Creamy caramel recipe

How to make caramel at home for filling cakes and cupcakes, so that it resembles a well-known chocolate bar? I would say that it is much easier than after cooking to wash the dishes. Do not think that it is very difficult, be patient and everything will work out.



How to make caramel at home Grab a pot with a thick bottom and start cooking. If you remember the taste of bitter caramel from childhood, and Snickers is your favorite chocolate bar, then the stars are aligned. Today you will learn to make the perfect caramel, which you will want to add to everything you eat. This sweetness is aromatic and tasty, children will definitely want to try it. In order that no one gets burned, do not let animals and small children into the kitchen and be careful yourself.



The ingredients

• 120g sugar
• 30g water
• 140g cream
• 30g butter

Preparation

1. Pour sugar into a pot or a small pot with a thick bottom, add water. Distribute the water over all the sugar and put the saucer on a slow fire.
   
   
   
   
2. Wait until the caramel begins to bubble and acquires an amber color. You can not mix caramel so that there are no lumps.
   
   
   
   
3. Heat cream with a fat content of 33% in the microwave or on the stove, but do not bring them to a boil.
   
   
   
   
4. Take the caramel off the fire. Carefully, in several approaches pour cream into caramel. When you start pouring cream, the caramel will start hissing and may start splashing in different directions, be careful.
   
   
   
   
5. Return the caramel to medium fire and stir the silicone spatula for 2 minutes. It is advisable to allocate one spatula specifically for caramel.
   
   
   
   
6. Take the caramel off the fire. Add the butter and stir the caramel until the butter has completely melted. If you like salted caramel, add a pinch of salt to the saucer. She'll make the caramel even tastier.
   
   
   
   

https://www.youtube.com/watch? v=9951n_REF-o

If you plan to add caramel to pastries, it is better to strain it through a sieve to make sure that there are no sugar lumps left in it. Then leave the caramel at room temperature to cool overnight. So caramel will not thicken much and it will be convenient to work with it: grind cakes or pour into cupcakes, add to ice cream. What do you like most about cooking with caramel?