Low-calorie syrup "caramel", 0.330 l, sugar-free, gluten-free

Caramel syrup is a sweet mixture of sugar and purified water, brought to a boil to a thick, viscous consistency. Citric acid or other components may also be added to the composition, depending on the recipe and manufacturer. Color can vary from light café au lait to rich amber. But in any case, it is a homogeneous liquid, which is much more convenient to use compared to regular sugar.

This is a popular ingredient in cooking and cocktails that is extremely versatile because it can be combined with many foods. It gives dishes and drinks sweetness, an interesting color, as well as a wonderful caramel flavor, the intensity of which depends only on the amount of syrup used.

Buying caramel syrup is relevant for both home and professional kitchens. To use it you do not need to have special knowledge or culinary skills. It is impossible to spoil their dish or drink!

Application

Caramel syrup is used in cooking for various purposes. For example, coffee lovers can add it to their aromatic drink, making a cappuccino or latte. It can also be used for baking. Thus, caramel syrup is often soaked in sponge cakes or added to cake cream.

Very tasty desserts can be made with this syrup. The most popular of them are apples and pears in caramel, as well as popcorn and cakes.

Alcoholic cocktails are another product that contains caramel syrup. Many even make a delicious drink from moonshine, adding syrup and other aromatic mixtures to it. But vodka is best suited for cocktails, since moonshine has a rather specific smell.

You can use caramel syrup at your discretion, adding it to any dishes or drinks that you want.

How to choose the right one

Now you can buy caramel syrup from many manufacturers from Russia and abroad. This is good, but it increases the likelihood of purchasing a product of insufficient quality. To avoid this, when choosing, look at the following nuances:

manufacturer - it is always better to buy products from a familiar brand, especially if you know its positive reputation;
price-volume ratio - caramel drink can be found in containers of different capacities, so if you see a product that is significantly cheaper than others, this may be due to the fact that there is less of it in the package;
the composition is the most important thing, because you often find syrups, including caramel ones, saturated with enhancers and substitutes to reduce the cost, and these are not very healthy products.

It is not recommended to buy goods from the lower price segment, since they are often not of high enough quality.

We prepare and sell only high-quality caramel syrups using natural ingredients. They have a rich, rich taste and a balanced, pleasant shade.

Invert sugar syrup

Inversion is the process by which sugar breaks down into glucose and sucrose. Natural invert sugar is the main component of natural honey. Inverted sugar syrup can be used in “sour” tinctures, since citric acid or juice is used in its preparation. It will allow the drink to be stored longer, and will also protect it from sedimentation. This syrup is a bit like honey, so it is recommended for people who are allergic to real “bee gold.”

But most often they use inverted sugar syrup for mash. It ferments faster, and the moonshine from it is rumored to be much more noble, the tails and heads have a much less unpleasant aroma, and the drink itself tastes more pleasant than regular sugar.

Invert syrup is used, for example, in sugar mash.

The proportion for this syrup is as follows: for 2 kg of sugar you need to take a little more than a liter of water and 0.8% citric acid by weight of sugar.

In an enamel saucepan, mix water and sugar and bring to a boil over medium heat.
When boiling, remove the foam and add citric acid. As a result of the reaction, foam will be released again - it must again be removed with a slotted spoon.
The pan is closed with a lid, everything is cooked at a temperature of 90-100 degrees, over low heat.
From time to time you need to take a sample from the syrup - it can boil from 25 minutes to an hour and a half. We need a "thick thread". When it appears, remove the syrup from the heat and cool.

That's it, our product now contains only monosaccharides. Inverted sugar syrup for mash is ready!

Prepare syrups for your alcohol correctly! Remember:

Calorie content and beneficial properties

The original product consists only of sugar, distilled water and food additives (most often citric acid, to some extent, balancing the sweetness of the resulting caramel). Therefore, it has the same features and properties as granulated sugar. True, in the form of syrup it is better absorbed by the body and puts less strain on the liver, kidneys and gastrointestinal tract.

As for calorie content, 100 grams of the product contains only 225 kcal. Thanks to this, you can buy caramel syrup and consume it in moderate doses even if you follow a strict diet.

People have long appreciated the opportunity to enjoy sweetness and not feel the harm from the effects of sugar on the body. Therefore, 600 years have passed since the invention of this product, it has been popular in kitchens all over the world.

