How to make delicious caramel candies at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Caramel sweets are the most affordable delicacy that no one will refuse to feast on. You can buy them at any supermarket, but you can make this simple and interesting dessert yourself at home. Homemade caramel is unique in that it contains a minimum of inexpensive and affordable products. In this material, we will not only tell you TOP-4 great recipes for caramel sweets. We will also share the secrets of its preparation and show several videos with the manufacturing process.
Cooking tips and subtleties
- Homemade caramel can vary in flavor, shape and texture.
- Its main ingredient is sugar, and the base can be water, milk, cream, sour cream.
- It is important that the sugar does not burn during the cooking process, otherwise the burnt caramel will not please and it will have to be thrown away. Therefore, the melting process must always be accompanied by stirring.
- As the sugar melts, the caramel will become liquid, begin to foam strongly and increase in volume. Therefore, take a tall saucepan to cook it. Hot droplets can splash, fall on hands and burn. Therefore, work with a whisk or long-handled spoon.
- The taste of caramel is regulated by additional ingredients. For example, to improve the taste and aroma, caramel candies are made with the addition of cocoa, coffee, chocolate, nuts, peanuts, fruit and berry extract.
- Keep in mind that the flavor is added to the hot syrup, and the colorants are added to the cooling one.
- The shape of the finished sweets can be any. This depends on the molds in which the product cools down. If there are no special forms, use any suitable container: small bowls, ice base, ordinary spoons.
- The texture of caramel candies can be soft and stringy, hard and crunchy. It depends on the technology and cooking time.
- Cook the caramel in a heavy, heat-absorbing saucepan or in a cast iron skillet. If such cookware is not available, use a pan with a thin bottom, placing an additional disc with a fire divider under it.
- Do not leave the treat to cool down in the cooking container. Otherwise, the temperature will drop, and it will firmly adhere to the walls and bottom of the container.
- The exact cooking time for caramel depends on the recipe, hotplate temperature, cooking utensils, sugar quality and liquid base.
Caramel sweets with peanuts
The homemade version of caramel sweets with peanuts tastes like a store Lady, but her taste is whiter, delicate and rich. The main ingredient is cream, which should be very fatty, preferably homemade.
- Caloric content per 100 g - 539 kcal.
- Servings - 10
- Cooking time - 25 minutes
Ingredients:
- Cream (from 30% fat) - 500 ml
- Butter - 25 g
- Vanilla sugar - 0.5 tsp
- White sugar - 150 g
- Roasted peanuts - 150 g
- Cane sugar - 150 g
Cooking peanut caramel candies:
- Combine cream, vanilla, cane and white sugar in a saucepan. Mix everything and put on fire.
- With frequent stirring, bring the caramel to a boil.
- When the caramel boils, turn the heat to medium and boil the mass, stirring constantly.
- At first, the caramel will boil after boiling, but after 5 minutes it will darken slightly and begin to settle.
- Continue to boil it down to the desired consistency. During the cooking process, the caramel will stop actively gurgling, and air bubbles will slowly rise up and explode. And with stirring, it will move away from the walls of the container and turn brown.
- At this point, stir in the butter and add the peeled peanuts.
- Remove the pot from heat and pour the caramel into a convenient pan lined with parchment paper or oiled to make it easier to remove the finished candy.
- Leave the caramel to cool to room temperature, and then send it to the refrigerator for 3-4 hours until it hardens completely.
- Remove the frozen peanut candy from the mold and cut to the desired size.
- Store the treat in the refrigerator in a sealed container.
Condensed milk sweets with caramelized nuts
Sweet condensed milk is a semi-finished product that can be consumed raw. But candy with nuts in caramel will be very tasty from it. Nuts will make the taste of the treat more interesting and richer. For the filling, you can take regular roasted peanuts, or use any nuts: walnuts, hazelnuts, almonds, cashews …
Ingredients:
- Water - 100 ml
- Sugar - 75 g
- Condensed milk - 150 ml
- Powdered milk - 100 g
- Cognac - 25 ml
- Powdered sugar - 6 tbsp. l.
- Peeled hazelnuts - 25 pcs.
- Dark chocolate - 100 g
- Cocoa powder - for decoration
Cooking sweets from condensed milk with caramelized nuts:
- Heat the water with sugar in a clean frying pan until the sugar is completely dissolved.
- Place the nuts in the resulting syrup and caramelize them.
- Place the nuts on parchment paper and let cool.
- Mix dry with condensed milk, powdered sugar with cognac until smooth. Form small balls from the resulting mass, placing the caramelized nuts in the middle.
- Melt the chocolate in a water bath and dip the balls with nuts in the icing.
- Place them on a plate covered with parchment paper and refrigerate for 15 minutes to set.
- Sprinkle the cooled sweets from condensed milk with caramelized nuts with cocoa powder.
Candy Korovka
Soft caramel candies Korovka are tender and slightly viscous. Thanks to these properties, the delicacy is ideal both on its own and as an addition to any desserts.
Ingredients:
- Butter - 100 g
- Sugar - 100 g
- Sour cream - 100 g
- Powdered milk - 200 g
- Peanuts - 150 g
Cooking sweets Korovka:
- Melt the butter in a frying pan. When it starts to boil, add sugar and stir until it turns brown.
- Then pour in sour cream, bring to a boil and turn off.
- Pour in milk powder and mix thoroughly.
- Put the mixture in a greased pan, and press the peanuts into it on top, rinse them and fry them in a dry frying pan.
- Put the workpiece in the refrigerator for half an hour.
- Remove the frozen caramel and cut the candies Korovka into cubes.
Sherbert with walnuts
Sherbert with walnuts is prepared according to the type of caramel candies Lady with peanuts. It is similar to them in consistency, not iris. The delicacy turns out to be soft, tender and melting in the mouth. But if you want the consistency of classic butterscotch from childhood, more "rubber", cook the mass longer than indicated in the recipe.
Ingredients:
- Toasted walnuts - 170 g
- Butter - 25 g
- Vanilla sugar - 15 g
- Brown sugar - 300 g
- Cream 35% fat - 500 ml
Cooking peanut sorbert:
- Boil the cream with sugar and vanilla sugar, stirring occasionally.
- Reduce heat to medium mode and cook, stirring vigorously, so that it does not burn. As it boils down, the caramel will thicken before your eyes. Then remove the pan from the heat.
- Add butter to the caramel, stir until smooth and immediately stir in the walnuts.
- Cool slightly and roll the caramel between the layers of cling film with a rolling pin.
- Leave the layer to cool completely to dry the caramel. Then remove the film and cut the scherbert into squares.
