Oak barrels. How to make homemade caramel syrup Making caramel syrup at home

Rinse a thick-bottomed saucepan thoroughly with cold water, add sugar and add water. Place the saucepan over low heat and heat until almost boiling, stirring constantly with a silicone spatula or wooden spoon. Mix 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. Any sugar crystals that form on the walls of the saucepan must be carefully removed with a pastry brush dipped in cold water so that they do not fall into the syrup. Use a food thermometer to measure the temperature of the syrup from time to time. 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 tsp) and putting it in a glass of cold water. Wait a couple of seconds, then dip your fingers in the water, take the caramel and form a ball out of it. If the ball does not turn 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 syrup for marzipan (125 ° C). Well, if the ball is hard and brittle, it's crunchy caramel. It can be light (155 °C) or dark (170 °C), the taste depends on this. Caramel that is too dark is very bitter (remember burnt sugar for coughs?).

Once the syrup has reached the desired state, remove from heat and let it stand for 5 minutes. If it seems to you that the syrup has been digested, but has not yet died, place the saucepan in a saucepan with cold water so that the syrup quickly stops “cooking itself.” Carefully! You can burn yourself very badly with the syrup. Next you need to work with the caramel very quickly: dip fruits in it, make sugar threads, figures or lollipops. Cooled caramel will almost certainly not give a high-quality result when reheated. But there is no need to throw 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.

Sugar syrup and the caramel obtained during its cooking are solutions of sugar in water, boiling at high temperatures. Weak sugar syrup, which is most often prepared for soaking biscuits and making glaze, is prepared by dissolving 500 g of sugar in 500 ml. The syrup is brought to a boil, boiled for 1-2 minutes, as a result of which, as it cools, it remains liquid. If the sugar syrup is cooked for a longer time, the water will evaporate and the sugar concentration will increase. At different stages of syrup cooking, the sugar concentration is different, and the properties of such a solution are different, and therefore its confectionery use. Therefore, an experienced pastry chef knows all the cooking techniques by heart. sugar syrup, and what states the syrup goes into as it cooks.

A professional confectioner has a special sugar thermometer in his arsenal, which allows him to accurately determine at what stage of cooking the syrup is. The set of temperatures corresponding to each state is a sugar scale. There are 12 such stages (states of sugar syrup), and sometimes less or more. Each stage has its own name and number. At home, in the absence of a sugar thermometer (if you still have one, we definitely use it), the readiness of sugar syrup can be easily determined by a set of external signs, which confectioners nicknamed “test”. The most important stages of syrup readiness are given their own names, depending on what external signs a few drops of syrup have after certain manipulations with them. Sometimes culinary recipes only indicate the name of the sample to which the sugar syrup should be brought and not a word about how this should be done.

Liquid syrup(15 °C according to a sugar thermometer) - thin, non-sticky syrup. It is used for pouring winter compotes and preparing compotes based on dried fruits. Can be used in combination with fruit juice (light sorbets).
Thin thread(100 °C). The syrup has already become sticky. If you squeeze a drop of syrup between your fingers (first put the syrup in a spoon, moisten your fingers with cold water), and then unclench them, a thin, rather fragile, quickly breaking thread is formed. The syrup at this stage is suitable for making jam from dense, hard fruits, such as pears, apples with dense pulp, quince, carrots. Sometimes it is used to prepare other homemade preparations - compotes from soft berries (strawberries, raspberries) and jellies.
Middle thread(103-105 °C). When you unclench your fingers, a thin, but less fragile (does not break longer) thread of syrup is formed. The syrup in this state is used to make jam.
Thick (large) thread(106 -110 °C). The syrup becomes noticeably thicker, now more effort is required to spread the fingers, and a thick thread is formed that is quite strong and hardens quickly. It is used for preparing all types of jams from tender berries, when preparing most berries and fruits for the winter, as well as for making glazes and butter cream.
Weak fondant. (110-112 °C). Getting into a glass of cold water, a small amount of such syrup turns into a loose mass, reminiscent of thick sour cream. This sample is only important to determine the proximity of the next sample.
Fudge. (113-115 °C). A drop of syrup at this stage in a glass of cold water hardens, forming a denser piece. If the recipe calls for this particular test, then you need to immediately stop boiling (it is better to place the container with sugar syrup on ice), since this test is very unstable. Used in the preparation of fudge and candy fillings.
Weak (semi-hard, soft) ball(116-118 °C). When placed in cold water, sugar syrup hardens into a ball, but with a very soft consistency. Such a ball is easily affected, it is sticky and quickly loses its shape when pulled out of the water. This syrup is required for making fudge, toffee, nougat, candied fruits and figs, and sometimes for gingerbread dough (combined with flour and honey). By whipping, this syrup can easily turn into caramel.

