Like caramel at home. Homemade soft caramel, recipe with photo

Salted caramel or salted caramel sauce is an indispensable attribute of chic desserts. The successful combination of sweet and salty allows you to take a different look at the cake, cake and even ice cream. Caramel is prepared very quickly, products for it are easy to find in any store. The fatter the cream and butter are used, the tastier the caramel will be.

France is the birthplace of truly exquisite desserts. One of them is amazingly delicious salted caramel. The cooking recipe seems unusual, because not every housewife decides to mix sugar and salt in one dish. However, you should not be afraid. French culinary experts have found that salt softens the sugariness of caramel, but also enhances its great taste.

For some, the combination of sweet and salty in one dish seems wild, while others will readily say “Tasty!”. The last one will love it salted caramel in which the traditional sweet taste is elegantly combined with salty notes, giving an unforgettable pleasure. Salted caramel is easy to make at home, and we bring to your attention 3 incomparable recipes for it below.

Salted caramel is one of the most delicious sauces that can be used to make cakes and desserts, a wonderful delicacy loved by many, vaguely reminiscent of boiled condensed milk. Salted caramel sauce is served with pancakes, pancakes, cheesecakes, and is also quite successfully used to decorate cakes, various desserts, added to confectionery creams and other fillers. It's great for ice cream, pancakes and tarts, and salted caramel can also be used to top fruits like apples or bananas. Preparing the sauce is very simple, the entire cooking process takes about 15 minutes.

Homemade salted caramel can be stored in a jar in the refrigerator for 1 week. Take out in the morning and use for breakfast.

Salted caramel classic

• sugar - 300 g
• water - 75 ml
• cream 33% - 300 ml
• butter - 50 g
• salt - 1 tsp

Cooking

Pour sugar into a saucepan with a thick bottom and walls. Add water. Boil syrup until light brown (amber) colour. Remove from heat for a while.

While the syrup is cooking, heat the cream in a separate saucepan. The cream should almost boil.

Return sugar syrup to heat, add salt and butter. Stir. In the resulting homogeneous mass, add hot cream in 3-4 doses, each time intensively mixing the mass.

Boil the resulting caramel, stirring, until its temperature reaches 108 ° C. At this stage, caramel can be removed from heat and immediately poured into glass jars / vases. Cover the caramel with cling film so that it touches the surface of the treat, leave to cool. Then put in the refrigerator. After a few hours, the caramel will thicken and be ready to use.

For cooking you will need:

• sugar - 300 g
• cream fresh - 335 g
• butter - 65 g
• salt - 1 tsp

Cooking

In this recipe, the maestro uses cream fresh - the French analogue of sour cream. Therefore, this ingredient can be safely replaced with not too acidic sour cream 30% fat

Divide all sugar into 6 equal portions - 50 g each. Take a saucepan with a thick bottom, pour 1 portion of sugar into it and melt it. Please note that sugar must not be mixed!

When the sugar melts and turns a nice amber color, add another batch of sugar. Melt again. Repeat for the rest of the servings. To help the sugar melt faster, help yourself by tilting the pan in different directions.

When almost all the sugar is melted, put the crème fraîche (sour cream) on to heat up. Remove the melted sugar, which has caramelized to a deep amber color, from the heat and add butter and salt to it, and then crème fraîche. Introduce fresh cream in portions.

Return the mass to the fire and cook until its temperature reaches 108 ° C. Without a culinary thermometer, it will not be possible to accurately determine the desired temperature, but you can focus on the cooking time: from the amount of ingredients indicated in the recipe, caramel should be boiled for 6 minutes (if the saucepan has a thin bottom, then less - 4-5 minutes).

Salted caramel without cream

For cooking you will need:

• sugar - 100 g
• water - 1 tbsp. l.
• sea ​​salt - a pinch

Cooking

A simplified salted caramel recipe that does not use cream and butter. The recipe can be used in a vegetarian diet or during a religious fast.

Melt sugar in a skillet over medium heat. When the sugar melts, remove the pan from the heat and add the salt to the sugar and then the water. Stir vigorously.

Ready caramel will have a liquid consistency, it is convenient to pour some kind of pie with it.

Bon appetit!

Recipe for an incredibly delicious caramel sauce. Salted caramel is a great addition to almost all desserts.
Salted caramel can be added to cream, cakes or just wrapped with a large spoon until no one sees :)

Classic French recipe for creamy caramel sauce

Salted caramel came to us from Europe. A simple recipe is provided below. The French say that the secret of cooking is in exquisite ingredients:

• brown sugar - 300 grams;
• sea ​​salt - two thirds of a teaspoon;
• cream of 33 percent fat content - 190 milliliters;
• water - 25 milliliters.

