Good day! Im just curious because i saw some videos of caramel sauce, they are adding butter, Is there any specific reason why you don't add butter? I am developing my cold coffee for business and just want to know if its best not to add butter on the sauce that will be used for cold drink, Thanks hoping for your responce.
Hi, I'm wondering if I could use sugar substitute for making the salted caramel syrup (in your other video) and in this salted caramel sauce? Will I get the same amber color?
I am not sure sure is the answer. I have not tried but to make caramel I think you need crystal sugar. Although I suppose it you simmer stevia for a while it might also caramelise. Let me know if you try it! :-)
Thanks so much for sharing these absolutely useful videos. Can you pls share the weight of the heavy cream and quantity of sugar you had used in this recipe? Also how long can we keep this sauce? Can we keep it in the room temperature? Thanks once again
I would recommend that you refrigerate. It should sit there happily for up to a month. It will be more sticky if refrigerated but should not harden. :-)
Good Day Ma'am I have tried you recipe 2 time already and worked like a charm. But today I made on again following your recipe..but it crystallized. May I ask on what I did wrong? Thank you
Mam Chao, you're such a blessing for me. I'm so lucky that I've opened your channel yesterday March 10 2021 and I subscribed as well. All your videos are very useful. I will update you once I've tried. Thank you so much... Take care...
New sub here! 😊 I’m learning a lot from your videos in preparation to open my small bubble tea business 🤞🏽Can I ask po, what is the difference between the cream cheese foam to the salted cream cheese topping that I see on some videos? Correct me if I’m wrong, I know the consistency is a bit different from each other, right?
My caramel is lumpy. Not grainy and it has no crystalization but for some reason it has soft grainlike texture and is lumpy. It's like undesolved milk powder. Help please
Could be exactly what you said it was. Undissolved. Try putting it back on the heat. The trick is on mixing them vigorously once you pour the cream on.
Hello po, is the vanilla syrup necessary or pwede po na optional lang po? Or can i use Starbuck Vanilla Syrup? That is all I have at the moment po kasi..
Hello, it should be sweet, smooth and with just the right amount of salty. Pag matapang, my guess is that the sugar was overcooked. Don't worry, not many get it right the first time. Next time, reduce the salt if its too salty! :-). All the best.
Omg! Pqlpak ginawa ko, Ms. Riza! Nagcrystalize yung nestle cream.. Dahil kaya nung paglagay ko eh kumukulo pa yung caramel? Nakakalungkot, di ko naachieve.. 😔 Ang ginawa ko na lang, inistrain ko yung nagcrystalize na cream kaya syrup ang bagsak. Hahaha
I have continuously failed in making caramel sauce but stumbled upon Ms. Riza's recipe, this is the best!! Thank you so much Ms. Riza! ❤️
I made it perfectly! Pero naka dalawang try ako 🙈 bagsak yong una but so happy now thank you so much malaking tipid 😍
Fantastic! yes, thats the idea. To help you save cost....:-)
Thank you for sharing how to make salted caramel. God bless.
My pleasure 😊
Hello po. What's the shelf life of that salted caramel mixture if stored in the fridge? Thank you po
Thank you!
You're welcome!
Thank you so so much.... just made this.... super yummy and easy.... lots of love.... 🥰
Delighted to know! :-).
Good day! Im just curious because i saw some videos of caramel sauce, they are adding butter, Is there any specific reason why you don't add butter? I am developing my cold coffee for business and just want to know if its best not to add butter on the sauce that will be used for cold drink, Thanks hoping for your responce.
I’ve made it with butter and it separates out when adding to coffee.
Godbless you for this!
I appreciate your effort, bless you
I appreciate your message more :-)
How to make taro caramel or red velvet caramel 🙏
Thanks, you're the best!😊
Hello maam what if refined salt? Instead of rock salt?
It should be fine. Rock or sea salt will just give a better taste :-)
Tnx maam btw youre beautiful
I wish I can start this for a business😊
Hello Ms. Chao. What is the shelf life of salted caramel sauce? Hope to get your response. Thank you.
They should last up to 2 weeks refrigerated.
Hi, may I ask how to store this? Does it need to be refrigerated?
Yes, refrigerated. Should last for at least 2 weeks
Can I make it with a sweetener instead of sugar?
