Cooking method:
First way
Second way
- Pour water into the pan and bring it to a boil.
- Add sugar, stir and bring to a boil again.
- Add molasses to the resulting solution and bring to a boil.
- Strain the resulting mass through a sieve and boil until it tastes like caramel.
- Cool the mixture slightly and add vinegar essence, coloring and flavoring, mix well.
- The finished caramel can be bent or stretched using a wide knife greased with butter.
Advice:To prevent the caramel from hardening prematurely, cook it in small portions in a small bowl.
One of the most bright ways cake decoration is crushed caramel placed on top of whipped cream or yogurt. To make crushed caramel, oil a frying pan or large sheet parchment paper. Then spread the caramel over its surface to form a layer about 3 mm thick. Leave the caramel to harden. When it hardens, separate it from the paper or pan and begin to carefully break off small pieces from it. 
Caramel also goes well with fruits, giving them a pleasant sweet and sour taste. Prepare caramel and decorate the cake with kiwi slices, tangerine slices, strawberries and cherries. We are sure your guests will be delighted.
In addition, you can make spirals from the leftover caramel, which are suitable for decorating cakes. To do this, grease the sticks with oil and roll the caramel into ropes. Wrap the resulting strands on sticks or a rolling pin and leave until the caramel hardens. When the caramel hardens, carefully remove the spirals and decorate your dessert with them.
You can make various abstract patterns from caramel: scoop the slightly cooled caramel with a knife or fork and pull it out onto parchment paper. Caramel can be twisted, changed direction, giving it any shape. 
More interesting option– amber scattering of caramel. To create it, while preparing caramel, instead of vinegar essence add citric acid. Next, equip yourself with a silicone pastry brush and parchment paper. Dip a brush into the hot caramel and sprinkle drops over the baked goods.
You can make a whole dome out of caramel. Cut the grapefruit in half and brush the peel with oil. Also coat the parchment paper with oil, roll it into a bag, fill it with caramel, make a small cut at the tip of the bag. Squeeze the caramel onto the grapefruit halves to form a fine mesh. Once the caramel has set, carefully remove the mesh from the grapefruit. Ready! 
Decorations made from pouring caramel mass
From a viscous, thick caramel mass, which has a temperature of about 70°, you can prepare decorations for cakes in the form of fountains, domes, stands, cobwebs, etc. To prevent decorations from the caramel mass from quickly becoming sugary and darkening, it is best to use refined sugar when cooking caramel or thoroughly refined granulated sugar. For this you need to take light caramel molasses; The more molasses you use, the more plastic the caramel mass becomes. If molasses is replaced with other anti-crystallizers ( invert syrup, different acids) or reduce the dose of molasses, the caramel mass, after cooling below 70°, quickly hardens, which makes molding difficult. When making caramel mass, you should keep in mind that the less molasses you add, the more water you need to add. Caramel syrup is prepared in the same way as fondant syrup, only the caramel mass intended for decorations is boiled in small portions in a small bowl over high heat, since when cooked over low heat the caramel mass turns yellow. To cook the caramel mass, take sugar, dissolve it in hot water, after which the edges of the dishes are washed with water. After this, the syrup is boiled. As soon as foam appears on its surface, it is carefully removed. After the syrup boils, wash the edges of the pan again, cover the dish with a lid and boil the syrup to 118°, add molasses heated to 50° and, reducing the heat slightly, boil the mass to a caramel temperature of 158-163°. To prevent the color of the caramel mass from changing, it is cooled immediately after cooking. The bowl with caramel syrup is immersed for a few seconds in cold water Or caramel syrup is poured onto a cold marble or baking sheet, lightly greased. Fat must be free of moisture, odor and foreign impurities. The caramel spreading over the marble is bent using a wide knife, also greased. Tint the caramel mass with dissolved food colors. When heated at high temperatures, the paints decompose and curl, so they are added after the caramel mass has cooled to 100°. The consistency of the paints should be creamy; dry paints do not dissolve well and form small dots in caramel. When tinting the caramel mass in several colors, it is poured in portions onto a table with a marble lid or into small frying pans and tinted separately. If you need to heat the caramel mass, then place it in a frying pan and place it in an oven, oven or heating device. The caramel mass should be flavored and acidified with various acids and essences after it has been cooled to 80-90°, since at higher temperatures some types of acids are destroyed and aromatic substances volatilize. It is best to make a paste and knead it into the caramel mass. For 1 kg of caramel mass, take 8 g of ground tartaric acid, 3 g of fruit essence and 2 g of diluted paint. Products made from caramel mass have the ability to quite quickly absorb moisture from the air, which is why their surface becomes wet, sticky, loses its shine, and becomes covered with a candied, dirty crust, under which