EntranceSoft caramel recipe. Homemade soft caramel, recipe with photo
Making caramel at home is a very exciting experience. You can make decorations for cakes from caramel, sculpt a variety of shapes - excellent for the holidays, and as a gift - original and tasty. The caramel recipe is quite simple, but there are some subtleties.
You need a saucepan with a thick bottom - otherwise it will burn.
We make caramel according to the recipe: sugar 1 cup + 1/4 cup of water (enough so that the sugar is only slightly moistened) + 1/2 teaspoon of vinegar. I can’t say exactly what vinegar does here, but it is added there (according to old recipes). Most likely - to avoid the crystallization of sugar.
Then we cook everything over low heat until a test for a "hard ball" (we drop syrup into the water, it is necessary that it becomes like chewing gum - it does not fall apart, but sticky and stretches). It is better not to overcook than to overcook, otherwise you will get burnt sugar - it is not for everybody, not everyone likes it.
If you are going to sculpt from caramel, then after cooking we put the dishes in which everything was cooked in a saucepan with hot water so that the caramel hardens more slowly, and you have time to make something out of it.
We take the desired portion of caramel with a spoon and spread it in different directions several times, then it will become "mother-of-pearl", and after that we sculpt it, as if from mastic. If some part has frozen ahead of time, then it can be heated over the fire - it will soften, and then you can sculpt again.
If you need liquid caramel, then add a little butter and water to the resulting mass (when the sugar has melted and boiled for 10 minutes), and if you need thick caramel, then pour it into greased molds and let it cool. You can also make caramel with the addition citric acid, nuts, cocoa or chocolate.
There are special tools for sculpting caramel. In Russia, it is difficult to find such for sale, but there are abroad.
When heated granulated sugar(brown sugar can also be used) melts and at 170 ° C becomes golden, and then dark brown. The darker the color, the more intense the fragrance. Some recipes recommend adding water to get caramel, but this is not necessary - sugar can be melted without water at all.
To get caramel, put the sugar in a saucepan and place it over medium heat. Do not stir until most of the sugar has melted. When the sugar is melted, stir it until it reaches the desired color (this is fast, only 1-4 minutes). Watch your sugar closely caramel darkens quickly and can burn .
Caramelized sugar can be used to coat molds for caramel cream, preparing nuts with caramel and for flavoring mousses or ice cream. Well, as already mentioned, sculpt various decorations from caramel.
How to avoid crystallization
Heat sugar over low heat without stirring until it completely dissolves. Bring the syrup to a boil only when the sugar has already dissolved, and do not stir after boiling.
Can squeeze a little lemon juice. Or - as mentioned above - you can apparently add a little vinegar for this, better of course homemade apple.
Dip the lubrication brush confectionery into hot water and brush the crystals off the sides of the pan so that they dissolve in the total mass of the syrup.
Be careful not to touch the hot caramel - it can cause severe burns.
Caramel - we drown sugar WITHOUT WATER
This is our recipe, according to which we have been preparing lately, we no longer use any other recipes:
We make caramel without water.
Pour 2 cups of sugar (WITHOUT WATER) into the bucket, stir without interruption(we drown on an electric stove, on a three-ruble note from 4 positions of the stove, because on a fairly strong fire). When it starts to become liquid, we lower it to a kopeck piece, without ceasing to interfere (in no case do we stop interfering, otherwise it will burn right there). When completely melted, lower to one, stir until completely dissolved. Carefully so that the smoke does not go, so as not to burn. You can even remove and continue to interfere so as not to overheat.
When everything is melted, pour into a silicone mold. Beware, it's VERY hot!
It hardens to a hardness, it becomes like glass, not sticky at all, but completely solid. Then we break it into pieces and eat it like candy. DELICIOUS! You can dissolve in water, make a syrup, it will taste a little like Pepsi-Cola. Such a syrup can be made thick (dissolve a lot of burnt sugar in a little water), great for coffee, gingerbread, etc.
Before pouring into a silicone mold in caramel, you can add spices, stir, and only then pour into a mold and let it harden.
Delicious sweetness based on caramel
Slowly heat one glass of sugar until it becomes liquid, add half a liter of milk, and cook for 10 minutes, stirring, then add 2 tablespoons of honey, 100 g of butter, 2 tablespoons of vanilla sugar, and cook over low heat, stirring, so much time for the mass to thicken.
On oiled parchment paper put the mass and wait a bit to cool, then cut with a knife into squares or rhombuses.
