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How to make cobweb decorations from sugar syrup. Simple sugar spider web

We take sugar. 200 grams. We put it in a saucepan with a thick bottom. Fill with water, so that the water only slightly covers the sugar.

We put on high heat and stir until sugar dissolves. Sugar must be dissolved before the water boils. AS ONLY THE WATER HAS GOD DON'T INTERFERENCE.


Cook until amber color... it takes about 10 minutes as soon as the caramel becomes amber,


remove the fire and immediately put the pan in a bowl with cold water to stop cooking immediately. And now we begin to create: We take 2 forks, lower them into caramel, press them against each other with the back side, take them out and begin to move them away from each other. In this case, the caramel is stretched to a thread state.


This should be done either over the baking paper or over the cake. Better over the cake. threads can only be laid on dry surfaces! Better spread over fruit. For example, strawberries or pears. The surface must be dry, the threads melt from the water. To make patterns, we spread on baking paper vegetable oil and pour the caramel over the paper with a spoon. We put the patterns in the freezer for a minute and then peel them off. Caramel freezes very quickly. so everything needs to be done quickly. If the caramel is frozen, just put it on the fire for a while and it will become liquid again. caramel tends to stick tightly. To clean the forks and saucepan, turn on hot water and let it dissolve the caramel. After 10 minutes, all the dishes were washed by themselves. Look like that's it. I really like working with caramel, and most importantly, the jewelry turns out to be not only beautiful but also very tasty.

  • Not sure how best to decorate home cake? Take a look here, caramel is one of the best decorations.

    Caramel - thick syrup from sugar. For the professional preparation of caramel, auxiliary tools are needed, a cold table on which the caramel will be poured. And the plates showing the heating temperature, as there is different types caramel and the degree of heating is different.

    But we will make caramel at home. Whoever cooked burnt sugar or caramel figurines in the form of cockerels, bunnies, etc. in childhood will easily understand the cooking process. Let's prepare caramel for decorating cakes and pastries.


    Ingredients for 1.
    A portion.


    Sugar 6 tbsp. Spoons.
    Water 2 tbsp. Spoons.
    Acetic essence 3 ml.
    Citric acid 2 g.


    Cooking time:
    30 minutes.


    Take a thick-walled dish. Take sugar and water at the rate of 3 parts sugar to 1 part water. Pour sugar over with water. Put on fire and heat, stirring constantly until the sugar dissolves.
    Then cook the syrup for about 10 minutes until cooked over low heat. The caramel will begin to turn golden from the edges of the dishes, so stir, make sure that the caramel does not burn.
    Add vinegar essence, stir, then citric acid or fruit essence. This is to prevent the caramel from becoming sugar-coated when cooled, and to add flavor.
    To stop heating the caramel, you need to lower the dishes in cold water, but carefully so as not to burn yourself with the steam. And immediately start painting with caramel.
    In the event that you drop the finished caramel on a spoon, it will harden without spreading.


    Caramel decoration for the sides of the cake. Measure the height of the cake and cut strips out of parchment paper, brush with butter so that the caramel can be easily separated. Take a tablespoon of caramel and draw a random grid. Until the caramel is too cold, you can straighten it with the edge of a knife.
    Then take it off until it's completely frozen and stick to the cream on the cake. This should be done when the cake is already on the finished platter.
    Caramel basket. The basket can be made on any object, round shape: scoop, grapefruit or orange. Lubricate the scoop with oil, scoop up the caramel with a tablespoon and, holding over the crockery, draw a grid pattern. Thick lines first, then thin lines.
    When the caramel has cooled and hardened. Just grab the basket and twist it with your palm, it will detach from the scoop.
    The caramel basket is suitable for serving dessert in it or the basket can be covered, like a dome, for example, in the middle of the cake.
    Only if you make the middle of the basket a solid bottom and draw rays from it, then in such a basket you can serve ice cream balls or another non-free-flowing dessert.


    Drawn figures from caramel. Draw shapes on parchment paper, such as curls, flowers, hearts. And on the reverse side, draw with caramel along the translucent contour. These figurines can be displayed in cream on cakes or to decorate pastries. There is already a huge scope for your imagination.


    The mesh is a spider web made of caramel. On parchment paper, randomly draw caramel strokes.
    When cool, gently break into pieces.
    Decorate the top or sides of the cake with them.
    Caramel leaves. Draw large drops with caramel, shape the leaves with a knife, pressing down the sides of the drops, while the caramel is soft, apply a pattern of veins.
    Then, with your hands, pull out and rotate the leaf so that it is not flat. Leaves can be used to decorate a cake or make a caramel stem and attach the leaves to it. Any figures can be drawn from the thickened, but not frozen caramel.


    Tips.


