Hooray! I tried the lemon juice and pot lid tips, and my caramel came out brilliantly. I used a pot with a glass lid, so I could watch as it cooked. I also used a tip from another page that said to mix the sugar and water, then let it sit at least 15 minutes before cooking. It seemed to help the sugar dissolve. Thanks, and good luck, cooks!
I did not know that lemon juice could be added to caramel sauce to prevent crystallization. And I love the lid idea to do the "washing" down the sides of the pot for you!
if ur caramel breaks after adding cream its bc the temp difference between the cream nd the caramel is too high. microwave the cream a little bit and make sure to mix w a whisk when you're adding the cream. itll make a bit (lots) of steam when you add it so just look out for that. everything else in the vid is accurate. the lid thing is ESPECIALLY helpful. just make sure u check up on it and dont burn the caramel. source : my findings after many a night of trying to make caramel sauce to pour over ice cream only to use my salty tears to wash the myriad of pots and pans i used for my several attempts.
I should have read this first as I did put the cold cream in but it did disolve quickly...Got me a bit scared but it turned out beautifully using the lid tip as well!
Love your videos with detailed scientific explanation of why each steps are required... can you show me how to make thicker caramel sauce consistency to create drips that will set on buttercream frosted cakes? Thank you.
Have watched a few caramel sauce videos after making mistakes in the past trying to follow written recipes. This is the most helpful instructions I've seen on the net.
This was really helpful. My wife and I tried the dry process the first time we made caramel and we made motor oil sauce instead of caramel sauce. It was one of the worst things I've ever tasted. This method worked perfectly. No sugar crystalized and the caramel tasted great. The wet process seems to be much more forgiving especially if you are new to making caramel.
toffee is hard crack and has butter. caramel is caramel. butterscotch is brown sugar (meaning it has molasses), butter, and soft crack. Dulce de leche is an entirely different beast, actually, because it relies on the mallard reaction
caramel is form white sugar, if using brown sugar it may have seem the same but the taste will be different because molasses, dont know if it has another name, if you add butter to the brown sugar one then it becomes a butterscotch
The problem with wet method is if your heat is too high, you won't notice until the water evaporates, which will happen suddenly if you aren't looking. Slow and attentive heating is the key, wet or dry.
Thomas! i ALWAYS mess up caramel but i switched to a glass pot with a tight lid and switched to your recipe and method and i'll be darned it worked!!! thank you so much!! ending my frustration !!
I tried it last night and it turns out so great! I put my pot on a low fire to avoid burning the sugar and lemon helps really well, no crystallization on the side and no bitter taste. thank you joseph!
that was brilliant! brilliant! thank you for that tutorial! i have diligently screwed up caramel several times and thus completely abandoned the notion of ever making it again. thank you for re-opening the door for me to try again.
oh my God, Thomas YOU are a legend !!! you saved my life - - I cook to ground myself - & I had no idea melting chocolate was such a thing - - so -there I was making a Nigella white choc cheesecake recipe and royally screwing up the melting of the white chocolate - it almost did my unground head in !!!! - throwing away seemed like a waste & I don't give up that easily -so I found you first go on you tune darling ! and you just made it all ok! You not only explained all of my mistakes and how I screwed it up- but then you showed me "how to fix" ! it's in the fridge now and there it is becoming becoming perfect - I'm a rusted on supporter now and will share you on fb etc thanks babe, how cool are you!!! now grounded & landed ! xM
I followed the directions to start slowly and watch the color carefully, it took 20 minutes but it tastes so delicious! My two other attempts were total failures but now I feel confident I can make it anytime, Thanks Chef Thomas
Thank you for these straight forward, to the point, very informative, and helpful videos. My husband likes to make caramel, this recipe and the process are different, and more simple than what we have been doing. I will share the video with him tonight. I am excited to try this method. Keep up the exceptional work. I also enjoy and get a lot out of the videos with the red-headed lady, I think her name is Sarah, her video helped me with cheese sauce for macaroni. Thank you for all of it.
So glad I found your channel and i always wondered why some ask for water and some don't and I had tried to make a dry caramel and it just didn't turn out right I will definitely add water next time :)thanks for the help
Thomas, I always learn something new from you :):) Thanks you so much. I'm going to try the lemon juice and putting a top on it for approx. 3 minutes like you did. You're such a wonderful help and teacher. Happy New Year Thomas!
He was a really good choice in host. He explain things in a simple manner (even if it's scripted it comes off so natural) and he just seems like a patient teacher. I've learnt a lot from this man. Only way it could get better if was doing vegan recipes. I'm trying the sauce now. I'll give you guys updates.
I made caramel for the first time about a month ago. It's such an interesting and intense process. Not sure I would be brave enough to put a lid on the pot while it bubbles away. I love that you don't have to brush the sides that way though.
I love watching you here everyday your so smart, in my very first time of baking I made your chocolate fudge brownies and so delicious even though I burned a little but I still want to make your recipes you shared here.. God bless and more power.
Successful caramel making 1) Start with a pot that's either pale or silver inside so you can see the caramel as the colour turns and make sure there are no impurities in the pot or amongst ingredients that might be an anchor for hard sugar crystals to form around. 2) Make sure that the sugar is fully dissolved BEFORE the syrup comes to the boil. If there are sugar crystals on the sides of the pot when the syrup starts to boil, then you can be pretty sure that the caramel will crystallise rather than turn brown. If you need to agitate the mixture, then swirl the pot gently rather than mixing it with a spoon. 3) Be patient. Depending on the concentration of sugar to water, it may take 7-8 minutes for the sugar to caramelise
@@signoramybeloved4308 No, Red Velvet cake is not just chocolate cake dyed red! It's a cake with just a very small amount of cocoa powder, but has to also have buttermilk and vinegar for the taste is has. The red food coloring is added for the color.
amazing, can u show us how to make caramel filling for cakes? im not sure how to create something that will be thick to hold the weight of a cake but still soft enough to cut through it
Another trick to prevent crystals is to use a bit of corn syrup or honey, it’s a disaccharide which is different from the monosaccharide that white sugar is, preventing crystals.
Great video. I'm going to give this a try this weekend. I had to smile at the water as an ingredient part. Some one must had read in the comment section in Sarah's last fettuccine alfredo video, which was GREAT by the way, about water as an ingredient along with salt and pepper. Some comments leave you scratching your head for sure.
I use water to thin it after caramelization and I boil my water so it incorporates better. I like to use water instead of cream for a shinier more translucent syrup
Thomas, could you explain the differences between the temps and labels, for example, "soft ball stage", on a candy thermometer? Perhaps a recipe for them? I don't have a decent sauce pot that's smaller like yours, all I have is my precious Le Creuset that's 7.25 qt. cast iron, would that be too big for a recipe like this? Just saying it out loud sounded like it might be. lol Thank you so much for breaking things down for us. You always make things look incredibly easy, and do'able. Like, "Omg, I can SO do that!" lol :oP
well for me i did yes tried it with the heavy cream & i don't really like the taste it gives idk lool i don't like the heavy cream not only in caramel in ganache in everything .. so i just put 1 cup of with with 1 teaspoon of cornstarch & the the results is amazing too a nice caramel sauce ...
How long will this last? The recipe in the description link says this: COOK'S NOTES Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tablespoon heavy cream.
how would adding butter along with whipped cream change the taste of the caramel ? I have always made it with butter as well and it tastes amazing. Just wondering !
hey, great video! How can we achieve a thicker consistency of the caramel? You just cook it some more when the heavy cream is added or you should do something else?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Your tip about using a lid so that the steam can drip down the sides of the pan to prevent crystallisation was simply amazing. Thank you so much.
Hooray! I tried the lemon juice and pot lid tips, and my caramel came out brilliantly. I used a pot with a glass lid, so I could watch as it cooked. I also used a tip from another page that said to mix the sugar and water, then let it sit at least 15 minutes before cooking. It seemed to help the sugar dissolve. Thanks, and good luck, cooks!
I bow to your caramel making abilities. So glad I saw this. Thank you.
I did not know that lemon juice could be added to caramel sauce to prevent crystallization. And I love the lid idea to do the "washing" down the sides of the pot for you!
One of the best explanation of how to make caramel I've ever seen on UA-cam
if ur caramel breaks after adding cream its bc the temp difference between the cream nd the caramel is too high. microwave the cream a little bit and make sure to mix w a whisk when you're adding the cream. itll make a bit (lots) of steam when you add it so just look out for that. everything else in the vid is accurate. the lid thing is ESPECIALLY helpful. just make sure u check up on it and dont burn the caramel. source : my findings after many a night of trying to make caramel sauce to pour over ice cream only to use my salty tears to wash the myriad of pots and pans i used for my several attempts.
