Today we will analyze an amazing thing, or rather, what is soft caramel and how to cook it? The recipe is new to me, but when I cooked it, I was simply stunned. And immediately found a lot of use. I gave the kids just how to spread on cookies. Used to make cakes, rolls. When you think about it, there are many uses.

And he began to cook it often. I want you to definitely try to cook a wonderful delicacy. Caramel can be both liquid and thick. It all depends on what you want to do with it. If it’s just for tea, then you can make it thicker. If the filler is naturally liquid. By the way, it will well replace the famous condensed milk.

It is also called caramel sauce. Great stuffing for pancakes.

Soft caramel at home

Now let's look at an interesting recipe. I assure you it is very simple. As a result, you get a delicious treat. And the taste is similar to toffee, which we ate in childhood, and even now.

For cooking we need:

• Honey - 100 grams
• Condensed milk - 1 can
• Butter - 50 grams
• Sugar - 50 grams

cooking caramel

1 Take a deep frying pan or pan. You need to melt butter in it.

2 Once the butter has melted, add honey and sugar. Now we need to reduce the fire to a minimum. And stir constantly. Wait for it to boil. Once it boils, cook for 2 minutes. Don't forget to stir.

3 Then add condensed milk.

4 Continue to cook, stirring constantly. Cook until golden brown.

5 If desired, the color can be changed: from golden to brown.

6 Cook for 7 minutes. Then transfer to another container, such as a jar. Let cool. Serve immediately or refrigerate until further use.

Do not forget to stir constantly, otherwise your caramel will burn!

The resulting cream can be used to make a cake. You can buy ready-made cakes in the store and spread with layers of soft caramel. Gets very tasty.

milk caramel recipe

There are many options for making caramel. Now I want to share with another amazing recipe.

We take the following products:

• Milk - 100 grams
• Butter - 50 grams
• Sugar - 200 grams
• Vanillin - 1 gram
• Salt - one pinch

Step by step cooking with photo:

1 First you need to melt the sugar. We will need a frying pan or a saucepan with a thick bottom. I usually use a frying pan. Pour sugar into it. You need to melt over medium heat. Sugar will melt gradually from bottom to top. To prevent it from burning, shake the pan or place it. If lumps form, don't worry. They will eventually grow too. Just keep stirring. Keep on fire until it acquires a golden amber color.

The main thing is that the sugar does not burn. It will then be bitter and smell burnt.

2 Remove the dissolved sugar from the heat. Now we take the milk and gradually pour in the milk. At the same time, we constantly interfere. It must be done carefully.

And you need to do it carefully because when you add milk, the dissolved sugar will hiss and splash! Be careful. And you need to pour it in gradually.

3 But if you accidentally poured a lot of milk, then a lump will form. Stop, don't be scared. We just put it back on fire. Here you need to know. Do not bring to a boil, otherwise the milk will curdle. And flakes form. Place over medium heat until completely dissolved. If necessary, turn down the fire.

5 Density depends on the ratio of milk and sugar. If there is more sugar, then the caramel immediately turns thick. But if equal parts, then respectively liquid. It will become thicker as it cools.

6 Liquid caramel or caramel sauce is ready. Now you can pour into containers or serve on the table for tea drinking.

Watch the video of making soft caramel

I suggest watching a video where caramel is made from cream.

The treat is ready. A good addition to your table. Two simple recipes will make a super yummy. Thank you for your attention. Please rate or like. I look forward to your comments on how soft caramel turned out. If any points are not clear, feel free to ask questions. Follow the blog "First Culinary", which is now. It was created specifically to share the best recipes with you. Happy preparations!

Caramels are sweet and viscous, with an expressive creamy-butter aroma. I have loved butter caramel since I was a child, you must be dear readers too. This is such a delicacy, almost toffee, only more elastic. But not everyone knows how to make caramel at home. It is on the principle of adding fat - butter and cream - that many recipes are based, from delicate sauces to traditional apples in caramel.

I bring to your attention variations on the theme - caramel popcorn (like in a movie theater), apples covered with the same, creamy caramel sauce and. Everything is very simple and without a thermometer! Go ahead, caramelize with pleasure!

Caramel popcorn at home

• 250 g of granulated sugar;
• 2 tbsp. spoons of water;
• 2 teaspoons of lemon juice;
• package of salted popcorn for the microwave.