Finished caramel
For those who do not really like to experiment: on sale you can find good caramel. For example:
Syrups Monin produces the French brand of the same name, which is known as the leading manufacturer of alcoholic and non-alcoholic syrups in the world. They have have and caramel syrup
.
Kotanyi has excellent caramel with different flavors in mills: vanilla , orange, and many other varieties. Perfect for cupcakes, coffee, tea, porridge, just about anything.
Candy caramel Malvik "Mini-M"- it's delicious and natural delicacy which you can enjoy almost endlessly. For those who want to try everything at once, this assortment has been specially created, in which everyone will find their favorite taste.
Who and when first came up with the idea of making caramel will never be known. It is believed that already more than 2000 years ago people learned from sugar cane prepare a sweet gooey dessert. And the French word "caramel" itself comes from the Latin name for sugar cane. These wonderful sweets are loved by both adults and children on weekdays and holidays. Traditional and soft caramel, multi-colored lollipops are popular as an independent dessert and as an addition or delicious decoration ice cream, cakes, cookies. Modern confectioners create many types of delicious treats. It can be fruit or berry, chocolate or liquor, fortified or medicinal. In a word, caramel sweets are so different that they can satisfy even the most demanding taste.
Of course, the easiest way is to buy ready-made candies, fortunately, their choice in the distribution network today is huge. But you can try to cook it yourself. "Cozy Kitchen" will tell you how homemade caramel is prepared. The recipe, by the way, was mastered by our distant grandmothers and is extremely simple.
Homemade candy caramel
Ingredients:
- granulated sugar - 1 stack;
- water - 5 table. false;
- vinegar 9% - 1 table. false;
- butter- lubricate the form.
Cooking:
Prepare syrup by mixing sugar, water and vinegar and place in a heavy saucepan over low heat. Be sure to stir the heating syrup so that it does not burn. When the mixture turns light brown, pour it into molds, after brushing them with oil. Until the mixture thickens, insert the sticks into future candies and leave to cool. 
A few hints:
- To make homemade lollipops colorful, add food coloring or natural berry juice to the warming mixture.
- As flavorings, you can use confectionery essences, or natural aromatic components: lemon or berry juice, coffee, chocolate, cocoa, honey.
- If you use a silicone mold to make homemade hard candy, you don't need to grease it.
- The industrial form may well be replaced by spoons. The main thing is that they are found in sufficient quantities in the house.
- Special sticks can be replaced with matches, toothpicks, lollipop sticks.
- If you pour hot syrup from a saucepan into a glass or ceramic mug, it will be more convenient to pour it into molds. But do not forget to pour warm water on the dishes in which the caramel was prepared, immediately, before it hardens. Then it will be extremely difficult to tear it off the walls of the dishes.
- If the syrup is still burnt, do not despair. It is also possible.
- If the mixture has already cooled down a bit, and you have not had time to pour it yet, slightly heat it in the microwave. Just remember that a few seconds are enough for this, otherwise the syrup will begin to boil and splash.
Soft homemade caramel
Ingredients:
- granulated sugar - 300 gr.;
- milk or cream - 1 glass;
- butter - 30 gr.
Cooking:
Pour sugar into a saucepan with thick walls, put on low heat. As soon as the sugar begins to darken around the edges, you need to start stirring it. Don't be alarmed if the melting sugar clumps: as it warms up and stirs, the syrup will become homogeneous.
Pour milk into another saucepan of suitable volume and set it to heat up. This must be done when the sugar has already melted.
While the milk is only slightly heated, pour in the melted sugar and bring the mixture to a boil while stirring. Your task is to get a homogeneous mass. If it gets into lukewarm milk, the syrup will turn into a single piece, but as it heats up, it will melt and mix easily with milk.
Just do not miss the moment when the milk has not yet warmed up! If you start pouring sugar into hot milk, the contents of the pan will foam up violently and you may burn yourself.
Homemade caramel is almost ready! It remains to carefully add butter to it and mix thoroughly. The mass in this case will foam and splash, so beware!
It remains to boil the mixture to the desired consistency and pour into jars. 
- Ready soft homemade caramel can be used as sweet sauce to pancakes, cookies, ice cream, as a filling for cakes and buns, as a separate dessert.
- If you boil the caramel mass for longer, and then dry it on a baking sheet and cut it into pieces, you will get very tasty candy reminiscent of .