    - The moment you prepare caramel, nothing should distract you.
    - All additional tools, parchment paper prepare in advance with the pictures, as the caramel quickly hardens and thickens.
    - Do not overexpose the caramel on the fire, otherwise you can burn it and the taste will be bitter.
    - If you did not have time to draw, and the caramel thickens, just heat it over low heat, it will melt.
    - To wash the caramel from the dishes, you need to pour water into the dish and heat it up. The caramel will dissolve on its own and you will not have to tear it off the dishes. Or just put some water in a bowl and leave it overnight, the caramel will dissolve on its own. Author of the recipe and photo: Vera.

    Laces, spirals, monograms, whole bouquets of transparent colored caramel look very professional. However, in order to create such masterpieces at home, it is not at all necessary to be a pastry chef. Caramel is easy to cook on your own, and then form any decorations from it, from drops and cobwebs to spectacular bouquets.

    The advantages of caramel decor are many. It looks beautiful on photos and videos, gives any product a professional and stylish look. After hardening, caramel jewelry is very difficult to spoil. Unlike chocolate, cream or jelly, they do not spread, do not melt, do not change color. The natural shade of caramel is all shades of gold and honey. With the help of dyes, the mass can be tinted, a pleasant aroma will be given by essences, which are added dropwise after cooking.

    Caramel jewelry keeps well. They can be made in advance, placed in boxes and stored in a cool dry place. The only drawback of the material is fragility. Beginners should not make complex monograms, flowers and volumetric designs. It is better to limit yourself to cobwebs, openwork hemispheres, drops, leaves and spirals. They look unusual and stylish, and are made quite easily. Professionals advise making jewelry with a margin, in case of breakage, the damaged element can be quickly replaced.

    Caramel decor is ideal for cakes covered with mastic, cream (butter, protein, custard), chocolate or sugar glaze... Caramel cannot be combined with hazelnut sprinkles, grated chocolate or streusel, in which case you should choose a different decor. Losing weight should take into account that sugar decorations are high in calories.

    Despite the fact that now there is a huge selection in stores confectionery, and including cakes, many hostesses prefer to bake them on their own to surprise guests and households. Berries, cream, chocolate and mastic are usually used as decoration, as well as caramel for the cake.

    How and for what confectioners use caramel

    The history of the viscous sweet mass of sugar began presumably in India a couple of millennia ago. Then, as a delicacy, people belonging to the untouchable caste fried chopped sugar cane on fire, getting a kind of caramel. However, in the form in which the sweetness is known today, it did not appear until the 16th century. And the first product made from caramel was a regular lollipop.

    Now there are several types of caramel:

    • solid
    • soft,
    • lollipop,
    • with various additives.

    There are, of course, others, but they are already a mixture of the presented ones or their varieties.

    Any caramel can be used for making cakes and for decorating them, but each of them will have its own "function". So, soft cakes are usually sandwiched, and exquisite decorations are made from candy.

    Caramel recipe

    The simplest caramel is made from water and sugar. They do it as follows:

    1. For 1 part of water, take 4 parts of sugar.
    2. Water is poured into a stainless steel pan, sugar is poured into the same.
    3. Stirring continuously, bring the mixture to a boil over medium heat.
    Sometimes vinegar or lemon juice is added to water and sugar to avoid sugar crystallization and premature hardening of the sweetness.

    The finished caramel begins to darken, but it must not be allowed to turn completely brown. Now it must be immediately poured into glass or ceramic dishes - and you can use the caramel to decorate the cakes.

    How to make caramel figurines

    If it is decided to decorate the cake with caramel, then you can not just pour the top layer with it, but make unusual decorations... To do this, you need to act quickly, until the sweet mass has time to cool down.

    If you dip a wooden stick in caramel, then a thin "thread" will be pulled behind it, which will be the main material for jewelry.

    This thread can be used to write on the cake or twist it into intricate caramel figurines. Separately, on a silicone mat, butterflies, flowers, cobwebs, notes and treble clefs are "drawn", and then the frozen "sculpture" is placed vertically in the cake.

    The most common decoration made from melted sugar is a spiral. It can be round or oblong. A flat round one can be made on the same silicone mat, and if you need it to be in the shape of a hemisphere, then the caramel "thread" is wound onto a ladle. An oblong spiral is obtained by removing the frozen decoration from the round handle of the corolla or ladle.

    But if you make a multi-colored caramel from isomalt and dyes, then the figures can be sculpted very different. This is done like this:

    1. Isomalt is melted without water in a saucepan.
    2. Dye is added to it.
    3. Poured onto a silicone mat and cooled slightly.
    4. Knead the mass with your hands, stretching it.
    5. Figures are quickly sculpted until the material is frozen.

    So that the material of the desired consistency is always at hand, it is divided into two parts, with one they work, and the other at this time is kept under the lamp so that it does not cool down, and then they are changed.

    Caramel is not the most capricious material. Even a novice pastry chef can cope with it, having got used to it. And she gives a huge scope for imagination.

    Have you tried making caramel yourself? Tell us what you did in the comments.

