Homemade caramel for cake

Caramel on kefir, easy to cook without a thermometer! An accessible recipe for caramel, for the preparation of which kefir is used, and not expensive cream in our time. It is prepared easily and quickly, you just need to time the timer.

katushafin

Recipe author

Winner of the contest Best Recipe of the Week February 18-24

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Kefir

185

Butter

110

Sugar

350

Baking soda

Honey

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 20 % 14 g

Carbohydrates 79 % 56 g

350 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 12 h 15 min

Step 1:
How to cook caramel for a cake? You will be surprised how simple it is! Measure and weigh all the ingredients according to the list.
Step 2:
Put all the products in a saucepan with a thick bottom and a large volume, put on medium heat.
Step 3:
With constant stirring, bring to a boil. Note that the mass will increase greatly (for this we needed dishes with a large volume).
Step 4:
After boiling, reduce the heat and cook the mass for exactly 7 minutes (it is best to set a timer), not forgetting to stir all the time. After the time has elapsed, stop heating, while continuing to stir the mass with a whisk.
Step 5:
Don't stop interfering. Gradually, the mass will decrease in volume and acquire a caramel color. A small foam will remain on the surface, do not let it bother you, when the caramel cools down, it will disappear.
Step 6:
Pour the caramel cooled to room temperature into a container with a lid and put it in the refrigerator for at least 12 hours.

I liked this caramel recipe because it is simple and convenient: you do not need to use a thermometer, so it is easier to cook such caramel, and expensive cream is replaced with budget kefir. The result does not suffer at all. Caramel, in my opinion, turns out to be the tastiest! I suggest you try to cook such homemade caramel for you, and then try and treat your loved ones.

Ready-made caramel can be used for filling cakes, as well as for creating fashionable stains when decorating, the cost of the cake is significantly reduced. You can also use it as a sauce for baking, pancakes, cheesecakes, desserts, ice cream, pour berries on top, and just eat caramel with a spoon from a jar! Delicious!

A few more words about the features of this particular caramel:

Freshly cooked caramel is very liquid, but after a night in the refrigerator it will thicken. The mass will be slightly thicker on top, so after settling in the refrigerator, it must be mixed. When mixing, the caramel will become homogeneous.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.