Recipe for caramel syrup with butter and cream

Ingredients

Brown sugar – 225 g
Water – 65 ml
Cream – 85 or 250 g (see recipe)
Butter – 70 g

Cooking method

Combine sugar and water in a saucepan, then place over medium heat.
Now you need to wait until all the sugar has melted. Don't bother stirring the mixture. You will cause crystallization and everything will seize into candy.
After this, increase the heat to maximum and wait without stirring until the mixture turns amber (closer to brown) in color. Don't overdo it, otherwise the caramel will be bitter.
As soon as the color appears, remove the saucepan from the stove, place it on the table and carefully add warm cream (85 grams for a thick sauce and up to 250 grams for a very thin one). Be careful, the mixture will bubble strongly and even shoot, but only for a couple of seconds.
Wait a minute, a minute and a half. Stir the mixture well with a spatula until the bubbles begin to subside. Add butter and stir until melted.
When everything becomes homogeneous, stir a little more, the bubbles will go away completely and you will get a good syrup.
Pour the mixture into a jar and store for a maximum of 2 weeks. If you want a thicker sauce, just put it in the refrigerator; if it’s thinner, warm it up (by lowering the jar into hot water).

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How to make caramel syrup - recipe with vanilla

Ingredients:

granulated sugar – 150 g;
filtered water – 150 and 25 ml;
vanilla sugar – 10 g.

Preparation

In this case, the initial stage of preparing caramel syrup differs from the previous recipe in that instead of lemon juice we will add 25 ml of water to granulated sugar. Next, in the same way, heat the sugar mass mixed with water in a thick-bottomed saucepan or saucepan until all the sweet crystals dissolve and the mixture acquires a caramel color.
Now gradually pour in the rest of the filtered water heated to a boil and add vanilla sugar. The latter can be replaced with a pinch of vanillin if necessary. Don't forget to stir the ingredients all the time during cooking.
We keep the substance on fire until it acquires a uniform texture and the desired richness of caramel color.
To soak the cakes, the caramel syrup can be made more liquid by adding a little more boiling water or fruit juice and boiling it until a homogeneous consistency of caramel liquid is obtained.

Properties of caramel syrup

How much does caramel syrup cost (average price for 1 liter)?

Moscow and Moscow region.

540 rub.

Sweet, thick and incredibly delicious, caramel syrup can be used in completely different ways. Some people like to add it to cocktails (both non-alcoholic and with alcohol); many people love to use caramel syrup as a topping, that is, a flavoring additive to ice cream, sorbet, mousse, soufflé or fruit salad. In addition, caramel syrup seems to be specially created to be added to the preparation of many sweet dishes, including pastries, cakes, pastries and other delicious desserts.

Homemade caramel syrup is somewhat reminiscent of boiled condensed milk in its taste. And its taste directly depends on the color the caramel was brought to. For example, if you stop heating the caramel mass until it turns yellowish, the finished product will be sweet with a creamy aroma. When the caramel is brought to a red-brown color, the syrup will be bitter with a slight aroma of burnt sugar.

It is noteworthy that caramel syrup can be made in different ways, but there are still three main ones. The first involves the use of sugar, water and heavy cream, which is why it is often called creamy caramel syrup. Milk produces caramel syrup with a delicate milky taste, and if you need a lean version of caramel syrup, it contains sugar, water and a small amount of wheat flour for thickening.

But the easiest way to enjoy sweet caramel syrup is to purchase a ready-made industrial product. Fortunately, the modern food industry provides a simply huge selection of such products - various brands and brands, in bottles of different sizes and colors. This caramel syrup is usually made from sugar and water, as well as food coloring, stabilizers, flavorings (mostly identical to natural ones) and thickeners.

Therefore, if you consider yourself a fan of this sweet delicacy, think carefully before purchasing it in the store. Always carefully read the ingredients listed on the label so that when you come home you don’t find a whole range of harmful additives, the use of which in your food is unlikely to improve your health.

Boiled sugar syrup

Ingredients:

1 cup granulated sugar,
2 glasses of water,
aromatic substances.