    Sugar caramel. Method for making caramel:

    • We fill a deep plate with cold water and put the molds next to it - everything should be at hand.
    • We put the pan on medium heat, add sugar there and heat it to a liquid state. Do not stir until most of the sugar has dissolved.
    • When the sugar has completely melted, switch the toggle switch to the lowest heat and dip a spoon or mold into the solution. As soon as it is full, move it for 10 seconds into a plate of water, then put it on a damp towel and start with the next shape.
    • Fill a saucepan with water to scrape off any remaining caramel, and remove the prepared treats from the molds. Making your own caramel from sugar turned out to be easy, right?

    And now - little tricks to make your sweet treat even more attractive and tasty.

    Trick 1.
    To prevent the sugar from rolling off in pieces, add a drop of vinegar to the pan while heating, or lemon juice, then the caramel will be smooth.

    Trick 2.
    To get a transparent and voluminous caramel, pour 4-5 tablespoons of hot water into the dissolved sugar. In the process of languishing, a ball will swell out of this water, after which you need to catch it and just wait until it cools down.

    Trick 3.
    To give caramel spicy taste, after removing from the heat, drop cognac or any citrus juice into it; if you add herbs, you get homemade cough drops.

    Are you wondering how to make sugar caramel so that you get lollipops? This is also quite simple - you need wooden sticks, for example, from ice cream, or, as a last resort, toothpicks (for mini caramels). When the pan is on low heat, just wrap the thick mass on these sticks and wait for the excess to drain.

    So we learned how to make caramel from sugar, spending a minimum of time and improvised means. Now you can please delicious dessert both young guests and their friends - who said that adults don't like lollipops? In the future, with good practice, you can cook cockerels and other complex figures at home.

    1. Caramel jewelry

    Caramel is a sugar syrup heated over high heat. The accuracy of caramel preparation is very important, the difference between a delicate and sweetish taste and a burnt one for a few seconds. It is advisable to start cooking caramel over high heat and after a minute reduce to low heat, stirring occasionally. It is important to prepare all auxiliary tools in advance. Since the caramel cools quickly, you need to have time to turn it into the desired forms. If the caramel has time to harden, you can gently warm it up and it will return to the desired state.
    Very important: Since caramel can reach a temperature of about 160C, you need to work so as not to cause burns to yourself or others.

    Caramel. Basic recipe.

    Ingredients:

    ½ tbsp. (100 g) sugar
    2 tbsp. l. water (the amount of water should slightly cover the sugar)

    It is advisable to use a saucepan with a thick bottom, which provides uniform and gentle heating. As mentioned above, start heating for a minute over high heat, then reduce to less than medium. Until boiling, you need to stir the sugar completely. After that, there is no need to interfere. It will take 7-10 minutes for a golden mass to begin to form around the edges of the pan, which gradually fills the entire pan. You can shake the pan from side to side to improve the process. When the golden mass covers the entire pan and all the sugar has dissolved, then the caramel is ready. We are waiting for all the bubbles to disperse (we shake the pan) and the caramel becomes transparent.

    Remove the pan from the heat and lower (carefully) into a large pan filled with cold water to stop the caramel heating process. Sometimes it is advised to take a brush to dip in cold water and run from the inside along the edges of the pan during cooking (do it very carefully). We prepare decorations, thought out in advance, so that the caramel does not have time to harden.
    The taste depends on the color of the caramel. When it is light, the taste is simply sweet, the darker the caramel, the more interesting and delicate the taste.

    Problems that may arise during the cooking process:

    If sugar begins to crystallize and it gradually turns into a solid mass, you will have to redo it first or heat it up easier (the main thing is not to burn it).

    To peel off the hardened mass from the pan, you will have to pour boiling water over it all and scrape it with a rubber whisk or something else without damaging the coating of the pan.

    Strawberries in caramel

    Lubricate the surface with oil, where the strawberries in caramel will be laid out. We string strawberries on a wooden toothpick or skewer. Gently dip into caramel and spread on the prepared surface.

    Caramel basket

    Turn over silicone mold upside down. If there is no suitable one, you can use a similarly shaped plate covered with aluminum (foil) or just an iron plate of the desired shape and oiled (some people use the ladle upside down). Spoon the caramel and first make a thick strip of caramel at the base of the mold or plate. Then we make longitudinal and then transverse stripes, trying to reach the picture - the prison bars. We are waiting for the caramel to cool slightly, but remove it while still warm. Carefully remove the foil or silicone from the basket.

    The amount of caramel obtained from the basic recipe should be enough for 8 molds.

    Candy ball

    This will require a device in the form of two skewers (skewers) at a distance of 20 cm, from each other, fixed motionlessly. Take a fork and sprinkle caramel over the skewers. We collect the resulting threads from the skewers into one ball.