further destruction of the product continues. To prevent caramel products from being destroyed, you must adhere to the following rules: a) add molasses and acid to the caramel mass in doses not exceeding the norm; b) produce products from caramel mass in a warm, dry room; c) do not take caramel products from a hot room to a cold room and vice versa; d) form caramel products with your hands, having previously washed them with alum, so that your hands do not get wet; e) dip caramel products into the syrup; e) keep the finished caramel products under steam for 1 second, sprinkle with white or colored granulated sugar and then dry. A fountain of caramel mass is made to decorate cakes. On a table with a marble top you need to draw six figures in the form of knots of the same size, which are lightly coated with melted fat. Roll four cornets of the same size from wrapping paper, place them tightly one inside the other and glue them together with eggs, cut off the thin end of the cornet to form a hole with a diameter of 5 mm. This cornet is made in order to maintain the temperature of the caramel mass and not burn your hands when working with it. After this, roll up a cornet from parchment paper, which is inserted into the lornetics from wrapping paper, so that the thin end of the parchment cornet protrudes out. Then cut the thin end of the parchment cornet to form a hole with a diameter of no more than 1 mm. Pour the caramel mass into the cornet to half its volume, close the parchment cornet first, and then the rest. Squeeze caramel out of the prepared cornet using a thin thread along the contour of the pre-drawn images. Then carefully remove the knot while it is still flexible and move it to another place to cool. After this, pour the caramel mass onto a table with a marble lid, giving it the shape of a small round cake, into which insert the prepared cooled caramel knots. Glue the ends of the knots on top with hot caramel mass. The dome is made to decorate cakes and other custom-made items. Apply a thin layer of fat to a metal or dome-shaped dish. After cooling the fat from the cornet, release the caramel mass onto the mold according to the patterns previously outlined on it. Cover the base of the mold with a thicker layer of caramel mass. When the caramel mass has cooled slightly, carefully separate the caramel dome from the mold. To do this, lift it slightly with your fingers and turn it, but do not remove it from the mold until it cools completely. After complete cooling, stick caramel-glazed nuts, fruits or flowers made of caramel, marzipan onto the caramel dome and carefully remove the product from the mold. The dome can be made from caramel of different colors. Make plates and stands from caramel mass boiled to 163°, cool it and quickly roll it into a flat cake on a warm board. Place the cakes in greased molds of different sizes and styles (narrow, flat, plate-shaped). The leaves are made from pouring caramel, tinted in green color. Cut small veins into half of the potatoes, reminiscent of the veins of a leaf, then dip the potatoes into the hot caramel mixture and place on the table with a marble lid, greased. When warm, the caramel sheet, freed from potatoes, can be folded and given different shapes. A caramel web is prepared using a wire whisk, the ends of which are dipped into a hot caramel mass, and the thin caramel threads formed at the ends of the wires are applied to specially placed thin metal rods or wooden sticks. Caramel fines should be made using a cornet. Place all kinds of figures on greased marble or on a confectionery iron sheet, which can be used to decorate cakes, pastries and other products.
It's no secret that sweet pastries complete the holiday meal. Decorating sweet pastries will help you show new facets of your abilities. When designing confectionery products, each woman acts as a designer:You can draw with cream, protein, fruit or flour drawing masses, as well as liquid chocolate. You can demonstrate your skills in making small sculptures, in the language of specialists - making figures and flowers from chocolate, marzipan, caramel.
It is better to start with simple ones and gradually move on to more complex types of decoration.
How to make caramel flowers
How to make such a beautiful and tasty decoration.
Caramel is another product made from sugar with the addition of flavoring, coloring and aromatic substances.
Basic caramel recipe:
Pour sugar into a saucepan, add hot water and stir until completely dissolved. Wash off any sugar adhering to the inner edges of the pan, then place it over high heat and cook without stirring.
As soon as the syrup begins to boil, remove the foam with a spoon and wash off any splashes from the edges of the pan again. sugar syrup, cover it tightly with a lid and cook the syrup until it tastes like caramel. The caramel is ready when small quantity syrup cooled in cold water, it is not possible to roll a ball. If you cook less, you will get fudge, from which, after cooling, you can roll it into a ball.
Leaves from this caramel can be made using a stamp. You can cut a stamp out of a potato, like a leaf with veins. Place the stamp on a fork with the pattern facing down and dip it in hot caramel. Then place it on a greased plate. The caramel will stick a little to the plate and the vegetable stamp will separate. While the leaf has not cooled, stretch or bend it on a rolling pin to give it the desired shape.
