Condensed milk caramel. Caramel cream made from boiled condensed milk and cream for cake

This article will tell you how to make delicious caramel at home.

Caramel is not only an addition to desserts, but also a complete delicacy. Caramel can be added to ice cream, cakes and pastries, curd masses, to fruits, waffles, and pastries. You can make caramel yourself from simple ingredients. If you want to prepare it for future use, you need to use citric acid as a preservative.

What you will need:

• Sugar –
  0.5 kg.
• Purified water –
  370-380 ml.
• Fresh lemon –
  1 pc. (small)
• Vanilla –
  1 packet (small)
• Cinnamon –
  0.5 tsp. (ground, powder)
• Citric acid –
  9-10 g.

How to cook:

• Take a thick-bottomed vessel for boiling water (a small saucepan or saucepan).
• Boil the water
• Add sugar in small portions to boiling water (make the heat moderate) and dissolve it completely.
• Add vanilla and cinnamon
• Squeeze the juice of one lemon completely
• This caramel should be cooked constantly, stirring it with a spoon.
• It is impossible to say exactly how long it will take, just cook it until it becomes thick.
• Pour the hot mixture into some kind of culinary mold (silicone), and then take it out when it “sets”.
• Then the caramel can be cut into portions and sprinkled with powdered sugar.

Homemade salted caramel recipe

Salted caramel is unique in that it combines sweetness and saltiness at the same time. It gives an explosion of flavor in your mouth. Salted caramel ideally complements ice cream, milkshake, cottage cheese, pancakes and pancakes.

What you need to prepare:

• Butter (75-83%) –
  1 pack (this is exactly 200 g, choose butter without any vegetable oil impurities).
• Sugar –
  200-220 gr. (white or brown)
• Heavy cream –
  100-120 ml. (over 30%)
• Salt –
  1 tsp. (no more so as not to spoil the taste)

How to cook:

• Select a saucepan or small saucepan with a thick bottom and place it over moderate (not high) heat.
• Sprinkle the sugar in an even layer and let it melt on its own.
• There is no need to stir the caramel; it will turn into a liquid and viscous mass of dark color.
• Add butter to hot caramel (if it is not soft, cut into cubes).
• Cook the butter until it is completely melted
• After the butter (when it has completely dissolved), pour in the cream and keep on low heat for about 5 minutes.
• After cooking, remove the caramel from the heat, add salt, stir and pour into a storage jar.

IMPORTANT: If you want thicker caramel, it should be boiled longer.

Microwave caramel recipe

Mix 100 grams of sugar, 120 milliliters of honey, half a can of condensed milk and 120 grams of butter in a special bowl. Place the mixture in the microwave and cook on high power for 10 minutes. The caramel will be soft and easy to stretch. If you want hard caramel, leave for about 15 minutes. Remove and stir the caramel every minute. Grease the mold with oil and pour all the contents into it. Cool and refrigerate for 4-5 hours. Cut the prepared dessert into small pieces. Caramel is ready!

These recipes are simple and any housewife can handle them. And you and your children will love the delicacy. Bon appetit! Also, many dishes using condensed milk are described.

Recipe for homemade clear sugar and water candy on a stick

Caramel can be used to make homemade lollipops. Vinegar is added to the recipe in order to become a kind of preservative and give the candy a sour taste. To prevent the candy from being “sharp”, choose fruit vinegar (apple or grape).

What you need to prepare:

• Sugar –
  3 tbsp.
• Water –
  1 tbsp.
• Vinegar –
  0.5 tsp.

How to cook:

• Melt sugar in a frying pan or saucepan
• Pour in water
• Bring to a boil again
• Turn off
• Pour in the vinegar
• Stir, pour into mold
• Insert a stick (wooden toothpick)
• Leave to harden

Salted caramel recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Salted Caramel.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Salted Caramel is 400.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe for homemade soft caramel with butter and vanilla

Butter-based caramel will turn out very tasty and fatty, with a rich taste. When hardened, such caramel can be cut into pieces in portions, like toffee.

