How to make caramel from sugar as a successful supplement to desserts

The word "caramel" in Latin is "sugarcane". It is likely that the sweet, viscous mass in the old days was obtained from "white gold". So once called cane sugar. Now people know how to process raw materials, extract this substance from different products. But the main source of production is still sugar cane. Our usual sweet beetroot product is only 40% of the total volume produced in the world. In this article you will get to know how to make caramel from sugar. We will also tell you how to use it not only as home sweets, but also beautifully complement desserts.

Secrets of caramelized syrup and caramel preparation

Caramel is made from sugar syrup. The structure of this substance under heating changes, decaying into fructose and glucose. Also, the color and the taste become different. In order to raise the temperature in the process of caramelization not higher than the permissible (160 degrees), add a little water (15-20%). How to make caramel from sugar the right consistency, color and taste?

The main secret is not to overheat the syrup and prevent burning. When caramel is brewed from sugar in production, this problem is solved simply. There are special thermometers for temperature control. In addition, the syrup must be boiled on low heat for 30-40 minutes. Therefore, making caramel at home, be sure to use thick-walled cookware during cooking.

The second secret is rapid cooling. To do this, the finished syrup is poured onto the surface of the table and stirred with a spoon until it cools. Gradually add flavor first, and then, in an almost cooled mass, a dye. Then lay out the molds for complete hardening. This is how candies are made.

The third secret is how to make caramel from sugar with stuffing inside. Try to make a fruit layer when pouring hot syrup over the molds. Another way is possible - to string on a skewer, for example, prunes, and then dip into hot caramel syrup.

The fourth secret is the preparation of sweet "gravies" for desserts. After dissolving the sugar, add instead of water juice or milk in a slightly larger volume. And then - a little butter. After all this a little boils, you get a sweet, viscous mixture, ideally suited as an ornament to cakes or ice cream.

Recipe: how to make caramel from sugar in addition to dessert

Caramel Creme Brulee

A gentle French dessert can be made in different ways. But he will miss something without a layer of caramel over a wonderful cream.

To prepare the cream you need : 300 ml of cream with 30% fat, a bag of vanillin, 4 yolks, 3 tablespoons. Sugar, 100 g of raspberry.

For caramel : 100 g of sugar.

Whisk yolks with sugar in white foam, mix with warm cream and vanilla. Place the saucepan in another container of boiling water. Continuously stirring, cook the cream about 5 minutes before thickening. Then spread the molds over the raspberries. Take a deep tray in which to put the prepared cups with cream, and pour water into it to the middle of the molds. Bake in a preheated oven at 180 degrees. Preparation time - 10 minutes. After cooling, place it in the refrigerator for the night.

Sugar slowly dissolve in a thick frying pan. This may take 15 minutes. Pour out the liquid caramel syrup from the top of the cream-brule. Let cool and put in a cool place.

French dessert is ready!