French recipe. Cooking method

First, add sugar to a heavy-bottomed bowl and mix it with water. After that, the solution must be put on a strong fire and, stirring, bring to a boil. Then you should stand for a couple of minutes and pour the cream into the resulting mass. Then you need to add salt and cook the dessert until the sugar crystals are completely dissolved. Next, the sweet mass should be allowed to cool in a convenient container with a lid. This is how salted caramel is prepared in the French version. The recipe requires some skill, because caramel is a capricious substance and can curl up at any time.

1. Cream for making dessert should be 33 percent fat. Milk, heavy sour cream or cream of a different consistency are not suitable.
2. Dessert doesn't always work the first time. It happens that the syrup thickens in a matter of seconds and turns into a lump of sugar. Don't get discouraged and try again.
3. Washing the ladle from the frozen syrup is quite simple. It must be filled with water and left for a while, until the syrup dissolves.
4. Salt is added in order to reduce the sugariness of the caramel. It can be any - small or large - it will still completely dissolve.
5. Don't be afraid to experiment. Our recipe uses cream in a 1:1 ratio with sugar. In this case, salted caramel of medium viscosity is obtained. For a cake, you can use this option. However, depending on your goals, you can make the dessert thinner or thicker by adding a little more or less cream.

Conclusion

The above dessert tastes great. It is tender and viscous, like toffee, but with a slight salty aftertaste. Homemade caramel is especially good - after the first spoon you want to eat everything else. Since the mass is thick, it blends perfectly with many products. Its consistency resembles boiled condensed milk, and this makes it an excellent topping for pancakes, muffins and pancakes. As a topping, the dessert is also delicious. Each recipe described above can be modified at your own discretion. Experiment and you will get amazing dishes. Arrange an exquisite tea party for your friends and acquaintances. Bon appetit!

Lollipop caramel in the form of a cockerel from our childhood or a newfangled overseas lollipop is a delicacy loved by children of different generations. Making sweets from sugar at home is quite simple, many of us once prepared them. Just forgot a little now. Let's remember old recipes and maybe some of you will learn new and more interesting ones. Moreover, homemade candy caramel advantageously differs from purchased ones in that it does not contain flavor enhancers, stabilizers, dyes and other harmful substances. additives.

Warning! Small children should not be given hard-filled caramel (they may accidentally choke on it) and on a short stick, as children can swallow it (we already wrote about this in the article).

What you need to make caramel on a stick

To make a regular lollipop caramel, only 2-3 ingredients are needed: sugar, water and a few drops of vinegar or a little more lemon juice. Acid is needed so that the candy mass does not crystallize. But before we did without acid. If the sugar melts and then crystallizes again, that's okay - keep heating it and stirring it and it will melt again. The main thing is not to overexpose on fire, otherwise the syrup will acquire a bitter taste. Burnt sugar sweets are not for everybody.

You also need a wooden spoon or spatula for stirring and a deep cooking container - a small saucepan, ladle or bowl with a thick bottom, a frying pan with high sides is also suitable. Many are worried that it will be difficult to wash the container from the frozen syrup. But it just needs to be filled with water and left to stand like that. The frozen syrup will completely dissolve in water.

To make caramels on sticks, you need to prepare them in advance, otherwise, while you are looking for them or getting them out, the syrup may freeze (and it freezes quickly). If you don’t have candy sticks, then they can be successfully replaced with wooden sticks, barbecue skewers, toothpicks, or, if there’s nothing at all, matches (break off the tip with gray or cut it with scissors).

You will also need molds for lollipops. Suitable metal or silicone for making cookies; if they are not available, then you can use spoons or a baking sheet, simply pouring neat little puddles on it. If there is a hazelnut, then this is also a good option: you can make round candy nuts or lollipops using only the bottom of the hazelnut. But the syrup will have to be done twice. Put the halves that have already hardened and taken out of the mold onto molds that are still hot, freshly filled with sugar syrup, and both halves will grab each other. Put sticks between them. Do not forget to grease the molds for homemade sweets with vegetable oil (silicone can be left unlubricated).

How to cook caramel on a stick

You need to start preparing the mass for caramel over medium heat, stirring all the time; when it boils, reduce the fire by half. When the syrup becomes golden in color, heat it for another 20-30 seconds and then remove from heat. The viscosity of the syrup should resemble stationery glue. To test, drop the syrup into a glass of cold water. If the drop has hardened, then the syrup is ready. After removing the container from the heat, you need to stir the syrup a little more until the bubbles disappear and can be poured into molds.

