One of the most classic syrups you can imagine.
Caramel syrup is good everywhere: in ice cream, pancakes, smoothies and a bunch of other places. Shake found two delicious recipes for this wonderful syrup, try to cook …
Liquor is also made from caramel
Easy caramel syrup recipe
Ingredients
Sugar – 1 cup
Water – 1 cup
Vanilla extract – 1 tsp
Salt – pinch
Method of preparation
Add 1 cup of granulated sugar to a heavy bottomed saucepan. Then, over medium heat, wait until the sugar begins to melt, you can not interfere!
As soon as you notice that the sugar began to rapidly turn into a liquid, it’s time to mix thoroughly until the sugar completely melts and turns golden.
When the caramel turns an amber color, quickly remove the pan from the heat and add 1 cup boiling water. Be very careful. Even if the water is hot, it will shoot and foam violently.
After cooling, add 1 teaspoon of pure vanilla extract and a pinch of salt. Then mix thoroughly.
Ready! Homemade caramel syrup can be stored in the refrigerator for at least 1 month.
Recipe for caramel syrup with butter and cream
Ingredients
Brown sugar – 225 g
Water – 65 ml
Cream – 85 or 250 g (see the recipe)
Butter – 70 g
Method of preparation
Combine sugar and water in a saucepan, then place over medium heat.
Now you need to wait until all the sugar has melted. Don’t hesitate to stir the mixture. You will cause crystallization and everything will be seized into a candy.
After that, increase the heat to high and, without stirring, wait until the mixture acquires an amber (closer to brown) color. Don’t overdo it or the caramel will be bitter.
As soon as the color appears, remove the saucepan from the stove, put it on the table and carefully add warm cream (85 grams for a thick sauce and up to 250 grams for a very liquid one). Be careful, the mixture will bubble up and even shoot, but only for a couple of seconds.
Wait a minute, one and a half. Stir the mixture well with a spatula until the bubbles begin to settle. Add butter and stir until it dissolves.
When everything becomes homogeneous, stir a little more, the bubbles will go away completely and you will get a good syrup.
Pour the mixture into a jar and store for a maximum of 2 weeks. If you want a thicker sauce – just put it in the refrigerator, if it’s more liquid – warm it up (lowering the jar in hot water).
Relevance: 12.08.2019
Tags: Syrup Recipes