A hard (large, strong ball) ball(121-130 °C). When hardened in cold water, a drop of syrup forms a dense, hard, sticky ball, which after some time loses its ability to wrinkle. The syrup at this stage is suitable for producing sweets, toffees, toffees, and Italian meringue.
Crackling or hard crunch(150 °C). To make sure that this stage has occurred, you need to pick up the boiling syrup with a fork and blow hard on it. If the syrup immediately turns into a film or a bubble forms and comes off the fork entirely, then the “crack” test is ready. Used for making meringues, cakes, decorating and making sweets.
Light caramel (160-170 °C). Boiling syrup poured into cold water forms a hard piece, an icicle, that does not stick to the teeth and crumbles like glass when pressed or from a strong blow. If you drop it on a white plate, you can immediately see that the caramel has a honey tint. Sugar syrup of this sample is used to make caramels, lollipops, montpensiers or for decoration (amber glaze).
Bypass or dark caramel(165-177 °C). Dark caramel has the same fragility as sample No. 10, but the color of the caramel is already yellowish-brown. Dark caramel is used to make some types of candies and caramels, but mainly for grilling. Bypass can be used as a coloring and flavoring in the preparation of some desserts, drinks and creams, which gives these dishes a bright caramel aroma.
Combustion(Zhzhenka, 190 °C). Sugar at this stage turns dark brown, acrid smoke appears and the characteristic smell of burnt sugar appears. Zhzhenka is diluted with boiling water to a sticky syrup and used for coloring sweets, candy fillings, gingerbreads, icing, kvass, creme brulee ice cream, pastries, cakes, various drinks, and sweet soups.

How to make sugar syrup

Proper handling of sugar is the key to success in making not only jam at home, but also simple dairy and creamy confectionery products: fudge, toffee, grillage.

Rules for preparing sugar syrup:

At preparing sugar syrup You should always get rid of the foam before adding other ingredients to the syrup. Using refined sugar or crushed sugar rather than granulated sugar for syrup reduces the volume of foam formed.
After adding sugar to the water, the solution must be stirred all the time to avoid the sugar burning. But, as soon as the sugar has completely dissolved, the syrup cannot be stirred; nothing unnecessary should be added to it, so as not to cause crystallization.
As soon as all the foam has been removed, you need to clean the edges of the dishes from grains of sugar - either shake them into syrup with a brush, or wipe the walls of the dishes with a damp cloth. This will help you easily prevent sugar from building up on the edges of the pan and causing it to burn.
Sugar syrup should be cooked over high, even heat, without sudden temperature fluctuations.
For cooking sugar syrup, dishes with a convex bottom or brass (copper) ladles (bowls) are suitable. High temperatures when cooking syrup require the use of heavy, thick-bottomed dishes that can hold the heat well.
To prepare syrup for dry confectionery mixtures, dough, drinks and cakes, it is best to use grated sugar, crushed sugar or special confectionery (the so-called “tambourine”) powdered sugar. Granulated sugar is usually not used in confectionery, as it contains impurities and produces a syrup of low concentration.

Preparation of sugar syrup and caramel:

In order to practically see all these stages through which sugar syrup passes or to obtain weakly concentrated samples, it is better to prepare a solution by taking 400-450 g of sugar and 500 ml of water. Place the dishes on high heat, stir, skim off the foam. As soon as the syrup boils and the foam is removed from it, you will get sample No. 1. Further evaporation of the water will make it possible to clearly see the transition of the remaining samples from one to another. With samples No. 5 and 6, the amount of water will be reduced by half (to 240-250 ml per 400 g of sugar). The proportions used to prepare the most concentrated syrup are 500 g of sugar per 125 ml of water. This is much more convenient, for example, cook caramel- the solution is initially concentrated and there is no need to boil the syrup for a long time.