- Caramel at home can become varied if you add honey, poppy seeds, cocoa, chopped nuts, raisins, dried apricots or prunes to the mass at the end of cooking. Depending on the additive, you will get a new taste every time.
As you can see, homemade caramel, the recipe of which does not require any expensive products, is very easy to prepare. And at any time you can please your favorite sweet tooth with it. At the same time, you will be absolutely sure that there are no harmful chemical components in this dessert.
Well, when you decide to buy caramel, choose products from responsible manufacturers, prepared according to GOST. This is an indicator of the safety of sweets for health - you and your children. 
Based on materials http://www.cukorka.com.ua/catalog/karamel/
Mentions of who and when first invented caramel have long been lost in the pages of culinary history. There are only vague references to how, more than 2,000 years ago, Indian Dalits first thought of roasting sugar cane, chopping it into a pulp and making caramel. The French term "caramel" itself comes from the Latin name for sugar cane.
Since those distant times, the caramel recipe has undergone a lot of changes, releasing thousands of types of this delicious sweet into world production. It is used both as an independent dessert and as a sweet viscous mass in addition to cakes, cookies, ice cream. Hard sweets with filling, lollipops, monpensier, sweet caramel nougat - this and much more is a kind of caramel familiar to us since childhood. And since caramel remains by far the most popular type of candy, why don't we master the homemade caramel recipe on our own.
Today we will start making caramel at home, but first we will master the theory of what kind of caramel is and what methods of making caramel exist. The fact that caramel is soft (plastic mass) and hard (pouring, like glass) is probably known to everyone. As for cooking methods, at home you can cook it in a pan, remembering your childhood, in the oven and even in microwave oven. So, let's get straight to the recipes themselves.
Caramel on a stick or Cockerel
Traditional caramel on a stick is familiar to most, it is a brand of post-Soviet confectionery industry stuck in the hearts of many. It was extremely easy to make this caramel at home, sugar and a frying pan are the two main components and don’t say that in childhood you didn’t stain your mother’s frying pan in this way.
Now let's remember how this is done, only this time we will do everything right, avoiding burning, crystallization of sugar and sticking of the substance to the dishes. So, to make homemade caramel on a stick, we need:
Pot
Plate
Molds (in the absence of ordinary tablespoons)
Sugar - 1 cup
Water - 1/3 cup
Lemon juice - 1/2 teaspoon or vinegar
Let's prepare the "workplace" before making candy. To do this, fill a deep plate with cold water, lay out the molds. Heat the sugar over medium heat, bringing it to a liquid state. Don't worry about the sugar sticking to the bottom, if the fire is low, you can leave the mixture on until most of the sugar has melted. When the sugar is completely dissolved, make the fire of the burner the weakest and lower the mold or a tablespoon into the pan, filling and moving it for 10 seconds into a plate of water, after which we rearrange the mold on a damp towel and take on the next lollipop. The main thing is not to overexpose the caramel on fire, the color has turned yellowish - immediately remove it. That's the whole recipe, as they say, everything ingenious is simple. But we forgot to mention the little tricks when making caramel that you need to know to make the delicacy tasty and more attractive:
To make the caramel a uniform consistency and color, add lemon juice or vinegar to the pan while heating. Now the sugar will not roll into pieces;
To make homemade caramel voluminous and transparent, pour 5 tablespoons of hot water into the already dissolved sugar. When the mixture languishes, heating up, a ball will swell from the water, which must be caught on a spoon and wait until it just cools down;
To cook caramel at home, giving it a piquant taste, you can drop juice, glucose syrup, cognac or brandy into it. You can also make cough drops by adding a little decoction of herbs or a drop essential oil mint or eucalyptus. The vanilla sugar will also give the candy a delicious flavor;
How to make homemade caramel of a certain color? You can add liquid food coloring, in small quantities it is quite safe. After all natural juice, unfortunately, it does not withstand temperatures and you cannot get a beautiful color with it;
No sticks for homemade Chupa Chups? Toothpicks or ice cream sticks will come to your aid. You can do without forms, you just need to wind up a thick mass and wait until the excess drains. In the future, by training, you will be able to prepare other more complex figures;
It's even easier to get caramelized fruits or berries on a stick. Having populated, for example, cherries or grapes on a toothpick, dip them in hot caramel and cool. Well, if finely chopped nuts are added to the caramel, we get praline, which can be eaten not only as a separate delicacy, but also added to the layers of various cakes and other desserts;
To make soft caramel that won't "glaze", you need to change the proportions a bit. For 1 kg of sugar - 400 grams of water and 200 grams of glucose syrup. Such caramel remains elastic even after it cools down. From it you can safely sculpt various figures and decorations;
To cook a figured (drawn) lollipop at home, we need flat dishes, greased vegetable oil and a cotton swab for drawing. We apply liquid caramel, drawing a lollipop and leave the stick in the thickest layer, after the caramel hardens, you can separate the lollipop from the dishes.
