Caramel kefir sauce

And if you cook everything according to the recipe, but do not put honey, everything will work out?) I mean, will the absence of honey not affect the taste and consistency? nevertheless, honey cannot be boiled ...

[erika75]

erika75, Oksana, I have done it on invert syrup many times.

I made this sauce!
Made from whey, instead of vanilla extract, I put ordinary vanillin!
Cooked for 10 minutes after boiling !! (I thought the more, the thicker!). Let's see in the morning how much it thickens from this.
The process is fabulous! Real fantasy! Pour in whey - you get candy Toffee or Cow! You can be stunned!
Thanks for the recipe!

I have done it many times with invert syrup.

that is, only on it, or is it just instead of honey? or sugar + syrup as per recipe?

[erika75]

erika75, Oksana, replaced honey with invert syrup. it turns out sugar + syrup.

[Nnatali_D]

Nnatali_D, Natasha, thanks for an interesting and unusual recipe

[Creamy]

Creamy, Alya! But candy, like yours, did not come out for me !!!! I cooked longer than according to the recipe, poured them into ice molds (the molds were in a basin with cold water) and immediately brought it out into the cold (outside). were there all night. In the morning I looked - grabbed from above, and the bottom is liquid! It was not possible to pull it out! Spooning back onto the pancakes. Sadness ...

Poco read the recipe and the messages, the saliva ran. Now the most bech nodo, roofing felts for kefir, roofing felts wait for whey .... There is also no honey .... definitely for purchases ..... Thanks for the recipe, already in the tabs.

[Guzel62]

Guzel62, I myself made these candies quite by accident, spontaneously. I'm not sure if I can do it exactly the second time. I'm not sure, from the area of ​​my theoretical assumptions - try to cook liquid caramel in Horses' form with half-balls in the microwave to the desired condition, experimentally choosing the power and time.

nevertheless, honey cannot be boiled ...

why not?
his Not recommended boil, so as not to spoil the vitamins, and so - and jam on honey was cooked until universal sugarization, and sbitni, and grog, and a lot of things, where sweetness was required

: girl_cray: well, how not fair, I saw this recipe so late. Even in the morning I had a 3-liter jar of sour milk, which I warmed the kids with cottage cheese and poured the hens into a syvorotka. Now my chickens will no longer get it, we will have delicious

The sauce is just awesome!
And by the way about how long it can stand - I presented the bottle to my parents in early September and today I found this bottle with the leftovers in their refrigerator. So - the sauce is still amazing, nothing happened to it.

I cooked it too, but haven't tried it yet. I have no doubt that you will like it. But the question is - what are you doing with the foam? Should she settle? Or needs to be removed? Something I have a lot of it, and she does not think to settle, although the sauce has been standing for a long time, cooling down. In any case, thanks for the recipe, Natasha!



The question has disappeared - the foam is eaten. This is delicious . But next time I'll cut back on the sugar. Thanks again, Natasha!

I cooked the sauce twice, I liked it very much. Thanks for the recipe.
The first time I took everything according to the recipe, the sauce was liquid, after a few days it began to crystallize on the bottom and walls. And there was a bit of an unusual aftertaste, rather an aftertaste. Maybe from honey, or maybe from vanilla extract, a friend brought it to me from the Dominican Republic, it is unusual in itself.
The second time I cooked it without honey and added vanillin. Thickened to the state of candy "ladybug" approximately. Moreover, immediately after cooling.But I cooked it for longer than 7 minutes, since it did not want to darken completely.
I will definitely do more!

Cooked with whey, 180 ml. Sugar 250 gr, the rest according to the recipe. Cooked for about 10 minutes. The sauce turned out to be liquid, but not like water, but like jam, it is convenient to pour over pancakes and casseroles. Toffee Taste !!
I will repeat, thanks to the author !!

[Nnatali_D]

Nnatali_D,
Natasha, I have previously reported in your topic about the preparation of this caramel sauce.
A wonderful recipe and it has helped me out more than once. I also used it as a watering for pancakes, pancakes and several times smeared biscuit cakes with this sauce.
But then I made a cake on the New Year's table With a lovely paradise and in a hut. As always, I wanted to first coat it with sour cream, then I decided to cook Sour cream custard... But I didn't have time to drain the sour cream, and I had 20% sour cream. I think it will drain from the logs. And then I remembered about your sauce and decided to take a chance and experiment a little. Cooked double sour cream custard and caramel sauce.
When I whipped the sour cream custard with butter, I began to slowly introduce your sauce into it.
New cream behaved well and whipped great

I stood for a while, froze, and spread my cake.
Here is the cake itself

What to say? The cream turned out to be very tasty, it solidifies well, mine really liked it. The only thing is that it is certainly better to spread it on biscuit cakes, rolls are excellent. And in Shalash, honey logs, and this cream soaked well, but not to a completely soft state. But the cake itself was in the cold all the time.

It turned out delicious, a 5L Zepter saucepan, at first I laughed at myself, "you would have taken a bucket," the saucepan turned out to be very correct in size, cooked yesterday in combination with pancakes, today, what is left (my husband ate almost everything) has the consistency of condensed milk but it will not pour, it is well smeared with a knife on a bun, the output is 0.5 l jar. THANK YOU!

I've cooked this sauce ten times already. On the second day, it becomes sugar-free! I changed kefir for whey, different butter, different sugar, replaced honey with homemade invert syrup (which, by the way, has been excellent for a month without crystallizing), I cook less and less every time so as not to miss the moment - the result is always the same - on the second day , and sometimes the same, the sauce is candied! Tell me what I am doing wrong? Has anyone kept it for at least a week without sugaring?

Natalia, thank you very much for the recipe. Everything worked out. Made strictly according to the recipe, soda is not felt. I added a little. I liked everything, the taste, the speed of cooking, and the range of available products. The finished sauce from the norm turned out to be 450 ml.

Once again I boiled it when I removed it from the fire and added 2 hours. l finely ground coffee, really liked it. Gratitude b the author, a ladybug bought for tea the day before is disgusting in taste

I cook a second time. I made 4 servings for myself and my mother, I divided everything in half, added cocoa to one portion. It's worth getting cold. I ran to try it, it tastes better with cocoa. How interesting will it be with a sweetener?



On the second day, it turned out that the cocoa sauce tastes better, and most importantly, it is not sugar-coated. I used half the sugar compared to the recipe, I didn't find much difference in the taste. Unfortunately, my oil was old, although it was stored in the freezer, in its original packaging, the smell was not very pleasant. But the taste is acceptable, maybe because I splashed orange liqueur there heartily?

I will say in the words of the author of the recipe: "And I didn't cook this sauce for so long!" Delicious!
Cooked in Thermomix for 7 minutes from the moment of boiling at 105 C.
This is the thing, I'll tell you!
I added rum extract to the first jar, citrus extract to the second, vanilla extract to the third. Add delicately so as not to interrupt the caramel taste. Thank you so much for the recipe!

Now we need to pick up a beautiful jar so that it is always at hand.