1. Start with salted popcorn, microwave it according to the instructions, and pour it into a large bowl.
2. In a small saucepan with a long handle (this will make it easier to pour), pour sugar, pour in water and lemon juice. The acidity of the lemon juice will prevent unwanted crystallization, so don't skip this step.
3. Wait for the sugar to completely absorb moisture, then heat, stirring lightly with a silicone spatula, until the sugar is runny and clear.
4. When the sugar turns into a liquid state, do not stir it, do not touch it. For this amount of sugar, three minutes of boiling is enough to start darkening.
5. After three minutes, add melted butter to it, cut it into pieces in advance. The butter will begin to melt and foam, this is normal, mix the caramel with the butter until smooth and let it simmer for another minute or two. Be careful, the sugar mixture is very hot!

Pour the caramel over the popcorn and stir-stir until the caramel coating on the cereal is completely set. Stirring is important so that the pop corn does not stray into a single caramel mass.

How to make caramel apples

• 250 g of granulated sugar;
• 2 tbsp. tablespoons of water (possible with dye);
• 1 teaspoon of lemon juice;
• 40 g of butter with a fat content of 82%;
• 6 small juicy apples

1. and pat dry with a towel. Choose small fruits so that they have time to bake in hot caramel. Apples must be dry so that it does not slip off them.
2. Stick a stick into each apple, Chinese disposable sticks are great, they can even be painted to taste.
3. In a small saucepan, mix sugar with water, lemon juice and honey. Bring the mixture to a boil, stirring thoroughly.
4. Then add the oil, mix until smooth, reducing the heat a little. Give the mixture time to get a nice caramel color, this will happen in three to four minutes. Remove the saucepan from the heat immediately.
5. Dip the apples in the caramel, swirling to evenly distribute the caramel layer.
6. on a greased baking sheet to completely harden the caramel. While the layer is still warm, sprinkle the dessert with nuts, rice balls or cereal.

How to color caramel? Dissolve a little gel coloring in water (2 tablespoons) or, if you want a pink color, replace the water with beet juice. Experiment and use your imagination!

caramel sauce

• 250 g of granulated sugar;
• 1 st. a spoonful of water;
• 100 g cream with a fat content of 30%;
• 100 g of butter with a fat content of 82%;
• a pinch of sea salt.

1. In a saucepan, heat sugar with water, stirring, as if dividing the sugar mass with a silicone spatula into sectors, rhombuses and zigzags.
2. When the mass becomes liquid, let it boil for 3 minutes and then add the crushed butter. The mixture will boil and the butter will begin to melt.
3. Stir the caramel until smooth and slowly, in a thin stream, pour in the cream. From the time you added the oil, another 4 minutes should pass.
4. After adding salt, carefully stir the caramel sauce from wall to wall so that air comes out of it.
5. Pour into a glass jar and let cool.

Caramel sauce is great for pancakes and baked apples. Can be stored in the refrigerator for up to a week.

caramel toffees

Ingredients for 15-20 sweets:

• 250 g of granulated sugar;
• 110 g butter 82% fat;
• 2 tbsp. spoons of molasses, or light honey;
• 40 g cream;
• a pinch of sea salt.

1. Heat the butter with sugar and molasses for about 4-5 minutes over medium heat until the mixture becomes a light brown hue.
2. Slowly add cream and stir for another minute.
3. Add salt and stir, remove from heat.
4. If you have silicone pastry mat- Pour the caramel over it and let it cool. Alternatively, a baking sheet greased with oil is suitable.
5. When you can comfortably touch the elastic caramel mass, divide it into several oblong snakes and begin to stretch and bend, stretch-roll-bend in half. Until they begin to lighten and harden.
6. Then you can cut, with a buttered knife, caramels. So you get cute little candies. On top I put a sprig of thyme and a lavender inflorescence, I like it so much. You can also add a few salt crystals.

Many adults claim that caramel is a treat 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 a variety of presented types and brands of caramel, there are still craftsmen who make caramel at home.

Homemade caramel is unique in that it contains a minimum of products, which are also inexpensive and affordable.

In addition, despite the fact that the cooking process is not easy, it is quite exciting.

Well, the result of an interesting process will be a delicious delicacy that you definitely can’t get in a store.

Caramel at home - general principles of preparation

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 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 extracts of fruits or berries 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 cool, 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, viscous, 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

Soft caramel according to this recipe is soft and tender, slightly viscous. 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 saucepan with a thick bottom or a saucepan.

2. Add diced butter, pour syrup and cream.

3. We expose the mass to a slow fire.

4. Simmer, 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 don't have a much-needed kitchen appliance, you can check the temperature of the caramel as follows: Take a bowl of cold water, drop a drop of caramel into it, if you get 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, covered with a bag or a piece of gauze.

6. We take out the frozen soft caramel from the mold, cut it into any shapes or simple cubes.

Recipe 2. Milk and coffee caramel at home

Surprisingly tender caramel with a dense viscous structure, you will definitely like it. You can omit the coffee by making regular unflavored milk caramel.

