Caramel syrup is used to make cakes and sweet pastries. It can be added to hot or cold drinks, milkshakes.

Caramel syrup is made from white or brown sugar.

• Number of servings: 3
• Preparation time: 5 minutes
• Cooking time: 10 minutes

Caramel Syrup with Lemon Juice Recipe

The aromatic delicacy goes well with homemade ice cream. It can be cooked for future use and stored in the refrigerator in a glass bottle or jar.

Preparation:

1. Combine sugar with lemon juice and heat the mixture over low heat.
2. Boil water and gradually pour it into the pan. Mix the ingredients and cook the syrup for 5 minutes.

Refrigerate the treat before serving.

Vanilla Caramel Syrup Recipe

The sweet additive has a delicate creamy taste. It can be served with pancakes or pancakes.

Ingredients:

• milk – 1 l;
• brown sugar – 200 g;
• water – 30 g;
• salt – 5 g;
• soda – 5 g;
• vanilla – 2 g.

How to cook:

1. Combine milk with sugar and salt. Bring the mixture to a boil, add soda diluted in water.
2. Reduce heat to low and cook food for 50 minutes. Stir the workpiece periodically.
3. Add vanilla and cook syrup for another 10 minutes.

The finished additive should thicken and become darker. Pour it into small jars or bottles and store it in the refrigerator.

Sugar syrup with cream

This supplement can be served with coffee and milkshake.

Ingredients:

• sugar – 200 g;
• butter – 150 g;
• cream – 100 ml.

Cooking steps:

1. Heat granulated sugar in a saucepan over medium heat. Stir the mixture until it darkens.
2. Add the butter, and after 3 minutes pour in the cream in a thin stream. Whisk the ingredients without removing the pan from the heat.
3. Strain the syrup through a sieve to remove any clots. If you want to give the treat a new taste, add a little vanilla or a pinch of cinnamon.

Cool the treat, pour it into a glass jar and close the lid. Before serving, the additive can be heated in the microwave.

Baking syrup with mint

The sweet additive has a delicate taste and fresh aroma.

Ingredients:

• cane sugar – 400 g;
• water – 200 ml;
• mint – 1 bunch;
• lemon juice – 15 g.

How to cook:

1. Tear mint leaves, add water and boil. Cover the broth with a lid and leave it for 2 hours.
2. Strain the liquid and mix it with sugar. Cook the mixture over low heat for 5 minutes, add lemon juice.

The additive can also be used to impregnate cakes and biscuits.

Sweet syrup can be stored in the refrigerator for 1 month.

Rinse a thick-bottomed saucepan thoroughly with cold water, add sugar and add water. Place the saucepan over low heat and heat until almost boiling, stirring constantly with a silicone spatula or wooden spoon. Mix gently, without splashing the sides of the saucepan. Once the sugar has melted, stop stirring and bring the mixture to a boil.

Boil the boiled syrup until large bubbles form and acquire an amber color. Any sugar crystals that form on the walls of the saucepan must be carefully removed with a pastry brush dipped in cold water so that they do not fall into the syrup. Use a food thermometer to measure the temperature of the syrup from time to time. Don't interfere! The temperature of the syrup for hard caramel and fruit glazing is more than 145 °C.

If you don't have a thermometer, you can determine readiness by taking a little syrup (a little less than 1 tsp) and putting it in a glass of cold water. Wait a couple of seconds, then dip your fingers in the water, take the caramel and form a ball out of it. If the ball does not turn out (spreads), the syrup is not ready. If you get a very soft ball, then this is a syrup for making glaze and soft meringue (temperature about 118 ° C). If the ball is already hard, but still plastic, it is syrup for marzipan (125 ° C). Well, if the ball is hard and brittle, it's crunchy caramel. It can be light (155 °C) or dark (170 °C), the taste depends on this. Caramel that is too dark is very bitter (remember burnt sugar for coughs?).

Once the syrup has reached the desired state, remove from heat and let it stand for 5 minutes. If it seems to you that the syrup has been digested, but has not yet died, place the saucepan in a saucepan with cold water so that the syrup quickly stops “cooking itself.” Carefully! You can burn yourself very badly with the syrup. Next you need to work with the caramel very quickly: dip fruits in it, make sugar threads, figures or lollipops. Cooled caramel will almost certainly not give a high-quality result when reheated. But there is no need to throw away the remaining caramel. Dilute it with boiling water - you will get an excellent liquid caramel, on the basis of which you can make many sauces and desserts.

