams of honey;
80 grams of butter;
100 grams of chocolate;
40 ml of milk.
Cooking method:
1. Mix sugar with liquefied honey, milk and butter, cut into small pieces.
2. Put the mixture in a frying pan, stirring occasionally, simmer over low heat for 3-5 minutes. The mass should boil slightly and acquire a pale brown tint.
3. Add melted chocolate, continue simmering for about 5 minutes, not forgetting to stir the cooking caramel all the time.
4. Pour the finished product into an oiled mold.
5. Cool, cut into squares or rectangles.
Recipe 7. Caramel for cakes at home
Ideal caramel for impregnating biscuit, honey cakes. Prepares quickly, it turns out delicious. In addition, such caramel can be eaten just like that, its consistency is pleasant, viscous - you will like it.
Ingredients:
220 ml 33% cream;
60 grams of butter;
60 ml of water;
A pinch of salt;
180 grams of sugar.
Cooking method:
1. Put a pot of water and sugar on low heat.
2. While stirring, wait for the ingredients to turn into sugar syrup.
3. Heat, but do not boil, cream in another saucepan, pour them in a neat thin stream into the syrup.
4. Add butter and a pinch of salt, mix thoroughly, remove the caramel from the heat.
5. Pour into oiled molds, cool.
How to make caramel at home - tricks and tips
If you dip apples, citrus fruits, nuts or dried fruits into ready-made caramel, be it soft or lollipop, you will have a wonderful new dish.
Caramel cooks quickly, so prepare all the utensils necessary for the process in advance.
The caramel is ready, try not to leave the stove, otherwise the mass may burn.
Whatever caramel molds you use, grease them with odorless oil so that the finished product comes off better.
Soak dishes: pots, spoons and others immediately after cooking, otherwise the caramel will set and wash it incredibly difficult.
So that the finished caramel can be easily cut into squares or any other shape, you need to outline the lines with a knife when the treat is still hot. Then all that remains is to break it.
By inserting sticks into the filled molds, you get caramel on sticks like modern chupa-chups or old cockerels.
They learned how to cook a viscous and sweet caramel mass a long time ago, caramel is the most popular and affordable type of candy today.
Liquid caramel
Lollipop, monpensier, hard candies with filling - all these are varieties of caramel familiar from childhood. They learned to cook a sweet viscous mass a long time ago, caramel is the most popular and affordable type of sweets today.
Who invented the caramel?
It will not be possible to find a single author of this sweetness in centuries, since the Indian Dalits first guessed to fry sugar cane on fire more than two thousand years ago. Chopping the cane into porridge, they turned it into the first caramel with the help of fire. Since that time, the production of delicious sweets has undergone a lot of changes, releasing thousands of types of caramel on the grocery market in all countries of the world.
What is caramel
Translated from French, the word caramel means made from sugar cane. Caramel is a hard or plastic mass consisting of maltose, sucrose and glucose, obtained by heating sugar with starch syrup or inert syrup. Usually, in the production of caramel, a 2: 1 ratio of sugar and molasses is used. Caramel cooked in inert syrup is more hygroscopic and contains more fructose. Freshly brewed caramel is elastic and can be shaped into any shape.
How to cook caramel at home
The simplest caramel can be made from water and sugar. This will require ¾ cup granulated sugar and three tablespoons of water. Pour water into a small saucepan, add sugar and bring the syrup to a boil with constant stirring. As soon as it starts to darken, the caramel is ready. You cannot leave it in the pan: after cooling it will firmly stick to the sides of the pan. Secrets of making caramel.
Hot liquid caramel is used to decorate cakes, fruits, sweet salads, desserts, ice cream, make a beautiful grate out of it. To do this, grease a flat dish or a round glass cup turned upside down, a salad bowl (depending on the desired shape of the lattice), grease with fat and pour the caramel in a thin stream in the form of threads with a tablespoon, giving it the most unusual shape - a lattice, a dome, a spray, and so on. As soon as the mass has cooled, carefully remove it from the dish and decorate the dessert.