To diversify the color and taste of candies, they can be made with milk, cream, fruit and vegetable juice; add cocoa syrup, cinnamon. According to the molds, you can decompose figures from A, pour sunflower or pumpkin seeds, nuts. Also, caramel is very tasty with fresh crushed fruits and berries or raisins, candied fruits, pieces of dried apricots, dried prunes. And already frozen caramel can be dipped in or applied with a brush, rolled (previously sprinkled with water or smeared with a thin layer of honey) in sesame seeds or coconut flakes.

By the way, lollipops can help with colds if you add lemon or sugar to sugar syrup. They will relieve coughs. And to relieve a runny nose, it is good to add mint. good for coughs and colds. But honey cannot be added to hot sugar syrup, because when heated, it releases harmful substances.

Lollipop caramel on a stick

To make caramel on a stick familiar to us since childhood, you need to prepare

10 st. spoons of sugar
4 tbsp. spoons of water
4 drops of vinegar (or 1/4 teaspoon of lemon juice)

1. In an iron bowl, mix water, sugar and vinegar;
2. put on medium heat and stir;
3. when the mass boils, reduce the heat slightly, continuing to stir;
4. remove from heat when the syrup becomes golden and liquid;
5. stir the syrup a little more so that the bubbles disappear;
6. pour syrup into greased molds;
7. immediately insert wooden sticks. Ready! Wait for 10-20 minutes to cool down.

Caramel with fruit or vegetable juice

Caramel will turn out colored from juice, for example, cherry or beetroot. Water can be completely replaced with juice - as you like. Take

10 st. spoons of sugar
2 tbsp. spoons of water
2 tbsp. spoons of juice

Prepare caramel as described above, but the readiness of the syrup can be checked not by color, but by viscosity and hardening of a drop in a glass of water.

Caramel on cream

6 art. spoons of sugar
2 tbsp. spoons of cream
you can add vanilla

Lollipops with cocoa

1 cup of sugar
2 tsp cocoa powder
50 grams of water or milk

Candy caramel with fruit

Prepare

150 gr. any fruit
1/2 cup sugar (or less if fruit is very sweet)
3 art. spoons of water

1. Grind the fruit in a blender or on a grater;
2. mix sugar and water and cook until golden brown;
3. remove from heat, add fruit and mix well;
4. spread the mass into molds, and insert sticks in the center;
5. leave the lollipops to cool, you can in the refrigerator.

Caramel lollipops with berries

100 grams of any berries (raspberries, currants, cherries)
1 st. spoon
1/2 cup sugar
you can add vanilla

Delicious toffees or caramel on a stick are always in trend. Therefore, we will tell you how to make the most delicate, melt-in-your-mouth sugar caramel. To repeat the technology at home, it is not at all necessary to stock up on a mass of ingredients. You will need a minimum list of products.

No. 1. Caramel from sugar with milk: "classic"

• butter - 50 gr.
• milk - 0.3 l.
• granulated sugar - 0.45 kg.

This caramel recipe is easy to make at home. The delicacy is made from sugar with the addition of milk.

1. Prepare a heavy bottomed pot. Pour sugar into it, set on a lazy fire. Wait for the dissolution of the grains and the darkening of the mass.

2. In another bowl, combine milk and butter, also put on the stove and heat slightly. The butter should melt. Remove from heat, pour in sugar syrup.

3. Bring the composition to the appearance of bubbles, mix and wait for thickening. Then transfer to a container and close, let cool.

Now you know how to make classic sugar caramel. Let's look at other options for goodies at home.

No. 2. Caramel their sugar, water and cream

• butter - 30 gr.
• high-fat cream - 125 ml.
• water - 60 ml.
• granulated sugar - 140 gr.

Since caramel can be made from sugar with the addition of cream and water, we advise you to take a closer look at this recipe at home.

1. Prepare the dishes. Pour sugar, pour water carefully. Set the components on a lazy fire.

2. Wait for the moment when the grains melt and the mass becomes amber. Remove from fire. Allow the composition to cool slightly, then pour in the butter and pour in the cream.

3. Do not stop stirring, put on fire again. You will see that the mixture has become homogeneous and thick. After that, it can be removed.

No. 3. Salted sugar caramel

• salt - 5 gr.
• butter - 30 gr.
• cream of maximum fat content - 0.15 l.
• granulated sugar - 0.15 kg.