    Homemade caramel jewelry. Secrets of caramel for jewelry

    The standard caramel made from water, sugar and citric acid, used to make the well-known lollipops, is not suitable for making elegant jewelry; in extreme cases, you can make a decorative mesh from it, formed from thin streams of foil squeezed onto a sheet and chilled caramel mass. Or a cast base for other decorations. You cannot make a caramel flower from such a mixture, it is suitable only for casting.

    To make the caramel mass suitable for sculpting, it is made more plastic by adding molasses during the manufacture. Getting molasses from retail is tricky, so if you want to make flowers from caramel at home, try replacing it with maple syrup or fresh, unsweetened honey (it should pour from a spoon). As a last resort, use artificial honey as a plasticizer.

    Cooking method:

    The first way

    1. Pour 3/4 cup water into a saucepan and bring to a boil.
    2. Add sugar, vinegar essence and mix well.
    3. Bring the prepared solution to a boil again, and cook until the caramel sample is taken (taking a few cooled drops of caramel, which should not stick to the teeth or bend).
    4. Pour the caramel into a chilled dish, greased with vegetable oil.
    1. Add sugar, stir and bring to a boil again.
    2. Add molasses to the resulting solution and bring to a boil.
    3. Strain the resulting mass through a sieve and boil until a caramel sample.
    4. Cool the mass slightly and add vinegar essence, color and flavor, mix well.
    5. The finished caramel can be bent or stretched with a wide buttered knife.

    Tip: so that the caramel does not freeze ahead of time, cook it in small portions in a small bowl.

    One of the brightest ways to decorate a cake is with chopped caramel spread over whipped cream or yogurt cream. To make chopped caramel, oil a skillet or a large sheet of parchment paper. Then spread the caramel over its surface so that you get a layer about 3 mm thick. Leave the caramel to harden. When it hardens, peel it away from the paper or pan and gently break off small pieces from it.

    Also, caramel goes well with fruits, giving them a pleasant sweet and sour taste. Make caramel and garnish the cake with kiwi slices, tangerine wedges, strawberries and cherries. We are sure your guests will be delighted.

    In addition, spirals can be made from the remains of caramel, which are suitable for decorating cakes. To do this, grease the sticks with butter and roll the caramel into bundles. Wrap the resulting strands on sticks or a rolling pin, and leave until the caramel hardens. When the caramel has hardened, carefully remove the spirals and decorate your dessert with them.

    Various abstract patterns can be made from caramel: scoop slightly cooled caramel with a knife or fork and pull it onto parchment paper. Caramel can be twisted, changed its direction, giving it any shape.

    More interesting option- amber caramel placer. To create it, while making caramel, instead of vinegar essence add citric acid. Next, arm yourself with a silicone baking brush and parchment paper. Dip a brush in hot caramel and scatter drops over the baked goods.

    You can make a whole dome out of caramel. Cut the grapefruit in half and brush the rind with oil. Also coat the parchment paper with oil, roll it into a bag, fill with caramel, make a small incision at the tip of the bag. Squeeze the caramel into the grapefruit halves until a fine mesh is formed. Once the caramel has set, carefully remove the mesh from the grapefruit. Ready!

    Video CARAMEL DECORATIONS for desserts.

    • Simple sugar spider web as decoration for desserts

    Ingredients:

    Sugar - 0.5 stack.
    Lemon juice - 0.5 tsp.

    Preparation:

    Heat sugar + lemon juice in a pan until golden brown, remove from heat, wait until it thickens slightly.
    We dip the fork (or whisk) in caramel and when we see that it is no longer dripping, but begins to stretch, with quick movements (just do not swing the whisk very actively - you will get tangled in the cobweb) we put the caramel on the ladle and forks. Grease the forks and ladle with vegetable oil so that the caramel comes off easily. We create. It takes some skill and practice. We remove the cocoon from the ladle, and from the forks the grid and build just such a tower.



    • Caramel apples Recipes

      Caramel apples Ingredients: Apples - 6 pcs. Brown sugar- 440 g Treacle (light) - 150 g Cream (fatty) - 240 ml Salted peanuts - 30 g Confectionery sprinkles - 30 g White chocolate(optional) - to taste Dark chocolate (optional) - to taste Sushi sticks - 6 pcs. Preparation: Wash and dry the apples. Insert a stick into each apple and place in the freezer for 40 minutes. Pour the cream into a saucepan, then add the sugar and molasses. Simmer the mixture over low heat, without stirring, until the sugar dissolves. When the mixture comes to a boil, increase the heat to medium or more and cook the caramel for about 10-15 minutes, periodically covering the saucepan with a lid and tilting it slightly. Remove from heat. The caramel should be soft and supple. Tilt the saucepan and dip the apple into the caramel (completely), twist around its axis, then remove from the saucepan and place in a container with sprinkles. Carefully place the apple on a wire rack to remove excess caramel. Repeat the process with the rest of the apples. If the caramel thickens, heat it for a few seconds over medium heat. Place the apples in the refrigerator for 15 minutes to freeze the caramel a little. Garnish with melted white and / or dark chocolate and sprinkle with salted peanuts if desired. Bon Appetit! Submit your recipes to the suggested news. The most interesting will be published with us! #desserts.appetit

