They learned how to cook a viscous and sweet caramel mass a very long time ago, caramel is the most popular and affordable type of candy today.
liquid caramel

Lollipop, montpensier, hard stuffed sweets - all these are varieties of caramel familiar from childhood. They learned how to cook a sweet viscous mass a long time ago, caramel is the most popular and affordable type of candy today.

Who Invented Caramel?

It will not be possible to find a single author of this sweetness for centuries, since for the first time Indian Dalits guessed to fry sugar cane on fire more than two thousand years ago. Having cut the reed into porridge, they turned it with the help of fire into the first caramel. Since then production delicious sweets has undergone a lot of changes, releasing thousands of types of caramel to the food market in all countries of the world.

What is caramel

In French, the word caramel means made from sugar cane. Caramel is hard or plastic mass, consisting of maltose, sucrose and glucose, is obtained by heating sugar with starch syrup or inert syrup. Usually in the production of caramel, a 2: 1 ratio of sugar and molasses is used. Caramel cooked on an inert syrup is more hygroscopic, contains more fructose. Freshly brewed caramel is elastic and can be shaped into any shape.

How to cook caramel at home

The simplest caramel can be made from water and sugar. This will require ¾ cup of granulated sugar and three tablespoons of water. Pour water into a small saucepan, add sugar and bring the syrup to a boil while stirring constantly. As soon as it starts to darken, the caramel is ready. You can’t leave it in the pan: after cooling, it tightly sticks to the walls of the pan. Secrets of cooking caramel.

Hot liquid caramel is used to decorate cakes, fruits, sweet salads, desserts, ice cream, make a beautiful grill out of it. To do this, grease a flat dish or a round glass cup turned upside down, a salad bowl (depending on the desired shape of the lattice) with fat and a tablespoon with a thin stream in the form of threads pour caramel, giving it the most unusual shape - lattice, dome, splashes and so on. Once the mass has cooled, carefully remove it from the dish and decorate the dessert.

How to avoid crystallization

Heat the sugar over low heat, without stirring, until it is completely dissolved. Bring the syrup to a boil only when the sugar has already dissolved, and do not stir after boiling.

Can squeeze a little lemon juice. Or - as mentioned above - you can apparently add a little vinegar for this, better of course homemade apple.

Dip the lubrication brush confectionery into hot water and brush the crystals off the sides of the pan so that they dissolve in the total mass of the syrup.

Many products are wrapped in caramel: apples, nuts, citrus fruits, getting a completely new dish. The inventive thought of the German pharmacist Karl Soldan in 1899 helped to produce candy caramel with bitter medicinal herbs. His little daughter Lucy became ill and refused to take the tasteless medicine. Then the doctor went to the trick, cooking sweet caramel from the same herbs. So there was trademark Dr.C.Soldan's, known throughout the world for its medicinal syrups and caramel with eucalyptus, menthol. Currently, in Germany, a pharmaceutical factory in Adelsdorf produces up to one hundred tons of medicinal caramel.

Candy Recipes

Caramel "Cockerel on a stick" is familiar to most buyers since childhood. Lollipop molded caramel is good because it needs no introduction. Cockerel on a Stick is a brand that has been in demand by Russian children for centuries.

On a note
The traditional recipe for cooking "Cockerel on a stick":
- Melt sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and mint oil.
– Pour the syrup into small molds and set aside.

Recipe 1

100g water + 300g sugar. Bring over low heat until dissolved. Cook for about 10 minutes. But here it is determined empirically (depends on water and sugar). Brown color. It appears if you overdo it and the sugar starts to burn. If you don’t boil it, the candy will not harden and will be like toffee. Instead of wooden sticks, you can cut straws for cocktails. Grease the mold before pouring vegetable oil, after pouring, be sure to hold in the cold. The most difficult thing is to make a purely transparent cockerel without dye.
Burnt sugar lollipops
Almost all generations, without exception, who grew up in the former Soviet Union, in memory of childhood, memories of red cockerels on a sugar stick and burnt sugar lollipops comfortably live. home cooking, and here is another recipe for such a nostalgic treat.

Required products:

• 250 g of granulated sugar,
• 1 tablespoon vanilla sugar or powdered
• 1/3 cup cognac or brandy
• a couple of drops of lemon juice and mint oil.