Caramel flowers
2. Roll one of the halves into a flagellum. This will be the middle of the flower - a rose.
3. Wrap the other petals around the flagellum, pressing them a little.
4. Attach the remaining petals one by one, bending their upper edge slightly outward.
The resulting flowers are a decoration anywhere. Any small victory will inspire you and help you believe in yourself. Over time, you will be able to realize all your ideas; with experience, real mastery will definitely come to you.
It is difficult to find a material for decorating desserts that would look better than caramel... but a miracle can only happen in skillful hands. To make caramel nets and sugar flowers, requires a lot of experience. But with fruits and berries in caramel it is much easier. It still looks impressive.
Caramel
What do you need:
- 4.5 tbsp. l. cold water
What to do:
1. Rinse a thick-bottomed saucepan cold water, add sugar and water.
2. Place the saucepan over low heat and heat until almost boiling, stirring constantly with a silicone spatula or wooden spoon. Mix gently, being careful not to splash the sides of the pan.
3. Once the sugar has melted, stop stirring and bring the mixture to a boil. Cook until large bubbles appear and the caramel turns amber in color. Carefully remove any sugar crystals that form on the walls of the saucepan with a pastry brush dipped in cold water - they should not get into the syrup. Never stir the boiling caramel, but check the temperature from time to time using a food thermometer.
4. If you don't have a cooking thermometer, you can determine the temperature in another way. Take 1 tsp. syrup and pour into a glass of cold water. Wait a couple of seconds, take out the slightly frozen caramel and form a ball. The ball spreads - the syrup is not ready.
5. If the ball is very soft, the glaze syrup is ready (temperature about 118 ° C). If the ball is hard and brittle, it is already crispy caramel, and it can be light (155 ° C) or dark (170 ° C): the taste depends on this. Caramel that is too dark is bitter.
6. Remove the finished syrup from the heat and let stand for no more than 5 minutes. If it seems to you that the caramel is a little overcooked, place the saucepan in a saucepan with cold water - this way it will cool down faster and will not “cook itself”. Dipping fruits, berries, nuts, and making sugar threads must be done very quickly, before the caramel has cooled and thickened.
Apples and nuts in caramel
What do you need:
- 1 cup fine crystalline sugar
- 4.5 tbsp. l. cold water
- apples
- nuts
- vegetable oil for greasing cooking paper
What to do:
1. Wash and dry the apples, sort the nuts. Cut the apples into slices, remove seeds, and use only whole kernels for nuts.
2. Dry the apple slices thoroughly using paper napkins - caramel does not tolerate moisture.
3. Place the pan with the hot caramel on a layer of paper towels. Nearby, on one side, are prepared apples and nuts, on the other, greased cooking paper. Place on the long one wooden skewer apple slices, dip in hot caramel and place on greased paper vegetable oil.
Water is poured into a container intended for cooking caramel in an amount of 33-35% by weight of sugar, heated to a boil, then sugar is added and stirred thoroughly. The resulting solution is brought to a boil, molasses is added, heated to a boil again, filtered through a sieve and boiled to a caramel consistency. To take a sample, take a few drops of caramel, combine them into a lump and cool. If the cooled, hardened caramel does not bend, easily crushes and does not stick to the teeth, then it is ready. The finished caramel mass is poured onto marble greased with vegetable oil. Dry citric acid and essence are added to the cooled mass, painted over with food paint and stirred well.
For 1 kg of sugar - 500-550 g of molasses.
The boiled caramel is painted over with food paint, then pulled by hand, and then pressed against a plywood board. First, pull out the core with your fingers, let it cool, after which first three small petals are glued to it, then four, etc. until you get a lush, beautiful rose. Caramel is pulled out in the same way for other colors. It’s good at this moment to have in front of you samples of colors from a different mass.
Caramel flowers are attached to a thin elastic wire and used to decorate a pyramid of caramel.
Caramel leaves are made from unstretched caramel, colored green with food coloring; A small caramel decoration is made from various flowers using a paper envelope.
From a viscous, thick caramel mass, which has a temperature of about 70°, you can prepare decorations for cakes in the form of fountains, domes, stands, cobwebs, etc. To prevent decorations from the caramel mass from quickly becoming sugary and darkening, it is best to use refined sugar when cooking caramel or thoroughly refined granulated sugar. For this you need to take light caramel molasses; The more molasses you use, the more plastic the caramel mass becomes. If molasses is replaced with other anti-crystallizers (invert syrup, various acids) or the dose of molasses is reduced, the caramel mass, after cooling below 70°, quickly hardens, which makes molding difficult. When making caramel mass, you should keep in mind that the less molasses you add, the more water you need to add.