    • Sherbet with peanuts Recipes

      Sherbet with peanuts Ingredients: Peanuts - 1 cup Milk - 1 cup Sugar sand - 3.5 cups Butter - 80 g Preparation: 1. For hearty dessert it is better to take milk with maximum fat content. Pour milk into the dishes and add 3 cups of sugar there (0.5 tbsp. Leave for later). Stirring constantly, put milk on low heat and boil for 30 minutes. 2. Peanuts also need to be fried in a pan until golden brown so that the husks can be easily removed. 3. The turn came to the postponed part of the sugar: pour the sugar into a dry frying pan to make caramel, and our sherbet could get Brown color... Add the cooked caramel to the milk-sugar syrup. 4. Cook until tender. On average, the sherbet will be ready after an hour of boiling. Add butter. 5. The shape into which the homemade sherbet will be poured can be simple or curly. Cover the bottom of the dish with baking paper and cover with nuts. Next, fill in the future sherbet and transfer it to a cool place for solidification. When the sherbet is completely frozen, it can be served with tea. Bon Appetit! #desserts.appetit

    • Thin pancakes Recipes
    • Thin pancakes Recipes

      Thin pancakes Ingredients: Milk - 1 liter Flour - 2.5 cups Sugar - 2 tbsp. l. Eggs - 2 pcs. Salt - a pinch Sunflower oil Butter to taste Preparation: 1. Divide the milk into two parts. We heat one part over a fire so that the milk is warm, but not hot. Remove from heat, gradually add sugar, salt, flour, stirring vigorously with a whisk until reaching homogeneous mass... 2. Add eggs to the resulting mixture of milk and flour, mix thoroughly. 3. Add the remaining milk and a little vegetable oil to the mixture so that the pancakes do not stick to the pan during frying. 4. Let's start baking pancakes. As a rule, you do not have to grease the pan with vegetable oil. We put the pancake mass into a ladle (my ladle is about 50 ml), take the pan in the other hand and pour the contents of the ladle into the center of the pan batter rotating the pan, distributing the dough over it. When the edges of the pancakes are browned, it's time to turn the pancake. To do this, grasp the edges of the pancake with our hands and quickly turn it over so as not to burn yourself, and fry for another 20-30 seconds. 5. Bake all pancakes in this way. Place a piece in the center of each pancake. butter, wrap it in a tube. Do this with all the pancakes. Put the resulting pancakes in the microwave for 40-50 seconds at medium power. The pancakes are very tasty !!! Hope you enjoy the recipe thin pancakes in milk! Bon Appetit! # breakfast.appetit

    • Dessert "Donuts with pear" Recipes

      Dessert "Donuts with pear" Ingredients: Pears - 4 pcs. Milk - 1.5 cups Flour - 3 cups Butter - 3 tbsp. l. Chicken eggs - 3 pcs. Sugar - 200 g Yeast - 30 g Cinnamon - 1.5 tsp. Sunflower oil Salt - 1 pinch Preparation: Pour milk into a prepared saucepan, add butter and put on the stove until the butter melts, then remove from heat and add yeast only when the milk cools a little, as the yeast can go bad in hot milk! Beat eggs with sugar and a pinch of salt. Add to the pan with milk and butter, mix, add the sifted flour. Knead the dough until it starts to come off your hands. Grease the form with vegetable oil, put the dough in it, cover with a film and put in a warm place for 2 hours. Wash pears, peel and cut into small cubes. Roll out the dough and cut out circles from it, put a pear in the middle, sprinkle with sugar, sculpt donuts. Heat the vegetable oil in a saucepan and fry the donuts until golden brown. Very tasty! Sprinkle with powdered sugar. Bon Appetit! #baked goods.appetit #desserts.appetit

    • Caramelized apples Recipes

      Caramelized apples Ingredients: Wheat flour - 180 g Chicken egg - 1 pc. Apples (160 g) - 2 pcs. Vegetable oil - 400 ml Sesame oil - 35 ml Granulated sugar - 175 g Sesame seeds - 20 g Preparation: 1. Prepare batter by mixing flour, loose egg and cold water (2 tablespoons), knead well. 2. Peel the apples, remove the core, cut them lengthwise into slices and roll in flour. 3. Shaking off the excess flour from the apples, dip them into the batter and mix well so that the batter covers each slice. 4. Fry the apples until golden brown in hot deep fat (about 190 degrees Celsius), lowering them there, one by one and stirring constantly, making sure that they do not stick together. When ready, take out and put on a napkin, allowing excess oil to drain. 5. In a suitable skillet, heat a couple tablespoons of sesame oil over medium heat. If the sesame oil is dark (from roasted seeds), then it is better to take one spoonful of sesame and any other odorless vegetable oil. 6. After heating the butter, add sugar and, stirring constantly, bring it to a caramel state. As soon as the sugar (caramel) turns golden brown, immediately reduce the heat to low. Add sesame seeds, apples fried in batter and mix well so that the caramel covers each slice. 7. Place on a lightly oiled plate. Before use, dip each apple slice in ice water - this will slightly cool the caramel, make it more fragile, and it will not stick to your teeth. #desserts.appetit

