Homemade soft caramel

Homemade soft caramel

Affordable and delicious homemade sweets are not difficult to create on your own. An example of this is soft caramel, a recipe that does not require much time and effort, yet the result is wonderful! The texture of the product can be different: soft, stringy, watery, hard, crispy - this depends on the time and manufacturing technology.

In this article, Savory Kitchen will share a recipe for making sweet and sticky caramel mass at home.

People learned to make soft caramel a long time ago, so now it is a more accessible and popular type of candy, along with homemade toffees. You can create soft caramel using milk, sour cream, cream, water, with the addition of coffee, cocoa, chocolate...

1. Where can you eat soft caramel?
2. Secrets of making homemade soft caramel
3. Ingredients for the Soft Caramel recipe
4. How to prepare sweets at home, recipe with photos

Where can you eat soft caramel?

The ready-made hot watery mass is used not only as a delicacy, but also for the design and preparation of almost all dishes. In cooking it is prepared for:

• fruits,
• cake decorations,
• ice cream,
• sweet salads,
• desserts,
• baking interior,
• make an excellent mesh on confectionery products, etc.

Secrets of making homemade soft caramel

And in order for the delicacy to comply with all traditions and be prepared correctly, you need to know certain manufacturing secrets.

• Prepare soft caramel without leaving the stove, otherwise the mass may burn.
• Soak the dishes (spoons, pots) in which the sweet was cooked in water immediately after preparation. Caramel sets very quickly, so it will be difficult to wash it off later.
• Heat the food over low heat until the sugar dissolves. This will happen only after boiling. Then the finished caramel will not crystallize.
• Adding a few drops of lemon juice or apple cider vinegar will also help avoid sugariness.
• To prevent sugar from burning during cooking, use a thick-bottomed container. Only such containers will ensure uniform heating of goods.
• Watch the cooking time, as the caramel mixture depends on the cooking time. After keeping it on the stove, you will get soft caramel candies, which are also very tasty.

Ingredients for the Soft Caramel recipe

• Milk – 1 glass
• Sugar – 1 glass
• Butter – 25 g

Note:

• Typically, a 1:1 ratio of sugar and water is used to make caramel. If you increase the amount of sugar, the finished caramel mass will be denser; if you reduce it, it will become thinner.
• You can make homemade soft caramel using any watery base: sour cream, cream or water. Since the main ingredient of the product is sugar, and additional ingredients regulate the properties and taste of caramel.

How to prepare sweets at home, recipe with photos

1. To make soft caramel we need: milk, sugar, butter.
2. Pour the sugar into a clean and dry frying pan or any other dish with a thick bottom.
3. Place the frying pan on the stove and heat it over low heat. The sugar should change color, becoming golden.
4. Later, pour milk into the pan and create a little more heat to bring the milk to a boil.
5. As the milk heats up, the sugar will dissolve and the mixture will acquire a caramel color. Continue to boil the caramel, stirring continuously. You will spend about 20-25 minutes on the entire manufacturing process.
6. During this period of time, the mass will thicken and acquire a gentle golden color. 5 minutes before the end of cooking, add butter.

It must completely melt and dissolve throughout the mass.

When the mixture reaches consistency, remove the pan from the heat.

If you boil it further, the mass will thicken more, and then you will get candy candies.

Roasted caramel can be consumed by applying it to a slice of loaf or cookie.

But I advise you to serve it in the most delicious way possible. Dip apple slices, nuts, citrus fruits or dried fruits into it and let dry slightly. The result will be a very tasty sweetness, and you can create it with both soft and candy caramel.

I suggest watching a video on how you can create wonderful lollipops from soft caramel.

Friends, have you ever made soft caramel at home? Just to eat or have you tried using it to decorate delicious sweets, cakes and desserts?

Soft caramel with cream and butter

Mind-blowing sweet sauce – a delicacy for gourmets! Soft creamy caramel is a must have for those with a sweet tooth like me)) Now I’ll share with you a good recipe with which such caramel can show off on your table!

