Homemade caramel for cake, cream or topping
If you want to give your cake or cream a caramel toffee flavor, be sure to master this recipe. Vanilla homemade caramel according to this recipe is very tasty and tender. Also, it can be used as a topping for any desserts or added to porridge. A step-by-step recipe with photos will help you quickly master cooking.
We will need:
- 230 grams of sweet cream butter 82%;
- 2 tbsp. spoons of invert syrup ;
- 60 ml of hot drinking water;
- 500 ml cream 33% -35%;
- 10 grams of vanilla sugar;
- 800 grams of white sugar.
How to make homemade caramel for cream and topping
We start cooking by pouring sugar into a saucepan with a thick bottom and pouring the invert syrup directly onto the sugar.
Then, pour hot water into all this mass, let the mixture stand for a while so that the sugar is all soaked, and put on fire. It is not necessary to stir the prepared caramel. It is possible only with a silicone brush moistened with water to draw along the side of the stewpan and wash off the remaining sugar. This will prevent the caramel from crystallizing. Boil the mass, without reducing the heat, until dark brown. We take it off the stove.
Two minutes before the caramel is ready, put the non-sour cream together with vanilla to heat up on the fire. When they reach 60-70°C, pour them into hot caramel and mix.
We shift the resulting mixture into a container in which it is convenient to store it, and cool to 45 ° C. Then add oil and mix until smooth. Ready homemade caramel, covered with cling film in contact, should completely cool on the table.
Properly cooked, delicious homemade caramel will slowly flow off the spatula in a ribbon without forming lumps.
Covered with cling film in contact, homemade vanilla caramel and stored in the refrigerator.
