In this recipe I will show you how to make caramel for fillings. This caramel has a thicker consistency and is specially used for fillings!
To make homemade caramel for fillings first put the milk, the cream, the sugar, the bicarbonate soda and the vanilla extract in a large pot and bring the ingredients to boil. After reaching the boiling point, lower the temperature of the stove.
Keep on stirring the milk constantly with a wooden spoon for aproximately 160 minutes.
To see if the caramel is ready, let a small portion of the caramel cool down on a plate. Then pull a spoon through it. If the canal formed by the spoon does not close, then the caramel has the right consistency and is ready. If you want to achieve a normal spread consistency, this is the final step. Let the caramel cool down and pour it into the sterilized jars.
If you we want to achieve a thicker consistency for fillings, add the cornstarch mixed with some milk after the test with the plate. Add the cornstarch with the milk stirring constantly the preparation. Then put the caramel in a water bath and keep stirring. This is necessary, because the caramel easily sticks to the pot and burns at a certain time after the cornstarch was added. Stir the caramel for about 10 minutes in the hot water bath and then bring the preparation to an inverted cold-water bath to cool the preparation down to 89 degrees Fahrenheit. With this procedure, steam can escape from the caramel and it is prevented that sugar micro-grains form. After the cooling, the preserving jars can be filled. This recipe yields about 2.2 lb. caramel for fillings.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glas bowls
- Jars
- Stickers
- Portable hob
- Measuring jug
- Saucepan
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Ingredients
Directions
To make homemade caramel for fillings first put the milk, the cream, the sugar, the bicarbonate soda and the vanilla extract in a large pot and bring the ingredients to boil. After reaching the boiling point, lower the temperature of the stove.
Keep on stirring the milk constantly with a wooden spoon for aproximately 160 minutes.
To see if the caramel is ready, let a small portion of the caramel cool down on a plate. Then pull a spoon through it. If the canal formed by the spoon does not close, then the caramel has the right consistency and is ready. If you want to achieve a normal spread consistency, this is the final step. Let the caramel cool down and pour it into the sterilized jars.
If you we want to achieve a thicker consistency for fillings, add the cornstarch mixed with some milk after the test with the plate. Add the cornstarch with the milk stirring constantly the preparation. Then put the caramel in a water bath and keep stirring. This is necessary, because the caramel easily sticks to the pot and burns at a certain time after the cornstarch was added. Stir the caramel for about 10 minutes in the hot water bath and then bring the preparation to an inverted cold-water bath to cool the preparation down to 89 degrees Fahrenheit. With this procedure, steam can escape from the caramel and it is prevented that sugar micro-grains form. After the cooling, the preserving jars can be filled. This recipe yields about 2.2 lb. caramel for fillings.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glas bowls
- Jars
- Stickers
- Portable hob
- Measuring jug
- Saucepan
Image gallery: