Caramel syrup at home. Sugar syrup and caramel

Caramel syrup is used to make cakes and sweet pastries. It can be added to hot or soft drinks, milkshakes.

Caramel syrup is made from white or brown sugar.

  • Servings: 3
  • Preparation time: 5 minutes
  • Time for preparing: 10 minutes

caramel lemon juice recipe

A fragrant delicacy goes well with homemade ice cream. It can be cooked for future use and stored in the refrigerator in a glass bottle or jar.

Cooking:

  1. Combine sugar with lemon juice, heat the mixture over low heat.
  2. Boil water, gradually pour it into the pan. Stir the ingredients and boil the syrup for 5 minutes.

Refrigerate the treat before serving.

vanilla caramel syrup recipe

The sweet additive is gentle creamy taste. It can be served with pancakes or pancakes.

Ingredients:

  • milk - 1 l;
  • brown sugar - 200 g;
  • water - 30 g;
  • salt - 5 g;
  • soda - 5 g;
  • vanilla - 2 g.

How to cook:

  1. Combine milk with sugar and salt. Bring the mixture to a boil, add soda diluted in water.
  2. Reduce the heat to a minimum, cook the food for 50 minutes. Stir the preparation periodically.
  3. Add vanilla and cook syrup for another 10 minutes.

The finished additive should thicken and become darker. Pour it into small jars or bottles, store in the refrigerator.

Sugar syrup with cream

This supplement can be served with coffee and milkshake.

Ingredients:

  • sugar - 200 g;
  • butter - 150 g;
  • cream - 100 ml.

Cooking steps:

  1. Heat the sugar in a saucepan over medium heat. Stir the workpiece until it darkens.
  2. Add butter, and after 3 minutes, pour in a thin stream of cream. Beat the food with a whisk without removing the pan from the heat.
  3. Strain the syrup through a sieve to get rid of the clots. If you want to give the treat a new taste, add a little vanilla or a pinch of cinnamon.

Cool the treat, pour it into a glass jar and close the lid. Before serving, the supplement can be heated in the microwave.

Syrup for baking with mint

The sweet additive has a delicate taste and fresh aroma.

Ingredients:

  • cane sugar - 400 g;
  • water - 200 ml;
  • mint - 1 bunch;
  • lemon juice - 15 g.

How to cook:

  1. Tear the mint leaves, cover them with water and boil. Close the broth with a lid and leave it for 2 hours.
  2. Strain the liquid and mix it with sugar. Cook the workpiece over low heat for 5 minutes, add lemon juice.

The additive can also be used to impregnate cakes and biscuits.

Sweet syrup can be stored in the refrigerator for 1 month.

Rinse a heavy-bottomed saucepan with cold water, add sugar and water. Put the saucepan on a small fire and heat almost to a boil, stirring constantly with a silicone spatula or a wooden spoon. Stir gently, without splashing the sides of the saucepan. Once the sugar has melted, stop stirring and bring the mixture to a boil.

Boil the boiled syrup until large bubbles form and acquire an amber color. The resulting sugar crystals on the walls of the saucepan must be carefully removed with a cooking brush dipped in cold water so that they do not fall into the syrup. Check the temperature of the syrup from time to time with a food thermometer. Don't interfere! The temperature of the syrup for hard caramel and fruit glazing is more than 145 °C.

If you don't have a thermometer, you can determine readiness by taking a little syrup (a little less than 1 teaspoon) and dropping it into a glass of cold water. Wait a couple of seconds, then dip your fingers into the water, take the caramel and make a ball out of it. If the ball does not work out (spreads), the syrup is not ready. If you get a very soft ball, then this is a syrup for making glaze and soft meringue (temperature about 118 ° C). If the ball is already hard, but still plastic, it is marzipan syrup (125 ° C). Well, if the ball is hard and brittle, it's crispy caramel. It can be light (155 ° C) and dark (170 ° C), the taste depends on it. Too dark caramel is very bitter (remember burnt sugar for cough?).

Remove the syrup, which has reached the desired state, from the heat and let it stand for 5 minutes. If it seems to you that the syrup has been digested, but has not yet died, put the saucepan in a pot of cold water so that the syrup quickly stops “cooking itself”. Carefully! Syrup can cause severe burns. Then you need to work with caramel very quickly: dip fruits into it, make sugar threads, figurines or candies. Cooled caramel, when reheated, will almost certainly not give a qualitative result. But there is no point in throwing away the remaining caramel. Dilute it with boiling water - you will get an excellent liquid caramel, on the basis of which you can make many sauces and desserts.

Caramel syrup will give your coffee a nice rich flavor. But store-bought ones tend to be cloyingly sweet and contain who knows what. Therefore, making your own syrup at home will be a great solution, and besides, it is not difficult.

Raisin Caramel Syrup

Making caramel can be tricky if you're using it in desserts and candies, but the coffee caramel syrup recipe thankfully doesn't require that kind of precision. We don't have to worry about temperature, specific color or anything like that, which makes the cooking process much easier. It works best if allowed to cool completely before drinking. The highlight of caramel syrup is that it is sweet, but with a slight bitterness, which makes the drink more refined. In addition, its spicy aroma drives coffee lovers crazy.

Even such a simple recipe for caramel syrup can be a real problem if cooked incorrectly. If cooked too long, it may burn. If you keep it on a low heat for too little and start heating it right away, the liquid will evaporate before the sugar becomes caramelized and harden right in the saucepan.

Cooking process

First you need to mix sugar and about 1/4 cup of water in a small ladle, putting it on a slow fire. Add a little bit to it corn syrup so that the caramel does not crystallize. Instead of this syrup caramel recipe you can use honey, it will add its notes to the taste. In no case should the temperature be raised before the sugar has completely dissolved. Sometimes a teaspoon of lemon juice is added to the pan to add zest.

Ingredients:

  • 1 cup sugar;
  • 3/4 cup water (separate);
  • 1 teaspoon corn syrup;
  • 1 teaspoon vanilla extract;
  • a pinch of salt.

Once the mixture has dissolved, it should be heated over medium heat. So the syrup is boiled for about 2 minutes with the lid closed to start the caramel formation process. Then, as the pot begins to boil, open the lid and stir constantly until the syrup is a light amber color. It can be boiled further until the color darkens if you want a deeper caramel flavor.

Once you get the color you want, carefully remove the syrup from the heat and add another 1/2 cup of water. Do this very slowly, as the hot syrup will sizzle and splatter and burn your skin. Then you can add a little vanilla and a pinch of salt.

Syrup is a great addition to your morning coffee, it is served hot or cold. If the syrup is being used for it is best to refrigerate it before drinking. This supplement keeps well in the refrigerator for many months. However, since the caramel syrup recipe does not contain any preservatives, it will not lose its flavor or spoil just by being refrigerated.

No corn syrup

To use a caramel syrup recipe at home, it may not always be suitable to have corn syrup or honey in it, because they may not be at hand. But you can resort to a little trick.

The saucepan is immediately placed on medium heat, and only sugar is placed in it. At this temperature, it will soon begin to melt, it must be stirred all the time so that it does not burn. Since when cooking without water, this is very likely.

When the sugar finally melts and darkens, do not add water immediately, it is better to give it another 1-2 minutes. At this time, it is necessary to stir the contents of the pan very actively. And only when this time has elapsed, you can gradually add boiling water, stirring the syrup just as thoroughly so that it becomes homogeneous.

Caramel syrup can be added not only to coffee, it goes well with many drinks and desserts. You can use this caramel syrup recipe to soak cakes, decorate cupcakes or ice cream, add it to cocoa, milkshakes and a variety of coffee drinks. This syrup pairs perfectly with milk and cream, it enhances the taste of the drink.