Thank you for this. You are the best person.
😂❤️
I've just done this recipe and used cream straight out of fridge and didn't whisk it at all. It came out perfect.
I should have read this first as I did put the cold cream in but it did disolve quickly...Got me a bit scared but it turned out beautifully using the lid tip as well!
Thanks a lot.its really helpful
Love your videos with detailed scientific explanation of why each steps are required... can you show me how to make thicker caramel sauce consistency to create drips that will set on buttercream frosted cakes? Thank you.
Have watched a few caramel sauce videos after making mistakes in the past trying to follow written recipes.
This is the most helpful instructions I've seen on the net.
This was really helpful. My wife and I tried the dry process the first time we made caramel and we made motor oil sauce instead of caramel sauce. It was one of the worst things I've ever tasted. This method worked perfectly. No sugar crystalized and the caramel tasted great. The wet process seems to be much more forgiving especially if you are new to making caramel.
I use the dry one for flan
Can show us the difference between caramel sauce, butterscotch sauce, toffee sauce and dulce de leche?
toffee is hard crack and has butter. caramel is caramel. butterscotch is brown sugar (meaning it has molasses), butter, and soft crack. Dulce de leche is an entirely different beast, actually, because it relies on the mallard reaction
*maillard reaction
(looks like auto-spell-check strikes again! Why it thinks that wild ducks react to caramel only the algorithms know!)
can caramel be made using brown sugar?
caramel is form white sugar, if using brown sugar it may have seem the same but the taste will be different because molasses, dont know if it has another name, if you add butter to the brown sugar one then it becomes a butterscotch
ginoskii ginoskie ttp
Thanks Joseph for sharing these tips, I tried them and I had 100% success! Now I have mastered Italian Merengue, and French buttercream as well.
The problem with wet method is if your heat is too high, you won't notice until the water evaporates, which will happen suddenly if you aren't looking. Slow and attentive heating is the key, wet or dry.
"Maybe not every day ;)" You are too cute, Thomas
@I V no
Thomas! i ALWAYS mess up caramel but i switched to a glass pot with a tight lid and switched to your recipe and method and i'll be darned it worked!!! thank you so much!! ending my frustration !!
I tried it last night and it turns out so great! I put my pot on a low fire to avoid burning the sugar and lemon helps really well, no crystallization on the side and no bitter taste. thank you joseph!
that was brilliant! brilliant! thank you for that tutorial! i have diligently screwed up caramel several times and thus completely abandoned the notion of ever making it again. thank you for re-opening the door for me to try again.
oh my God, Thomas YOU are a legend !!! you saved my life - - I cook to ground myself - & I had no idea melting chocolate was such a thing - - so -there I was making a Nigella white choc cheesecake recipe and royally screwing up the melting of the white chocolate - it almost did my unground head in !!!! - throwing away seemed like a waste & I don't give up that easily -so I found you first go on you tune darling ! and you just made it all ok! You not only explained all of my mistakes and how I screwed it up- but then you showed me "how to fix" ! it's in the fridge now and there it is becoming becoming perfect - I'm a rusted on supporter now and will share you on fb etc thanks babe, how cool are you!!! now grounded & landed ! xM
the most useful tips ever. Saving me from not throwing any failed caramel anymore. well done
I followed the directions to start slowly and watch the color carefully, it took 20 minutes but it tastes so delicious! My two other attempts were total failures but now I feel confident I can make it anytime, Thanks Chef Thomas
Great Chef Thomas! You are an excellent teacher!
I tried it, and it turned out brilliant! Your tips were so easy to follow. Thank you so much!
Thank you for these straight forward, to the point, very informative, and helpful videos. My husband likes to make caramel, this recipe and the process are different, and more simple than what we have been doing. I will share the video with him tonight. I am excited to try this method. Keep up the exceptional work. I also enjoy and get a lot out of the videos with the red-headed lady, I think her name is Sarah, her video helped me with cheese sauce for macaroni. Thank you for all of it.
So glad I found your channel and i always wondered why some ask for water and some don't and I had tried to make a dry caramel and it just didn't turn out right I will definitely add water next time :)thanks for the help
Thomas, I always learn something new from you :):) Thanks you so much. I'm going to try the lemon juice and putting a top on it for approx. 3 minutes like you did. You're such a wonderful help and teacher. Happy New Year Thomas!
