Caramel syrup is the same as candy: caramels, lollipops or toffees, only in liquid form. Thanks to this property, it is popular and widely used in cooking.
Its main component is inexpensive, accessible sugar. Thanks to different methods of preparation and adding additives, you can get a great variety in the taste and aroma of the delicacy.
The peoples of the southern countries have long noticed that sugar cane roasted over a fire becomes unusually tasty. Our ancestors from more northern latitudes roasted pieces of sweet beets over a fire and feasted on the prototype of modern sweets.
A little historical background. Sugar in its pure form began to be mass produced not so long ago. Cooks quickly appreciated the capabilities of this product.
The French literally revolutionized haute cuisine by being the first to prepare caramel syrup and many desserts based on it. The Americans added milk to it - they got toffee candies. At Russian fairs, lollipop cockerels were sold briskly.
In modern cuisine, syrups have become widespread. Thanks to a variety of recipes, they can be prepared both very sweet and tender, velvety and even salty.
Useful tips before cooking
We choose raw materials. Here we can limit ourselves to simple white beet sugar, which is available for sale in any store, or diversify the preparation using brown cane, exotic: palm, sorghum, maple or malt sugars. All these types of sweets in refined (purified) form or with their inherent impurities are suitable for home experiments.
Dishes. The best options in our case would be utensils made of good food grade stainless steel or durable ceramic coating. The enameled surface can crack due to temperature changes; aluminum releases harmful substances.
Safety precautions. The pots, ladles and stewpans used must be clean and dry. During caramelization, unwashed residues will begin to burn and smoke, giving the product an unpleasant taste and odor.
Moisture on the walls causes rapid boiling and splashing in different directions. Even the smallest hot syrup droplets, once on the skin, cause a deep thermal burn. They should be washed off immediately with cold running water.
Supplements The most commonly used are vanilla and cinnamon. Other seasonings, spices, berries, fruits and dairy products also help diversify the taste and aroma. It all depends on your own preferences.
Is it possible to buy coffee with caramel and how much does it cost?
This is one of the most popular tastes and flavors, so a lot of beans and instant coffee are produced with it. But it is important to understand that the real product is not used in this case - the viscous sweet mass would simply stick the particles together, moisturizing them. These are concentrates, special mixtures, sometimes with sweeteners.
Instant coffee with caramel
There are a lot of such products on the market, and they are usually inexpensive. Thus, Russian stores offer to buy:
- Moccona (Makkona) with caramel – 95 g, in a glass jar – 300 rubles;
- Cantata – 50 g, – 600 rub.;
- 3 in 1 Nescafe – 20 bags – 200 rub.
The composition usually contains freeze-dried granules and flavoring.
Natural coffee beans, whole or ground
The choice of natural grain and ground grains is also quite large, prices usually depend on the brand, the markup for the additive is not that high:
- Kofesco grain – 255 rubles per 200 grams;
- Madeo grain – 415 rubles per 200 g package;
- Just Coffee ground – 435 rubles per pack of 250 g.
There are interesting flavors with rum flavor or with orange and cherry additives, but, again, no alcohol or fruit is used in flavoring.
Homemade caramel syrup for coffee
You can enhance and emphasize the tempting aroma of a freshly brewed invigorating drink with the help of a suitable sweet treat. Store shelves are filled with an abundance of similar syrups, but they contain chemical preservatives and thickeners. The homemade product will be completely natural.
1st method
Place it on your desktop:
- sugar – 200 grams;
- water – 100 milliliters;
- milk – 200 milliliters.
Note in the margins. Instead of milk, cream of low fat content can be used. In any case, these products should be as fresh as possible. The slightest acidification will turn the long-awaited delicacy into an unsightly mush with an unpleasant odor.
We will prepare it like this:
- Pour sugar into a suitable container. Let it heat until it turns rich golden brown. Pour in a portion of boiling water and stir.
- Meanwhile, heat the milk to a boil and add to the syrup. Cook for a couple of minutes until the grains are completely dissolved.
- Pour the slightly cooled dip into a bottle and screw on the cap. Store in the refrigerator for several days.
Added to coffee with milk, the syrup makes the drink sweet and velvety in taste.
2nd method
Kitchen arsenal:
- sugar – 100 grams;
- water – 1 glass;
- vanilla – 1/5 pod.
The note. You can use crystalline vanillin (on the tip of a knife), vanilla sugar (a whole bag) or vanilla extract (a few drops).
We create:
- Prepare the base syrup as in the previous recipe. At the end of cooking, add seasoning to the hot brew and leave it alone until it cools completely. If we use a pod, we take it out.
- Store the product poured into glass bottles in the refrigerator. Add one teaspoon per 0.2 liter of drink to hot or cold coffee.