Cooking method:
Melt granulated sugar in a saucepan over low heat, add vanilla sugar and cognac. Keep on fire for no more than 1 minute, stirring thoroughly all the time. Remove from heat and add a few drops of lemon juice and mint oil.
Pour the syrup into small molds and set aside. Lollipops are not only tasty, but also useful for dry coughs.
Put the stick in the mold so that it sticks when the caramel hardens.

Recipe 2: Homemade Heart Candies

Ingredients - Homemade candies "Hearts":

2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 tsp flavoring
1/4 tsp liquid food coloring
candy thermometer

In a large saucepan, stir together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Let the mixture boil without stirring. This syrup is very hot. Do not let children close to the fire, let them watch from afar!

When the syrup temperature reaches 260°F (about 127°C), add color. Do not stir: the boiling process will color the syrup itself.

Remove from heat when temperature reaches 300°F (approximately 148°C). Watch closely, from 260°F to 300°F (approximately 127°C to 148°C) the temperature rises very quickly. When the boil stops, while gently stirring, add flavorings. Then carefully pour the warm syrup into a ceramic jug or glassware. This makes it easy to pour molds. This will also allow you to slightly heat the mixture in microwave oven if it cools down too quickly. Pour the syrup into the mold immediately.

You need to wait until the lollipops are completely cool and remove them from the mold. Stick a beautiful pencil into a plastic holder.

I bring to your attention a light, yet delicious dessert - soft caramel. It is a versatile product that can be used to decorate desserts, make candies, or simply eat with fresh tea or coffee.
Recipe content:

One of the basic components in the confectioner's arsenal is caramel, which has a special place in the classification of sweets. IN different recipes it can be found in most different types. But, nevertheless, the basis of cooking is the process of melting sugar. The dessert component was invented several centuries ago. In ancient India, a caramel-like product was made from roasted cane stalks. Large-scale production of sweets started in the XIV - XVI centuries in a number of countries: America, France, Great Britain. Moreover, each of them considers themselves the founders of caramel products. The French and Russians had a favorite caramel in the form of lollipop figures on sticks. In the 18th century the era of caramel began in England, and a German pharmacist based on candies and medicinal herbs created healing sweets that replaced bitter potions.

Today, many confectioners and even housewives have learned how to cook caramel. It is used for layering cakes, added to cream, decorating pastries, making sweets. And how good with caramel cookies or baskets from shortcrust pastry filled with such a wonderful delicacy! In addition, caramel can completely replace industrial condensed milk, which is famous for its poor quality.

• Calorie content per 100 g - 382 kcal.
• Number of servings - 250 ml
• Cooking time - 15 minutes

Ingredients:

• Milk - 250 ml
• Butter- 30 ml
• Sugar - 250 g

Making soft caramel from milk

1. Pour sugar into the pan and put on the stove, turning on medium heat.

2. The sugar will begin to melt and caramelize at the same time. Stir it constantly.

3. The refined sugar should acquire a golden hue and form crystals.

4. Pour milk into the pan and turn on the fire a little more.

5. Warm up the milk while stirring constantly. The sugar crystals should completely dissolve as the milk heats up.

6. Boil caramel. Milk should gradually acquire a golden color.

7. Then put the butter in the pan.

8. Stir and keep the product over medium heat.

9. Boil caramel to the desired consistency. But keep in mind that it will thicken as it cools. If you use it as an independent dessert, then take sugar and milk in a ratio of 1 to 1. If you need a filler for baskets, cookies, replace condensed milk, use it as a base for cream, then the amount of milk should be half as much sugar.

10. I also do not advise you to immediately cook a large portion. The optimal amount is 200 g of sugar. If the portion is increased, the sugar will be difficult to melt. To begin with, you can cook sugar sweets, and gradually, empirically, it will become clear how much to cook on a particular stove and in what dishes. You can add medicinal herbs to the mass, then you will get homemade sweets for a sore throat, cough, etc.

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 analyze interesting recipe. I assure you it is very simple. As a result, you get 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. 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. Put the same on medium fire until complete dissolution. 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 prescription make for a super tasty treat. Thanks for 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 with you the best recipes. Happy preparations!