How to avoid crystallization
Heat sugar over low heat, without stirring, until it is completely dissolved. Bring the syrup to a boil only when the sugar has dissolved, and do not stir after boiling.
You can squeeze some lemon juice. Or - as mentioned above - you can probably add a little vinegar for this, better than homemade apple, of course.
Dip a pastry brush in hot water and brush the crystals off the sides of the pan to dissolve in the syrup.
Many products are wrapped in caramel: apples, nuts, citrus fruits, getting a completely new dish. The inventive idea of \u200b\u200bthe German pharmacist Karl Soldan in 1899 helped to produce lollipop caramel with bitter medicinal herbs. His little daughter Lucy fell ill and refused to take the tasteless medicine. Then the doctor went to the trick, cooking sweet caramel from the same herbs. This is how the Dr.C.Soldan’s trademark was born, known all over the world for its medicinal syrups and caramel with eucalyptus and menthol. Currently, up to one hundred tons of medicinal caramel is produced in Germany at the pharmaceutical factory in Adelsdorf.
Candy recipes
Caramel "Cockerel on a stick" is familiar to most buyers from childhood. The good thing about lollipop shaped caramel is that it needs no introduction. "Cock on a stick" is a brand that has been in demand by the children of Russia for centuries.
On a note
The traditional recipe for "Cockerel on a stick":
- Melt granulated sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and peppermint oil.
- Pour the syrup into small molds and cool.
Recipe 1
100g water + 300g sugar. Bring over low heat until dissolved. Cook for about 10 minutes. But here it is determined empirically (depends on water and sugar). In no case should it be brown. It appears if you overexpose and the sugar starts to burn. If you do not add it, the candy will not harden and will be like toffee. Instead of wooden sticks, you can cut cocktail straws. Lubricate the mold with vegetable oil before pouring; after pouring, be sure to keep it in the cold. The most difficult thing is to make a purely transparent cockerel without dye.
Burnt sugar lollipops
Almost all generations, without exception, who grew up in the former Soviet Union, remember their childhood comfortably with the memories of red cockerels made of sugar and homemade lollipops made of burnt sugar, and here is another recipe for such a nostalgic delicacy.
Required products:
- 250 g granulated sugar
- 1 tablespoon vanilla sugar or powdered
- 1/3 cup cognac or brandy
- a couple of drops of lemon juice and peppermint oil.
Cooking method:
Melt granulated sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and peppermint oil.
Pour the syrup into small trays and cool. Lollipops are not only tasty, but also useful for dry coughs.
Put the stick in the mold so that it sticks in when the caramel hardens.
Recipe 2: Homemade candies "Hearts"
Ingredients - Hearts Homemade Lollipops:
2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 tsp flavoring
1/4 tsp liquid food coloring
candy thermometer
In a large saucepan, stir together the sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Let the mixture boil without stirring. This syrup is very hot. Keep children away from the fire, let them look from afar!
When the syrup reaches 260 ° F (approximately 127 ° C), add color. Do not stir: the boiling process will color the syrup itself.
Remove from heat when temperature reaches 300 ° F (approximately 148 ° C). Watch closely, from 260 ° F to 300 ° F (approximately 127 ° C to 148 ° C) the temperature rises very quickly. When boiling stops, stirring gently, add the flavors. Then carefully pour the warm syrup into a ceramic jug or glass dish. This makes it easy to fill the molds. This will also allow you to lightly reheat the mixture in the microwave if it cools too quickly. Pour the syrup straight into the mold.
You need to wait until the lollipops have completely cooled down and remove them from the mold. Stick a nice pencil into the plastic holder.
capricious, it is easy to spoil it. A little overexposed on the fire - and it burned out, overlooked - and the sugar crystallized. And nothing can be corrected here. When working with caramel, the main thing is to stop in time: it has boiled, it has become yellowish - we quickly remove it from the heat. And not just remove, but put the saucepan in cold water for a few minutes, otherwise the caramel heated to 154 degrees will continue to boil away from the stove.
