Cookie walkers recipe. Cookies "Walkers"

Sweet caramel is one of the most delicious desserts. Delicious lollipops were once the most beloved and desired treat of all the kids. However, in last years recipes for this delicacy, which can be prepared at home without difficulty and at high cost, have been undeservedly forgotten. The taste of pure caramel can be diluted with lemon juice, pomace of various berries, cream. These regular sugar candies are a great dessert option for those who don't like sweets with synthetic flavors and artificial additives.

General principles of preparation

The preparation of homemade caramel and sugar candies is based on general rules, although the result can be completely different variants sweets. The basic principle of making caramel at home is the rejection of the use of harmful substances:

• artificial flavors;
• chemical thickeners;
• synthetic dyes.

To prepare such lollipops at home or soft caramel, which, by the way, is suitable for cakes and other desserts, it is enough to use ordinary sugar, water and lemon juice.

There are several options for making caramel. All of them are quite original and simple. Culinary experts also know some secrets of cooking this sugar-based sweet.

The most important rule to remember is that sweets cook very quickly. That is why you should not be distracted. Otherwise, everything will burn. You should also prepare in advance the forms into which you plan to pour the sweet viscous mass. They need to be lubed vegetable oil no pronounced odor. Such a trick will help you easily remove candy.

If, during the preparation of caramel at home, burnt sugar got on some dishes or surfaces, such items should be soaked in water as soon as possible. Otherwise, the mass will stick and it will be very troublesome to deal with it.

There is another secret to making homemade caramel. To make not just sugar candies, but an original dessert, you should use:

• nuts;
• confectionery powder;
• coconut flakes;
• pieces of dried fruit;
• slices of berries and fruits.

The photo shows different versions of this dessert. Choose the one you like the most!

Caramel Recipes

There are several recipes for making liquid sugar syrup at home. On its basis, sweet caramel is made. The photo below shows some of the options for preparing this sweet.

Recipe 1: Classic Homemade Caramel

The classic recipe for homemade caramel is quite simple. It does not require adherence to complex and multi-stage technology. For the preparation of sweets, expensive and rare ingredients are not needed. But the result will certainly please! A viscous delicious caramel is perfect for tea, coffee and toast. Having decided to use this recipe, it is worth preparing the “right” dishes in advance. The pan in which the sugar will melt should be with a thick bottom and walls. This will allow the sugar to heat evenly. Otherwise, the molasses may turn out to be burnt. As a result, the whole caramel will turn out with a bitter taste.

Another way to make caramel classic recipe- Proper heating of sugar. This must be done over medium heat. The mass will have to be constantly stirred so that the sweetness does not burn and does not stick around the edges during melting.

To prepare this caramel with the taste of cream, you need to take the following set of ingredients:

• milk - 300 ml;
• sugar - 450 g;
• butter- 45 g.

Butter is a very important component, and if desired, milk can be replaced with cream.

So, how to make caramel at home? First you need to pour required amount sugar in a thick saucepan. Dishes are placed on the stove. Heating should be small.

When the molasses melts at the edges and darkens a little, the mass should be stirred. In some cases, the composition is lumped together. There is nothing wrong with that! These formations in the cooking process will completely disperse on their own.

Pour the specified amount of milk or cream into a separate pan. This dish is also put on fire. But only when the sugar has completely turned into molasses, the sugar syrup is poured into barely warm milk or cream. The mass is stirred and brought to a boil. The mixture must be homogeneous. Caramel will become a solid piece, but do not be afraid of this. When the milk is heated, it will melt.

On a note! Sometimes sugar syrup is poured into hot milk. But in this case, the mass forms a lot of foam, from which you can get burned.

Butter is added to the caramel. Everything is well mixed. This must be done with the utmost care. After all, when adding butter, a lot of foam appears on the surface of the mass.

It remains only to boil the sweetness to the desired consistency.

That's all! Homemade viscous caramel with butter is ready! step by step photos The instructions above will help you avoid mistakes when cooking this sweet dessert.