The recipe for salted caramel has spread all over the world. Try to repeat it at home.

1. Pick up heat-resistant dishes, preferably thick-bottomed. Pour granulated sugar into it and let it melt over a lazy fire. Next, start stirring, wait 3 minutes.

2. Turn off the heat, pour in the cream, add the oil very carefully. Mix the ingredients, send it back to the stove. Add salt, stir and wait 4 minutes.

3. In the allotted time, the product will become thick. Then it can be removed from the stove and packaged in individual dry containers. Try after cooling.

No. 4. Soft sugar caramel

• vanillin - at the end of a knife
• milk - 0.1 l.
• salt - 1 pinch
• butter - 50 gr.
• granulated sugar - 0.2 kg.

Consider how to make soft caramel from sugar. Read the instructions and start the procedure at home.

1. Pour sugar into a thick-bottomed saucepan. Set the burner power to the middle. Simmer and stir constantly.

2. Remove the mass from the stove and add hot milk. Send the mixture back to boil.

3. Continue to heat the contents of the pan over a lazy fire, stirring constantly.

4. Do not allow the mixture to boil. Pour salt and vanilla, mix again. Remove the container from the stove.

5. Enter softened butter. Achieve a homogeneous structure from the components. Immediately pour the finished composition into a glass container.

The recipe for soft caramel is extremely simple. At home, this mass is ideal for lubricating cakes.

No. 5. Creamy sugar caramel with condensed milk

• corn syrup - 0.2 l.
• butter - 0.2 kg.
• vanillin - 3 pinches
• condensed milk - 220 gr.
• granulated sugar - 230 gr.

Consider how to cook fragrant caramel, guided by this instruction at home.

1. Line a baking sheet with foil and brush with oil. Set aside.

2. Combine the molasses, sugar and butter in a suitable size saucepan. On the average power of the stove, bring the components to seething.

3. Boil the composition for 3-4 minutes without stirring. Remove the container with the contents from the burner and enter the condensed milk. Stir. Reinstall the pot on the stove.

4. Put out a lazy fire. Continue to simmer the mass until its temperature reaches 114 degrees.

5. Don't stop stirring. Remove the container from the stove and add vanillin. Pour the blank into the previously prepared form.

6. Wait for complete cooling. Take out the finished caramel and get rid of the foil. Cut the treat into cubes. Wrap with cling film.

Now you know how to make creamy caramel from sugar and additional ingredients at home.

No. 6. Sugar caramel on a stick

• granulated sugar - 0.25 kg.
• water - 0.1 l.
• citric acid - 1 pinch

Caramel on a stick will appeal to many sweet tooth. Consider at home a detailed recipe.

1. Combine sugar and water. Send to the stove and wait for it to boil. Put out a lazy fire.

2. Boil composition. Test for doneness by adding one drop to cold water. If the mass has curled up, the caramel is ready.

3. Enter the lemon and mix well. Turn off the burner and remove the container from the stove.

4. Grease the parchment with oil. Using a spoon, carefully pour the caramel into circles. When the mass grabs a little, insert the skewers. Wait for the lollipops to harden.

Sugar caramel can be made in a variety of ways. It all depends on the purpose for which you need a sweet mass. Check out popular caramel recipes. Follow the instructions to make it work.

capricious, it is easy to spoil it. A little overexposed on the fire - and it burned down, overlooked - and the sugar crystallized. And there is nothing to fix here. In working with caramel, the main thing is to stop in time: it boils, it becomes yellowish - quickly remove from heat. And do not just remove it, but put the saucepan in cold water for several 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 not allow it to sugar. It is better to take refined sugar, 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 one more thing - in no case should you interfere with boiled caramel, it is worth putting a spoon into it, and it will instantly sugar. And it is best to cook caramel in a copper bowl.

Livnaya caramel

That caramel that becomes hard and looks like glass is called pouring - because it can be poured into molds. You have to work with it very quickly, otherwise it will freeze, turn to stone, and nothing can be done from it. It is from pouring caramel at home that you can make lollipops, even cockerels on a stick. Only to make a cockerel, you must have the appropriate form.

And if you don’t have candy molds, you can make something like homemade " lollipop". 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 begins to turn yellow, remove from heat. Then we pour the caramel onto a silicone mat - not all at once, of course, but in portions, so that the caramels turn out to be the size you need, stick the sticks there ( can toothpicks) and wait until it hardens.