Another small detail - you need to add a little lemon juice to the boiled caramel, it will prevent it from becoming sugared. It is better to take sugar refined, lumpy, and so that it does not crystallize, before putting the saucepan on the fire, you must carefully, with a wet brush, remove all sugar crumbs from its walls - when they fall into boiling caramel, instant crystallization occurs in it, and everything is lost.
And yet - boiled caramel should never be interfered with, just put a spoon in it, and it will instantly become sugar-coated. And it is best to cook caramel in a copper pot.
Live caramel
The kind of caramel that becomes hard and glass-like is called pouring - because it can be poured into molds. You have to work with it very quickly, otherwise it will freeze, petrify, and you will not make anything out of it. It is from pouring caramel that you can make lollipops at home, even cockerels on a stick. Just to make a cockerel, you must have the appropriate shape.
And if you do not have molds for milking lollipops, you can make something like homemade " Chupa Chupsa". We take sugar and water in a ratio of 1/3, that is, for 1 kg of sugar - 330 g of water, 100 g of molasses or glucose syrup, bring to a boil, carefully removing the foam in the process, add a drop of lemon juice or a pinch of citric acid. And as soon as the caramel starts to turn yellow, remove from heat. Then we pour the caramel onto the silicone mat - not all at once, of course, but in portions, so that the caramels turn out to be the size you need, stick sticks there ( you can toothpicks) and wait until it freezes.
It's even easier to caramelize berries or fruits such as grapes or cherries. With tweezers or a toothpick, dip the berries into the finished hot caramel, cool and treat the delighted guests.
Well, if this carameladd nuts and then grind in a blender, you get praline, which can be added to cake or cream. And you can also make decorations from pouring caramel, for example, for a cake - put petals out of it with a spoon on a silicone mat, stick them on a nut, here's a flower.
Satin caramel
In order for the caramel to turn out to be satin, that is, it does not turn glassy, \u200b\u200bbut remains viscous, it will be necessary to slightly change the proportions - for 1 kg of sugar we take 400 g of water and 200 g of glucose syrup. This caramel remains plastic even after it cools down - you can fashion various decorations from it, or you can eat it like that, like a toffee. The color of the caramel is given by food coloring - pouring, for example, natural juice into it is useless, there is such a temperature that no juice can withstand.
Butterscotch
Butterscotch is also caramel, just a little different. That is, we boil sugar with water in the traditional way, but only when the caramel turns yellow, we pour boiling cream into it, cook for a couple of minutes, remove from heat, add butter, cool - that's all.
So, to make chocolate toffee, melt 200 g of sugar ( without water!), pour 200 g of boiling cream mixed with 3 tablespoons of honey, a pinch of salt, remove from heat and add 125 g of chocolate. We put all this in a tray covered with cling film, wait for the mass to freeze, cut it, wrap it in beautiful pieces of paper ( however, it is possible without pieces of paper) and rejoice at how delicious it turned out. Well, adding nuts to sweets is worth it, everything else can just burn.
What can you do from caramel! And my favorite application is caramel sauce.
Caramel sauce from Alexander Seleznev
- Boil 250 g of sugar and 70 g of water until amber.
- Pour 220 g of boiling cream there, stir and remove from heat.
- Add 50 g of butter.
- Serve with hot chocolate muffins, nut biscuits, strudel, and if you let the sauce cool, you can also serve with ice cream.
Home confectionery of Alexander Seleznev:
Not every closed pie with filling has the right to be called a kulebyaka. And it certainly has no right to be called so a plump loaf, lightly stuffed with cabbage ...
Clafoutis with strawberries
Alexander Seleznev tells what a real French clafoutis is and offers an author's recipe for strawberry clafoutis.
Croissant
Maestro Alexander Seleznev talks about why he doesn't make croissants at home, and also gives advice to those who still want a Parisian breakfast.