Cooking method:

Mix sugar with water, bring to a boil, remove the foam and boil the syrup until it tastes like a thick thread, then cool it (to 80 ° C), add the juice from the zest of 2 lemons or oranges, or 1 tangerine, or 2-3 g of vanilla sugar , or 1 spoon of cognac or liqueur.
Apply hot syrup to large items with a brush.
Place small products - gingerbread and cookies - in a saucepan, pour hot syrup at the rate of 5-6 tbsp. spoons per 1 kg of products and then mix with a spoon or spatula (you can also close the pan with a lid and shake it) until all products are evenly covered with syrup.
After this, place them on a baking sheet, separate them and place in a warm, dry place.
After 1–2 hours, the sugar syrup on the surface of the products will dry out.
To speed up drying, you can place the baking sheet with the products in a low-heat oven for a few seconds.
If the boiled syrup is very thick, then the surface of the flour products will turn out matte with a thick layer of sugar; if the syrup is too liquid, it will drain from the surface of the products.

Bon appetit!

Recipe No. 2 without adding water

A delicious delicacy for sweet tooths of all ages and nations can be prepared without adding water, but only on the basis of cream or sour cream with butter.
The confectionery sauce will be soft, plastic, silky, and have a pleasant matte light brown hue.

Externally, it is very similar to boiled condensed milk.

An important bonus! The sauce is prepared quickly, literally in 20-30 minutes, depending on the volume of the final product. And the taste is amazing, very delicate, impossible to put down. If you are looking for a slim silhouette, remember that caramel cooked without water is fattier and higher in calories; 100 g of this delicacy contains approximately 300 kcal.

Recipe information Directions: Melt by high heat.

Cooking time: 30 minutes.

Number of servings: 4-5 (200 g).

How to cook

Remove the required amount of oil from the refrigerator in advance so that it warms up to room temperature.
Pour granulated sugar into a cauldron or other deep container with a thick bottom. Place the cauldron on the stove and turn on medium heat. Heat the sugar without stirring, just shake the pan a few times.
Gradually the sugar will melt and take on an amber-yellow hue. Bring the molten mass to a temperature of 180 degrees. If you don’t have a thermometer, you will have to navigate by viscosity, density and color, which will turn golden brown.
Now add oil to the cauldron and stir the mixture until smooth. The fire should be turned off.
Pour warm cream into the cauldron, temperature approximately +30 degrees.
Add salt to the remaining ingredients and mix everything together. Let the finished caramel cool for 15 minutes. It will become thicker as it cools.
Properly brewed syrup has a viscous consistency; when pouring over dishes, it lays out like a smooth, silky ribbon.
Now you can pour the topping into a gravy boat for serving or into a jar to store in the refrigerator.

Calorie content of different types of caramel

The average number of calories per 100 grams of product is about 380 kcal.
Based on this, the calorie content of 1 piece of caramel weighing about 6 g is 22.8 kcal. But this indicator is average: it all depends on the type of product itself.

Lollipops

The brightly colored candies, so beloved by children and adults, consist almost entirely of sugar. This causes a high carbohydrate content: 100 g of sweets contains about 97.5 g.
Therefore, 100 grams of candy contains a fairly large number of calories - about 390.

With liqueur

Approximately 358 calories.

It is worth remembering that the candy also contains an alcoholic component, which, when consumed in large quantities, can have a harmful effect on the body, especially when using antibiotics or following a diet.

Chocolate

If regular candies can still be consumed in small quantities without fear of instantly gaining extra pounds, then it is better to avoid candy with chocolate filling.

When chocolate is added, the product contains 8 g of fat and 1.6 g of protein per 100 g.
The increase in nutritional value is determined precisely by the addition of chocolate, the calorie content of which reaches 550 kcal per 100 g.
However, its content in the filling is small, so the number of calories in the candy still does not reach the level of pure chocolate, but increases from an average of 380 kcal to 427 kcal.

Fruity

But caramel with fruit fillings is considered one of the lowest-calorie types among all similar products. Calorie content fluctuates around 372 kcal. This means that one candy weighing 6 grams contains approximately 22 kcal.

Lipstick

The calorie content of caramels with fondant filling fluctuates at 366 kcal, but the mark can drop to 358 kcal. This is due to the raw materials from which the filling is made. In the production of fudge, not only sugar is used, but also milk, which “dilutes” the carbohydrate component of the sweets. However, with its addition, other nutrients appear in caramel: fat in the amount of 4.6 g and 2.2 g of protein.