Caramel syrup will give your coffee a pleasant rich taste. But store-bought ones, as a rule, are cloyingly sweet and contain who knows what. Therefore, making your own syrup at home will be a great solution, and it’s not difficult.

The highlight of caramel syrup

Making caramel can be tricky if you're using it in desserts and candies, but this caramel syrup recipe for coffee fortunately doesn't require such precision. We don't have to worry about temperature, specific color or anything like that, which makes the cooking process much easier. Best if allowed to cool completely before using. The highlight of caramel syrup is that it is sweet, but with a slight bitterness, which makes the drink more refined. Plus, its spicy aroma drives coffee lovers crazy.

Even such a simple caramel syrup recipe can become a real problem if prepared incorrectly. If cooked for too long, it may burn. If you keep it on low heat for too little and immediately start heating it, the liquid will evaporate before the sugar becomes caramelized and will harden right in the saucepan.

Cooking process

First, mix the sugar and about 1/4 cup of water in a small saucepan over low heat. Add a small drop of corn syrup to prevent the caramel from crystallizing. Instead of this syrup, you can use honey in a caramel recipe; it will add its own notes to the taste. Under no circumstances should you increase the temperature before the sugar has completely dissolved. Sometimes a teaspoon of lemon juice is added to the pan to add zest.

Ingredients:

• 1 cup sugar;
• 3/4 cup water (separately);
• 1 teaspoon corn syrup;
• 1 teaspoon vanilla extract;
• a pinch of salt.

Once the mixture has dissolved, it should be heated over medium heat. So the syrup is boiled for about 2 minutes with the lid closed to begin the process of forming caramel. Then, when the pot begins to boil, open the lid and stir constantly until the syrup turns a light amber color. You can simmer it further until the color darkens if you want a deeper caramel flavor.

Once you get the desired color, carefully remove the syrup from the heat and add another 1/2 cup of water. Do this very slowly as the hot syrup will sizzle and may splatter and burn your skin. Then you can add a little vanilla and a pinch of salt.

The syrup is a great addition to your morning coffee, served hot or cold. If the syrup is used, it is better to cool it before use. This supplement keeps well in the refrigerator for many months. However, since the caramel syrup recipe does not contain preservatives, it will not lose its taste or spoil if stored in the refrigerator.

No corn syrup

When using a caramel syrup recipe at home, it may not always be appropriate to have corn syrup or honey in it, because you may not have them on hand. But you can resort to a little trick.

The pan is immediately placed on medium heat, and only sugar is placed in it. At this temperature, it will soon begin to melt; you need to stir it all the time so that it does not burn. Because when cooking without water this is very likely.

When the sugar finally melts and darkens, you should not add water immediately, it is better to give it another 1-2 minutes. At this time, you need to stir the contents of the pan very actively. And only when this time has elapsed can you add boiling water little by little, stirring the syrup just as thoroughly until it becomes homogeneous.

Caramel syrup can be added not only to coffee; it goes well with many drinks and desserts. You can use this recipe for caramel syrup to soak cake layers, decorate cupcakes or ice cream, and add it to cocoa, milkshakes and a variety of coffee drinks. This syrup goes perfectly with milk and cream, it enhances the taste of the drink.

Of course, if desired, during the cooking process you can add spices to the caramel syrup recipe to add flavor. For example, cinnamon powder and a little grated chocolate will make the taste richer and even change the color of the syrup, in case you want to decorate the drink with it. When preparing cold coffee drinks with delicate milk foam or vanilla ice cream, the syrup is poured to the bottom. And cinnamon or grated chocolate is poured on top of the foam.

Caramel syrup is a very sweet mixture of water and sugar that is used to make cocktails, soak cakes, or create a delicious filling for a cake or pie. It is produced both at home and on an industrial scale.

Often, caramel syrup has the same consistency, but some housewives can change it at their discretion. There are several types of syrup based on consistency:

• sticky drop;
• thread;
• ball;
• caramel;
• burning woman.

Determine the consistency of the syrup either by adding a drop to cold water, or by rolling the product with your fingers if it is thick enough. In cooking, syrups of the caramel and burnt varieties are usually used. In this case, the second option can be used as food paint.

The calorie content of the finished caramel syrup is usually about 255 kilocalories per hundred grams of product. This suggests that consuming it is not recommended for people who are watching their figure.