Many adults assure that caramel is a delicacy for children, although they themselves are not averse to occasionally pampering themselves with a sweet product.
Despite the fact that today store shelves are bursting with the variety of types and brands of caramel presented, there are still craftsmen who prepare caramel at home.
Homemade caramel is unique in that it contains a minimum of products, moreover, inexpensive and affordable.
In addition, regardless of the fact that the cooking process is not easy, it is quite fun.
Well, the result of an interesting process will be a delicious delicacy that you definitely won't get in a store.
Homemade caramel - general cooking principles
Homemade caramel can vary in flavor, shape and texture.
The main ingredient of the product is sugar, and depending on the additional ingredients, the taste of the caramel is regulated.
For example, soft caramel can be prepared on the basis of milk, cream, sour cream with the addition of cocoa, coffee, chocolate.
It is permissible to add fruit or berry extracts to hard caramel in order to obtain the appropriate taste and aroma.
The shape of the finished caramel depends on the molds in which the product is to be cooled, in the absence of special forms, it is permissible to use any suitable container - small bowls, a base for making ice, and even ordinary spoons.
The texture of the product can be soft, hard, crispy, stringy, liquid - this moment depends on the technology and cooking time.
All sorts of subtleties, interesting recipes, tips and tricks that we have tried to collect for you in this article will help you discover the fascinating process of making caramel at home.
Recipe 1. Soft caramel at home
The soft caramel according to this recipe turns out to be soft and tender, slightly stringy. Thanks to these properties, the delicacy is ideal not only as an independent sweetness, but also as an addition to any desserts.
120 grams of sugar;
80 grams of cane sugar;
120 grams of butter;
250 ml cream 20%;
120 ml corn syrup.
1. Pour two types of sugar into a heavy-bottomed saucepan or stewpan.
2. Add diced butter, add syrup and cream.
3. We put the mass on a slow fire.
4. Tomim, stirring constantly, until the sweet mixture warms up to 120 degrees. You can check the temperature of the product with a kitchen thermometer. If you do not have a much-needed appliance in the kitchen, you can check the temperature of the caramel as follows: Take a container of cold water, drop a drop of caramel into it, if you have a hard, round ball - the caramel is ready.
5. Pour the finished product into a mold covered with oiled baking paper, leave for 10-12 hours, covering with a bag or a piece of gauze.
6. Remove the hardened soft caramel from the mold, cut it into any shapes or simple cubes.
Recipe 2. Milk and coffee caramel at home
A surprisingly tender caramel with a dense, viscous structure, you will definitely like it. You can skip the coffee by making a regular unflavored milk caramel.
100 grams of granulated sugar;
70 grams of butter;
60 ml 33% cream;
1 tbsp instant coffee.
1. Put the cauldrons with sugar on a slow fire, wait for the sugar to dissolve, turning into a golden syrup.
2. Add chopped butter, cream and coffee.
3. Cook, stirring occasionally, for about 5 minutes. The caramel should become a homogeneous mass with a pleasant golden brown color.
4. Pour the caramel into oiled molds, cool. You can pour it into one large mold, then you just need to cut the products with a sharp knife into smaller pieces.
5. We pack each candy in parchment paper so that the treat does not stick together.
Recipe 3. Lollipop caramel at home
Probably, there is no such person who would not cook lollipops in childhood. Why not remember a great time and prepare a sweet treat for yourself and your loved ones.
Granulated sugar.
1. Put the dry frying pan on the stove, heat it up.
2. We set the minimum fire, add sugar. The amount of granulated sugar depends on the size of the pan: 5-8 spoons are enough for a small (pancake) pan, 10-15 spoons can be poured into a large pan.
3. Stirring continuously, wait until all sugar grains are completely dissolved. You should get a viscous, light brown syrup.
