Caramel sauce is one of the most favorite sweet tooth delicacies. They can water ice cream, pancakes, syrniki, another sauce is often used for the layer of cake. Even ordinary porridge with such a delicacy will turn into something extraordinarily tasty.
How to make caramel sauce?
Caramel sauce for dessert is not difficult to cook at all and that is important - quickly. It is obtained even from those who prepare it for the first time. Following the recommendations below, the sweet delicacy will be exactly, and the food with it will become even more delicious.
- When the sugar is melted, it is not necessary to mix the mass.
- To make the sauce have a pleasant caramel flavor, the sugar mass should be heated to a light brown color, otherwise the sugar will come out burned and the sauce will be bitter.
- Cream or juice to enter into caramel should be very carefully - can fly strong sprays.
- If the sauce comes out with grains, the mass can be reheated and well mixed. If this did not help, the sauce is additionally blended with a blender.
Caramel sauce for cake - recipe
Caramel sauce for a cake can be made thick or more liquid. The first option is more suitable for decorating confectionery, the second option is better to use for interlayer cakes. For liquid sauce, the amount of cream can be increased by 50-100 ml and use a product of lower fat content.
Ingredients:
- sugar - 230 g;
- water 60 ml;
- cream 33% fat - 200 ml;
- oil - 70 g.
Preparation
- In the saucepan, the water is combined with the sugar and heated until it dissolves.
- Fire increase and warm up the mixture until it becomes brown.
- Remove the container from the plate, injected cream, butter and stir well.
- Caramel sauce is ready for further work with it.
Caramel sauce on milk
Caramel sauce made of milk and sugar has a pleasant taste and delicate texture. For flavor in it, you can add vanilla or a pinch of cinnamon. This sauce will be a great addition to pancakes, fritters, pancakes or cheese cakes. Crispy fresh bread with this delicacy will also turn into a real dessert.
Ingredients:
- milk - 100 ml;
- flour - 2 tbsp. spoons;
- sugar - 250 g;
- oil - 30 g.
Preparation
- In a dry frying pan fry the flour until golden brown.
- Add the butter and sugar and allow to dissolve the sugar on a small fire.
- Pour in the milk and grind everything to homogeneity.
- If desired, caramel milk sauce can be blended with a blender.
Caramel sauce on kefir
Caramel sauce at home can be cooked not only on milk or cream, on kefir dessert also goes very tasty. Many like this option even more, because the sauce has barely perceptible notes of sourness. Honey in the sauce is better to add in a liquid form, if it thickens, then it must first be heated in a water bath.
Ingredients:
- kefir - 180 ml;
- honey - 2 tsp;
- sugar - 350 g;
- oil - 100 g;
- soda - 1/2 teaspoon;
- salt - a pinch;
- sugar vanilla - 1 sachet.
Preparation
- All the ingredients, except for honey, are mixed, brought to a boil on a low heat and boil for minutes 3.
- When caramel sauce will cool slightly, add honey and stir well.
Caramel sauce on sour cream
Caramel sauce on sour cream for cake can be used for interlayer cakes, and for decorating the top. In view of the fact that the sauce comes out very thick and sweet, it is better to use it for pouring the cake from above, and for the interlayer of the cakes, in this case, the usual sour cream is the best. If you still want to use caramel sauce for a layer, the amount of sour cream should be increased by about 100 ml and choose a product with a lower fat content.
Ingredients:
- sugar - 250 g;
- hot water - 4 tbsp. spoons;
- sour cream 21% fat content - 150 g;
- vanilla.
Preparation
- Pour sugar into a thick-walled pan, warm it until melting and subsequent caramelization.
- Accurately add hot water, stir, spread sour cream.
- Again put the mass on the fire and, stirring, bring to a boil.
- Ready caramelized sour cream sauce is cooled, covered with a lid and stored in the cold.
Caramel cream sauce
Caramel sauce on cream is very tasty, simple in preparation and all available delicacy. Cream can be used with any percentage of fat, only you need to consider that the higher this figure, the thicker the finished product will be. Of this amount of ingredients will be about 300 ml of delicious sauce.
Ingredients:
- sugar - 1 cup;
- corn syrup - 1 tbsp. a spoon;
- water 50 ml;
- cream of 40% fat content - 100 ml;
- Butter - 2 tbsp. spoons;
- extract of vanilla - 1 teaspoon.
Preparation
- Water is poured into the sauté pan, syrup and sugar is poured.
- Stirring, cook until the mass turns into caramel.
- Heat the cream and pour them into the sugar mass.
- Stir in caramel sauce softened butter and vanilla extract.
Salted caramel sauce - recipe
Salted caramel sauce is very unusual, but very tasty. If someone is embarrassed by such a component as salt, let him try at least once how tasty the sauce is. It will not be too salty, in the recipe everything is chosen so that the taste of the finished product goes out very harmoniously.
Ingredients:
- oil - 150 g;
- honey - 2 tbsp. spoons;
- cane sugar - 150 g;
- white sugar - 120 g;
- cream 33% fat - 200 ml;
- salt - 3/4 tsp.
Preparation
- The softened butter is cut into pieces, spread into a pan and poured with honey.
- When the butter melts, pour all the sugar and, stirring, bring to a boil.
- Boil for 5 minutes, without stopping to interfere.
- Pour hot cream and salt, stir again.
- Pour hot caramel sauce over jars, cover with lids and send it to storage in the cold.
How to make caramel sauce from toffee
Caramel sauce from toffee - a simplified version of the preparation of a favorite delicacies. The sauce turns out to be universal - they can smear cakes for a cake , any pastries and even ordinary pies with a snack with it turn into something extraordinarily tasty. Cream in this case can be used with any fat content.
Ingredients:
- milk - 125 ml;
- cream - 125 ml;
- toffee soft - 20 pcs .;
- yolks - 3 pcs.
Preparation
- In a saucepan mix the milk with cream, spread the toffee and warm it until it dissolves.
- Whisk yolks with a fork, pour the milk mixture into them, stir well.
- Boil the mass until thickened and cool.
Caramel sauce from condensed milk
Caramel sauce without cream, but with the use of condensed milk, it turns out incredibly tasty, but at the same time very sweet. This sauce is good for decorating the top of the confectionery . Immediately after the preparation, it turns out to be liquid, but after cooling it immediately becomes thicker.
Ingredients:
- condensed milk - 300 g;
- sugar - 50 g;
- honey - 100 g;
- Butter - 100 g.
Preparation
- The oil is placed in a saucepan and melted.
- Add honey, sugar and, stirring, bring the mass to a boil.
- With a weak boil, boil for 2 minutes.
- Pour into a pan of condensed milk and, stirring, boil the mass until golden.
- The finished caramel sauce is poured into a jar, covered with a lid and stored for storage in the cold.
Caramel Chocolate Sauce
The preparation of caramel sauce with the addition of cocoa powder is a quick and very easy task. To make the delicacy delicious, all components used must be of high quality only. The sauce does not come out too thick, and therefore it is good and very convenient to soak the cakes of any cake.
Ingredients:
- sugar - 100 g;
- cocoa - 2 tbsp. spoons;
- honey - 2 tbsp. spoons;
- cream of 20% fat content - 300 ml.
Preparation
- The sugar is poured onto the heated frying pan and let stand until it turns into caramel.
- Mix the cream with honey and cocoa, heat the mass, pour it into caramel and stir until homogeneous.
- Let the sauce cool down, after which it is ready to serve.
Orange caramel sauce
To prepare caramel sauce for a cake based on orange juice, no special knowledge is required, he is able to turn ordinary biscuit into a masterpiece of confectionery art. Juice for the sauce can be used any - and with a natural, and with a packaged product the sauce will turn out delicious. For the aroma, aromatic spirits are added to it: liquor, rum or brandy.
Ingredients:
- sugar - 1 cup;
- orange juice - 150 ml;
- water 60 ml;
- oil - 30 g;
- brandy.
Preparation
- In the saucepan mix sugar and water, on a small fire bring to dissolve the sugar and boil for 5 minutes before the formation of light caramel.
- Remove the container from the fire and gently pour the orange juice.
- Again put the stewpan on the stove and warm, stirring, until the caramel is dissolved.
- Stir in the oil, taste brandy and taste the caramel sauce to impregnate the cake.
Vanilla caramelized thick sauce
Caramel sauce for pancakes can be prepared very quickly - some 15 minutes, and a delicious treat will be ready to serve! The sauce thickens after cooling, and therefore it can be used not only as an addition, but also as a filling for pancakes. For flavor, add vanilla, cinnamon or other flavored spices.
Ingredients:
- cream - 300 ml;
- sugar - 200 g;
- vanilla extract - 1 tbsp. l .;
- Butter - 150 g.
Preparation
- Pour sugar into a saucepan with a thick bottom and heat it over a small heat until it dissolves and begins to acquire a brown color.
- Pour hot cream and, stirring, cook until thickened masses, and then remove from the plate.
- The softened butter is beaten for 5 minutes, the extract is poured in, gradually the prepared cream mixture is added, not stopping to beat.
- Appetizing caramel sauce for pancakes will be fully ready for serving, as soon as a little cool.