    • Churros donuts with two sauces Recipes

      Churros donuts with two sauces Ingredients: For donuts: Water - 200 ml; Flour - 150 g; Butter - 100 g; Salt - 1 tsp; Eggs - 3 pcs.; Vegetable oil - for frying. For chocolate sauce: Chocolate - 200 g; Oil - 2 tbsp. spoons; Cayenne pepper - 1/8 tsp; Ground cinnamon- 1/4 teaspoon; Salt - a pinch; Cream - 1/2 tbsp. For salted caramel: Sugar - 1 tbsp; Water - 5 tbsp. spoons; Salt - 1 tsp; Cream - 1 tbsp. Preparation: 1. For the dough, boil water with the addition of butter and mix it with sifted flour and salt. 2. Introduce one egg at a time into the cooled flour mass. Transfer the dough to a pastry bag. 3. We heat the vegetable oil and place the portions of the dough into it. Fry the donuts until golden brown and place on a paper towel to absorb excess fat. 4. Cooking the chocolate sauce. Mix milk with spices and put on fire. Bring the milk to a boil, remove from heat and leave under the lid for 30 minutes. 5. Bring the spiced milk to a boil again, put the butter in it and remove it from the heat again. Mix hot milk with chocolate until smooth. 6. For salted caramel, pour sugar with water and put on fire. Cook the caramel (without stirring!) Until amber, then mix it with cream and add salt. Cool the caramel completely to thicken it. #bakingrecepti #dessertsrecepti

    • Homemade caramel Recipes

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    • Caramelized apples Recipes

      Caramelized apples Ingredients: - Wheat flour - 180 g - Chicken egg - 1 pc. -Apples (160 g) -2 pcs. -Vegetable oil-400 ml -Sesame oil-35 ml -Sugar-sand-175 g -Sesame-20 g Preparation: 1. Prepare the batter by mixing flour, loose egg and cold water (2 tablespoons), knead well. 2. Peel the apples, remove the core, cut them lengthwise into slices and roll in flour. 3. Shaking off the excess flour from the apples, dip them into the batter and mix well so that the batter covers each slice. 4. Fry the apples until golden brown in hot deep fat (about 190 degrees Celsius), lowering them there, one by one and stirring constantly, making sure that they do not stick together. When ready, take out and put on a napkin, allowing excess oil to drain. 5. In a suitable skillet, heat a couple tablespoons of sesame oil over medium heat. If the sesame oil is dark (from roasted seeds), then it is better to take one spoonful of sesame and any other odorless vegetable oil. 6. After heating the butter, add sugar and, stirring constantly, bring it to a caramel state. As soon as the sugar (caramel) turns golden brown, immediately reduce the heat to low. Add sesame seeds, apples fried in batter and mix well so that the caramel covers each slice. 7. Place on a lightly oiled plate. Before use, dip each apple slice in ice water - this will slightly cool the caramel, make it more fragile, and it will not stick to your teeth. #dessertsrecepti

    • Homemade caramel Recipes / Desserts, drinks

      Caramel homemade Ingredients,: Milk - 1/2 liter Sugar - 3 machines Dry milk - 1 cup Butter - 100 g Preparation: 1. First, mix all the ingredients except for the butter. 2. Put the mass in a saucepan and cook, constantly while stirring, over low heat, until the sweet mass acquires a brownish tint. 3. As soon as the mass turns brown, add butter to it and cook when fully cooked. It will take about 1.5 hours to cook the caramel. If you cook for less than the specified time, you get not caramel, but boiled condensed milk... In case, if you digest caramel, you get toffee.

    • Homemade caramel Recipes / Desserts, drinks

      Homemade caramel Ingredients: Milk - 1/2 liter Sugar - 3 machines Dry milk - 1 glass Butter - 100 g Preparation: 1. First, mix all the ingredients except for the butter. 2. Put the mass in a saucepan and cook, constantly while stirring, over minimal heat, until the sweet mass acquires a brownish tint. 3. As soon as the mass turns brown, add butter to it and cook when fully cooked. It will take about 1.5 hours to cook the caramel. If you cook for less than the specified time, you get not caramel, but boiled condensed milk. In case, if you digest caramel, you get toffee.