homemade toffees
Who does not like toffee, these are memories from childhood, but not everyone thought about the fact that toffee is an ordinary homemade soft caramel. If a traditional way we boiled water with sugar, here the recipe is a little different. After the sugar turns yellow, it is enough to pour boiling cream into it, boil for a few minutes, add butter, and that's it. Fragrant toffee is ready, it remains to wait until it cools by putting it in the refrigerator. To give the candy a refined taste and aroma, you can add honey, vanilla sugar, nuts (walnuts, peanuts, almonds), dried apricots, prunes, peeled seeds, etc. when preparing caramel. Homemade caramels will turn out surprisingly tasty if you give them a chocolate color and aroma. To do this, at the end of cooking, it is enough to add chopped chocolate or cocoa powder. There are several secrets of making homemade caramel "Iris":
To check the readiness of caramel, you need to drop a drop of sweet mass into cold water. If the drop hardens instantly, then it is time to pour the resulting mixture into molds, the sweets are ready;
Caramel is easy to pour into Silicone forms, then it does not stick and lays down in an even layer, getting sweets from this form is also not difficult. Ceramic or glass surfaces are also suitable;
For those who follow the figure, you can make milk caramel, which will be less high-calorie. To do this, it is enough to replace the cream with low-calorie milk;
You can also cook your own citrus diet "Taffy". There is no sourness in such sweets at all, only a fresh lemon flavor. Lemon "Toffees" are prepared on the basis of sugar and water. Separately, gelatin is dissolved and lemon juice is added, subsequently mixed with sugar syrup. Such chewy candies are far from the classic "Taffy" in taste, but have an interesting and savory taste;
Homemade soft caramel keeps well in the refrigerator when wrapped in cling film, such milk fudge is not scary to give to children.
Homemade liquid caramel for cake
What you can’t do with caramel, but its most sophisticated use is liquid caramel. This fragrant syrup is simply indispensable as an addition to cakes, eclairs, pastries, ice cream, croissants, cookies.
To make liquid caramel at home you will need:
brown sugar or granulated (preferably fine-grained, instant) - 1 cup;
warm water or milk - 6 tablespoons;
butter or cream - 4 tablespoons;
corn starch - 10 grams;
vanillin or vanilla sugar to taste
We will prepare all the ingredients so that everything is at hand, because in the process you will have little time to search required ingredient. Pre-mix cold cream with starch. It is advisable to sift the starch before cooking, it has the ability to roll into lumps, which are then difficult to break.
Pour sugar into a dry frying pan (preferably with a thick bottom) and caramelize until golden brown, do not rush to stir it until most of the mass is melted. The main thing is not to burn the sugar, not only the color, but also the taste of caramel depends on this, it is worth overdoing, and the molasses will be bitter. When the sugar is melted, carefully, slowly pour in warm water or milk. Add the hot caramel mass in a thin stream to the cream or butter, whisking vigorously with a whisk. That's all, cool and store in the refrigerator, if there is something to store, because the yummy is incredible! Such caramel icing can be used as an addition to many desserts!
If you want to learn how to make candy-like caramel, then you are at the right time and in the right dough, because right now you will learn how to make real soft caramel at home!
Ingredients
Step-by-step recipe for making Soft caramel with a photo
So, a little effort, patience and a treat is ready:
Immediately you need a thick container, pour sugar into it.
Send the container of sugar to low heat, when the sugar darkens and begins to melt, start stirring it.
Pour milk into a clean container and heat it up.
Pour sugar syrup into a container with warmed milk, boil. Do not worry when the mixture turns into a solid piece of sugar, the caramel will melt during heating.
When the mass becomes homogeneous and thick, add butter here, boil the sweetness for another 10 minutes and remove from heat. Everything, homemade, real soft caramel is ready!