100 grams of granulated sugar;

70 grams of butter;

60 ml 33% cream;

1 tbsp instant coffee.

1. We put cauldrons with sugar on a slow fire, wait until the sugar dissolves, turning into a golden syrup.

2. Add chopped butter, cream and coffee.

3. Cook, stirring, about 5 minutes. Caramel should become a homogeneous mass, a pleasant golden brown color.

4. Pour caramel into oiled molds, cool. You can pour it into one large form, then you just need to cut the products with a sharp knife into smaller pieces.

5. We pack each caramel in parchment paper so that the delicacy does not stick together.

Recipe 3. Candy caramel at home

Probably, there is no such person who would not have cooked lollipops in childhood. Why not remember a wonderful time and prepare a sweet treat for yourself and your loved ones.

Granulated sugar.

1. We put a dry frying pan on the stove, warm it up.

2. 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. Continuously stirring, we wait for the complete dissolution of all sugar grains. You should get a light brown viscous syrup.

4. Pour the candy caramel into the prepared oiled molds, wait for the sweets to cool completely.

5. If you do not have molds, you can pour the liquid into a saucer, spoons and other improvised 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, for two minutes, then remove the pan from the heat.

3. Add sour cream in small portions to the sugar syrup, mix thoroughly.

4. We put the pan with the sweet mass on a low fire. Without letting the mass boil, heat it up.

5. Pour the finished caramel into prepared forms.

6. Keep this delicacy in the refrigerator, no more than five days.

Recipe 5. Mint caramel at home

Delicious refreshing caramel is prepared quite quickly. The peppermint oil used in the recipe can be purchased at specialty stores. If desired, you can add natural food colors, they fall asleep during 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 bowl, pour in water.

2. Put on low heat, stirring, wait until the sugar is completely dissolved and a sweet syrup is formed.

3. Pour vanillin, keep on the stove for another 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 into oiled forms.

6. If desired, we stick in special skewers, toothpicks or ordinary matches with a torn off head.

7. We take out the finished, cooled caramel from the molds and wrap it in plastic bags or baking paper.

Recipe 6. Chocolate caramel at home

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 milk.

1. Mix sugar with liquefied honey, milk and butter cut into small pieces.

2. Put the mixture in the pan, stirring, simmer over low heat for 3-5 minutes. The mass should slightly boil and acquire a pale brown hue.

3. Add melted chocolate, continue to simmer for about 5 minutes, not forgetting to stir the caramel that is being prepared 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 impregnation of biscuit, honey cakes. It cooks quickly, it turns out delicious. In addition, you can eat such caramel 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. We heat, but do not boil, cream in another saucepan, pour it in a neat thin stream into the syrup.

4. Add butter and a pinch of salt, mix thoroughly, remove caramel from 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 still hot caramel, whether it be soft or candy, you will have a wonderful new dish.

Caramel cooks quickly, so prepare all the utensils necessary for the process in advance.

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 leaves better.

Soak dishes: pots, spoons and others immediately after cooking, otherwise the caramel will seize and it will be incredibly difficult to wash it.

So that the finished caramel can be easily cut into squares or any other shape, you need to mark the lines with a knife when the delicacy is still hot. Then it remains only to break it.

By inserting sticks into the filled molds, you get caramel on sticks like modern lollipops or old cockerels.

I love it when in my kitchen there is a jar of homemade caramel, condensed milk (boiled and regular), berry syrups and cream that can be whipped up quickly and used “in business”. It is so helpful in cooking pastries and desserts!

Judge for yourself: pancakes and pancakes simply cannot be tasteless if you pour them with caramel or berry syrup! And even the most ordinary buns will sparkle with a new taste if sprinkled with pumpkin seeds.

All these little things determine the taste of the dessert, enrich and complement it. Today I will tell you how easy it is to make homemade caramel. The recipe will be with step-by-step photos, so it will not be difficult for you to repeat everything at home.

Thick caramel or thin caramel sauce is delicious. Try it for sure!

Ingredients:

• Sugar sand - 225 g.
• Water - 65 g.
• Heavy cream - 85-250 g (depending on whether you want a thin sauce or thick caramel)
• Butter - 70 g.

How to cook:

In a saucepan or in a saucepan with a thick bottom, combine water (65 g) and sugar (225 g)

We put on the stove (on medium heat) and wait until all the granulated sugar has dissolved.

After the sugar has melted, increase the heat to high and cook the caramel until brown. It is important not to overdo it here, otherwise the caramel will be very bitter.

