Caramel sweets are a favorite childhood taste. As an adult, I want to recreate that unforgettable creamy taste. Fortunately, making caramel at home is a snap. The basic recipe includes only milk or cream, butter and sugar. But, using imagination, you can create truly designer sweets and, having beautifully designed them, present them to someone in the form of a gift. Exclusivity is now valued, and self-made candy is even more.
Caramel Nut Sweets
Ingredients:
- 300 grams of creamy waffles,
- 200 grams of cashew nuts
- 250 grams of simple butterscotch cream,
- 2 types of chocolate (50 grams of bitter and milk),
- 2 tablespoons of nonfat cream,
- 50 grams of butter,
- two teaspoons of liquid honey
- cocoa in powder form.
Cooking Caramel Candies
In one bowl, mix cream, chocolate, toffee and butter, melt it all with a water bath or just over low heat. Put honey in the end, stir and turn off the heat. Combine the waffle chips and nuts with the mass that you have and stir well.
Roll small balls from the mass and roll them in cocoa powder. Sweets, if you like, can be rolled in waffle crumbs, you can just sprinkle cocoa. And you can put a fried nut in each candy, and then you get caramel sweets with filling.
Chocolate Caramel
Delicate sweets with a creamy taste under a thick layer of soft chocolate will bring you a lot of pleasure. You can cover ready-made homemade caramel candies with any chocolate, dark or white, and also decorate with nuts.
Ingredients:
- 140 grams of butter,
- 120 milliliters of very fat cream,
- three tablespoons of table water,
- 60 milliliters of corn syrup,
- 200 grams of sugar
- 450 grams of chocolate
- half a teaspoon of coarse sea salt,
- 2 tablespoons of vegetable oil.
Getting down to cooking
First, put in a mold greased baking paper. Cut 110 grams of butter and melt together with cream. In a saucepan, mix water with molasses and put sugar there. This mixture is heated to a boil over low heat and cook for about a minute until the sugar is completely dissolved. Make the fire smaller and cook another 10 minutes until the mixture reaches a temperature of 160 degrees.
Now we combine this sugar mixture and the creamy mixture and cook it all from 5 to 10 minutes to a temperature of no more than 118 degrees. When the caramel becomes the required temperature, it will be necessary to pour it into a mold and let it cool well for about three to four hours.
When the caramel has solidified completely, put it out of the mold, but if it is still soft, leave it in the refrigerator for a short while. Cut the cooled caramel into cubes with a very sharp knife, greased with vegetable oil. Break the chocolate into pieces, leaving about 75 grams, and melt in the microwave with 30 grams of butter for 30-40 seconds. In this melted chocolate, send the remaining and mix well. Using a fork, dip each piece of cut caramel into chocolate, and then put the resulting candies on paper and sprinkle a little salt on top.
Homemade candy
Ingredients:
- fat cream - about 180 milliliters,
- half a spoonful of vanilla tea paste,
- three quarters of a teaspoon of sea salt,
- invert or corn syrup - 50 grams,
- 200 grams of sugar
- 60 grams of butter, warmed to room temperature and cut into small cubes.
How to make caramel sweets? Lay out a muffin baking dish about 23 cm in size with parchment or foil and sprinkle with vegetable oil using a spray. Bring the cream in a saucepan to a boil over medium heat, adding half a teaspoon of salt, 2 tablespoons of butter and vanilla to them.
In a saucepan with thick walls over low heat, heat sugar with corn syrup and stir constantly. When the mixture reaches a state of homogeneity and the sugar dissolves, stir less, otherwise the mass will be sugared and thickened. Be sure to check the temperature: it should reach 155 degrees.
After that, remove the mixture from the heat, add the pre-cooked creamy mass and mix until smooth. Put back on the stove and cook, stirring constantly, until the temperature reaches 127 degrees. After that, remove from the heat and put the two tablespoons of butter that remained. Mix everything and pour into the mold, sprinkle with salt in about ten minutes and leave the mass to freeze.
When hardens, carefully cut with a very sharp knife into small squares or rectangles. Caramel candies made according to this recipe can be wrapped in beautiful pieces of paper and put in a jar or box to create a festive look and give to a loved one.
Milk caramel
Preparing it yourself is not difficult, but it is worth paying attention to some points. Remember that caramel should not be boiled, but languished so that it turns out correct. Take the right utensils - cast iron or thick aluminum skillet. Pay attention to time. If you cook a little caramel, then you will get cream or condensed milk, if for a long time, then toffee. Do not mix the ingredients in advance, and always add sugar a little while mixing the mixture all the time.
Ingredients for Milk Caramel:
- half a liter of milk,
- 100 grams of butter,
- glasses of sugar.
Take the dishes with thick walls, pour milk there and put on low heat. Bring almost to a boil. While stirring constantly, gently pour sugar into the milk. Now cook, stirring constantly, until the mixture acquires a brownish beautiful shade. Now add the slices of oil that you cut in advance there, mix everything together and cook until the desired density. One hour - cream, one and a half hours - condensed milk, two hours - soft caramel, and toffee - two and a half hours.