Simple caramel syrup recipe

Ingredients

Granulated sugar – 1 cup

Water – 1 cup

Vanilla extract – 1 tsp.

Salt - a pinch

Cooking method

Add 1 cup of granulated sugar to a heavy-bottomed saucepan. Then wait over medium heat until the sugar begins to melt; do not stir!

As soon as you notice that the sugar has begun to rapidly turn into liquid, it is time to stir thoroughly until the sugar completely melts and turns golden.

When the caramel turns amber in color, quickly remove the pan from the heat and add 1 cup of boiling water. Be very careful. Even if the water is hot, it will shoot violently and foam.

Once cooled, add 1 teaspoon pure vanilla extract and a pinch of salt. Then mix thoroughly.

Ready! Homemade caramel syrup can be stored in the refrigerator for at least 1 month.

How to make caramel topping?

Sweet syrup is used in confectionery to give the dish thickness, additional sweetness and a unique aroma. This product can be purchased at almost any grocery store. However, if you do not want to consume syrup with artificial additives, make your own in your kitchen.

Before preparing the caramel topping, make sure you have all the necessary ingredients: 1.5 cups of sugar; 1 pack of butter (200 g), cream - 150 ml (choose a fatty product, at least 30%).

Follow a simple procedure to prepare syrup in just 4 steps:

Melt the sugar in a saucepan. Make sure that the heat is moderate and the sugar does not burn to the bottom of the pan.
Add the butter cut into squares into the sugar as soon as it turns a caramel color. Do not forget to actively stir the sweet mass all the time.
Turn off the heat once the butter has dissolved into the syrup.
Add cream to the resulting mass and thoroughly mix the prepared topping. Leave it to cool for a couple of hours. The dish is ready!

Please note that the finished syrup should be stored exclusively in a cool place, at a temperature of no more than +23°C and no longer than 6 months. To extend the shelf life of the product up to 1 year, place it in the refrigerator.

Note to the owner! 1 teaspoon of topping contains 7 g of product, 1 tablespoon - 20 g.

Some “before” tips

Before you start cooking, you need to prepare for the process. Here are some tips that will make cooking easier and save you a lot of hassle:

The container into which you will pour the resulting mixture must be prepared in advance. These can be molds from the store or made yourself from foil. The caramel quickly takes shape; not a second can be wasted;
Sugar caramel takes only a few minutes to prepare, for this reason you cannot be distracted while cooking, otherwise you risk getting a burnt mixture and dishes that will take a long time to wash, instead of a wonderful dessert;
It is better to lightly coat the mold into which you will pour the caramel with sunflower oil. It is better to take refined so that there is no additional smell. This action will allow you to easily remove the caramels from the mold after hardening;
If liquid caramel gets on any household item, it should be immediately soaked in warm water. Otherwise, it will be very difficult to wash off the frozen syrup;
To make caramel at home, you need to take good quality sugar, white and thoroughly refined;
At the beginning of heating the mixture, you can slowly stir it with a wooden or silicone spatula; it is better not to use metal ones, but when the caramel begins to harden, you should stop stirring. Otherwise it may crystallize;
You can also add lemon juice to the syrup to prevent it from crystallizing. And milk or cream added during the cooking process will add softness to the taste;
If you did not have time to pour the caramel, and it has already hardened, you can gently reheat it again. But in this case, do not forget to add a little liquid to the syrup.

And now it’s time to start the cooking process itself.

Lollipops

Let's take:

Sugar - 300 gr;
Water - 100 ml;
Vinegar - 1 tsp;
Sunflower oil - grease the molds.

Mix the ingredients and heat until the color of the mixture takes on a warm yellow tint. The temperature in the pan should be about 160 degrees (use a kitchen thermometer to measure). Once the syrup reaches the desired color, reduce the heat to low and leave on the stove for another couple of minutes. Then pour the syrup into greased molds and insert the sticks.

Now all you have to do is wait for the caramels to harden.

In all cooking options, instead of water, you can use compote or jam juice, juice from any fruit or lemon. This way the caramel will get an even more interesting taste, and you will have the opportunity to experiment with a simple and quick way to prepare sweets. This dessert can be prepared not only for home, but also beautifully packaged and given as a gift.