Variant with nut topping
To brew perfect espresso, you will need to stock up on professional equipment - a shaker and a Turk. List of ingredients:
- finely ground grains;
- milk;
- nut syrup;
- purified water.
- Use a Turk to brew espresso. Sweeten the drink.
- The topping is poured into the coffee before it cools.
- Use a shaker to mix the ingredients. If the coffee comes out very concentrated, add a little water to it.
- The mixture should be well beaten. Pour it into a tall glass goblet.
To make the composition look complete, you can decorate it with pieces of fruit.
Caramel-strawberry syrup with cream
The taste of this syrup will remind many of childhood and delicious candies with that name. Instead of strawberries, you can take other not too sour berries and fruits, both fresh and frozen (let them thaw first).
Let's collect from the list:
- ripe strawberries – 250 grams;
- powdered sugar – 100 grams;
- glucose syrup – 200 ml;
- cream 30% - 200 ml;
- salt - on the tip of the knife.
Cooking method:
- Pour glucose syrup into a saucepan, add salt, and place on the stove. When the contents begin to boil, add powdered sugar and stir vigorously so that there are no lumps.
- Cook on the lowest heat until pale amber in color.
- Wash the strawberries in a colander under running water, remove the sepals. We crush the berries in a blender, rub them through a fine sieve, and mix with cream. Heat it up (you can use the microwave) and pour it into a saucepan. Cook until a homogeneous pale pink mass is obtained.
- The chilled topping can be stored in the refrigerator for 24 hours, as it is made from highly perishable ingredients.
This syrup is suitable for drizzling over ice cream, whipped cream, baked goods and desserts, as a cake decoration. You can make delicious creamy fruit ice from it by pouring it into small plastic containers and placing it in the freezer.
Traditional recipe
According to the classic recipe, coffee with syrup is brewed in a Turk. To prepare it, you will need:
- Arabica beans;
- mineral water;
- syrup (any kind, for example caramel);
- sweet sand.
First you need to grind the coffee beans into dust. Pour 2 tablespoons of raw material into the Turk and fill it with water. Place the container on the stove. When you see foam rising, turn down the heat.
When the drink is brewed, add a spoonful of your chosen watery sweetness. Mix the mixture well. Coffee is consumed hot.
Spicy caramel syrup
The sweet addition is not only suitable for confectionery products. Many chefs use it to prepare main courses. It adds piquancy and allows you to create a golden crispy crust on chicken wings and grilled vegetables.
Components:
- granulated sugar – 100 grams;
- water – 100 ml;
- salt - a pinch;
- chili pepper – 1 pod, or ground – ¼ teaspoon.
Cooking method:
- In a thick-bottomed saucepan, bring the sugar to a caramel state. Measure out the water and stir the salt in it. Pour into the container with the sugar mixture. Let it boil, remove from the stove.
- Wash the pepper, remove seeds and membranes (you can take a small one whole).
It is better to tie the powdered seasoning in a gauze knot. Immerse the spices in the hot syrup, cover with a lid and leave until completely cool.
- We take out the seasoning with a slotted spoon and pour it into small jars and seal.
Typically, this dip is brushed onto the surface of the roast using a kitchen brush at the very end of cooking. Keep it for a long time, do not place the dish over the fire - the crust will begin to char.
Vanilla drink
When brewed, Arabica beans give off sourness. To hide it, you should add sweet syrup, for example vanilla.
A drink based on this topping mixes well with ice cream. You can also use ice cream as an ingredient.
So, in addition to coffee beans, ice cream and vanilla syrup, you will need milk.
To brew the right coffee, you need to grind the roasted beans in a coffee grinder to a powder state, mix them with water and send them to the stove in a Turk.
You should watch the process of the rise and fall of the fluffy foam three times. Then mix coffee with topping, sweet sand (optional), ice cream and milk.
Frequently asked questions FAQ
What moisture content does caramel syrup have?
The moisture content of caramel syrup depends on the cooking time. The longer the process, the more water will evaporate. The most suitable humidity is considered to be 14-16%. This is difficult to determine at home, so we work by eye. When a drop of syrup does not spread over the cold porcelain saucer and is pulled out into a thread, you can remove it from the stove. If 3-5% of water remains, it is no longer syrup, but candy.
What spices can you use for spicy syrup?
It all depends on your taste. Any seasonings that are usually found in the stocks of every kitchen are suitable: black and allspice, cloves and bay leaves, black and regular mustard, anise, fennel, cumin, thyme, tarragon and a great many others. You can also use local herbs: parsley, dill, basil, hyssop and watercress. All this is taken both individually and in a mixture. In general, there is no limit to culinary imagination here!
Is it good for children to give caramel syrup?
