A gossamer made of caramel, also called a caramel net or caramel threads, will become an original decoration for a variety of confectionery products. Preparing it is not at all difficult, but it will take some skill, which will come with time. In this case, a gossamer of caramel is obtained that is very effective and beautiful. It is transparent and has a beautiful golden hue. From it you can form a decoration of any shape, which will become the final point in the preparation of a homemade dessert, and you can also just eat it.

List of ingredients

• sugar - 1/2 cup
• lemon juice - 1/2 teaspoon
• vegetable oil- for lubrication

Cooking method

Grease a ladle and several forks with vegetable oil so that caramel does not stick to them in the future. Heat sugar with lemon juice in a pan until a beautiful golden color. Remove from heat and let caramel thicken slightly.

Dip the whisk in caramel, and when you see that the caramel no longer drips, but begins to stretch, with very fast movements, apply caramel to the ladle and forks. Let the caramel harden, carefully remove it from the ladle and forks and use the resulting cobweb to decorate a wide variety of dessert products.

The caramel web is ready!

Caramel is sugar syrup heated over a high heat. The accuracy of caramel preparation is very important, the difference between a thin and sweet taste and a few seconds burnt. It is advisable to start cooking caramel on high heat and after a minute reduce to low heat, stirring occasionally. It is important to prepare in advance all auxiliary tools. Since the caramel cools quickly, you need to have time to turn it into the desired shapes. If the caramel has had time to harden, you can gently warm it up and it will return to the desired state.
Very important: Since the caramel can reach a temperature of about 160C, you need to work so as not to cause burns to yourself or others.

Caramel. Basic Recipe.

Ingredients:

½ st. (100 g) sugar
2 tbsp. l. water (the amount of water should just barely cover the sugar)

It is advisable to use a saucepan with a thick bottom, which provides uniform and not sudden heating. As mentioned above, start heating for a minute on high heat, then reduce to less than medium. Until the boiling point, you need to stir the sugar completely. After that, there is no need to interfere. It will take 7-10 minutes for a golden mass to form around the edges of the pan, which gradually fills the entire pan. You can rock the pan from side to side to improve the process. When the golden mass covers the entire pan and all the sugar is dissolved, then the caramel is ready. We wait until all the bubbles disperse (we shake the pan) and the caramel becomes transparent.

Remove the saucepan from the heat and lower (carefully) into a large saucepan filled with cold water to stop the caramel from heating up. Sometimes it is advised to take a brush, dip it in cold water and draw it from the inside along the edges of the pan during cooking (do it very carefully). We prepare decorations, thought out in advance, so that the caramel does not have time to harden.
The taste depends on the color of the caramel. When it is light, the taste is simply sweet, the darker the caramel, the more interesting and subtle the taste.

Problems that may arise during the cooking process:

If the crystallization of sugar begins and it gradually turns into a solid mass, you will have to redo it first or warm it up more easily (the main thing is not to burn it).

In order to tear off the hardened mass from the pan, you will have to pour boiling water over it all and scrape it with a rubber whisk or something else without damaging the coating of the pan.

Strawberries in caramel

Lubricate the surface with oil, where the strawberries in caramel will be laid out. String strawberries on a wooden toothpick or skewer. Gently dip into caramel and spread on the prepared surface.

Caramel basket

Turn the silicone mold upside down. If there is no suitable one, you can use a similarly shaped plate covered with aluminum (foil) or just an iron plate of the desired shape and oiled (some people use the ladle upside down). We collect caramel in a spoon and first make a thick strip of caramel at the base of the mold or plate. Then we make longitudinal, and then transverse stripes, trying to reach the picture - the prison bars. We are waiting for the caramel to cool down a little, but remove it, while still warm. Carefully release the basket from the foil or silicone.

The amount of caramel obtained from the main recipe should be enough for 8 molds.

caramel ball

This will require a device in the form of two skewers (skewers) at a distance of 20 cm from each other, fixed motionless. Take a fork and sprinkle caramel over the skewers. We collect the resulting threads from skewers into one ball.

Tube of caramel

You will need a small glass jar.

caramel spiral

Lubricate the musat with oil. Rotating musat, pour caramel. Let cool and remove from musat.

Figurines on parchment paper

Naturally, we rub the parchment paper with oil and write out the pretzel or shapes as we wish.

As a child, when I walked with the children on the playground, my mother always brought sweets to the yard for us. These were sugar stars, squirrels, bears and other bizarre figurines.

I think many people are familiar with homemade sweets. They have their own special taste. You can create sweets from sugar with various additives.

These can be food colorings that give sweets a certain shade or flavors: honey, coffee, vanilla, etc.

