Caramel syrup

Caramel syrup is often used for impregnation of cakes or for adding cocktails, liqueurs and other alcoholic and non-alcoholic beverages. Its preparation does not take much time. The main thing to keep the right proportions of sugar and liquid.

Sweet taste of caramel syrup can be made more balanced by adding lemon juice while preparing it , or flavoring the product with the addition of vanilla sugar or simply vanillin.

Next, we will offer two options for preparing caramel syrup at home. Adhering to simple recommendations you will certainly get the necessary taste, aroma and texture of the product.

How to make caramel syrup at home - recipe

Ingredients:

• granulated sugar - 150 g;
• water filtered - 150 ml;
• lemon juice - 15-20 ml.

Preparation

1. To make caramel syrup, pour sugar into the saucepan with a thick bottom and pour in lemon juice.
2. Warm up the mass until the sugar crystals are completely melted and cook the resulting caramel for no more than a minute.
3. Remove the container from the fire and pour the boiled water, stirring the mass intensively while doing this.
4. Return the container to the cooker plate, set to moderate fire, and cook the contents with continuous stirring until a homogeneous texture of caramel syrup is obtained.

How to cook caramel syrup - recipe with vanilla

Ingredients:

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

Preparation

1. In this case, the initial stage of caramel syrup preparation differs from the previous recipe in that instead of lemon juice we will add 25 ml of water to the sugar. Further, we also heat the sugar mass, mixed with water, in a thick-bottomed pan or a saucepan until all the sweet crystals are dissolved and a mixture of caramel color is obtained.
2. Now we pour in a little of the remaining heated boiled filtered water and pour the vanilla sugar. The latter can be replaced, if necessary, with a pinch of vanillin. Do not forget to stir the ingredients all the time while cooking.
3. We maintain the substance on fire until it acquires a homogeneous texture and the desired saturation of caramel color.
4. To impregnate 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.