Not all children like the taste of fried sugar, especially if you overdo this process. In addition, it is more allergenic compared to plain white, and can disrupt digestion in babies.
Cooking without corn
The tricky part of this caramel syrup recipe is that we can't always find corn syrup or honey in our house. The question arises: is it possible to cook without these ingredients?
Of course yes! You just need to know one little secret. You do not place the container for preparing caramel syrup on low heat, but on medium heat immediately. And you only put sugar there, without other additives.
Thanks to the high temperature, the process of melting sugar will not take long, just do not forget to constantly stir your future syrup.
Literature
- Bazarova, V.I. Research of food products: textbook. manual for universities, V.I. Bazarova - M.: Economics, - 1986. - 364 p.
- Buteykis N.G., Zhukova A.A. Technology for preparing flour confectionery products. - M.: Academy, 2006. - 302 p.
- Buteykis N.G., Kengis R.P. Syrups and burnt butter // Preparation of flour confectionery products. - M.: Economics, 1965. - 252 p.
- Gerasimova, I.V. Fundamentals of confectionery production / Gerasimova I.V., Novikova N.M., Karusheva N.V. - Mn. : Kolos, 1996. – 312 p.
- Gryadunova G.P., Lebedenko V.Ya., Sorokina N.S. Syrups: method. decree. / Ed. A.I. Tentsova – M., 1994. – 20 p.
- Dragilev A.I., Sezanaev Ya.M. Technological equipment for confectionery production enterprises. - M.: Kolos, 2007. - 496 p.
- Zubchenko A.V. Technology of confectionery production / Voronezh. state technol. Academician - Voronezh, 2001. - 432 p.
- Ivanova, N.V. Plant extracts for functional candy caramel. / Confectionery production No. 3, 2004. – 124 p.
- Caramel. General technical conditions: GOST 6477-88. — Introduced 1989-01-07. -M. : Publishing house of standards, - 1988. - 44 p.
- Kovalskaya, L.P. Food production technology, L.P. Kovalskaya - Mn. : Kolos, - 1997. - 862 p.
- Candies. - M.: Food Industry, 2009.-292 p.
- Ratushny A. S. Sugar syrups // All about food from A to Z: Encyclopedia. - M.: Publishing and trading corporation "Dashkov and Co", 2016. - 440 p.
- Collection of basic recipes for sugar products. - St. Petersburg: GIORD, 2001. - 232 p.
- Collection of recipes for dishes and culinary products: For public enterprises. power supply / Auto-stat. : A. I. Zdobnov, V. A. Tsyganenke - K. : Ariy, 2015. - 688 p.
- Sidorenko, M.Yu. Long-lasting caramel / Sidorenko M.Yu. - Confectionery production No. 2, 2003. - 124 p.
- Fedorova R.A., Soboleva E.V. Production and quality analysis of confectionery products. Part I: Educational method. allowance. SPb.: NRU ITMO, 2013. - 22 p.
Properties of iced latte
An iced latte differs from a classic hot espresso in that it has less pronounced bitterness. Otherwise, it has the same properties as any freshly brewed coffee.
Iced latte has less bitterness.
Useful properties of the drink
Most scientific research focuses on the properties of hot coffee. However, cold brew is believed to offer similar benefits.
Drinking an iced latte helps:
Chai
Masala tea is also called “Chai”. From the Indian language, “Chai” is translated as simply “tea,” while “masala” means “ground spices.” Chai contains a blend of delicious aromas that can tone the nervous system and improve digestion. It is known for its health benefits and is a cultural staple throughout Asia. How to use it varies greatly depending on how and what you like to brew it with.
Traditionally, Chai is made by hand by grinding spices and infusing them in hot water with tea leaves. Tea bags and ground spices can be used to speed up the cooking process. There are also special teapots for this, which allow you to brew whole leaves and spices as conveniently as when using bags. For the best taste, we recommend grinding the spices before preparing the drink if possible.
Taste
Chai is a strong flavored drink that has a tangy, spicy taste. Its intensity varies depending on the ingredients used, but spiciness with a hint of sweetness always predominates. Ginger and pepper add a spicy note that is balanced out by the earthy notes of cardamom and clove. Cinnamon adds a little sweetness, a soft aftertaste and a delicious aroma.
The tea usually contains maple syrup, brown sugar, and sweetened milk. In coffee shops it is often found in latte form. The milk and sugar help enhance the flavor of the spices while adding a creamy texture that makes the drink even richer. It can be prepared with the addition of not only cow's milk, but also nuts, oats, soy and other plant products.