1. Main
2. Recipe groups
3. Soft caramel with cream and butter

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 30 min

manufacturing method

1. Pour sugar into a saucepan, put it on low heat, and let it melt. When the caramel mass begins to appear on the sides, this means that the sugar has already begun to melt, the mass must be stirred with a silicone or wooden spatula so that the crystals melt quickly and the caramel does not burn. When the caramel becomes homogeneous and acquires a beautiful amber color, remove the saucepan from the heat.

2. Along with the sugar, pour the cream into a separate small saucepan and also send it to a very low heat. The cream should not boil, let alone boil! They need to be brought to a hot state and not more.

3. As soon as you remove the saucepan with caramel from the fire, immediately pour hot cream into it in a narrow stream, while constantly stirring the mass (during the process the mass will sizzle and crackle - everything is normal, this is how it should be).

4. Place butter into the resulting soft caramel and mix thoroughly.

That's it, the caramel is ready!

Use the treat for different desserts, pour it over pancakes and pancakes, serve it with ice cream - whatever you like!

Ordinary recipes for making caramel

Various caramel recipes have been known since the Middle Ages; without this sweetness it is difficult to imagine the assortment of a modern confectionery shop or dessert menu in comfortable coffee shops.

Types of caramel

Despite the fact that caramel is prepared from just a few main ingredients, there are a huge number of variations of this recipe, because cooking has endless possibilities for testing with products.

Soft caramel

The proportions of sugar and water determine the thickness of the finished caramel; the delicacy can turn out either crispy or rather watery.

Soft caramel is needed as a sauce for desserts, a sweet topping, to create a savory interior.

Hard caramel

Crispy caramel has long been used to make homemade candies or, for example, to fasten eclairs with caramel threads in croquembouche.

In addition, before thickening, hot caramel can be combined with other shortbread dough ingredients to obtain caramel notes of flavor.

Aspects of making caramel at home

Making caramel at home is quite simple, but don’t rush. It is important to take into account certain individual features of this process, regardless of the recipe:

To heat sugar, choose a pan with a thick bottom and not small in diameter, so that the layer of sugar is not too thick.

Pour sugar into a heated pan. During the process of heating and melting sugar, do not stir it with a spoon, just shake the saucepan from time to time, otherwise a hard piece of caramel will stick to the spoon, and the sugar will melt in pieces.

You cannot be distracted from the process of melting sugar, because it is easy to burn the sugar and the caramel will turn out bitter. Keeping this in mind, first heat the butter and milk (cream) and later proceed to melt the sugar.

After turning off the fire, the caramel may continue to boil for some time, but there is still a danger of burning it. To quickly stop boiling, place the saucepan with the treat on a kitchen towel soaked in cool water.

Before adding it to the saucepan, the oil must be at room temperature; if it is cool, it will “shoot” in all directions.

The cream or milk that you will add to the sugar should be hot.

Soft creamy caramel

Ingredients

• 250 g sugar
• 180 ml heavy cream (30%)
• 50-70 g butter

Manufacturing

1. Soften the butter ahead of time and heat the cream until hot. If your cream has the lowest fat content, you can add more butter.
2. Pour sugar into a heated saucepan and, shaking it from time to time, wait until it melts, then carefully add butter, stir with a spoon, let it thicken for a minute and pour in hot cream. Continue heating, stirring constantly, until thickened and smooth.
3. Cool the caramel as stated above, the delicacy is ready for use.
4. Creamy caramel at room temperature can be poured into small jars and stored in the refrigerator. When you need the sauce, you can heat it up in the microwave.
5. In addition to the sauce, homemade caramel can be added to sour cream, whipped until fluffy and homogeneous and used as cream in a cake, or the insides in eclairs.