Recipes with caramel topping

Topping is used not only to decorate ready-made dishes, but also as a full-fledged ingredient when baking confectionery products. For example, thick syrup is used as a filling for cakes or as a layer in many types of cakes.

Recipes for dishes using caramel topping at home:

A cake that doesn't require baking
. Cut half a kilogram of shortbread cookies (possibly with chocolate) into equal pieces. Place the dough on the bottom of the cake pan, previously covered with cling film. Lightly melt 600 g of ice cream (any type). Place half of it on cookies, and pour 100 g of caramel syrup here. Spread the rest of the ice cream on top of the resulting mixture. Place the mold with the ice cream and cookie dough in the refrigerator for 6 hours. The cake can be served as soon as the ice cream has hardened. The form with the dessert is turned upside down onto a plate, and the cookie crust is generously poured with caramel topping.
Rice pudding
. Fry 0.5 cups of rice in a saucepan with a small amount of butter. This procedure should take you no more than 2 minutes. Pour 3 tbsp fried rice. milk, add 0.5 tsp. cinnamon. Cook the resulting mass over low heat for half an hour. Stir the mixture periodically to prevent it from burning. Then add 1 tsp to the pan. vanilla sugar and 100 g caramel topping. Cook the pudding for another 2 minutes. Divide the finished mixture into 4 plates and pour over the topping.
Cheesecake in the oven
. In 700 g of cottage cheese, put 5 yolks and 100 g of butter. Beat the resulting mass. Add 1 tbsp to it. l. semolina, vanillin (to taste) and 100 g of raisins, pre-soaked in warm water and dried with a towel. Mix the dough thoroughly. Add 5 whites, beaten with a pinch of salt, into it and mix again (beat the whites until stable peaks form). As a result, you should end up with an airy, creamy mass, which you then need to bake in a preheated oven. Baking time - 1 hour. After the set time has passed, turn off the oven, but do not remove the cheesecake. Let it brew for another 2 hours. Decorate the already cooled cheesecake with caramel topping.

What is it called and what is it

The birthplace of this delicacy is considered to be Great Britain, where airy caramel (English toffee - “toffee”) with an unusual structure reminiscent of pumice has acquired many names:

Cinder toffee, where “cinder” is a porous volcanic rock, as well as hot coals.
Honeycomb toffee, where “honeycomb” is bee/sugar/honeycomb.
Bonfire toffee, where “bonfire” is a fire.

The history of the appearance of the last of these names is connected with the favorite holiday of the British - Guy Fawkes Day and the following Bonfire/Fireworks Night (celebrated on November 5 of each year, on the fifth night after Halloween). On this day, the British invite friends and relatives to a gala dinner, which is never complete without volcanic caramel.

In Scotland, simple candies have their own name - puff candy (English: “bloated candy”). Whereas in North America, porous soda caramel was nicknamed sea foam, sponge candy and hokey pokey.

Analogues are found all over the globe: in Japan, Hungary, Korea. It’s amazing how such a simple delicacy has conquered the world. After all, apart from the volcanic crunchy structure and a slight soda bitterness, there is nothing to boast about in the taste of cinder toffee.

Application

Very tasty desserts can be made with this syrup. The most popular of them are apples and pears in caramel, as well as popcorn and cakes.

You can use caramel syrup at your discretion, adding it to any dishes or drinks that you want.

One of the most classic syrups you can think of.

Caramel syrup is good everywhere: in ice cream, pancakes, cocktails and a bunch of other places. Shake, I found two delicious recipes for this wonderful syrup, try making it...

Use in cooking

You definitely need to buy caramel syrup if you like culinary experiments, pampering yourself and your loved ones with something tasty, sweet, but healthy. This product does not have any classical method of application. It is customary to soak cake layers and other sweet pastries with it. It is often added directly to cake and croissant dough. You can pour it over pancakes, cheesecakes and ice cream. This product is also commonly used as a dressing for some types of sweet salads.

Professional chefs use liquid caramel not only for taste, but also to add greater aesthetics to their dishes. Thanks to its thick consistency, the syrup does not spread, so the served dessert looks more beautiful and original.

How to make caramel syrup?