What do you need:

• Butter (75-83%) –
  1 pack
• Sugar –
  220-250 gr.
• Vanillin –
  1 sachet

How to cook:

• Pour sugar into a saucepan or thick-bottomed saucepan.
• Wait until the sugar has completely melted and darkened
• 1 tbsp. add butter to the hot mixture
• Once the oil has completely dissolved, add a new portion.
• Add vanilla, stir one last time
• Pour the caramel into the mold and wait until it hardens.

Recipe for homemade liquid caramel with cream and vanilla

It is advisable to use this caramel as a sauce for desserts or baked goods.

What you need to prepare:

• Sugar –
  250-300 gr.
• Cream –
  120-150 ml.
• Vanillin –
  1 sachet

How to cook:

• Heat sugar in a heavy-bottomed saucepan
• Wait until the sugar has completely melted and darkened.
• Dissolve vanillin in caramel
• Gradually add cream to the mixture and mix thoroughly.
• Pour the finished caramel into a glass or ceramic jar for storage.
• Store in the refrigerator

Homemade cinnamon caramel recipe

What you need to prepare:

• Sugar –
  450-500 gr.
• Butter –
  1 pack (without vegetable impurities, good quality).
• Vanillin –
  1 sachet
• Cinnamon –
  0.5-1 tsp. (optional and to taste)

How to cook:

• Heat sugar in a saucepan
• Bring sugar to a boil and dark brown
• Dissolve vanillin and cinnamon in caramel
• Add sugar to the caramel in small portions and mix thoroughly.
• Pour the finished caramel into a glass or ceramic jar for storage in the refrigerator.

Homemade milk caramel recipe

Homemade or store-bought milk of any fat content is suitable for making delicious creamy caramel.

What you need to have:

• Sugar –
  0.5 kg.
• Milk –
  200-250 ml. (it is better to take high fat content)
• Vanillin or vanilla sugar

How to cook:

• Pour sugar into a saucepan in an even layer
• Over low heat, let the sugar gradually melt; there is no need to stir it.
• Let the sugar darken
• Pour in the milk (not all at once, but in small parts)
• Boil the caramel and bring it to the required consistency.
• Pour into molds to set

Preparation

Take a jar of condensed milk with sugar.

Let's open it using a special knife for opening tin cans and pour the milk into a convenient pan.

We will simmer it over low heat for a quarter of an hour. The mixture must be constantly stirred with a spatula so that it does not start to burn.

You can easily check readiness by taking a teaspoon of the mixture and cooling it. If the caramel does not pour out when you turn the spoon over, then it is already cooked.

Under no circumstances should you store leftover condensed milk caramel in a tin can; it will begin to oxidize and the product will spoil. It is better to transfer the product to a small storage container and close the lid. A glass jar or container made of high-quality food-grade plastic is best.

I present to your attention a recipe for making delicious homemade caramel.

Today I will share with you, our dear readers, another very good recipe.

We will prepare milk caramel. Its taste is simply magnificent, a special taste, like real boiled condensed milk, like in childhood.

Nowadays it is not so easy to find real high-quality condensed milk from which you can make caramel. Cooking may take hours, but vegetable fats and chemicals will not allow such a product to cook as needed.

That is why I offer you a recipe for delicious homemade caramel, which we will prepare from regular milk.

It can be used as a filling for cakes, desserts, various pastries, or simply eaten with tea.

Recipe for homemade chocolate caramel made from condensed milk and cocoa

This caramel is great added as a sauce to ice cream or cheesecakes.

What you will need:

• Sugar –
  200-250 gr.
• Regular condensed milk –
  1 can (300-400 ml.)
• Cocoa -
  a few tbsp.

How to cook:

• Melt the sugar in a frying pan and bring it to brown.
• Do not turn on high heat so that the caramel does not “burn”
• Pour condensed milk into the sugar in small portions and dissolve completely.
• Add cocoa, mix everything thoroughly
• Pour into a storage container and put in the refrigerator

Soft caramel at home

Now let's look at an interesting recipe. I assure you, it is very simple. As a result, you get a delicious treat. And the taste is similar to toffee, which we ate in childhood, and even now.

