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 candy, or simply eat with fresh tea or coffee.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
One of the basic components in the arsenal of the pastry chef is caramel, which has a special place in the classification of sweets. It can be found in various forms in different recipes. 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 obtained from fried 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 to be the founders of caramel products. For the French and Russians, their favorite caramel was in the form of lollipop figures on sticks. In the XVIII century. the era of caramel began in England, and a German pharmacist based on candies and medicinal herbs created healing candies that replaced bitter potions.
Today, many confectioners and even housewives have learned how to cook caramel. It is used to layer cakes, add to cream, decorate pastries, make sweets. And how good biscuits or shortbread baskets filled with such a wonderful delicacy are with caramel! In addition, caramel can completely replace industrial condensed milk, which is famous for its poor quality.
- Caloric content per 100 g - 382 kcal.
- Servings - 250 ml
- Cooking time - 15 minutes
Ingredients:
- Milk - 250 ml
- Butter - 30 ml
- Sugar - 250 g
Making soft caramel from milk
1. Put the sugar in a skillet and place on the stove with medium heat.
2. The sugar will begin to melt and caramelize at the same time. Stir it constantly.
3. Refined sugar should acquire a golden hue and form into crystals.
4. Pour milk into a frying pan and turn on a little more heat.
5. Heat the milk, stirring constantly. The sugar crystals should dissolve completely as the milk heats up.
6. Boil down the caramel. The milk should gradually take on a golden color.
7. Then add butter to the pan.
8. Stir and keep the product over medium heat.
9. Boil the caramel to the desired consistency. But keep in mind that it will get denser as it cools. If you will 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 the sugar.
10. I also do not advise you to immediately cook a large portion. The optimal amount is 200 g of sugar. Increasing the portion will make the sugar difficult to melt. To begin with, you can cook sugar candies, and gradually, empirically, it will be clear how much you need to cook on a particular stove and in what dishes. You can add medicinal herbs to the mass, then you get homemade sweets for sore throat, cough, etc.
See also the video recipe on how to make creamy caramel.