Any housewife can make caramel syrup at home. Don't forget to prepare all the necessary ingredients and also set aside some free time. Our recommendations will help you prepare syrup.

Take a deep saucepan and combine water and sugar in it, then place it over medium heat. There is no need to cover the container with a lid. Wait for the mixture to boil. At the same time, remember that it should not be disturbed under any circumstances! Once the syrup begins to boil, increase the heat and watch the liquid. During the cooking process, it must become amber in color.

But here it is important not to overcook the caramel, because the darker its color, the more likely it is to taste bitter. Now remove the container from the heat and add the heated cream to it. Please note that when adding cream, the mixture may shoot, so take care of your eyes and skin! Stir the caramel and add butter. Wait for it to melt. You can pour the finished caramel syrup into a prepared container and store it in the refrigerator for up to two weeks or use it immediately after cooking.

In the process of preparing the syrup according to this recipe, you can adjust its composition at your discretion. You can also adjust the consistency of the treat yourself by adding more cream to make the syrup thinner.

How to make sugar syrup

Proper handling of sugar is the key to success in making not only jam at home, but also simple dairy and creamy confectionery products: fudge, toffee, grillage.

Rules for preparing sugar syrup:

When making sugar syrup,
you should always skim off any foam before adding other ingredients to the syrup. Using refined sugar or crushed sugar rather than granulated sugar for syrup reduces the volume of foam formed.
After adding sugar to the water, the solution must be stirred all the time to avoid the sugar burning. But, as soon as the sugar has completely dissolved, the syrup cannot be stirred; nothing unnecessary should be added to it, so as not to cause crystallization.
As soon as all the foam has been removed, you need to clean the edges of the dishes from grains of sugar - either shake them into syrup with a brush, or wipe the walls of the dishes with a damp cloth. This will help you easily prevent sugar from building up on the edges of the pan and causing it to burn.
Sugar syrup should be cooked over high, even heat, without sudden temperature fluctuations.
For cooking sugar syrup, dishes with a convex bottom or brass (copper) ladles (bowls) are suitable. High temperatures when cooking syrup require the use of heavy, thick-bottomed dishes that can hold the heat well.
To prepare syrup for dry confectionery mixtures, dough, drinks and cakes, it is best to use grated sugar, crushed sugar or special confectionery (the so-called “tambourine”) powdered sugar. Granulated sugar is usually not used in confectionery, as it contains impurities and produces a syrup of low concentration.

Preparation of sugar syrup and caramel:

In order to practically see all these stages through which sugar syrup passes or to obtain weakly concentrated samples, it is better to prepare a solution by taking 400-450 g of sugar and 500 ml of water. Place the dishes on high heat, stir, skim off the foam. As soon as the syrup boils and the foam is removed from it, you will get sample No. 1. Further evaporation of the water will make it possible to clearly see the transition of the remaining samples from one to another. With samples No. 5 and 6, the amount of water will be reduced by half (to 240-250 ml per 400 g of sugar). The proportions used to prepare the most concentrated syrup are 500 g of sugar per 125 ml of water. This makes it much more convenient, for example, to prepare caramel

— the solution is initially concentrated and there is no need to boil the syrup for a long time.

When the sugar has completely dissolved and all the foam has been removed, you need to stop stirring and increase the heat slightly. Rinse the sugar thermometer in warm water and place it in a saucepan. Bring the syrup to a boil and boil, without lowering the heat or stirring the solution, until the temperature corresponding to the required sugar test.

Before using a thermometer, you need to make sure that it is working properly. When water boils, the thermometer should show 100°C. If its readings are a couple of degrees higher or lower, then it is necessary to make adjustments when measuring the temperature of the syrup, that is, increase or decrease it accordingly.

As soon as the syrup reaches the desired stage, stop cooking - remove the thermometer and place it in a jug with hot water, remove the pan from the heat and immediately place it in a bowl with ice. If you do not have a sugar thermometer, judge changes in the sugar syrup by the external signs described for each sample, which becomes much easier once you have some experience in cooking sugar.

How much does caramel syrup cost (average price for 1 liter)?

Moscow and Moscow region.

