Creamy caramel

How to make creamy caramel?

As a special lover of this sweet, in this post I reveal all the secrets and tell you step by step how to prepare the correct, velvety texture and very delicate creamy caramel.

Now there is one recipe, but three different tastes.

Let's start by preparing some simple ingredients for the creamy caramel.

You will need:

sugar 200 g
whipping cream 33% and more 125 ml
butter 50 g
additives for various tastes: salt, whiskey

Step 1

Prepare the saucepan. Please note that the saucepan must be completely clean and dry. Pour sugar into it and place on medium heat. At least for the first time, try to resist the temptation to stir the sugar with a spoon. This results in the formation of hard sugar crystals, which will be difficult to dissolve.

By the way, in the future, try using a wooden spoon to stir the caramel. A wooden spoon has low thermal conductivity and the spoon will not get hot. This will protect your hands from getting burned.

So, let's go back to our stove. The sugar begins to warm up, at the bottom it may even begin to melt, but this is not yet visible from above. Therefore, if the fire is very huge, the sugar at the bottom can burn faster than it all melts.

Step 2

When you put the sugar on the stove, start creaming. By the time the caramel boils, you need very hot cream, close to the boiling point. This can be easily created by simply placing a glass of cream in the microwave or heating it on an adjacent burner.

Step 3

When the sides of the sugar begin to brown slightly, you can lightly begin stirring the sugar. With very careful movements, begin to combine the snow-white, still dry sugar with the already melted sugar. After a couple of minutes you will have a smooth brown liquid.

Make sure that all the sugar crystals are gone and the caramel is transparent. It is at this moment that the caramel boiling process will begin. Reduce heat so that the caramel does not burn, but maintains its temperature.

This is exactly the kind of watery sugar that can be used to create lollipops. But our goal is further - we want tender and creamy caramel.

Step 4

By the time the caramel boils, you have already prepared hot cream. Start adding cream a little at a time to the slightly simmering caramel. Be very careful - when cream gets into the caramel, a huge amount of hot steam is released - this may even scare you a little at first, but everything will be fine - you have already been warned.

The melting point of sugar is 160 degrees, which means our cream is colder than caramel. Therefore, if you add cream all at once or in a larger portion, the temperature of the caramel will decrease sharply, and instead of smooth caramel you will get a hard lump of crystalline sugar. It is very important to add cream in several steps and stir quickly.

When all the cream has been added, remove the caramel from the heat and add the butter. Stir until dissolved. And that’s it - the basic caramel is ready - this is our first option for today.

Salted caramel

Well, this type of caramel, in my opinion, is the most popular. Which salt should you choose? Naturally, the one that is at hand. But now I will tell you what kind of salt I use. Thanks to Olya, I have a very interesting salt at home - salt from the Camargue.

The Camargue region in Provence is a natural park that is famous for its flamingos, dark bulls, snow-white horses and salt. Salt has been created in this area since ancient times. The river plain is flooded with sea water for six months, and when it evaporates, salt appears, which is collected for the needs of the French. The extreme respect this salt very much, for it is the best seasoning. It is not boiled down like ordinary salt, and no harmful substances are added to it.

Salt from the Camargue, if purchased in special boutiques, is very beautifully packaged. It is sold in small boxes made of thick cardboard, and on top, which has already become a classic, is a cork lid, and on the lid there is a sticker with the name of the person who collected the salt.

Why is this salt in caramel? For me, the main role is played by the size of the grains. In Camargue salt it is impeccable. I love when the saltiness of caramel is not revealed immediately, but evenly, at the moment when the grain hits the sensor. And this taste continues exactly as long as needed. Impeccable!

No one can literally tell you how much salt you need to add to caramel for perfect taste. It's up to you to decide. Start with a pinch and work your way up to the appropriate amount. This process is slightly meditative - but this is its special beauty.

Caramel with whiskey.

And this option is for the spouse. In an unusual way, whiskey extinguishes the excessive sweetness of caramel and produces a completely magical taste with pleasant oak notes.

The amount of whiskey, as in the case of salted caramel, is up to you to determine.

And so as not to stick together, choose my book SPRING LUNCHES, which I wrote for you. It contains some very tasty salads for spring!

Waking up with taste

A new book in the seasonal series - SPRING LUNCHES!

week awaits you .

Recipes, regular recipes and shopping lists - you will now literally know how to freshen up your spring menu and what to cook.

With this book for us, you can create a transition from heavy winter food to catchy and juicy summer salads!

Bon appetit!

Personal blog of Ira Podolyan. Here are detailed descriptions of recipes from the “Bon Appetit!” channel. https://www.youtube.com/user/priatnogoappetita/featured

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caramel
creamy caramel

Soft creamy caramel for cakes, cheesecakes, pies, cupcakes, tartlets, etc.