To prepare we will need:

• Honey - 100 grams
• Condensed milk - 1 can
• Butter - 50 grams
• Sugar - 50 grams

Cooking caramel

1 Take a deep frying pan or saucepan. You need to melt the butter in it.

2 Once the butter has melted, add honey and sugar. Now you need to reduce the heat to low. And stir constantly. Wait for it to boil. Once it boils, cook for 2 minutes. Don't forget to stir.

3 Then add condensed milk.

4 Continue cooking, stirring constantly. Cook until golden brown.

5 If desired, the color can be changed: from golden to brown.

6 Cook for 7 minutes. Then transfer to another container, such as a jar. Let cool. Serve immediately or put in the refrigerator until further use.

Don't forget to stir constantly, otherwise your caramel will burn!

The resulting cream can be used to make a cake. You can buy ready-made cakes in the store and spread them in layers with soft caramel. It turns out very tasty.

Recipe for homemade fruit caramel with juice

This caramel can be used to prepare candies and toppings for desserts.

What you need to have:

• Grape juice –
  0.5 liters (or apple)
• Sugar –
  350-400 gr.
• Vanillin or cinnamon -
  a few pinches

How to cook:

• Melt sugar in a saucepan
• Bring sugar caramel to brown
• Gradually pour in the juice and stir the mixture
• Boil the caramel to the desired thickness
• Pour into molds and cool

Recipe for homemade “explosive” caramel

This caramel has a very unusual method of preparation, but you definitely won’t find this taste anywhere else!

What you need to prepare:

• Brown sugar –
  240-250 gr. (white will also work, but brown caramel tastes better).
• Maple syrup –
  130-140 gr.
• Baking powder –
  0.5 sachet (or 0.5 tsp)
• Water –
  300-350 ml.

How to cook:

• Boil water and dissolve sugar in it
• Pour in the syrup and add baking powder
• First, the mass will begin to bubble with dark bubbles, then turn into a light mass.
• Transfer this mixture into a baking dish.
• Bake the caramel for up to 10 minutes in the oven at medium temperature.

INTERESTING: The caramel texture is hard on the outside (crust) and porous on the inside.

Cooking deflated milk caramel

This product is otherwise called caramel apple sauce. Simple instructions for cooking:

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• boiled condensed milk is poured onto a baking tray;
• cover the pan tightly with foil;
• the form is lowered into a large saucepan into which a little water is poured;
• both pans are placed in the oven, which is preheated to 200 degrees;
• baking takes from 90 minutes to two hours;
• as a result, the sauce should become dark;
• the resulting solution is whipped until smooth;
• The resulting sauce can be served warm or cold, and in the latter case it turns out thick and viscous.

You can use this sauce as an addition to other dishes or when preparing sweets. Often it is placed on the table in a separate plate, so it can be used with pancakes, pancakes or other products.

Homemade Chewy Caramel with Cream Recipe

What to prepare:

• Sugar –
  350-400 gr.
• Vanillin –
  1 sachet
• Butter (75-80%) –
  70-80 gr.
• Heavy cream (30%) –
  250-300 ml.
• Corn syrup –
  40-50 ml.
• Natural liquid honey –
  40-50 g.
• Water –
  40-50 ml.
• Tea –
  2-3 tsp.
• A pinch of salt

How to cook:

• Boil the cream and tea over low heat, then strain
• In a saucepan, heat the sugar into a liquid mass.
• Add honey, corn syrup and vanilla to sugar
• Add salt and butter, cook until the mixture becomes homogeneous.
• Pour in the cream and simmer until required thickness
• Pour into a mold (preferably silicone) and cool, then cut.

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Ingredients for Caramel:

• Milk (fresh, with a short shelf life, high fat content) - 1/2 l
• Powdered milk (skimmed or regular milk powder) - 1 cup.
• Butter—100 g
• Sugar - 3 cups.