It is even easier to caramelize berries or fruits, such as grapes or cherries. With tweezers or a toothpick, we dip the berries into the finished hot caramel, cool and treat the delighted guests.

Well, if this caramel add nuts and then grind in a blender, you get a praline that can be added to a cake or cream. And you can also make decorations from poured 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 for you.

Satin caramel

To make the caramel satiny, that is, not glassy, ​​but remain viscous, you will have to slightly change the proportions - for 1 kg of sugar we will take 400 g of water and 200 g of glucose syrup. This caramel remains plastic and after it cools down - you can fashion various decorations from it, or you can eat it like a toffee. The color of caramel is given by food colorings - pouring natural juice into it, for example, is useless, there is such a temperature that no juice can stand it.

Butterscotch

Iris 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 toffees, 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 it all in a tray covered with cling film, wait for the mass to harden, cut it, wrap it in beautiful pieces of paper ( however, it is possible without papers) and rejoice how delicious it turned out. Well, it’s worth adding nuts to sweets, everything else can just burn.

What can you do with caramel! And my favorite use of it is caramel sauce.

Caramel sauce from Alexander Seleznev

1. Boil 250 g of sugar and 70 g of water until amber.
2. Pour in 220 g of boiling cream, mix and remove from heat.
3. Add 50 g butter.
4. Serve with hot chocolate muffins, walnut biscuits, strudel, and if you let the sauce cool, you can also serve with ice cream.

Alexander Seleznev's home confectionery:

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Alexander Seleznev tells what real French clafoutis is and offers an author's recipe for clafoutis with strawberries.

Croissant

Maestro Alexander Seleznev talks about why he does not cook croissants at home, and also gives advice to those who still want a Parisian breakfast.

Adults and children simply adore sweet and colorful sugar caramels. Is there a person who has never enjoyed these sweets and has not thought about how to cook them. If you dream of learning how to cook caramel, but are afraid to ruin all your homemade dishes, we will show you how to do it right. To create caramel masterpieces, you only need sugar, lemon, water or berry juice.

How to make caramel - preparing dishes and products

In order for the lollipops to stand out for glory, you need to foresee everything:

• It is better to use dishes with a thick bottom. It can be a cast iron skillet or an aluminum pan. In extreme cases, you can take a frying pan with a non-stick coating.
• Sugar should ideally be cane. It was from it that the world's first caramel was prepared. It is rich in useful substances and gives caramel a special structure.
• Be careful as hot sugar causes severe burns. Wear an apron and gloves, and always boil sugar on low heat.

How to make dry caramel

If this is your first time deciding to make caramel, it is better to start with the recipe for ordinary crystal candies.

What you will need:

• Sugar - 200 g.
• Cold water - 1/3 tbsp.
• Freshly squeezed lemon juice or vinegar - a few drops.
• Saucepan or frying pan.
• Soup plate.
• Lollipop molds or spoons.

How to cook:

• Pour cold water into a bowl.
• Put the pan on a small fire, pour in the water, pour in the sugar and stir after most of it has melted.
• Add lemon juice to sugar syrup.
• When the sugar becomes liquid, dip a spoon into it, previously lubricated with any oil. Fill it with caramel.
• Then pull out the container of caramel and submerge it in a bowl of water for 7-10 seconds before placing it on a damp kitchen towel.
• If desired, a toothpick can be placed in a spoon, then you will get caramel on a stick.
• Fill out all the forms in this way.

On a note! In the process of preparing lollipops, you can add an extract of medicinal herbs, cream, berry juice. So you can create cough drops, fruit and milk candies.

How to make soft caramel

If you want to get a delicious caramel mass for desserts, you can cook it according to the classic recipe of French cuisine.

What you need:

• Sugar - 300 g.
• Cream or sour cream, fat content not less than 30% - 335 g.
• Creamy salted butter - 70 g.

How to cook:

• Divide all the sugar into 6 equal portions, that is, 50 g each.
• Put the pan on the fire and pour the first portion of sugar, when it melts, add the next. Don't interfere! Gradually add all servings of sugar.
• Put cream or sour cream on fire. Heat well, but do not boil.
• When the sugar turns amber, remove it from heat, add butter to it, and gradually pour in the cream. Mix everything well.
• Put the saucepan with the caramel mass back on the fire and then simmer over low heat for 5-6 minutes.
• The mixture should be refrigerated for 24 hours.

Caramel is easy to make and doesn't require any special ingredients. Delight friends and family with milk caramel and bright homemade candies without dyes and preservatives.