4. Pour candy caramel into prepared oiled molds, wait for the sweetness to cool completely.
5. If you do not have molds, you can pour liquid in a saucer, spoons and other handy utensils.
Recipe 4. Sour cream caramel at home
Soft and tender caramel based on sugar and sour cream will be a great alternative to various sweets that you often eat for breakfast as a base for sweet sandwiches. Sour cream caramel applied to fried toast will appeal not only to children, but also to adults.
150 grams of sour cream;
20 ml of water;
100 grams of sugar.
1. Heat a small saucepan or frying pan over high heat, add sugar, pour in water. Stirring continuously, bring the mixture to a boil.
2. Boil the syrup, stirring it for two minutes, then remove the pan from heat.
3. Add sour cream in small portions to the sugar syrup, mix thoroughly.
4. Put the pan with the sweet mass on low heat. Without letting the mass boil, we warm it up.
5. Pour the finished caramel into prepared forms.
6. You need to store this delicacy in the refrigerator, no more than five days.
Recipe 5. Mint caramel at home
Delicious refreshing caramel cooks pretty quickly. The peppermint oil used in the recipe can be purchased at specialty stores. If desired, you can add natural food colors, pour them in the cooking process along with vanilla.
Three glasses of sugar;
Glass of water;
10 ml lemon juice;
5-6 drops of concentrated peppermint oil;
Two pinches of vanilla.
1. Pour granulated sugar into a thick-walled dish, pour in water.
2. We put on low heat, stirring, wait until the sugar is completely dissolved and a sweet syrup is formed.
3. Pour in vanillin, keep on the stove for one more minute.
4. Remove the saucepan from the heat, and pour drops of mint oil and lemon juice into the sweet mass.
5. Mix the caramel mass and pour it into oiled forms.
6. If desired, we stick in special skewers, toothpicks or ordinary matches with a torn off head.
7. Take the finished, cooled caramel out of the molds and wrap it in plastic bags or baking paper.
Recipe 6. Homemade chocolate caramel
Delicious chocolate caramel made from natural ingredients is sure to please you and your family.
100 grams of sugar;
50 grams of honey;
80 grams of butter;
100 grams of chocolate;
40 ml of milk.
1. Mix sugar with liquefied honey, milk and butter, cut into small pieces.
2. Put the mixture in a frying pan, stirring occasionally, simmer over low heat for 3-5 minutes. The mass should boil slightly and acquire a pale brown tint.
3. Add melted chocolate, continue simmering for about 5 minutes, not forgetting to stir the cooking caramel all the time.
4. Pour the finished product into an oiled mold.
5. Cool, cut into squares or rectangles.
Recipe 7. Caramel for cakes at home
Ideal caramel for impregnating biscuit, honey cakes. Prepares quickly, it turns out delicious. In addition, such caramel can be eaten just like that, its texture is pleasant, viscous - you will like it.
220 ml 33% cream;
60 grams of butter;
60 ml of water;
A pinch of salt;
180 grams of sugar.
1. Put a pot of water and sugar on low heat.
2. While stirring, wait for the ingredients to turn into sugar syrup.
3. Heat, but do not boil, cream in another saucepan, pour them in a neat thin stream into the syrup.
4. Add butter and a pinch of salt, mix thoroughly, remove the caramel from the heat.
5. Pour into oiled molds, cool.
How to make caramel at home - tricks and tips
If you dip apples, citrus fruits, nuts or dried fruits into ready-made caramel, be it soft or candy, you will have a wonderful new dish.
Caramel cooks quickly, so prepare all the utensils necessary for the process in advance.
The caramel is ready, try not to leave the stove, otherwise the mass may burn.
Whatever caramel molds you use, grease them with odorless oil so that the finished product comes off better.
Soak dishes: pots, spoons and others immediately after cooking, otherwise the caramel will set and wash it incredibly difficult.
So that the finished caramel can be easily cut into squares or any other shape, you need to outline the lines with a knife when the treat is still hot. Then all that remains is to break it.
By inserting sticks into the filled molds, you get caramel on sticks like modern chupa-chups or old cockerels.