The appearance of something like caramel dates back to the 15th century. The inhabitants of Ancient India loved to fry sugar cane over an open fire, and sugar itself, as we are accustomed to seeing it, appeared later. It was considered a rather valuable product, so only the highest classes could afford to enjoy it. In the 16th century, the first caramel lollipops appeared, the recipe for the invention of which is attributed to Great Britain, America and France, and later they began to use syrup.

At first, the technology for producing caramel syrup looked like this: water and sugar were heated in large copper cauldrons, stirring constantly, and then a thermometer was lowered into the liquid. We waited until the mixture reached the appropriate temperature and began pouring the caramel syrup into pre-prepared containers. Nowadays, it is much easier to prepare such a delicacy in production, as well as at home. If you want to make a delicious sweet syrup with your own hands, we suggest taking note of our recommendations.

How to make caramel syrup?

Any housewife can make caramel syrup at home. Don't forget to prepare all the necessary ingredients and also set aside some free time. Our recommendations will help you prepare syrup.

1. Take a deep saucepan and combine water and sugar in it, then place it over medium heat. There is no need to cover the container with a lid.
2. Wait for the mixture to boil. At the same time, remember that it should not be disturbed under any circumstances!
3. Once the syrup begins to boil, increase the heat and watch the liquid. During the cooking process, it must become amber in color. But here it is important not to overcook the caramel, because the darker its color, the more likely it is to taste bitter.
4. Now remove the container from the heat and add the heated cream to it. Please note that when adding cream, the mixture may shoot, so be careful with your eyes and skin!
5. Stir the caramel and add butter. Wait for it to melt.
6. You can pour the finished caramel syrup into a prepared container and store it in the refrigerator for up to two weeks or use it immediately after cooking.

In the process of preparing the syrup according to this recipe, you can adjust its composition at your discretion. You can also adjust the consistency of the treat yourself by adding more cream to make the syrup thinner.

Application

Caramel syrup is used in cooking for various purposes. For example, coffee lovers can add it to their aromatic drink, making a cappuccino or latte. It can also be used for baking. Thus, caramel syrup is often soaked in sponge cakes or added to cake cream.

Very tasty desserts can be made with this syrup. The most popular of them are apples and pears in caramel, as well as popcorn and cakes.

Alcoholic cocktails are another product that contains caramel syrup. Many even make a delicious drink from moonshine, adding syrup and other aromatic mixtures to it. But vodka is best suited for cocktails, since moonshine has a rather specific smell.

You can use caramel syrup at your discretion, adding it to any dishes or drinks that you want.

Rinse a thick-bottomed saucepan thoroughly with cold water, add sugar and add water. Place the saucepan over low heat and heat until almost boiling, stirring constantly with a silicone spatula or wooden spoon. Mix gently, without splashing the sides of the saucepan. Once the sugar has melted, stop stirring and bring the mixture to a boil.

Boil the boiled syrup until large bubbles form and acquire an amber color. Any sugar crystals that form on the walls of the saucepan must be carefully removed with a pastry brush dipped in cold water so that they do not fall into the syrup. Use a food thermometer to measure the temperature of the syrup from time to time. Don't interfere! The temperature of the syrup for hard caramel and fruit glazing is more than 145 °C.

If you don't have a thermometer, you can determine readiness by taking a little syrup (a little less than 1 tsp) and putting it in a glass of cold water. Wait a couple of seconds, then dip your fingers in the water, take the caramel and form a ball out of it. If the ball does not turn out (spreads), the syrup is not ready. If you get a very soft ball, then this is a syrup for making glaze and soft meringue (temperature about 118 ° C). If the ball is already hard, but still plastic, it is syrup for marzipan (125 ° C). Well, if the ball is hard and brittle, it's crunchy caramel. It can be light (155 °C) or dark (170 °C), the taste depends on this. Caramel that is too dark is very bitter (remember burnt sugar for coughs?).

Once the syrup has reached the desired state, remove from heat and let it stand for 5 minutes. If it seems to you that the syrup has been digested, but has not yet died, place the saucepan in a saucepan with cold water so that the syrup quickly stops “cooking itself.” Carefully! You can burn yourself very badly with the syrup. Next you need to work with the caramel very quickly: dip fruits in it, make sugar threads, figures or lollipops. Cooled caramel will almost certainly not give a high-quality result when reheated. But there is no need to throw away the remaining caramel. Dilute it with boiling water - you will get an excellent liquid caramel, on the basis of which you can make many sauces and desserts.