I don't usually wait for an amber color, I remove it immediately when I see that the color has appeared. I take it off the fire and do all the other actions on the table. I pour in heavy cream (85 g). The cream should be warm (preheat to room temperature). If you want a liquid caramel sauce for ice cream and desserts, you need to add more cream (250 g). When adding cream to boiling caramel, you need to be as careful as possible: the mixture will boil, shoot and foam very much. Children should not be around!

After 1.5-2 minutes, the foam will settle down a bit and you can mix the mixture with a spatula.

Look at the caramel in the saucepan: there are practically no large bubbles.

At the last stage of cooking, add butter (70 g.) And mix again.

When the butter has melted, you can mix again to make the sauce even.

You can pour the sauce into a jar and store for 2 weeks. Adjust the density of caramel with the help of a refrigerator: if you want a liquid sauce, heat it to room temperature. If you need it thicker, chill.

It is possible that the first time you do not get the ideal density of the sauce that you planned. Keep experimenting, reducing or increasing the amount of cream in the recipe, and you will eventually calculate your ideal formula.

If you want salted caramel, add large flakes of sea salt at the very end of cooking (while the sauce is still hot) and mix for better dissolution.
I suggest you watch the salted caramel video recipe on our You Tube channel, I wish you a pleasant viewing:

You can cover the cake with thick caramel or use it in a layer instead of cream. In addition, cupcakes are poured with caramel, put into the filling and used for a variety of delicious purposes!

Our family loves salted caramel, the taste is unusual and multifaceted.
Which caramel do you prefer, sweet or salty? I'd love to hear your feedback on the recipe! Share photos (you can attach to the comments), your feedback and cooking secrets!
I really want to see what delicious treats you have prepared with homemade caramel. If you post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo. So I can find them online. I will be very pleased! Thank you.

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As they say, everything ingenious is simple. So caramel, despite its simplicity, is one of those ingenious culinary inventions that have not lost their significance and popularity over time. Probably, many people remember those very seductive cockerels on a stick, without which not a single fair could do before, or everyone's favorite Monpasier. The list of treats that owe their popularity to the inventors of caramel can be continued for a long time, as over time many desserts have appeared, based on this sweet miracle.

But even today caramel is often used in its pure form, both liquid soft and hard. It is used to decorate or complement desserts and other dishes, as well as to prepare candies.

Below we will tell you in detail how to make caramel at home.

How to make caramel from sugar?

To prepare caramel from sugar, pour the required amount into a saucepan or other dish with a thick bottom, put it on the stove and, stirring constantly, keep it on high heat until the sweet crystals begin to turn into a liquid mass. At this point, reduce the heat to a minimum and, without stopping intensively stirring, let the sugar melt completely. As soon as we have achieved a homogeneous transparent result, immediately remove the dishes from the heat and pour into silicone molds or use as directed. At the end of melting granulated sugar, aromatic spices can be added to obtain additional caramel taste.

It is very important to stir the sugar continuously and intensively to avoid burning, and also try not to overexpose the sweet mass on fire. In this case, we get burnt sugar, and not everyone's favorite caramel.

How to make salted caramel in the microwave

Ingredients:

• granulated sugar - 100 g;
• brown sugar - 100 g;
• butter - 100 g;
• light corn syrup - 100 g;
• - 125 g;
• sea ​​salt - 30 g.

Cooking

Combine all ingredients in a microwave safe bowl and stir. We stand at maximum power for about six minutes, stirring once every minute and watching the process. You may need a little less or more time, because everyone's devices are different. The result should be a homogeneous, creamy mass without lumps.

When ready, pour the caramel into an oiled container with a diameter of thirty centimeters, cool for fifteen minutes at room temperature, sprinkle with sea salt and put in the refrigerator until completely cooled. Then we cut into slices, wrap them in wax paper and put them in a convenient storage dish.

We get original creamy caramels with a contrasting salty-sweet taste.

How to make liquid (soft) caramel at home?

Ingredients:

• granulated sugar - 200 g;
• milk - 100 ml;
• butter - 50 g;
• vanillin - to taste;
• salt - a pinch.

Cooking

To prepare soft caramel, we need a saucepan, frying pan or other utensils with a thick bottom. Pour granulated sugar into it and melt it as we described in the recipe above. First, warm up over high heat, as soon as it starts to melt, reduce to medium and let the crystals completely melt over minimal heat.

Remove the pan from the heat and very carefully pour in the warm milk little by little. Beware of splashing How can you get burns from hot drops. Then we put the caramel on the smallest fire and, stirring constantly, bring the mass to uniformity. It is very important that the caramel does not boil at this stage. If the temperature is too high, the milk can curdle and turn into flakes.

Remove the finished homogeneous caramel from the heat, add salt, vanillin and butter and mix until it dissolves.

With this ratio of products, a fairly thick soft caramel is obtained. For a more liquid result, double the portion of milk.