Legendary caramel sauce "Kakheta"

Category: Sauces Sweet sauce

Have you really never tried the famous Mexican caramel Cajeta? Try it urgently! It’s very easy to prepare, but the taste... The taste is incredibly wonderful. Something between boiled condensed milk and regular caramel. Not sticky. Doesn't harden to stone in the refrigerator. You can simply eat it with a spoon, or you can use it as a spread on bread, pancakes, cream in a cake, filling in pies, added to ice cream... Anywhere! Stores in the refrigerator for up to 1 month. I couldn’t find the correct recipe for this sauce on the Internet, so I’m sharing with you the recipe for real Kakheta first hand. The recipe was brought by me from Mexico.

Milk Sugar Salt Soda Cinnamon Vanillin

Homemade classic caramel

Let's take the following products:

Milk - 150 ml;
Sugar - 200 gr;
Butter - 25 gr.

Procedure:

Sugar must be melted in a saucepan with thick walls without adding water or other liquids. Over low heat, the sugar will melt into a thick brown mass. Lumps may form, there is nothing to worry about, they will disperse on their own a little later;
Heat the milk in a separate saucepan. Do not bring to a boil, just warm slightly. Do not remove from the stove yet;
When the sugar has completely melted, carefully pour it into warm milk, and only now bring the mixture to a boil;
Now add butter. When oil appears in the pan, a lot of foam will form on the surface, which can burn, so you need to be careful with it.

When the entire mixture has reached a homogeneous consistency, it can be removed from the stove and poured into a container for storage.

Latte recipe with syrup

Recently, the popularity of combining lattes and various syrups has been growing. No wonder. The taste of the drink acquires sophistication and unique charm.

Latte with caramel syrup

A classic with a refined taste, caramel intonations and a magical aroma.

Ingredients:

milk – 150-180 ml;
ground coffee or ready-made espresso – 60-80 ml;
caramel syrup – 50 ml.

Caramel is poured into the bottom of a transparent glass. On top, milk heated to 60 degrees, pre-whipped with a mixer or blender. The glass is almost full. Prepare strong espresso coffee and pour it hot, in a thin stream, into the drink.

Through the walls of the Irish glass we see beautiful layers. Top with fluffy milk foam or whipped cream.

Latte with coconut syrup

A glass of this coffee will transport you to the Hawaiian Islands. The drink can be served either cold or hot.

Ingredients:

milk – 150-180 ml;
espresso – 60-80 ml;
coconut syrup – 50 ml;
chocolate for decoration.

Pour a small portion of the coconut sweetness into the bottom of the glass. Whisk the rest with hot milk. Fill the glass almost to the top and wait for the mixture to drop slightly. Pour in the espresso. On top there is milk foam and chocolate decor.

Latte with mint syrup

The mint nuance can diversify the taste of coffee and fill it with a natural, fresh aroma, which coffee lovers will appreciate.

Must Read: Americano

Ingredients:

milk – 180-200 ml;
espresso – 30-50 ml;
mint syrup – 30 ml;
chocolate, lemon zest.

Place mint sweetness at the bottom of the glass. Whisk hot milk until foamy (temperature 60 degrees) and pour into a glass.

Add espresso in a thin stream. The top layer is whipped cream or milk foam. Top with grated chocolate and lemon zest. For decoration, use a sprig of mint when serving.

Latte with maple syrup

A new taste for gourmets and connoisseurs with the addition of spices, rich in autumn notes.

Ingredients:

milk -200 ml;
espresso – 50-60 ml;
maple syrup – 30 ml or 1 tbsp;
a pinch of nutmeg;
a pinch of cinnamon.

Fill the glass in the following order: sweet maple spice mixture, then hot frothed milk. Carefully pour espresso into the glass. Place foam on top and sprinkle with grated nuts.

Latte with chocolate syrup

This taste needs no introduction. Adults and children love him. A drink based on dark chocolate has been known for many years. Here is his traditional recipe.

Ingredients:

milk – 100 ml;
espresso – 50 ml;
chocolate syrup – 50-60 ml;
chocolate shavings.

Pour the syrup into an Irish glass and add the hot dairy product to it. Carefully pour in the coffee. Decorate the drink with whipped cream and chocolate chips.

Latte with almond syrup

You can’t ignore the completely unusual nutty taste of coffee with almonds. It shades and emphasizes the astringency of coffee beans.