Video recipe Soft caramel
Soft caramel recipe at home
There is another option for making soft caramel at home. And if you are interested in learning about that recipe, then read this article to the end!So, in order to cook caramel according to this recipe, you will need:
Ingredients:
sugar - 200 grams;
water - 2 tablespoons;
lemon juice - 1 tablespoon.
And the caramel is prepared as follows:
- Immediately put the container on the fire and warm it up well.
- When the container warms up, start pouring sugar into it and pour in a little water at once.
- Do not mix the ingredients, make a low fire.
- When you notice that the mass is covered with bubbles, the sugar begins to melt and change color and a caramel smell appears, do the following.
- Take a spoon and start stirring the mass lightly.
- As soon as the caramel begins to thicken, acquire a darkish golden hue, add lemon juice, stir and turn off the heat.
- Let the caramel brew for a couple of minutes, and then pour into molds. Everything, delicious, real homemade caramel is ready!
Many adults claim that caramel is a delicacy for children, although they themselves are not averse to occasionally pampering themselves with a sweet product.
Despite the fact that today store shelves are bursting with a variety of presented types and brands of caramel, there are still craftsmen who make caramel at home.
Homemade caramel is unique in that it contains a minimum of products, which are also inexpensive and affordable.
In addition, despite the fact that the cooking process is not easy, it is quite exciting.
Well, the result of an interesting process will be delicious treat which you can't get in the store.
Caramel at home - general principles of preparation
Homemade caramel can vary in flavor, shape, and texture.
The main ingredient of the product is sugar, and depending on additional ingredients regulated taste qualities caramel.
For example, soft caramel can be prepared on the basis of milk, cream, sour cream with the addition of cocoa, coffee, chocolate.
It is permissible to add extracts of fruits or berries to hard caramel in order to obtain the appropriate taste and aroma.
The shape of the finished caramel depends on the molds in which the product is to cool, in the absence of special forms, it is permissible to use any suitable container - small bowls, a base for making ice and even ordinary spoons.
The texture of the product can be soft, hard, crispy, viscous, liquid - this moment depends on the technology and cooking time.
All sorts of subtleties interesting recipes, tips and tricks that we have tried to put together for you in this article will help you discover the exciting process of making caramel at home.
Recipe 1. Soft caramel at home
Soft caramel according to this recipe is soft and tender, slightly viscous. Thanks to these properties, the delicacy is ideal not only as an independent sweetness, but also as an addition to any desserts.
Ingredients:
120 grams of sugar;
80 grams of cane sugar;
120 grams of butter;
250 ml cream 20%;
120 ml corn syrup.
Cooking method:
1. Pour two types of sugar into a saucepan with a thick bottom or a saucepan.
2. Add diced butter, pour syrup and cream.
3. We expose the mass to a slow fire.
4. Simmer, stirring constantly, until the sweet mixture warms up to 120 degrees. You can check the temperature of the product with a kitchen thermometer. If you don't have a much-needed kitchen appliance, you can check the temperature of the caramel as follows: Take a container of cold water, drop a drop of caramel into it, if you get a hard, round ball - the caramel is ready.
5. Pour the finished product into a mold covered with oiled baking paper, leave for 10-12 hours, covered with a bag or a piece of gauze.
6. We take out the frozen soft caramel from the mold, cut it into any shapes or simple cubes.
Recipe 2. Milk and coffee caramel at home
Surprisingly tender caramel with a dense viscous structure, you will definitely like it. You can omit the coffee by making regular unflavored milk caramel.
Ingredients:
100 grams of granulated sugar;
70 grams of butter;
60 ml 33% cream;
1 tbsp instant coffee.
Cooking method:
1. We put cauldrons with sugar on a slow fire, wait until the sugar dissolves, turning into a golden syrup.
2. Add chopped butter, cream and coffee.
3. Cook, stirring, about 5 minutes. Caramel should be homogeneous mass nice golden brown color.
4. Pour caramel into oiled molds, cool. You can pour it into one large form, then you just need to cut the products with a sharp knife into smaller pieces.
5. We pack each caramel in parchment paper so that the delicacy does not stick together.
Recipe 3. Candy caramel at home
Probably, there is no such person who would not have cooked lollipops in childhood. Why not remember a wonderful time and prepare a sweet treat for yourself and your loved ones.
Ingredients:
Granulated sugar.
Cooking method:
1. We put a dry frying pan on the stove, warm it up.
2. Set the minimum fire, add sugar. The amount of granulated sugar depends on the size of the pan: 5-8 spoons are enough for a small (pancake) pan, 10-15 spoons can be poured into a large pan.