Recipe "Caramel":

Source: https://www.povarenok.ru/recipes/show/25051/

from the comments:

when the process is close to completion, take a piece of paper, drop some caramel and put it in the freezer for a couple of minutes, so you can track the desired consistency of the product - some are thinner, some are harder..

• You need to stir not with a spoon, but with a silicone spatula, move the entire surface along the bottom, drawing, as it were, figures of eight and moving along the entire surface of the bottom of the ladle, first in one direction, then in the other.
• if you need viscousness, like caramel, then cook at a higher temperature, and if like cow or sherbet, then first evaporate at a lower temperature (on the verge of boiling), and at the end it quickly rises (for caramelization) ...
• Much depends on the fat content of the milk and temperature conditions. The lower the fat content and the temperature, the longer it takes to evaporate the water and caramelize. The sugar in this recipe will begin to caramelize no earlier than most of the moisture has evaporated (in the liquid-sugar ratio). That's why you didn't get the caramel color. Well, it’s not the author’s fault that it burned. Either they stirred rarely, or the pan had a thin bottom. By the way, did you cook without oil, I hope? Because the oil is added AFTER the mass turns caramel color. If you are not sure about milk, first melt the sugar until caramel color, and then pour hot milk or cream into it (just be careful - it will splash a lot). And stir until completely dissolved. The same author has a recipe for caramel sponge cake - the technology is shown there. If instead of milk (including dry milk) you add 35% cream and without butter, you will get a gorgeous creme brulee ice cream)) But this is a different recipe))

Video: “Homemade creamy caramel: recipe”

Today we will prepare the legendary Mexican caramel sauce “Cajeta”. This sauce is called Mexican caramel. Serve with morning coffee for dessert. The creation of this sauce has a long history. From Latin America, the sauce recipe has spread all over the world. The French chose to create their own recipe legend, the story of a cook in Napoleon's army who left a pan of sweet milk on the stove.

Nowadays this sauce is called "Dulce de leche" or milk candy. This sauce is most often prepared from goat's milk. You can also use cow's milk with a high percentage of fat content (homemade).

A vanilla bean or a cinnamon stick can serve as flavoring additives to the sauce. If desired, you can add a little salt. Be careful, do not keep the milk on the fire for a long time, the mass can harden very quickly. This caramel condensed milk will appeal not only to children, but also to adults. Enjoy your tea!

Ingredients:

• 350 g boiled condensed milk;
• 120 g butter 82%;
• 60 g powdered sugar or fine granulated sugar;
• 200 g of thick fat sour cream with at least 20% fat content;
• 70 g peeled walnuts.

Caramel from Alexander Seleznev

Caramel is capricious and easy to spoil. They left it on the fire a little and it burned; they didn’t watch it and the sugar crystallized. And nothing can be corrected here. When working with caramel, the main thing is to stop in time: if it boils, turns yellowish, quickly remove it from the heat. And we don’t just remove it, but put the saucepan in cold water for a few minutes, otherwise the caramel, heated to 154 degrees, will continue to boil away from the stove. One more small detail - you need to add a little lemon juice to the boiling caramel, it will prevent it from becoming sugary. It is better to take refined sugar, in lumps, and so that it does not crystallize, before putting the saucepan on the fire, you must carefully, with a wet brush, remove all the sugar crumbs from its walls - when they fall into the boiling caramel, instant crystallization occurs in it, and everything is lost. And one more thing - under no circumstances should you stir boiling caramel; just stick a spoon into it and it will instantly become sugary. It is best to cook caramel in a copper bowl.