    • Dobosh cake Cakes and pastries
    • Caramelized apples Recipes / Desserts, drinks

      Caramelized apples Ingredients: Wheat flour-180 g Chicken egg-1 pc. Apples (160 g) -2 pcs. Vegetable oil-400 ml Sesame oil-35 ml Granulated sugar-175 g Sesame-20 g Preparation: Prepare batter by mixing flour, loose egg and cold water (2 tablespoons), knead well. Peel the apples, remove the core , cut lengthwise into slices and roll in flour. Shaking off excess flour from the apples, dip them in the batter and mix well so that the batter covers each slice. Fry the apples until golden brown in hot deep fat (about 190 degrees Celsius), lowering them there, one by one and stirring constantly, making sure that they do not stick together. When ready, take out and put on a napkin, allowing excess oil to drain. In a suitable skillet, heat a couple tablespoons of sesame oil over medium heat. If the sesame oil is dark (from roasted seeds), then it is better to take one spoonful of sesame and any other odorless vegetable oil. After heating the butter, add sugar and, stirring constantly, bring it to a caramel state. As soon as the sugar (caramel) turns golden brown, immediately reduce the heat to low. Add sesame seeds, apples fried in batter and mix well so that the caramel covers each slice. Place on a lightly oiled plate. Before use, dip each apple slice in ice water - this will slightly cool the caramel, make it more fragile, and it will not stick to your teeth.

    • Caramel Cinnamon Hot Chocolate Recipes

      Caramel-cinnamon hot chocolate Ingredients: Milk - 540 g Water - 60 g Sugar - 67 g Cinnamon (stick) - 1 piece Chocolate (at least 61% cocoa) - 113 g Preparation: 1. So, mix milk and water in a saucepan, heat to a boil, but do not simmer. Remove from heat. In a saucepan, heat the sugar and cinnamon over medium heat. 2. Heat until sugar turns amber. Stirring little by little, add milk to the caramel. The liquid may foam and rise. Therefore, we act very carefully. Stir until the caramel is completely dissolved. 4. Remove from heat and add melted chocolate (I just put the broken chocolate into pieces and waited for it to melt). Take out the cinnamon stick. Serve hot. 5. The drink is perfectly stored in an airtight container in the refrigerator for up to three days. Preheat in micro before serving. The author of the recipe - [| Alexandra Dubova]

    • Homemade caramels Recipes

      Homemade Caramels Ingredients: Heavy cream- 1 cup Butter (diced) - 5 tablespoons Sea salt - 1 tsp + a pinch for decoration Granulated sugar - 1.5 cups Light corn syrup - 1/4 cup Water - 1/4 cup Preparation: 1. Prepare the ingredients. Cover the baking sheet (20 x 20 cm) with parchment paper and sprinkle with vegetable oil (or brush). 2. In a small saucepan, heat the cream, butter and salt, bring to a boil, set aside. We put a large saucepan on high heat, put sugar, syrup and water in it. Cook without stirring (you can slightly rotate the pan to ensure even heating of the mixture) until the mixture turns golden brown. 3. Reduce the heat, pour the cream mixture into a large saucepan with syrup, stirring constantly, bring the mixture to a temperature of 120 degrees. 4. Pour the mixture onto a baking sheet and let cool for about 2 hours. Sprinkle with caramel half an hour after pouring sea ​​salt(optional). 5. Remove the caramel from the baking sheet using parchment paper. Cut the caramel into 3 cm candies with a very sharp warm knife. 6. Wrap each candy in wax paper. The caramels are ready.

    • Homemade caramel Recipes

      Homemade caramel Ingredients: Milk - 1/2 liter Sugar - 3 machines Dry milk - 1 glass Butter - 100 g Preparation: 1. First, mix all the ingredients except for the butter. 2. Put the mass in a saucepan and cook, constantly while stirring, over minimal heat, until the sweet mass acquires a brownish tint. 3. As soon as the mass turns brown, add butter to it and cook when fully cooked. It will take about 1.5 hours to cook the caramel. If you cook for less than the specified time, you get not caramel, but boiled condensed milk. In case, if you digest caramel, you get toffee.

    • Bananas in caramel Recipes

      Bananas in caramel Ingredients: Bananas - 2 pcs. For the dough: flour - 1 stack. eggs - 1 pc. Milk - 0.5 stack. Water - 0.5 stack. For caramel: Sugar - 1 stack. Olive oil - 1 tablespoon Water - 1 tablespoon Servings: 2 Preparation: 1. Mix all the ingredients for the dough in a mixer. Peel the bananas and cut into slices. 2. Dip bananas into the resulting dough and deep-fry each piece. 3. Prepare caramel: mix sugar with butter and water, put on moderate heat and boil until light brown. 4. Dip each banana slice in cooked caramel and place on a greased olive oil dish. 5. Serve after the caramel has set.