Sugar or sucrose refers to carbohydrates, they, in turn, are valuable nutrients that provide the body with energy. India is considered the birthplace of sugar. Then sugar was called "sukkar", it was made from sugar cane, initially it looked like small brownish grains.

Today, sugar in our country is created from beet juice, while it can have various additives.

How to make candy from sugar?

In fact, making candy from sugar is very simple, it is much more difficult to make a sugar thread. So let's get ready!

Sugar sweets:

1. Mix sugar and vinegar in a pan and place on the stove.
2. Stir the mixture thoroughly. After a few minutes, you will notice how the sugar begins to caramelize (take on a brownish tint), remove the mixture from heat and pour into molds. Let cool - 30 minutes, sweets are ready!

Sugar floss and sugar candy. simple recipe

Sugar thread, gossamer

But with sugar gossamer you will have to try, a very painstaking "business". The recipe is the same as above. Remove the mixture from heat and wait for the sugar to thicken. Then we take a fork and stretch the sugar, we get a thread.

We immediately give the desired shape. This is not difficult to do, it all depends on experience. The taste of sugar gossamer is very similar to cotton wool. Why is she needed?

Primarily for decorating desserts and cakes. So, you can decorate cupcakes with cobwebs, creating a nest out of it, for example. Or vice versa, make a fragile structure that can surprise your guests.

And also I really love caramelize apples and pears it looks like this :)

Sugar: good or bad?

For a long time, sugar was considered a healthy product, and only in recent years have scientists come to a different conclusion. It turns out that sugar is very harmful to the teeth, as it provokes the occurrence of caries. In addition, sugar is harmful to the elderly. It is believed that it contributes to an increase in cholesterol, and also provokes diabetes.

However, everything is good in moderation. The daily requirement of our body for carbohydrates is 400-500 grams. By the way, in 100 gr. sugar contains 99.9 gr. carbohydrates.
Until we meet again, visit us again!

We take sugar. 200 grams. We put it in a saucepan with a thick bottom. Fill with water, so that the water only slightly covers the sugar.

Place over high heat and stir until sugar dissolves. Sugar must be dissolved before boiling water. AS ONCE THE WATER IS BOILING, WE DO NOT INTERFERE.

Cook until amber. it takes about 10 minutes. as soon as the caramel becomes amber,

remove the heat and immediately put the pan in a bowl of cold water so that the cooking process stops immediately. And now we begin to create: We take 2 forks, lower them into caramel, press them against each other with the back side, pull them out and begin to move them away from each other. In this case, the caramel is stretched to the state of a thread.

You need to do this either over baking paper or over a cake. Better over cake. threads can only be laid out on a dry surface! It is better to spread on fruits. Like strawberries or pears, for example. The surface must be dry, the threads melt from the water. To make patterns, we spread vegetable oil on baking paper and pour caramel over the paper with a spoon. We put the patterns in the freezer for a minute and then peel them off. Caramel hardens very quickly. so everything needs to be done quickly. If the caramel has frozen, just put it on the fire for a while and it will become liquid again. caramel tends to stick tightly. To wash the forks and saucepan, turn on hot water and let it dissolve the caramel. After 10 minutes, all the dishes were washed by themselves. Look like that's it. I really like working with caramel, and most importantly, the decorations are not only beautiful, but also very tasty.

Sometimes you really want to present some kind of dessert in a beautiful way. But something is missing. Some lightness, some zest, something bright, unusual and, at the same time, edible. I love decorating desserts with candied citrus fruits. But sometimes they don't fit at all.

One day I came to visit a friend. She doesn't cook very well. Therefore, I did not appreciate salads and hot dishes. But the dessert surprised me! His presentation, first of all. It was a regular no-bake cheesecake. But it was decorated with such a cobweb:

Pour sugar into the pan, add lemon juice there and heat the pan. We achieve a golden color, then set the pan aside for a few minutes. The mixture should thicken slightly.

You can't delay any further! I always prepare all the appliances in advance. You can take a whisk or a regular fork. I sometimes take the fork in one hand, the whisk in the other. First, the whisk must be lubricated with vegetable oil so that the caramel then easily moves away from the device. Dip the whisk prepared in advance into the sweet mixture (caramel). She has to stretch. If it drips, it means it hasn't thickened yet. We “wind” the caramel on the whisk. We are waiting a little. We remove the cobweb from the whisk. It can be "split" into several parts. So even more beautiful. You can make a cobweb by winding it on a jar greased with sunflower oil. You just need to wind it in different directions to get a mesh. Then remove the caramel from the jar and also split into several pieces. I have not yet learned how to make a very thin cobweb. There must be some secret here. I would be glad if someone tells me in the comments how to do this.

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