3. Continuously stirring, we wait for the complete dissolution of all sugar grains. You should get a light brown viscous syrup.
4. Pour the candy caramel into the prepared oiled molds, wait for the sweets to cool completely.
5. If you do not have molds, you can pour the liquid into a saucer, spoons and other improvised utensils.
Recipe 4. Sour cream caramel at home
Soft and tender caramel based on sugar and sour cream will become great alternative various sweets that you often eat for breakfast as the basis for sweet sandwiches. Sour cream caramel applied to fried toast will appeal not only to children, but also to adults.
Ingredients:
150 grams of sour cream;
20 ml of water;
100 grams of sugar.
Cooking method:
1. Heat a small saucepan or frying pan over high heat, add sugar, pour in water. Stirring continuously, bring the mixture to a boil.
2. Boil the syrup, stirring, for two minutes, then remove the pan from the heat.
3. Add in small portions to sugar syrup sour cream, mix well.
4. We put the pan with the sweet mass on a low fire. Without letting the mass boil, heat it up.
5. Pour the finished caramel into prepared forms.
6. Keep this delicacy in the refrigerator, no more than five days.
Recipe 5. Mint caramel at home
Delicious refreshing caramel is prepared quite quickly. The peppermint oil used in the recipe can be purchased at specialty stores. If desired, you can add natural food colorings, fall asleep them in the process of cooking along with vanilla.
Ingredients:
Three glasses of sugar;
Glass of water;
10 ml lemon juice;
5-6 drops of concentrated peppermint oil;
Two pinches of vanilla.
Cooking method:
1. Pour granulated sugar into a thick-walled bowl, pour in water.
2. Put on low heat, stirring, wait until the sugar is completely dissolved and formed sweet syrup.
3. Pour vanillin, keep on the stove for another minute.
4. Remove the saucepan from the heat, and pour drops of mint oil and lemon juice into the sweet mass.
5. Mix the caramel mass and pour into oiled forms.
6. If desired, we stick in special skewers, toothpicks or ordinary matches with a torn off head.
7. We take out the finished, cooled caramel from the molds and wrap it in plastic bags or baking paper.
Recipe 6. Chocolate caramel at home
Appetizing chocolate caramel natural ingredients sure to please you and your family.
Ingredients:
100 grams of sugar;
50 grams of honey;
80 grams of butter;
100 grams of chocolate;
40 ml milk.
Cooking method:
1. Mix sugar with liquefied honey, milk and butter cut into small pieces.
2. Put the mixture in the pan, stirring, simmer over low heat for 3-5 minutes. The mass should slightly boil and acquire a pale brown hue.
3. Add melted chocolate, continue to simmer for about 5 minutes, not forgetting to stir the caramel that is being prepared all the time.
4. Pour out ready product in oiled form.
5. Cool, cut into squares or rectangles.
Recipe 7. Caramel for cakes at home
Ideal caramel for soaking biscuits, honey cakes. It cooks quickly, it turns out delicious. In addition, such caramel can be eaten just like that, its texture is pleasant, viscous - you will like it.
Ingredients:
220 ml 33% cream;
60 grams of butter;
60 ml of water;
A pinch of salt;
180 grams of sugar.
Cooking method:
1. Put a pot of water and sugar on low heat.
2. While stirring, wait for the ingredients to turn into sugar syrup.
3. We heat, but do not boil, cream in another saucepan, pour it in a neat thin stream into the syrup.
4. Add butter and a pinch of salt, mix thoroughly, remove caramel from heat.
5. Pour into oiled molds, cool.
How to make caramel at home - tricks and tips
If you dip apples, citrus fruits, nuts or dried fruits into ready-made still hot caramel, whether it be soft or candy, you will have a wonderful new dish.
Caramel cooks quickly, so prepare all the utensils necessary for the process in advance.
Caramel is ready, try not to leave the stove, otherwise the mass may burn.
Whatever caramel molds you use, grease them with odorless oil so that the finished product leaves better.
Soak dishes: pots, spoons and others immediately after cooking, otherwise the caramel will seize and it will be incredibly difficult to wash it.
To ready caramel could be easily cut into squares or any other shape, it is necessary to mark the lines with a knife when the delicacy is still hot. Then it remains only to break it.
By inserting sticks into the filled molds, you get caramel on sticks like modern lollipops or old cockerels.