Composition, calorie content of chokeberry fruits
100 g of chokeberry berries contains:
| Components | Concentration | Content of daily requirement, % |
| Acids of organic origin | 1.3 g | 15 |
| Water | 80.7 g | 4 |
| Alimentary fiber | 4.2 g | 21 |
| Ash components | 1.6 g | 1 |
| Vitamins | ||
| A | 205 mcg | 22 |
| Provitamin A | 1.3 mg | 24 |
| IN 1 | 0.02 mg | 0,9 |
| AT 2 | 0.04 mg | 1,2 |
| AT 3 | 0.4 mg | 10 |
| AT 4 | 38 mg | 7 |
| AT 5 | 0.6 mg | 10 |
| AT 6 | 0.08 mg | 4 |
| AT 9 | 1.7 mcg | 0,5 |
| AT 12 | 0.8 mcg | 1 |
| WITH | 18 mg | 17 |
| N | 3 mcg | 6 |
| E | 2 mg | 12 |
| RR | 0.8 mg | 5 |
| TO | 80 mcg | 68 |
| Microelements | ||
| Aluminum | 20 mcg | 7,2 |
| Cobalt | 15 mcg | 152 |
| Copper | 59 mcg | 6 |
| Selenium | 23 mcg | 42 |
| Fluorine | 14 mcg | 0,4 |
| Nickel | 11 mcg | 4 |
| Vanadium | 10 mcg | 2,1 |
| Bor | 5 mcg | 1,1 |
| Iodine | 4 | |
| Manganese | 0.7 mg | 27 |
| Iron | 1.2 mg | 7 |
| Zinc | 0.02 mg | 0,2 |
| Lithium | 0.9 mcg | 0,03 |
| Strontium | 6 mcg | 1,2 |
| Chromium | 3 mcg | 4 |
| Molybdenum | 8.8 mcg | 13 |
| Rubidium | 3,2 | 1 |
| Zirconium | 2 mcg | 0,03 |
| Macronutrients | ||
| Phosphorus | 56 mg | 7 |
| Potassium | 160 mg | |
| Magnesium | 15 mg | 4 |
| Sulfur | 6 mg | 0,6 |
| Calcium | 29 mg | 3 |
| Chlorine | 8 mg | 0,2 |
| Sodium | 5 mg | 0,4 |
| Silicon | 11 mg | 33 |
| Carbohydrate compounds | ||
| Starch | 0.4 g | 1,2 |
| Monosaccharides | 5.8 g | 0,05 |
| Dextrin | 0.6 g | 0,1 |
| Polysaccharides | 5 g | 0,02 |
| Fatty acid | ||
| Saturated | 0.05 g | 12 |
| Omega-3 | 0.08 g | 8 |
| Omega-6 | 0,12 | 3 |
The fruit also includes:
- tanning compounds;
- hyperoside;
- flavonoids;
- sorbitol.
Proteins, fats and carbohydrates have a ratio of 1:0.1:7.2 and are:
| Components | Concentration per 100 g | Content of daily requirement, % |
| Squirrels | 1.52 g | 2,6 |
| Fats | 0.21 g | 0,4 |
| Carbohydrates | 11 g | 5,1 |
The energy value of chokeberry berries is 55 kcal per 100 g.
Famous manufacturers
The largest production of ingredients for coffee, cocktails and desserts is concentrated in Europe. The leadership among them belongs to the French company Monin (Monin). It produces toppings, liqueurs and purees for cold cocktails, hot drinks and sweet desserts.
The company's assortment includes about 50 products with a wide variety of tastes, aromas and colors. The advantage of the product is its naturalness. This is precisely what the founder of the company focused on in 1912. Among the synthetic additives, sometimes only food coloring appears. This is done in order to achieve a certain external appearance for the product that it has.
The brand offers products with berry, fruit, vegetable, spicy and other flavors and aromas. There are even coffee and ice cream syrups in salted caramel, ginger, sugarcane and cucumber flavors. Monin syrup can be purchased in containers of 50 ml for occasional home use and in 1 liter bottles for cafes, bars and restaurants.
Another French manufacturer is Teisseire. It is distinguished by a wide variety of the most unexpected tastes from desserts to oriental spices. The assortment includes Blue Curacao, Amaretto, Pomegranate, Grenadine, Gingerbread, Bubble Gum and others. The history of the company has been going on for about 300 years, so its range is really large, the quality is impeccable, and the tastes are extraordinary.
Delight is an American manufacturer that offers low-calorie syrups even in single-serve containers. It is distinguished by the release of the most popular flavors and aromas among bartenders, baristas and coffee lovers. These are vanilla, almonds, hazelnuts, chocolate and others.
The Latvian company Pure also presents toppings for desserts and drinks on the market. They are sold in 350 ml containers. The range includes products with flavors of vanilla, caramel, chocolate, Irish coffee and others.
The recommended volume of syrup for 1 cup is 2 tsp.
