Caramel syrup: 2 recipes at home

One of the most classic syrups you can think of.

Caramel syrup tastes good everywhere: in ice cream, pancakes, cocktails and a bunch of other places. Shake found two delicious recipes for this wonderful syrup, try cooking..

Also prepare from caramel liqueur

A simple recipe for caramel syrup

Ingredients

1. Granulated sugar - 1 cup

2. Water - 1 cup

3. Vanilla extract - 1 tsp.

4. Salt - a pinch

The method of preparation

1. Add 1 cup of granulated sugar to a thick-bottomed saucepan. Then, over medium heat, wait until the sugar starts to melt, do not stir!

2. As soon as you notice that the sugar has started to turn intensively into a liquid, it's time to stir thoroughly until the sugar has completely melted and turned golden.

3. When the caramel turns amber, quickly remove the pan from the heat and add 1 cup of boiling water. Be very careful. Even if the water is hot, it will shoot and foam violently.

4. Once cooled, add 1 teaspoon of pure vanilla extract and a pinch of salt. Then mix thoroughly.

5. Done! Homemade caramel syrup can be stored in the refrigerator for at least 1 month.

Recipe for caramel syrup with butter and cream

Ingredients

1. Brown sugar - 225 g

2. Water - 65 ml

3. Cream - 85 or 250 g (see the recipe)

4. Butter - 70 g

Cooking method

1. In a saucepan, combine the sugar and water, then put it over medium heat.

2. Now you need to wait until all the sugar has melted. Do not stir the mixture. You will cause crystallization and everything will set into a lollipop.

3. After that, increase the heat to maximum and, without stirring, wait until the mixture turns amber (closer to brown). Do not overdo it, otherwise the caramel will be bitter.

4. As soon as the color appears, remove the saucepan from the stove, put it on the table and gently add warm cream (85 grams for a thick sauce and up to 250 grams for a very thin sauce). Be careful, the mixture will boil strongly and even shoot, but only for a couple of seconds.

5. Wait a minute, a minute and a half. Mix the mixture well with a spatula, while the bubbles will begin to calm down. Add the butter and stir until it dissolves.

6. When everything becomes homogeneous, stir a little more, the bubbles will disappear completely and you will get a good syrup.

7. 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 fridge, if you want a thinner one, warm it up (by dipping the jar in hot water).

Update: 12.08.2019

Category: Syrup recipes