The usual recipe for delicious, creamy caramel, which is suitable for making cakes, tartlets, eclairs, macarons, cheesecakes, etc.
Can be served with apple pies, muffins and even pancakes. To make caramel, use heavy cream 30-36%. Before adding to sweet syrup, they need to be heated to 80-90°C. Add carefully in small portions, because the mixture bubbles vigorously and releases a certain amount of steam and even splashes.

Butter must be of good quality and at least 82% fat content. The butter can be added cool, but the temperature of the creamy consistency does not have to be very high, because the butter will separate it, or very low, because the butter will thicken the caramel and make it light. The best caramel temperature before adding butter is 40-45°C

Caramel sauce (cream caramel)

Does it ever happen to you that you fall in love with something and can repeat it and repeat it endlessly? With all this, every time with no less pleasure. For example, I might like a song and for the next week (or even two) I put it on repeat and listen to it until I hear it. Recently, such love happened to me in gastronomic terms, and it affected caramel. I can brew a whole jar for myself and eat it with spoons. And later, with pleasure, gobble up caramel cupcakes, cookies, cupcakes and everything that can be topped with the caramel given to us, mmm. The funny thing is that for a very long time I thought that making homemade caramel sauce was something indescribably difficult. But everything is the opposite! The most basic trick, when you start melting the sugar, place the cream next to it on low, low heat, and let it heat up (but not boil!) while the sugar melts. If you add hot cream to sugar, it will not boil so much due to the difference in temperature, and cooking will be easier and more enjoyable. Everything will take you less than 10 minutes, plus you need to be patient and let the caramel cool, and later you can eat it in any form: add it to the dough or pour it on top of something. This caramel should be stored in a tightly closed jar in the refrigerator for 10-14 days. It will thicken slightly in the refrigerator, but you can always warm it up a little.

Ingredients

200 g sugar
70 g soft butter
120 g cream 33-35%

Recipe

Pour the sugar into a thick-bottomed saucepan and place over medium heat. Because there is a lot of sugar, we stir it with a spatula so that it heats up moderately, melts and does not burn. Due to the difference in temperature between the sugar and the spatula, some of the sugar will crystallize and form lumps; they must be broken up well. If we can't break everything, no big deal, we can sift them through a sieve later.
At this step, you can put the cream in another saucepan on a slow fire so that it heats up, but does not boil.
When all the sugar has melted, add all the butter, cut into small cubes. This will make it easier to dissolve it and mix until it becomes a homogeneous mixture. Boil the caramel with butter for about 3-4 minutes.
Add the cream in parts, immediately stirring the caramel with a spatula. When you add all the cream, let it boil for about a minute and strain through a sieve. Allow to cool completely and can be used.

Soft creamy caramels

The taste of homemade creamy caramel will give you happy moments of childhood memoirs.

Enjoy homemade sweets - who would refuse such an offer? Especially if their taste is familiar and loved since youth. Remember toffees, which were called “filling eradicators”? Are you bored? But they are easy to prepare at home, and besides, make them the least viscous by choosing the degree of boiling of the caramel.

Caramels prepared according to this recipe turn out soft and tender. They melt in your mouth like good milk chocolate. If you want the most “rubbery”, traditional toffees from youth, cook them a little longer than indicated in the recipe. The caramel recipe itself is universal; it will help you prepare impeccable homemade toffee, which you will fall in love with again.

Homemade creamy sweets go perfectly with unsweetened tea or coffee, and you can also use the recipe to prepare a filling for chocolate sweets, an additive to cream or a caramel layer in cakes and pastries.

Ingredients

sugar 500 gr
heavy cream (33%) 500 gr
honey 120 gr
butter 50 g
vanillin to taste
sweet powder

Manufacturing

In a saucepan with a capacity of about 2 liters. send all ingredients. Despite the fact that the size of the water is slightly larger than a liter, do not take the pan with a volume close to it, because during cooking the syrup will rise and you need to watch so that it does not “run away”.

Place the saucepan on the fire and stir.

Bring the syrup to a boil and reduce heat.

The caramel will rise very quickly, and therefore you need to keep an eye on it at this time.

As it cooks, the caramel will change color, thicken and sag.

If you have a culinary temperature gauge, cook the caramel to a temperature of 122 degrees - this will result in soft toffee. If you want the caramels to be as hard as possible, cook to 125-127 degrees. If you don’t have a temperature indicator, use the color of the mixture as a guide.

Pour the hot caramel mass into a mold lined with parchment greased with vegetable oil. If you use a silicone mold, you do not need to cover it with parchment.

Refrigerate the caramel for three hours, and then generously sprinkle with sweet powder so that it is easy to cut into candies.

Cut the caramel into small squares with a knife moistened with warm water.

Homemade soft caramels are ready.
Store the finished candies in the refrigerator - they will be suitable for consumption there for 2 weeks.