Caramel syrup is prepared in the same way as fondant syrup, only the caramel mass intended for decorations is boiled in small portions in a small bowl over high heat, since when cooked over low heat the caramel mass turns yellow. To cook the caramel mass, take sugar, dissolve it in hot water, after which the edges of the dish are washed with water. After this, the syrup is boiled. As soon as foam appears on its surface, it is carefully removed. After the syrup boils, wash the edges of the pan again, cover the dish with a lid and boil the syrup to 118°, add molasses heated to 50° and, reducing the heat slightly, boil the mass to a caramel temperature of 158-163°. To prevent the color of the caramel mass from changing, it is cooled immediately after cooking. The bowl with caramel syrup is immersed in cold water for a few seconds, or the caramel syrup is poured onto a cold marble or baking sheet, lightly greased. Fat must be free of moisture, odor and foreign impurities. The caramel spreading over the marble is bent using a wide knife, also greased. Tint the caramel mass with dissolved food colors. When heated at high temperatures, the paints decompose and curl, so they are added after the caramel mass has cooled to 100°. The consistency of the paints should be creamy; dry paints do not dissolve well and form small dots in caramel. When tinting the caramel mass in several colors, it is poured in portions onto a table with a marble lid or into small frying pans and tinted separately.
If you need to heat the caramel mass, then place it in a frying pan and place it in an oven, oven or heating device. The caramel mass should be flavored and acidified with various acids and essences after it has been cooled to 80-90°, since at higher temperatures some types of acids are destroyed and aromatic substances volatilize. It is best to make a paste and knead it into the caramel mass. For 1 kg of caramel mass, take 8 g of ground tartaric acid, 3 g of fruit essence and 2 g of diluted paint. Products made from caramel mass have the ability to quickly absorb moisture from the air, which is why their surface becomes wet, sticky, loses its shine, and becomes covered with a candied, dirty crust, under which further destruction of the product continues. To prevent caramel products from being destroyed, you must adhere to the following rules: a) add molasses and acid to the caramel mass in doses not exceeding the norm; b) produce products from caramel mass in a warm, dry room; c) do not take caramel products from a hot room to a cold room and vice versa; d) form caramel products with your hands, having previously washed them with alum, so that your hands do not get wet; e) dip caramel products into the syrup; e) keep the finished caramel products under steam for 1 second, sprinkle with white or colored granulated sugar and then dry.
A fountain of caramel mass is made to decorate cakes. On a table with a marble top you need to draw six figures in the form of knots of the same size, which are lightly coated with melted fat. Roll four cornets of the same size from wrapping paper, place them tightly one inside the other and glue them together with eggs, cut off the thin end of the cornet to form a hole with a diameter of 5 mm. This cornet is made in order to maintain the temperature of the caramel mass and not burn your hands when working with it. After this, roll up a cornet from parchment paper, which is inserted into the lornetics from wrapping paper, so that the thin end of the parchment cornet protrudes out. Then cut the thin end of the parchment cornet to form a hole with a diameter of no more than 1 mm. Pour the caramel mass into the cornet to half its volume, close the parchment cornet first, and then the rest. Squeeze caramel out of the prepared cornet using a thin thread along the contour of the pre-drawn images. Then carefully remove the knot while it is still flexible and move it to another place to cool. After this, pour the caramel mass onto a table with a marble lid, giving it the shape of a small round cake, into which insert the prepared cooled caramel knots. Glue the ends of the knots on top with hot caramel mass. The dome is made to decorate cakes and other custom-made items. Apply a thin layer of fat to a metal or dome-shaped dish. After cooling the fat from the cornet, release the caramel mass onto the mold according to the patterns previously outlined on it. Cover the base of the mold with a thicker layer of caramel mass. When the caramel mass has cooled slightly, carefully separate the caramel dome from the mold. To do this, lift it slightly with your fingers and turn it, but do not remove it from the mold until it cools completely. After complete cooling, stick caramel-glazed nuts, fruits or flowers made of caramel, marzipan onto the caramel dome and carefully remove the product from the mold. The dome can be made from caramel of different colors.
Make plates and stands from caramel mass boiled to 163°, cool it and quickly roll it into a flat cake on a warm board. Place the cakes in greased molds of different sizes and styles (narrow, flat, plate-shaped). The leaves are made from rain candy, tinted green. Cut small veins into half of the potatoes, reminiscent of the veins of a leaf, then dip the potatoes into the hot caramel mixture and place on the table with a marble lid, greased. When warm, the caramel sheet, freed from potatoes, can be folded and given different shapes. A caramel web is prepared using a wire whisk, the ends of which are dipped into a hot caramel mass, and the thin caramel threads formed at the ends of the wires are applied to specially placed thin metal rods or wooden sticks. Caramel fines should be made using a cornet. Place all kinds of figures on greased marble or on a confectionery iron sheet, which can be used to decorate cakes, pastries and other products.
Ingredients:
sugar
1 kg
syrup
200 g
water
400 g
for the community
