Caramelized Simple Syrup Recipes

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

CARAMEL SYRUP

Steps:

• Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

CARAMELIZED SIMPLE SYRUP

Steps:

• Pour sugar in a heavy skillet that heats uniformly.
• Melt over low heat, stirring constantly to pervent scorching.
• When the sugar becomes a clear brown syrup, remove from heat.
• Stir in boiling water, slowly so it doesn't spatter.(Watch out for the HOT steam).
• Return to low heat and stir until syrup is smooth again.
• Cool and pour in to a clean pint jar, cover tightly. Keeps at room temperature for 6 to 8 weeks.

SUGAR FREE CARAMEL SYRUP

Steps:

• In a small saucepan, add your butter and allulose and place it over medium heat. Once it begins to bubble, stir regularly for 5 minutes.
• Reduce the heat to low and add in the heavy cream. Gently stir the mixture and continue doing so until the caramel syrup begins to thicken, around 5 minutes.
• Once it has slightly thickened, remove the caramel syrup from the heat. Continue stirring regularly until it reaches room temperature.
• Transfer into a jar or bowl and cover, until ready to use.