Description of preparation:
Although now in stores you can buy everything, I still prefer to cook caramel syrup in their own home. It does not take much of my time, and my taste syrup obtained no worse shop. Sometimes I use this simple recipe of caramel syrup for preparation of various beverages, but often add it to baked goods, as in the dough itself, and in creams. Anyway, since the syrup in the refrigerator stored for a long time, I harvested it for future use, and then just pull out as needed.
1) First we pour in a clean and dry the pan 2/3 sugar and set it on fire. Heat the sugar until until it becomes a nice light brown color.
2) Then in a saucepan with the sugar should pour water, add the remaining sugar and vanilla.
3) Continue to heat the mass over low heat to dissolve sugar granules and syrup thickens. Do not forget to remove from the surface of the resulting foam and almost constantly stir the syrup.
When the syrup becomes thick enough, remove the pan from the heat and filter syrup, after it has cooled, pour the syrup gently in a jar and put in the refrigerator.
Ingredients:
Sugar - 800 grams
Water - 1.25 Litre
Vanilla - 3 grams
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