Of course, if desired, during the cooking process, spices can be added to the caramel syrup recipe to add flavor. For example, cinnamon powder, a little grated chocolate will make the taste richer and even change the color of the syrup, in case you want to decorate your drink with it. When preparing cold coffee drinks with delicate milk foam or vanilla ice cream, the syrup is poured to the bottom. And already cinnamon or grated chocolate is poured on top of the foam.

Rinse a heavy-bottomed saucepan with cold water, add sugar and water. Put the saucepan on a small fire and heat almost to a boil, stirring constantly with a silicone spatula or a wooden spoon. Stir gently, without splashing the sides of the saucepan. Once the sugar has melted, stop stirring and bring the mixture to a boil.

Boil the boiled syrup until large bubbles form and acquire an amber color. The resulting sugar crystals on the walls of the saucepan must be carefully removed with a cooking brush dipped in cold water so that they do not fall into the syrup. Check the temperature of the syrup from time to time with a food thermometer. Don't interfere! The temperature of the syrup for hard caramel and fruit glazing is more than 145 °C.

If you don't have a thermometer, you can determine readiness by taking a little syrup (a little less than 1 teaspoon) and dropping it into a glass of cold water. Wait a couple of seconds, then dip your fingers into the water, take the caramel and make a ball out of it. If the ball does not work out (spreads), the syrup is not ready. If you get a very soft ball, then this is a syrup for making glaze and soft meringue (temperature about 118 ° C). If the ball is already hard, but still plastic, it is marzipan syrup (125 ° C). Well, if the ball is hard and brittle, it's crispy caramel. It can be light (155 ° C) and dark (170 ° C), the taste depends on it. Too dark caramel is very bitter (remember burnt sugar for cough?).

Remove the syrup, which has reached the desired state, from the heat and let it stand for 5 minutes. If it seems to you that the syrup has been digested, but has not yet died, put the saucepan in a pot of cold water so that the syrup quickly stops “cooking itself”. Carefully! Syrup can cause severe burns. Then you need to work with caramel very quickly: dip fruits into it, make sugar threads, figurines or candies. Cooled caramel, when reheated, will almost certainly not give a qualitative result. But there is no point in throwing away the remaining caramel. Dilute it with boiling water - you will get an excellent liquid caramel, on the basis of which you can make many sauces and desserts.

Recipe for making homemade caramel syrup. To make an excellent caramel syrup at home, you need very few ingredients - full-fat milk and brown (aka cane) sugar. Vanilla powder and cinnamon can be used as aromatic additives. This sweet and aromatic sauce can be served with any dessert: ice cream, cheesecakes, pancakes, pancakes, as well as any homemade pastries. It is not at all difficult to prepare the syrup - all the ingredients are boiled for an hour, then the syrup is cooled. Moreover, during cooling, the syrup thickens well and turns out, in consistency, similar to jam or boiled condensed milk.

Required Ingredients:



  • 2 g vanilla powder;
  • 1 liter of milk;
  • cinnamon stick (optional)
  • 200 g brown sugar (granulated);
  • 0.5 teaspoon of sea salt;
  • 0.5 tsp of soda (dissolve in 2 tsp of water).

How to cook:

In a saucepan, mix milk with sugar, put cinnamon, salt and boil.

When milk boils, add baking soda. Remove from heat as the milk will begin to foam.

Next, return the pan to the fire and gradually heat the mass, periodically removing from heat. When the milk calms down, begins to boil slowly and does not bubble, simmer it over low heat for 1 hour. 10 minutes before the end of cooking, add vanilla powder.

The caramel syrup should darken slightly during cooking. Don't forget to stir it occasionally. Increase the boil time if necessary.

Pour the finished caramel into jars. Caramel syrup will keep in the refrigerator for about one month. You can reheat it in the microwave when you need it.

If the syrup seems too thick for you, you can dilute it with boiled water.

Homemade caramel syrup goes well with pancakes and fruit and berry pastries.

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