Recipe 2: caramel on a stick

Caramel on a stick is a traditional delicacy that was extremely popular just a few years ago. This sweet is loved by both kids and adults. Previously, such candies were prepared in the form of cockerels, bunnies, stars and other figures. But you can also make round caramel. To prepare such candies, you do not need to purchase expensive components, and the process of cooking sweets is quite simple and fast. If desired, you can dilute the taste of delicacy with freshly squeezed fruit juice.

It should be borne in mind that the process of making such candies from caramel on a stick is quite simple. But there are some nuances. This recipe requires constant monitoring and care. So it’s definitely not possible to cook such caramel and do other things at the same time.

To make these sweets at home, you need to use the following ingredients:

• water - 100 ml;
• granulated sugar - 250 g;
• citric acid - 1 pinch;
• food coloring (optional) - 1 sachet.

Note! From the specified number of components, 12-16 lollipops will be obtained.

To make caramel on a stick, you need to prepare all the ingredients. It is especially important to take even and thin sticks (skewers).

The process of making homemade lollipops is quite simple. Mix water and sugar. The mixture is brought to a boil. The temperature must be high. It is necessary to boil the composition so that a lump is obtained. How to understand that everything is normal? It is enough to put one drop of sweetness into cold water. If the caramel curled up in the water into a soft ball, then everything is normal.

If desired, food coloring or fruit juice can be added to the mass at this time.

When the caramel hardens in cold water, you need to put it in a mass citric acid. The components for future lollipops are thoroughly mixed, after which the mass can be removed from the stove, after turning off the fire. Now we need to take the parchment. The paper is smeared with oil. Caramel is thinly poured onto it with a spoon.

The mass should cool slightly, after which a stick is carefully inserted into each workpiece. It must be rotated in a circle. Then she will quickly enter the caramel.

Lollipops should be completely cooled naturally.

Recipe 3: Delicious Soft Caramel

Soft delicious caramel is a great dessert for the whole family. Its preparation can be somewhat troublesome, but the taste of the finished delicacy is unlikely to leave anyone indifferent. Ready soft caramel can also be used as a filling for rolls and cakes.

To prepare such caramel, you need to take the following set of components:

• milk - 100 g;
• vanillin - 1 g;
• sugar - 200 g;
• salt - 1 pinch;
• butter - 50 g.

Sugar should be put in a saucepan with a thick bottom. The product is placed on medium heat. The mass is mixed. The container can be shaken a little. This will allow the mass to warm up evenly. It is necessary to completely dissolve the composition.

The dishes are removed from the stove. You need to stir the composition evenly, without haste. Slightly warmed milk is also poured in there.

The container is returned to the fire. However, it is important to simply heat the composition, but not allow it to boil. Otherwise, the milk will curdle. Vanillin and salt are poured here. Everything gets mixed up again.

The caramel is removed from the stove. Oil is introduced into it, after which the mixture must be mixed until smooth.

It should be borne in mind that the optimal ratio for obtaining liquid caramel, which will turn out to be similar in consistency to a paste and is perfect for spreading cakes on a cake, is a combination of sugar and milk 1: 1. If you take more sugar, then the mass will be too dense and thick.

Ready liquid caramel should be poured into a jar immediately after preparation. It will be difficult to do this later.

Video: how to make caramel at home

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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:

1. Immediately put the container on the fire and warm it up well.
2. When the container warms up, start pouring sugar into it and pour in a little water at once.
3. Do not mix the ingredients, make a low fire.
4. 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.
5. Take a spoon and start stirring the mass lightly.
6. As soon as the caramel begins to thicken, acquire a darkish golden hue, add lemon juice, stir and turn off the heat.
7. Let the caramel brew for a couple of minutes, and then pour into molds. Everything, delicious, real homemade caramel is ready!

Enjoy your meal!

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 to fry sugarcane, chopping it into gruel and making caramel. The French term "caramel" itself comes from the Latin name for sugar cane.

Since those distant times, the recipe for caramel 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 don't have to stir the substance 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 into the already dissolved sugar hot water. 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 do homemade caramel 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 lubricated with 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 caramels are well stored in the refrigerator, if you wrap them in cling film, it’s not scary to give such milk fudge 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!