Pour caramel The caramel that becomes hard and glass-like is called pour caramel - because it can be poured into molds. You have to work with it very quickly, otherwise it will freeze, turn to stone, and you won’t be able to make anything out of it. It is from pouring caramel that you can make lollipops at home, even cockerels on a stick. Just to make a cockerel, you must have the appropriate shape. And if you don’t have candy molds, you can make something like homemade Chupa Chups. We take sugar and water in a ratio of 1/3, that is, for 1 kg of sugar - 330 g of water, 100 g of molasses or glucose syrup, bring to a boil, carefully removing the foam in the process, add a drop of lemon juice or a pinch of citric acid. And as soon as the caramel begins to turn yellow, remove from heat. Then we pour the caramel onto a silicone mat - not all at once, of course, but in portions so that the caramels are the size you need, stick sticks in there (toothpicks can be used) and wait until it hardens. It's even easier to caramelize berries or fruits - for example, grapes or cherries. Using tweezers or a toothpick, dip the berries into the prepared hot caramel, cool and serve to your delighted guests. Well, if you add nuts to this caramel and then grind it in a blender, you will get praline, which can be added to a cake or cream. And you can also make decorations from pouring caramel, for example, for a cake - put petals out of it with a spoon on a silicone mat, stick them on a nut, and here you have a flower.

Satin caramel To make the caramel satin, that is, not glassy, ​​but remain viscous, you will have to change the proportions slightly - for 1 kg of sugar, take 400 g of water and 200 g of glucose syrup. This caramel remains plastic even after it has cooled - you can make various decorations out of it, or you can eat it just like toffee. The color of caramel is given by food colorings - pouring, for example, natural juice into it is useless, the temperature there is such that no juice will stand it.

Toffee Toffee is also caramel , only a little different. That is, we boil sugar and water in the traditional way, but only when the caramel turns yellow, we pour boiling cream into it, cook for a couple of minutes, remove from heat, add butter, cool - that’s all. So, to prepare chocolate toffees, melt 200 g of sugar (without water!), pour in 200 g of boiling cream mixed with 3 tablespoons of honey, a pinch of salt, remove from heat and add 125 g of chocolate. We put it all in a tray covered with cling film, wait for the mass to harden, cut it, wrap it in beautiful pieces of paper (however, you can do it without papers) and rejoice at how delicious it turned out. Well, you should only add nuts to candies, everything else can simply burn. What can you do with caramel? And my favorite use for it is caramel sauce .

Caramel sauce from Alexander Seleznev

1. Boil 250 g of sugar and 70 g of water until amber in color.
2. Pour in 220 g of boiling cream, stir and remove from heat.
3. Add 50 g butter.
4. Serve with hot chocolate muffins, nut biscuits, strudel, and if you let the sauce cool, you can also serve with ice cream.

Home confectionery of Alexander Seleznev:

Kulebyaka Not every closed pie with filling has the right to be called kulebyaka. And a plump bun lightly stuffed with cabbage certainly has no right to be called that... See further...

Clafoutis with strawberries Alexander Seleznev tells what real French clafoutis is and offers his own recipe for clafoutis with strawberries. See more...

Croissant Maestro Alexander Seleznev talks about why he doesn’t prepare croissants at home, and also gives advice to those who still want a Parisian breakfast. See more...

Charlotte with apples The kitchen is half filled with apples, so you can’t get past it, the smell is fantastic, mom, maneuvering among the mountains of apples, is spinning around the stove - baking charlotte... See more...

Donuts I first decided to make donuts when I was in culinary college. Nothing worked for me: the outside was burned, the inside remained completely raw. See more...

Cupcakes It was the Americans who invented cupcakes, and they did it a long time ago, at the beginning of the 19th century. And since then in America this little beautiful dessert has become very popular. See more...

Don't be afraid to experiment!

The paradox of caramel cake frosting is that it doesn't contain any of the key ingredients. Only sugar or powdered sugar remains unchanged in recipes; however, the remaining components in recipes for caramel cream for cake vary depending on the desired result and the base used.

Have you prepared chocolate custard cake in boiling water? Add a few spoons of cocoa to the caramel cream and make the consistency thicker. For honey cake, we also brew caramel cream with a small amount of honey. But creamy caramel cream is suitable for sour cream cake, and as a layer in multi-level confectionery structures, like a Snickers cake with caramel cream and a lot of nuts.

Since there are no standard instructions on how to prepare caramel cream for a cake in nature, we will choose the most successful and interesting recipe, which includes a minimum set of successfully combined products.

The recipe for our caramel cream for cake (photo) contains walnuts as one of the most affordable options, but you can replace them with any others you like - almonds, peanuts or hazelnuts.

We will talk about the secrets of preparing the most successful caramel cream for a cake later, and as a preliminary preparation for starting to follow the step-by-step instructions, we will first check the presence of all the ingredients in the composition and lay them out on the work surface of the table.

This needs to be done 30-40 minutes before we start cooking, provided that the condensed milk has already been boiled or purchased ready-made. If not, carefully read the beginning of the recipe, where comprehensive recommendations are given in this regard.

In order for the caramel cream for the cake (pictured) to be moderately viscous, the boiled condensed milk must be prepared correctly, which is difficult to require from a store-bought product enclosed in an iron can.

Best of all, buy regular white condensed milk from whole milk and cook it yourself.

To do this, fill a saucepan with plenty of water, place a can of condensed milk in it and bring the water to a boil over medium heat. Then turn the heat down to low and set for 2.5 hours. All this time you need to make sure that the water covers the jar. All this needs to be done in the evening, the day before preparing the cream, since the condensed milk cools very slowly.

It is better to start preparing caramel cream when the sponge cake base is already ready for assembly, that is, the cake has cooled down and is divided into layers - this way nothing will distract you:

1. Mash the pre-softened butter with a fork, transfer it to a mixer bowl and beat vigorously, achieving fluffy homogeneity;
2. Add boiled condensed milk to the butter gradually, 1 tbsp at a time. spoon, without turning off the mixer and after each addition, thoroughly kneading the mass in the high-speed mode of the device;
3. Then in another bowl mix sour cream and powdered sugar. We wash and dry the mixer attachments and when beating a new mixture, pay attention to the plasticity of the resulting mass. If granulated sugar is used, the readiness of the sour cream mixture will be indicated by the complete dissolution of sugar crystals;
4. Now we combine both ready-made mixes and work them with a mixer for 5 minutes;
5. We crush the nuts, already peeled, in a mortar. There is no need to achieve nut crumbs; it is enough to provoke a slight release of an oily substance. Transfer the nuts to a dry, heated frying pan and heat for a few minutes, stirring constantly. Pour the dried nuts into a blender container and grind them into fine crumbs;
6. Now all that remains is to combine the finished cream with nuts and a spoon, using movements from the bottom, mix the mass well.

If the base of our caramel cream is a chocolate-nut cake, add 1 teaspoon of cocoa powder when mixing sour cream and sugar. In the recipe for caramel cream for a mascarpone cake, it is also advisable to include cream cheese. In this case, the amount of sour cream is halved, and the missing volume is filled with cheese.

Little tricks

During the preparation of the cream, nuances may arise that are best taken into account:

Depending on the desired effect, caramel cake cream combines well with flavor or aroma essences. The most used ones are vanilla and citrus liqueurs;

If the cream is not thick enough, you will have to “thicken” it with a bag of any stabilizer or by putting the cream in the refrigerator 1 hour before assembling the cake.

Now you know how to make caramel cream for a cake with guaranteed results and you can create another masterpiece in your kitchen!

Bon appetit!

Today we will learn how to make caramel from condensed milk using one very simple method. To prepare, we don’t need a lot of effort and a special level of skill, so everyone can master this caramel recipe. With a minimum of ingredients and equipment, we will get the perfect smooth candy that can be used in any desserts or just enjoyed as a treat.

Ingredients

• Condensed milk 1 b.

Watch a video of making soft caramel

I suggest watching a video where caramel is made from cream.

The treat is ready. A nice addition to your table. Two simple recipes will allow you to make something super delicious. Thank you for your attention. Please rate or like. I look forward to your comments on how the soft caramel turned out. If any points are not clear, do not hesitate to ask questions. Follow the blog “The First Cook”, which is currently on. It was created specifically to share the best recipes with you. Happy preparations!