Few know how to make caramel at home. Indeed, today on the shelves of shops there is such a variety of sweets that no one even thinks of making a candy on their own. However, those who care about the health of their children prefer not to buy delicacies in supermarkets, but to make them at home, using only natural ingredients for this. After all, almost all shop sweets contain harmful additives that negatively affect not only an adult, but even more so a child's body.
So how to make caramel at home so as not to harm your own child? We will tell you about this right now.
The most delicious caramel: a recipe at home
To prepare a homemade treat, we may need:
- ordinary filtered water - a full glass;
- medium-sized granulated sugar - 3 full glasses;
- freshly squeezed lemon juice - about 2 large spoons;
- mint oil - a few drops;
- cognac - a small spoon (use as desired);
- vanillin - a few pinches.
Cooking process
The final stage
As you can see, homemade caramel cooks very quickly. After the pan is removed from the stove, the hot sweet mass must be immediately poured into the molds. By the way, they must first be greased with any culinary or vegetable fat. Until the caramel has frozen, you also need to stick wooden sticks into it. If you could not find special skewers, we recommend using ordinary toothpicks.
After all the steps described, you must wait a while until the caramel has completely solidified. To speed up this process, filled molds can be placed in the freezer or refrigerator.
After some time, the confectionery caramel will be completely usable. It must be carefully removed from the molds, wrapped in a rustling film and please your child with delicious and natural sweetness.
Making bananas in homemade caramel
We talked about how to make caramel at home. You can use this recipe if you only want to make sucking candy. However, there are many other ways to create delicious treats that are fruit-based. For example, bananas in caramel are very unusual. To prepare such a sweetness, we need:
- ripe bananas, but not too soft - 4 pcs.;
- high fat butter - a full large spoon;
- brown sugar - 4 large spoons;
- ground cinnamon - ½ a small spoon;
- orange juice, nuts, banana liqueur - apply according to taste and desire.
Cooking method
How to make banana caramel yourself? The homemade recipe calls for the use of tough fruits. They must be peeled and then cut in half (lengthwise). Next, you need to put a large frying pan over medium heat and melt the butter in it. After that, you should carefully add granulated sugar to the cooking oil. Stir the ingredients until you have a smooth caramel. Next, you need to lay out the halves of the banana with the flat side up. In this state, the fruit should be stewed for 20 seconds. After that, sprinkle them with ground cinnamon, and then continue the heat treatment for another 10 seconds.
After caramelizing one side of the bananas, turn them over, pour the icing from the pan and sprinkle with aromatic spice again. If desired, you can add liquor or juice to the fruit. Cook the ingredients in this state for another 60 seconds, regularly pouring the caramel on the bananas. Finally, remove the fruit from the heat, put it on a plate, and roll it in ground nuts before serving.
Cooking soft caramel
If the caramel is intended for making a cake or any soft candies, then it should be done a little differently. For this we need:
- small granulated sugar - 150 g;
- filtered water - a large spoon;
- sea \u200b\u200bsalt - a pinch;
- sour cream is not very fatty - 100 g.
Step cooking process
To make such caramel, or "toffee", you should take a small saucepan, and then mix medium-sized granulated sugar and filtered water in it. Next, the ingredients need to be put on a very low heat and brought to a boil. In this case, the products must be constantly stirred with a spoon. Cook them for about 2-3 minutes. After that, the caramel needs to be removed from the stove and not very fatty sour cream added to them.
It is advisable to spread the dairy product one spoon at a time, stirring the base well. Next, the caramel must be put back on the stove and slightly heated, but so that the mixture does not boil. Finally, the contents of the dishes must be poured into a plastic container, tightly closed and allowed to cool at room temperature. The finished soft caramel can be stored in the refrigerator for up to one week.
Let's sum up
Now you know how to make caramel at home. It should be noted that it is permissible to cook this delicacy not only with a fruit such as a banana, but also, for example, with apples, and even tangerines. In any case, absolutely all your household will be delighted with such a homemade delicacy.