Your videos are awesome, Thomas Joseph. I've learned so much from your conundrums. Thanks!
He was a really good choice in host. He explain things in a simple manner (even if it's scripted it comes off so natural) and he just seems like a patient teacher. I've learnt a lot from this man. Only way it could get better if was doing vegan recipes. I'm trying the sauce now. I'll give you guys updates.
Stop being a vegan and start enjoying food. Life’s too short!
Great tips and ideas for making caramel. I have agree with DCARA06, we're just not brave enough to cover while it's bubbling away.
I made caramel for the first time about a month ago. It's such an interesting and intense process. Not sure I would be brave enough to put a lid on the pot while it bubbles away. I love that you don't have to brush the sides that way though.
It took me a few tries to get caramel right! Hard work but worth it in the end! :)
Get yourself a pan with glass lid...done
I love watching you here everyday your so smart, in my very first time of baking I made your chocolate fudge brownies and so delicious even though I burned a little but I still want to make your recipes you shared here.. God bless and more power.
I really trust this man, i used his brownie recipe almost 2 years ago and its my go to recipe and its delecious !!
I really appreciate these videos, he explains things very well.
Perfect Recipe. Followed all instructions and my caramel came out very well. Thanks
I found your channel today and im amazed. Best cooking channel ever. Thanks for all the information !!!!!!
You are a great teacher,
I appretiate your knowledge.
So glad to have found your channel!
you are the best chef and teacher ever . adore your videos and really learn alot from it❤❤❤❤❤
Ikr. I felt so lucky to find out about this chef and this awesome series.
Successful caramel making
1) Start with a pot that's either pale or silver inside so you can see the caramel as the colour turns and make sure there are no impurities in the pot or amongst ingredients that might be an anchor for hard sugar crystals to form around.
2) Make sure that the sugar is fully dissolved BEFORE the syrup comes to the boil. If there are sugar crystals on the sides of the pot when the syrup starts to boil, then you can be pretty sure that the caramel will crystallise rather than turn brown. If you need to agitate the mixture, then swirl the pot gently rather than mixing it with a spoon.
3) Be patient. Depending on the concentration of sugar to water, it may take 7-8 minutes for the sugar to caramelise
this guy is great. i cannot cook like he does, awsome, Sir.
thankyou for the awesome video, very clear explanation. I've been wondering why some recipe calls for water and others don't , and now I know :)
My mouth is watering........this looks so delicious, thanks for sharing Thomas !
Thank you so much, brilliantly explained and works perfectly. Deirdre Ireland
This recipe it's so delicious 💕.thank you so much .. but i prefer to add more salt if you want a really salted caramel
Like the science behind your explanations.
Cool!
hey thomas i love ur videos can you do a cooking conundrum for churros and how to make the perfect churro (with a good chocolate sauce)
I looked at many other recipes and I believe this one was the most helpful!
I didn't know Caramel was this easy to make! Thanks for sharing this :)
oh wow thats so easy now i knew it i will make this recipe thanks a lot
FANTASTIC tips & instructions, thanks!!
hye.. caan you make the science behind the red velvet cake please?? i love this channel.. so lot of information..
Sco afii Food coloring and brown sugar!
Sco afii irta its just chocolate cake dyed red
Actually it's a vanilla cake with a hint of chocolate usually dyed red from beet juice/concentrate or red food coloring
@@signoramybeloved4308 No, Red Velvet cake is not just chocolate cake dyed red! It's a cake with just a very small amount of cocoa powder, but has to also have buttermilk and vinegar for the taste is has. The red food coloring is added for the color.
thanks for all the tips tricks the best!!!!
i love to watch your videos, you always make it sounds clear. like when i ve question some of your words and somehow you give the answer right away
your channel really helps my cooking experiment better. 👍
amazing, can u show us how to make caramel filling for cakes? im not sure how to create something that will be thick to hold the weight of a cake but still soft enough to cut through it
probably just addition of gelatin
Jemma J buttercream and caramel. done!
Jemma J why would you want caramel in a cake?
Try this video ua-cam.com/video/e_ThTXvAvoY/v-deo.html
Well done for sharing professional tips. Your information is always very useful. Thank you!!😁
hes just great, his instructions r just the best!!!