Ingredients:

milk – 150-180 ml;
espresso – 50 ml;
almond syrup – 30 ml.

Calorie content – 90 kcal per 100 g.

When pouring the syrup into a glass, spread the sweet mixture along the sides of the glass with your hand. After heating the milk to 60 degrees, add it to the syrup, wait until it settles, and carefully add esperesso. Place milk foam and grated almonds on top.

Ingredients for Mango Parfait with Almond Roast:

Mango
(canned) - 400 g
Cream
(33%) – 200 ml
Egg yolk
- 2 pcs
Sugar
(50g for ice cream and 50g for grilled food) - 100 g
Vanilla sugar
— 5 g
Almond
— 50 g
Water
— 30 g

Cooking time: 60 minutes

Number of servings: 6

Recipe for Mango Parfait with Almond Roast:

Drain the juice from the mango and puree in a blender. Rub through a strainer.

Mix the yolks with sugar and vanilla sugar. Add half of the mashed puree. And beat everything with a mixer until fluffy. Place this mixture in a water bath and heat for 7-10 minutes, stirring constantly. This will allow the yolks to undergo pasteurization. Remove from the bath and cool. Add the remaining mango puree. Mix.

Whip the cream to stable peak shapes. Add yolk-mango puree and mix gently. Place this mixture in the freezer for 2-3 hours.

After the time has passed, remove and stir the ice cream with a fork. Place it in silicone molds and freeze.

For grilling, I used ready-made dry caramel, mixed it with chopped almonds. I poured it onto a silicone mat, leveled it and baked at T 190g until golden brown for about 7-10 minutes. Cool. And remove from the mat. If you don’t have ready-made caramel, then pour water into a saucepan and add sugar. Bring the syrup to a golden color. Add chopped nuts, toasted in a dry frying pan, and stir until the caramel covers all the nuts. Grease the parchment with butter and lay out the nut-caramel mixture and smooth it out. Cool and you're done!

Grind the grilled meat in a blender. Place into serving plates.

Remove the ice cream from the molds and place on the grill. Decorate as desired.

Let it melt a little and enjoy!

Bon appetit!

Courier delivery by our delivery service in St. Petersburg and Moscow

Courier delivery is carried out in St. Petersburg and Leningrad Region, Moscow and Moscow Region.

Delivery time:

Delivery of the Order in St. Petersburg on weekdays and on Saturdays is carried out from 12:00 to 22:00 (minimum interval - 3 hours), in Leningrad - from 12:00 to 22:00 (without time intervals);

Delivery of the Order in St. Petersburg on Sundays is carried out from 11:00 to 20:00 without time intervals;

Delivery of the Order within LO on Sundays is not carried out;

Delivery of the Order in Moscow is carried out from 12:00 to 22:00 on weekdays, on Saturdays and Sundays (minimum interval - 4 hours);

Delivery of the Order within Moscow Region is carried out from 12:00 to 22:00 on weekdays, on Saturdays and Sundays (without time intervals);

When placing an order, please indicate your desired delivery time. On the day of delivery, the courier will contact you within 30-60 minutes. before arrival to confirm readiness to accept the order. If within 20 min. If you do not contact us, the execution of your application will be postponed to the next day. The waiting time for the courier is no more than 15 minutes.

IMPORTANT!

Upon receipt of the goods, it is necessary to open the packaging and inspect the contents of the parcel with the courier, so that if damage to the parcel is detected, you can write a claim to the carrier in order to compensate for the damage. You need to draw up an act and receive a copy of it.

For damaged orders, the transport company accepts reports drawn up only on the day of receipt of the package with the signature of an employee.

Caramel cheesecake

Category: Desserts Cheesecake No-bake cheesecake

For these holidays, I didn’t want to do a traditional Easter. I decided to replace it with this cheesecake. It seems to me that I have never tried anything tastier))) The caramel for it is made from condensed milk and is NOT mixed with the main mass until smooth, but is left in fragments. And the combination turns out to be some kind of fantastic: tender and elastic cream cheese with soft and sweet caramel... Mmmmmmmm... I made the caramel according to the recipe and it turned out quite light, and if I boiled it longer or used store-bought boiled condensed milk, it would have a fabulous taste You can also get a stunning cut with contrasting colors. It’s very easy to make – a real lifesaver for busy holidays.