When the sugar has completely dissolved and all the foam has been removed, you need to stop stirring and increase the heat slightly. Rinse the sugar thermometer in warm water and place it in a saucepan. Bring the syrup to a boil and boil, without lowering the heat or stirring the solution, until the temperature corresponding to the required sugar test.

Before using a thermometer, you need to make sure that it is working properly. When water boils, the thermometer should show 100°C. If its readings are a couple of degrees higher or lower, then it is necessary to make adjustments when measuring the temperature of the syrup, that is, increase or decrease it accordingly.

As soon as the syrup reaches the desired stage, stop cooking - remove the thermometer and place it in a jug with hot water, remove the pan from the heat and immediately place it in a bowl with ice. If you do not have a sugar thermometer, judge changes in the sugar syrup by the external signs described for each sample, which becomes much easier once you have some experience in cooking sugar.

Homemade caramel syrup recipe. To make 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 desserts: ice cream, cheesecakes, pancakes, pancakes, as well as with any homemade baked goods. The syrup is not at all difficult to prepare - all the ingredients are boiled for an hour, then the syrup is cooled. Moreover, during cooling, the syrup thickens well and the consistency turns out to be 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 teaspoons of sea salt;
0.5 teaspoons of soda (dissolve in 2 teaspoons of water).

How to cook:

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

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

Next, return the pan to the heat and gradually heat the mass, periodically removing from the heat. When the milk calms down and 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.

During cooking, the caramel syrup should darken slightly. Don't forget to stir it periodically. If necessary, increase the boiling time.

Pour the finished caramel into jars. Caramel syrup can be stored in the refrigerator for about one month. When you need it, you can warm it up in the microwave.

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

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

How much does caramel syrup cost (average price for 1 liter)?

Moscow and Moscow region.

Sweet, thick and incredibly delicious, caramel syrup can be used in completely different ways. Some people like to add it to cocktails (both non-alcoholic and with alcohol); many people love to use caramel syrup as a topping, that is, a flavoring additive to ice cream, sorbet, mousse, soufflé or fruit salad. In addition, caramel syrup seems to be specially created to be added to the preparation of many sweet dishes, including pastries, cakes, pastries and other delicious desserts.

Homemade caramel syrup is somewhat reminiscent of boiled condensed milk in its taste. And its taste directly depends on the color the caramel was brought to. For example, if you stop heating the caramel mass until it turns yellowish, the finished product will be sweet with a creamy aroma. When the caramel is brought to a red-brown color, the syrup will be bitter with a slight aroma of burnt sugar.

It is noteworthy that caramel syrup can be made in different ways, but there are still three main ones. The first involves the use of sugar, water and heavy cream, which is why it is often called creamy caramel syrup. Milk produces caramel syrup with a delicate milky taste, and if you need a lean version of caramel syrup, it contains sugar, water and a small amount of wheat flour for thickening.

But the easiest way to enjoy sweet caramel syrup is to purchase a ready-made industrial product. Fortunately, the modern food industry provides a simply huge selection of such products - various brands and brands, in bottles of different sizes and colors. This caramel syrup is usually made from sugar and water, as well as food coloring, stabilizers, flavorings (mostly identical to natural ones) and thickeners.

Therefore, if you consider yourself a fan of this sweet delicacy, think carefully before purchasing it in the store. Always carefully read the ingredients listed on the label so that when you come home you don’t find a whole range of harmful additives, the use of which in your food is unlikely to improve your health.

Calorie content of caramel syrup 255 kcal

Energy value of caramel syrup (Ratio of proteins, fats, carbohydrates - bju):

: 0 g (~0 kcal)
: 0 g (~0 kcal)
: 70 g (~280 kcal)

Energy ratio (b|w|y): 0%|0%|110%