Surely you have an idea how to make caramel at home: what could be easier - take sugar and heat it in a saucepan! However, in preparation homemade caramel there are small but very important tricks. They will help to avoid "sticking" of the substance to the dishes, burning and crystallization of sugar. So…

To complete you will need:

• Sugar 1 cup
• Water 1/3 cup
• Vinegar or lemon juice 1/2 teaspoon
• Pot
• Plate
• Molds (if they are not available, ordinary tablespoons will do)

How to make caramel:

• Filling a deep bowl cold water and put a number of molds - everything should be at hand.
• We put the pan on medium heat, pour sugar into it and heat it to a liquid state. Do not stir the substance until most of the sugar has dissolved.
• When the sugar has completely melted, switch the toggle switch to the lowest heat and dip a spoon or mold into the solution. As soon as it is full, move it for 10 seconds into a plate of water, then put it on a damp towel and take on the next form.
• Fill a saucepan with water to scrape off any leftover caramel and remove the finished treats from the molds. Making your own caramel from sugar turned out to be easy, right?

And now - little tricks that will help make your sweet treat even more attractive and tasty.

Cunning 1.
To prevent sugar from rolling in pieces, add a drop of vinegar or lemon juice to the pan during heating, then the caramel will turn out homogeneous.

Cunning 2.
To get a transparent and voluminous caramel, pour 4-5 tablespoons into the dissolved sugar hot water. In the process of languishing, a ball will swell from this water, after which you need to catch it and just wait until it cools down.

Cunning 3.
To give caramel spicy taste, after removing from the fire, drop cognac or any citrus juice into it; if you add herbs, you get homemade cough drops.

Are you wondering how to make sugar caramel to make lollipops? This is also quite simple - you will need wooden sticks, for example, from ice cream, or, in extreme cases, toothpicks (for mini caramels). When the pan is on low heat, simply wind the thick mass around these sticks and wait for the excess to drain.

So we learned how to make caramel from sugar, spending a minimum of time and improvised means. Now you can please delicious dessert both little guests and your friends - who said adults don't like lollipops? In the future, after a good workout, you will be able to cook cockerels and other complex figures at home.

Master class on making curly lollipops

Figured sugar caramel lollipops can be a wonderful gift for both adults and kids. You can make caramel figures, pack them in individual packages and decorate with ribbons.

Ingredients for 9 lozenges:

• 1 st. Sahara
• 2 tbsp vinegar
• 2 tbsp water
• Red food coloring
• Vanillin
• Barbecue sticks.
• Vegetable oil

How to make curly caramel on sticks:

1 Combine sugar, vinegar and water in a saucepan. Mix everything well and put on small fire. While the mixture is on fire, it must be constantly stirred so that the sugar does not burn to the saucepan.

2 When the sugar is completely melted, we add a little vanillin to it to give our caramel a delicate aroma and taste. If you do not like vanilla, you can do without it.

3 Cook the mixture until the sugar turns golden, then carefully add a little red dye. We need to get a soft red color. The dye is completely combined with sugar, which means that the caramel can be removed from the fire.

4 To form curly lollipops, we need a wide flat dish. In our case, a baking sheet is used, but a large plate will do. The bottom of the selected dishes must be greased with vegetable oil, otherwise the sweets will stick.

5 Let's start drawing the candy "Butterfly". The body of our butterfly must be made thicker, as it will become the base for the stick. Wings can be drawn with thin lines. Then we take a barbecue stick and attach it in the center of the body, pour caramel on top of the stick. As soon as the caramel hardens, you can separate the lollipop from the baking sheet. This is done with a thin knife. In order not to break our butterfly, you need to disconnect it gradually in a circle.

6 In the same way we form a lollipop in the shape of a rose. And the last figure - a lollipop we will make in the form of a fish.

Since early childhood I have been a passionate lover of sugar candies. So many great memories associated with them! Childhood is gone, but love remains. I still can’t imagine my life without sugar candy with a mug of unsweetened black tea while watching movies :)

But constantly buying them in the store is a complete ruin. In addition, store-bought "roosters" taste less and less like candy from childhood ...

In this regard, I learned how to make lollipops at home. There are many ways to do this, but I suggest you the simplest and quick recipe sugar candy!

Level of difficulty: simple

Cooking time: 35-40 minutes

So, we need:

table vinegar

sunflower oil

Let's start cooking!

We put the container on the stove, on a low fire. Pour sugar into a bowl.

We add water.

Now add a teaspoon table vinegar. I use a bottle cap to keep the vinegar from overflowing. At first, the mass will not smell very appetizing, but the vinegar will quickly evaporate - do not worry!

How do you know that caramel is ready? Very simple! It takes on an amber hue. Attention! Don't overcook until brown!

When the caramel becomes homogeneous - pour it into molds. This must be done very quickly - the caramel hardens quickly!