Caramel sweets. Do-it-yourself creamy treat (recipes)

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Caramel candy is a childhood favorite. As an adult, I want to recreate that unforgettable creamy taste. Luckily, making caramel at home is easy. The basic recipe includes only milk or cream, butter and sugar. But, using imagination, you can create truly author's sweets and, having beautifully decorated them, present them to someone as a gift. Exclusivity is now appreciated, and handmade candies are even more so.

Caramel Nut Candy

Ingredients:

• 300 grams of creamy wafers,
• 200 grams of cashew nuts,
• 250 grams of simple butterscotch,
• 2 types of chocolate (50 grams of bitter and milk),
• 2 tbsp low fat cream,
• 50 grams of butter,
• two teaspoons of liquid honey,
• cocoa powder.

Cooking caramel candies

In one bowl, mix cream, chocolate, toffee and butter, melt it all with a water bath or just over low heat. At the end, put honey, stir and turn offthe fire. Combine waffle crumbs and nuts with the mass that you have obtained and stir well.

Roll the mass into small balls and roll them in cocoa powder. Sweets, if you want, can be rolled in waffle crumbs, you can just sprinkle with cocoa. And you can put a roasted nut in each candy, and then you get caramel sweets with filling.

Chocolate creamy caramel

Delicate sweets with a creamy taste under a thick layer of soft chocolate will bring you a lot of pleasure. You can cover ready-made homemade caramel sweets with any chocolate, dark or white, and decorate with nuts.

Ingredients:

• 140 grams of butter,
• 120 milliliters of very heavy cream,
• three tablespoons table water,
• 60 milliliters of corn syrup,
• 200 grams of sugar,
• 450 grams of chocolate,
• half a teaspoon coarse sea s alt,
• 2 tablespoons vegetable oil.

Let's start cooking

First, put the greased baking paper into the mold. Cut 110 grams of butter and melt together with cream. In a saucepan, mix water with molasses and put sugar there. We heat this mixture to a boil over low heat and cook for about a minute until the sugar is completely dissolved. Lower the heat and simmer for another 10 minutes until the mixture reaches 160 degrees.

Now we combine this sugar mixture and the cream mixture and cook it all from 5 to 10 minutes untiltemperature is not more than 118 degrees. When the caramel reaches the required temperature, you will need to pour it into a mold and let it cool well for about three to four hours.

When the caramel has completely hardened, remove it from the mold, but if it is still soft, leave it in the refrigerator for a while. We cut the cooled caramel into cubes with a very sharp knife, greased with vegetable oil. Break the chocolate into pieces, leaving about 75 grams, and melt in the microwave with 30 grams of butter for 30-40 seconds. In this melted chocolate, send the rest and mix well. Using a fork, dip each piece of cut caramel into chocolate, and then put the resulting sweets on paper and sprinkle a little s alt on top.

Homemade sweets

Ingredients:

• heavy cream - about 180 milliliters,
• half a spoonful of vanilla tea paste,
• three-quarters of a teaspoon of sea s alt,
• invert or corn syrup - 50 grams,
• 200 grams of sugar,
• 60 grams of butter, warmed to room temperature and cut into small cubes.

How to make caramel candies? Line a 23cm cake tin with parchment paper or foil and spray with vegetable oil. Bring the cream in a saucepan to a boil over medium heat, adding half a teaspoon of s alt, 2 tablespoons of butter and vanilla.

In a saucepan with thick walls over low heat, heat sugar with syrupcorn and constantly stir this mass. When the mixture reaches a state of uniformity and the sugar dissolves, stir less, otherwise the mass will sugar and thicken. Be sure to check the temperature: it should reach 155 degrees.

After that, remove the mixture from heat, add the previously prepared creamy mass and mix until smooth. Put back on the stove and cook, stirring constantly, until a temperature of 127 degrees is reached. After that, remove from heat and put the two tablespoons of butter that remained. Mix everything and pour into a mold, after ten minutes sprinkle with s alt and leave to harden the mass.

When cool, carefully cut with a very sharp knife into small squares or rectangles. Caramel candies made according to this recipe can be wrapped in beautiful paper and put in a jar or box to create a festive look and give to a loved one.

Milk caramel

Cooking it yourself is easy, but you should pay attention to some points. Remember that caramel should not be boiled, but languished so that it turns out right. Take the right utensils - a cast-iron or thick aluminum frying pan. Pay attention to time. If you cook caramel a little, then you will get cream or condensed milk, if for a long time, then toffee. Do not mix the ingredients in advance, and always add sugar little by little, stirring the mixture all the time.

Ingredients for milk caramel:

• half a liter of milk,
• 100 grams of buttercreamy,
• glasses of sugar.

Take a bowl with thick walls, pour milk into it and put it on low heat. Bring almost to a boil. Whisking constantly, slowly add the sugar to the milk. Now cook, stirring constantly, until the mixture acquires a beautiful brownish hue. Now add the pieces of butter that you cut in advance, mix everything together and cook until the desired density. One hour is cream, an hour and a half is condensed milk, two hours is soft caramel, and toffee is two and a half hours.