Thanks from Spain! always wanted to know how to make runny caramel. Thanks for sharing!
Wonderful tips I never used lemon juice but I will do now on
what is the shelf life of this sauce? and how do we store it?
I'm going to veganize this with cane sugar & coconut milk. Thanks for sharing! This is the simplest recipe I've found for caramel!
I make it with butter instead of water and it great too
LOVE THIS CHEF!! Also soo happy there is an american who pronounces caramel correctly!!!:)
Please...😏
it bothers me so much when he doesn't scrape the pan or glass :(
Yes. Me too..
thank you for explaining this. i always failed at making caramel. will try all your tips ♡
You guys are amazing! thank you so much for these videos
i love your channel,,,,,you are too good and very intelligent thanks to the idea....
Brilliant! Put a lid on it! Thanks!
A lid! Genius. Had I only know all those times I made dark brown, bitter cinders.
Thanks so much, this was very helpful.
Hi, in love with your tips. I hope you can make some tips on how to use mascarpone in desserts. Thanks.
Another trick to prevent crystals is to use a bit of corn syrup or honey, it’s a disaccharide which is different from the monosaccharide that white sugar is, preventing crystals.
Thomas is just so adorable :)
Great video. I'm going to give this a try this weekend. I had to smile at the water as an ingredient part. Some one must had read in the comment section in Sarah's last fettuccine alfredo video, which was GREAT by the way, about water as an ingredient along with salt and pepper. Some comments leave you scratching your head for sure.
Thank you so much.. It turned out very well
Simply amazing. I'm gonna make it insha Allah.
Angbeen Khan same here insha Allah
I made it.
How did it turn out?
Sarah Lakosha amazing. except that it got burned a little. that was my fault though
Great demonstration thankyou
I use water to thin it after caramelization and I boil my water so it incorporates better. I like to use water instead of cream for a shinier more translucent syrup
Thomas, could you explain the differences between the temps and labels, for example, "soft ball stage", on a candy thermometer? Perhaps a recipe for them? I don't have a decent sauce pot that's smaller like yours, all I have is my precious Le Creuset that's 7.25 qt. cast iron, would that be too big for a recipe like this? Just saying it out loud sounded like it might be. lol
Thank you so much for breaking things down for us. You always make things look incredibly easy, and do'able. Like, "Omg, I can SO do that!" lol :oP
Definitely going to try
Thank you!
PS, love that footed ice cream bowl
""Small squeeze of lemon" he said 😂
I love watching your video's. Supppper helpful, and love the step by step.
Thanks for the The Trick to Making Caramel video.
Merry Christmas
*INGREDIENTS*
-1 cup granulated sugar
-enough water to create a saturated syrup
- small squeeze of lemon
- 3/4 of a cup of heavy cream
- 1/4 tsp salt
How long can this be stored?
well for me i did yes tried it with the heavy cream & i don't really like the taste it gives idk lool i don't like the heavy cream not only in caramel in ganache in everything .. so i just put 1 cup of with with 1 teaspoon of cornstarch & the the results is amazing too a nice caramel sauce ...
This was so useful! Thank you.
I am first visiter on your channel. Just awsome videos. I hit like just at first 2 sec when you show coffee beans falling
How long will this last? The recipe in the description link says this:
COOK'S NOTES
Keep an eye on the pan: Just before the syrup turns medium amber, remove it from the heat (it will continue to cook for a few seconds). Once cooled, sauce can be refrigerated in an airtight container up to 3 weeks. Reheat in a saucepan or the microwave; stir in 1 tablespoon heavy cream.
Nice. This is what I've been looking for. Thanks.
After you mix in the heavy cream, you can put the caramel back on the stove for a few minutes to thicken it up.
Tks Thomas. That's cool
Thank you for sharing. May I know how long can you keep the caramel? Room temperature or in the fridge? Thanks
Amazing you are! Can i store it?...If so, for how long, at what temperature??
how would adding butter along with whipped cream change the taste of the caramel ? I have always made it with butter as well and it tastes amazing. Just wondering !
Oh it’s really good process! 👰🙋
Hey dude, can you show any eggless baking plz? Thanks for all your info. They are awesome
hey, great video! How can we achieve a thicker consistency of the caramel? You just cook it some more when the heavy cream is added or you should do something else?
would you please show us how to make a cinnamon roll? i really need your help
Thank you for share.