The very name of this type of sweet comes from the Latin name for sugar cane, and although history is silent about the discoverer of the preparation of this delicacy, there is legendary story about how accidentally toasted sugar cane started an entire confectionery industry.

In the 14th-16th centuries, sugar was not available to everyone, so candies were an exquisite delicacy, and at the end of the 19th century, caramel had another form - medicinal sweets, which made taking bitter medicines more attractive.

AT Food Industry caramel is produced in several forms: lollipop and caramel with filling. In addition, medical sweets, fortified, and soft caramel are produced.

Some of the above types of caramel can be made at home.

How to make crystal sugar caramel

Having decided to cook homemade caramel, you need to remember that in most recipes the proportion of the ratio of water and sugar is 1/3. You need to cook over low heat, stirring occasionally (unless otherwise specified in the recipe).

For starters, you can try to cook just sugar sweets, adding only lemon juice to the sweet mass. Gradually, empirically, it will become clear how much to cook on a certain stove and in a certain pan.

If you cook only water and sugar, you get candy. If you add medicinal herbs, you can get homemade candies for coughs, sore throats, etc. You can melt sugar without water, but you need to be very careful not to miss the moment when it will be time to remove it from the fire, since it is very easy to burn the caramel mass. In this case, you need to start stirring when the sugar is half melted.

When adding cream, milk, caramel will become softer, acquire a pleasant milky taste.

soft caramel recipe

Amazing recipe from french cuisine for those who love unusual tastes For example, combine salty with sweet.

The preparation itself is simple, and the result is incredible.

Cooking in the French spirit: everything is mixed, and the result is something.

So, divide the sugar into 6 servings of 50 g each, take a pan with a thick bottom, pour the first portion into it, put on fire, melt without stirring and heat until amber, add the next portion, wait until it melts. Don't interfere! You can slightly tilt the saucepan in a circle so that the sugar melts more evenly. Thus, repeating the described steps, step by step, melt all the sugar.

Sour cream must be of very high quality. If it is cooked with any additives, it may curdle when heated. In general, it is safer in this case to use cream (33%!). Cream in a separate bowl is put on fire and heated almost to a boil, but do not boil.

Sugar, which by this time has taken on a dark golden color, is removed from the heat, butter is added to it (if the butter is not salty, then add salt as well). To stir thoroughly. Now hot cream in small portions, are added to the syrup, each serving must be carefully stirred.

Now almost ready caramel you need to put on fire, heat for about 6 minutes (for a saucepan with a thick bottom), if the bottom is thin - 2-3 minutes less, and the fire can be made smaller.

Ready caramel will take on a delicate color of milk chocolate.

It needs to be covered cling film, directly on the surface, place in the refrigerator for a day. The peculiar taste will perfectly complement the buns, will be an addition to coffee, or you can eat it like that.

Recipe for fragrant caramels on a stick

You can try simple basic recipe cooking caramel on a stick at home. Basic because having tasted once homemade treats without additives and chemistry, you will want to experiment and add other ingredients.

For lollipops you need:

• A glass of clean water;
• 3 cups of sugar;
• Lemon juice - two full spoons;
• Peppermint oil;
• A teaspoon of cognac;
• Vanilla on the tip of a spoon.

Sugar is poured into a saucepan with a thick bottom, water is poured there, all this is heated over low heat until the sugar is completely dissolved. Caramel must be stirred, it is better to take a wooden spoon for this.

Then cognac and vanillin are added. You can also stock up on natural food coloring and add them, lollipops will be bright and attractive.

As soon as the mass becomes homogeneous, it must be removed from heat and add lemon juice and mint oil (for those who like minty taste). Without lemon juice, candy will be too sugary, but this is also a matter of taste.

Sticks for lollipops need to be prepared in advance. If you cannot find special sticks, you can use toothpicks, but the sharp tips should be blunted so that the child does not get hurt.

Also, you need to prepare molds in advance (you can also use silicone ones), they must be generously lubricated with vegetable oil. The hot mass is poured into molds, and until it has frozen, you need to stick sticks into it.

To cool down faster, you can put the lollipops in the refrigerator. Then carefully remove from the molds, you can wrap it with beautiful paper and the delicacy - lollipops - is ready.

Juicy apples in sweet caramel

Apples in caramel and chocolate glaze

When the family gets tired of chewing fresh apples, you can not exclude them from the diet, but serve them in a different form, since they themselves undergo only minimal processing and retain all their useful qualities.

Here's what you can do with regular apples and a few extra ingredients:

• 600 g of small apples;
• 250 g - sugar;
• 100 g of water;
• 20 g lemon juice;
• Chocolate bar;
• Ground nuts.

Rinse the apples, remove the petioles, stick skewers into each apple instead of the petiole. On the opposite side of the skewer, make a puncture (this will keep the apple whole during cooking).

Place apples in boiling water for five minutes. Put the scalded fruits on a dish, dry with napkins, turning each one over.

Melt the chocolate in a water bath, place the bowl of chocolate in a larger bowl, add boiling water so that it does not freeze.

Pour water and sugar into a saucepan with a thick bottom, cook over low heat until caramelized, then add lemon juice, mix.

Apples, holding a skewer, dip in caramel, you can still water from above from a spoon. After the caramel, the apples are dipped in chocolate and then rolled in nuts.

Chinese caramel apple recipe

Quite an unusual approach to cooking apples. To get a gourmet oriental dish you will need:

• apples are better durum varieties- 5 items;
• Lemon juice;
• 80 g flour;
• a teaspoon of starch;
• Protein from three eggs;
• 100 g of milk;
• Sugar - 250 g;
• 150 g of water;
• Sesame.

Peel washed apples, cut into slices. Put a frying pan with high sides with a large amount of vegetable oil on the fire.

To prepare the batter, starch and flour are mixed, milk and proteins are whipped in a separate container, then poured into flour with starch. Blend until smooth, then apple slices dipped in batter and fried in oil until golden brown. Lay out on a paper towel to remove excess fat from the slices. Place in a warm place, such as next to the stove.

In a saucepan, mix water and sugar, cook until golden brown, then add sesame seeds, mix. Apples are dipped in hot caramel and placed on a dish greased with butter or vegetable oil.

Serve immediately with a cup of cold water attached to each serving. Dip hot apple slices into it.

You can also use plastic straws from a cocktail cut in half for lollipops.

If toothpicks are used instead of sticks, their sharp ends must be blunted so that children do not get hurt.

Can be used as icing over caramel White chocolate and also bitter. Salt or pepper can be added to dark chocolate for an unusual taste.

You can use seasonings and spices and develop your own non-trivial recipes.

For prescriptions where heat treatment apples, it is better to take firm fruits of a small size.

Can be glazed with caramel raw apples(they can just be slightly scalded with boiling water), in this case, you need to take soft and also small apples.

Like everyone natural product, cooked apples in caramel should not be stored for a long time (no more than 2-3 days in the refrigerator). True, there is some confidence that this problem is unlikely to be relevant, most likely, the cooked delicacy will not have time to reach the refrigerator.

Enjoy your meal!

To make homemade caramel, you do not need expensive products or sophisticated technology. But the result is unlikely to leave anyone indifferent. At least in our family, no one will refuse a spoonful of delicious viscous caramel.

From my own experience, I can say that making caramel at home is easy only if you take into account a few points. First: the dishes for melting sugar should be thick-walled, then the sugar will be evenly heated in it. Otherwise, you can get burnt sugar with an unpleasant bitter aftertaste. Secondly, it is important to melt the sugar over medium heat and watch carefully for the moment when the sugar begins to melt around the edges.

If you want to get a caramel that looks like a lollipop, then after the sugar has melted, you only need to add a few tablespoons of water to it. And if you need soft caramel, which can then be used as a sauce for or a layer of cakes, then you need to add milk or cream, as well as butter. It is this soft caramel based on milk and sugar that we will make.

Cooking steps: