Caramel sugar syrup

Very simple and fast, for cakes and any baking! You will prepare caramel syrup from sugar in 30 minutes. The main thing is not to let the caramel harden. There is one secret for this, which you will learn about in the recipe. You can use the syrup for impregnation, decoration, as a sweet sauce.

naniki

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 85 g

340 kcal

GI: 0 / 5 / 95

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to cook caramel syrup from sugar? Prepare the products according to the list. I recommend taking bottled or filtered water. Instead of vanilla sugar, you can use vanilla or vanillin (take it on the tip of a knife).
Step 2:
Pour one third of the sugar into the saucepan in which you will cook the caramel. It is advisable to take dishes with a thick bottom so that nothing burns and does not stick to the bottom. Put the saucepan on the stove.
Step 3:
Over low heat, melt the sugar until light brown. The sugar will sizzle and gurgle, so be careful.
Step 4:
Remove the saucepan from the stove and pour in the rest of the sugar, quickly mixing the whole mass. The melted sugar will quickly harden and caramelize, this is normal.
Step 5:
Pour water into the sugar mixture, add vanilla sugar. Put the saucepan back on the stove. Cook the caramel at a slow boil, removing the foam if it forms. Stir the sugar mass with a spatula or spoon. Keep the caramel on the fire until all the sugar is completely dissolved.
Step 6:
Caramel sugar syrup should not have a liquid, but also not a thick consistency. Boil it to this state for 7-10 minutes. If you boil it too much, then the sugar can simply freeze, turning into caramel. The time will be different - it depends on the characteristics of your stove.
Step 7:
Caramel sugar syrup is ready! It is amber-brown, transparent and appetizing, shimmers in the light with all the colors of the rainbow!

Caramel syrup from sugar is not difficult to prepare. To do this, you only need sugar and water, to flavor the syrup, you can take vanilla sugar or vanillin, you can add cinnamon - but ground will give a heterogeneity of texture, the syrup will not be so transparent. Therefore, if desired, you can add a stick of cinnamon, and then take it out. But caramel syrup also has its own pleasant "caramel" flavor. it is convenient to use caramel syrup to impregnate cakes, pastries, pour them on pancakes, fritters, any pastries, desserts made of cottage cheese, fruits and berries.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Caution should be observed when adding water - the caramel mass has a very high temperature, so the water sizzles, the syrup foams.