Caramel with milk

Ingredients

• 100 g sugar
• 100 ml milk
• 50 g butter
• a pinch of salt

Manufacturing

1. Pour sugar into a heated saucepan, heat it over moderate heat, shaking occasionally, add softened butter to the melted mass, and then hot milk.
2. Stir the mixture until smooth, add salt, cool as mentioned above.
3. Caramel with milk, prepared in this proportion of sugar and milk, turns out to be quite watery; it is excellent for soaking sponge cakes and topping curd desserts.

Chocolate caramel recipe

Ingredients

• 100 g sugar
• 50 ml cream
• 50 g dark chocolate
• 50 g butter
• pinch of sea salt

Manufacturing

1. Before heating the sugar in a saucepan, melt the dark chocolate in the microwave or in a water bath, add butter and cream to it and reheat the chocolate mass until hot in the microwave.
2. Melt the sugar in a saucepan as described above, pour in the hot chocolate mixture and cook for a minute, stirring. Remove from heat and add sea salt crystals.
3. Chocolate caramel becomes thicker after cooling, it can be used to decorate cakes and pour over fruit desserts.

Bon appetit and culinary inspiration!

Caramel sauce (soft caramel)

A detailed recipe on how to make caramel sauce for pancakes, pancakes and cheesecakes. And this sticky, soft caramel is suitable for decorating cakes; it flows in beautiful drips and looks beautiful when served!

The caramel sauce is so delicious that you can eat it with spoons (kids will especially be delighted). You can pour it over ice cream, pancakes, pancakes and waffles. Also use to create the most complex desserts (for example, to make caramel cheesecake).

The recipe for caramel sauce or the so-called “sticky caramel” is simple, but there are still several important points that are worth paying attention to. Everything is explained in detail in a step-by-step recipe.

Ingredients

• sugar – 100 g
• 33% cream – 70-150 g
• butter – 30 g
• salt (fleur-de-sel) – 1 chip.

Manufacturing

Prepare two containers at once. Pour sugar into one saucepan. In another, pour in heavy cream. Please note that the container for sweet caramel must have a good thick bottom. How much cream should I take? The less you add, the thicker the sauce will be, and vice versa (the amount of cream is 70 g for a thick sauce and up to 150 g for a very watery one).

Place the cream over low heat and let it warm up slowly while you cook the caramel itself. The cream should be thoroughly heated, but not boiling! It is necessary to keep them very hot, stirring occasionally.

At this time, heat a saucepan with sugar on another burner over medium heat. You need to wait until all the sugar has melted. Remember that stirring is not allowed! Otherwise, your sugar will crystallize, the mass will form lumps and form a hard candy. Just keep the saucepan on the stove and don't stir anything. You can lightly (!) rotate the saucepan in the air if you see that some of the sugar has seized into a large lump. After about 5 minutes, all the sugar will melt and will already have a rich amber color, so you don’t need to cook it for a very long time so as not to get the taste of burnt sugar and your caramel will not be bitter.

Now you need to remove the caramel from the heat. Stirring continuously with a spatula, pour hot cream into it. Quickly stir them in, actively working with a spatula. Be as careful as possible, because the mixture will sizzle and boil very much, it may even splash!

When you add the cream, the mass should become homogeneous. You need to immediately add pieces of butter. And mix it just as carefully and vigorously.

That's all! Here is the trusty caramel - smooth, flexible, slightly viscous.

You can add fleur-de-sel flakes (this salt is considered perfect for adding to caramel, but if you couldn’t find it for you, then try to replace it with the most accessible one - I added a pinch of Himalayan salt).

You can use the sauce right away or let it cool to pour over, for example, a cake or ice cream. Or you can pour it into a jar and store it in the refrigerator for 1-2 weeks. If the sauce in the refrigerator has become very thick, you can warm it up by placing the jar in hot water.

PS In the caramel sauce recipe, a pinch of salt is added to just slightly highlight the taste and neutralize the cloying sweetness. If you want to get the so-called “salted caramel”, then see the recipe below.