    • Dobosh cake Cakes and pastries

      Dobosh cake Ingredients: Dough: 6 eggs 120 gr. sugar 1 pack vanilla sugar 150 g flour 80 gr. butter Cream: 250 gr. butter 200 gr. sah. powder 2 tbsp. l. cocoa 2 eggs 1 tbsp. spoon of cognac Glaze: 200 gr. sah. powder 50 gr. oils. Preparation: 1. Cooking as biscuit dough. Egg yolks Rub it white with sugar and vanilla. Add flour. Rub the butter white. Gently add whipped whites to the thick foam. We mix everything. 2. Grease the mold with oil, sprinkle the bottom with flour. Pour the dough into the mold in equal parts and bake 6-8 cakes in turn (depending on the diameter of the mold). Lubricate the mold again each time. Oven at a temperature of 200. The cakes are baked very quickly for 3-4 minutes. Do not bake, otherwise it will turn out to be dry and poorly soaked. Cream: 3. Eggs, sugar, cocoa, grind and put on water bath... Cook until thick. Then we remove, continuing to whisk, pour in the cognac. While it cools down, grind the butter and add the egg cream in a spoon. We coat the cakes with cream except for the top one. Glaze: 4. Melt butter and sugar in a skillet. powder. We are waiting for the mass to turn into a light brown thick mixture. Pour the caramel onto the cake. Quickly flatten with a knife. Until the caramel is frozen, cut into 12-16 pieces. Sprinkle the sides of the cake with crushed almonds. If you don't like caramel, simply sprinkle with cocoa powder or boil in chocolate icing, the cake is a little tricky but delicious.

      Caramel pancakes with apples Ingredients. For the dough: 120 g flour 250 ml milk 125 ml water 50 g granulated sugar 2 eggs a pinch of salt For the filling: 6 apples 20 ml lemon juice 1 teaspoon lemon zest ½ teaspoon cinnamon 2 tablespoons butter 70 g sugar 250 ml sour cream 3 tablespoons caster sugar

    Caramel is a sugar syrup heated over high heat. The accuracy of caramel preparation is very important, the difference between a delicate and sweetish taste and a burnt one for a few seconds. It is advisable to start cooking caramel over high heat and after a minute reduce to low heat, stirring occasionally. It is important to prepare all auxiliary tools in advance. Since the caramel cools quickly, you need to have time to turn it into the desired forms. If the caramel has time to harden, you can gently warm it up and it will return to the desired state.
    Very important: Since caramel can reach a temperature of about 160C, you need to work so as not to cause burns to yourself or others.

    Caramel. Basic recipe.

    Ingredients:

    ½ tbsp. (100 g) sugar
    2 tbsp. l. water (the amount of water should slightly cover the sugar)

    It is advisable to use a saucepan with a thick bottom, which provides uniform and gentle heating. As mentioned above, start heating for a minute over high heat, then reduce to less than medium. Until boiling, you need to stir the sugar completely. After that, there is no need to interfere. It will take 7-10 minutes for a golden mass to begin to form around the edges of the pan, which gradually fills the entire pan. You can shake the pan from side to side to improve the process. When the golden mass covers the entire pan and all the sugar has dissolved, then the caramel is ready. We are waiting for all the bubbles to disperse (we shake the pan) and the caramel becomes transparent.

    Remove the pan from the heat and lower (carefully) into a large pan filled with cold water to stop the caramel heating process. Sometimes it is advised to take a brush to dip in cold water and run from the inside along the edges of the pan during cooking (do it very carefully). We prepare decorations, thought out in advance, so that the caramel does not have time to harden.
    The taste depends on the color of the caramel. When it is light, the taste is simply sweet, the darker the caramel, the more interesting and delicate the taste.

    Problems that may arise during the cooking process:

    If sugar begins to crystallize and it gradually turns into a solid mass, you will have to redo it first or heat it up easier (the main thing is not to burn it).

    To peel off the hardened mass from the pan, you will have to pour boiling water over it all and scrape it with a rubber whisk or something else without damaging the coating of the pan.

    Strawberries in caramel

    Lubricate the surface with oil, where the strawberries in caramel will be laid out. We string strawberries on a wooden toothpick or skewer. Gently dip into caramel and spread on the prepared surface.

    Caramel basket

    Turn the silicone mold upside down. If there is no suitable one, you can use a similarly shaped plate covered with aluminum (foil) or just an iron plate of the desired shape and oiled (some people use the ladle upside down). Spoon the caramel and first make a thick strip of caramel at the base of the mold or plate. Then we make longitudinal and then transverse stripes, trying to reach the picture - the prison bars. We are waiting for the caramel to cool slightly, but remove it while still warm. Carefully remove the foil or silicone from the basket.

    The amount of caramel obtained from the basic recipe should be enough for 8 molds.

    Candy ball

    This will require a device in the form of two skewers (skewers) at a distance of 20 cm, from each other, fixed motionlessly. Take a fork and sprinkle caramel over the skewers. We collect the resulting threads from the skewers into one ball.

    Caramel tube

    You will need a small glass jar.

    Candy spiral

    Lubricate the mush with oil. Rotating the musat, pour with caramel. Let it cool and remove it from the musat.

    Figures on parchment paper

    Naturally, we rub the parchment paper with oil and write out the pretzels or shapes as we wish.