Yes
Hi maam! New subscriber here. Can i use this as filling for my chocolate cakes?
Yes, sure
I like all your videos 😍
thank you!
im so excited to do this thanks for sharing 😍
Have fun! Don't worry if you don't get it right first time but do let me know how it goes for you :-)
New subscriber here. Learning a lot from you
Thank you! Stay tuned for more recipes....:-)
Hi, I'm wondering if I could use sugar substitute for making the salted caramel syrup (in your other video) and in this salted caramel sauce? Will I get the same amber color?
I am not sure sure is the answer. I have not tried but to make caramel I think you need crystal sugar. Although I suppose it you simmer stevia for a while it might also caramelise. Let me know if you try it! :-)
any version that would last about 2 weeks without refrigerator????
These are no preservatives added :-)
@@rizasri any recommendations on how to preserve this....
Thanks so much for sharing these absolutely useful videos. Can you pls share the weight of the heavy cream and quantity of sugar you had used in this recipe? Also how long can we keep this sauce? Can we keep it in the room temperature?
Thanks once again
can i use cooking cream?
Which cooking cream pls
can i refrigerate it ? will it crystallize if i do ?
Must be kept refrigerated. :-)
hello mam riza, can i use this for dipping (like churros dips) thanks and chao!
For sure!
Everything I need is here 😉😊
How long will this be good if stored in a fridge? Or will this harden if stored in cold place?
I would recommend that you refrigerate. It should sit there happily for up to a month. It will be more sticky if refrigerated but should not harden. :-)
Hello po salamat po andami ko pong natutunan mam im leave in mindoro po
Hello!
Hi 😍 im from Occidental Mindoro 😍💓
Hello there!
Good Day Ma'am I have tried you recipe 2 time already and worked like a charm. But today I made on again following your recipe..but it crystallized. May I ask on what I did wrong? Thank you
I can not be so sure but the only thing I could think of is that you overcooked the caramel. :-)
Hi how many days it last the salted caramel sauce?
Hello, refrigerated they should be good for at least 2 weeks.
Maam can i just ask it will remain the consistency just like condense milk?
Hello, yes it will.
I will try this recipe. Do you know pumpkin spice milk tea, I had one and its pretty good.
I have not tried the milk tea version. Only the latte version (coffee based). It should really work equally well with milk tea 😊
How long will it last?
At least 2 weeks refrigerated.
Mam Chao, you're such a blessing for me. I'm so lucky that I've opened your channel yesterday March 10 2021 and I subscribed as well. All your videos are very useful. I will update you once I've tried. Thank you so much... Take care...
can I use this as flavoring for my milktea instead of the caramel syrup?..thank you
Yes, absolutely. It will be even better as sauce is more concentrated than syrup.
If i dont use rock salt? Its just a caramel sauce only?
yes :-)
can I add butter? 🙂
Sure but stick to using it as topping then
I made caramel sauce tonight. Its bad cause its really hard. I'll make a new one, and I'll follow your steps. Thank you! ❤
Hello po, did you put all of the cream + vanilla?
Yes :-)
The recipe I know is adding butter.
Can I use it for coffee or tea?
Yes, you can. I prefer my caramel sauce simpler. Please try.
@@rizasri yea actually my caramel sauce is for dipping 😅
Salamat 😁
hi tnx po ulit
New sub here! 😊 I’m learning a lot from your videos in preparation to open my small bubble tea business 🤞🏽Can I ask po, what is the difference between the cream cheese foam to the salted cream cheese topping that I see on some videos? Correct me if I’m wrong, I know the consistency is a bit different from each other, right?
If they are for topping should be the same. One is salted and the other is not. If it is for walling, it will be thicker in consistency :-)
Chao Coffee and Tea how to make it thicker po? Same ingredients still right whether I want it thicker or runny?
My caramel is lumpy. Not grainy and it has no crystalization but for some reason it has soft grainlike texture and is lumpy. It's like undesolved milk powder. Help please
Could be exactly what you said it was. Undissolved. Try putting it back on the heat. The trick is on mixing them vigorously once you pour the cream on.
Hello po, is the vanilla syrup necessary or pwede po na optional lang po? Or can i use Starbuck Vanilla Syrup? That is all I have at the moment po kasi..
Optional. It is for smell. :-)
I really enjoy watching your show my recommendation is don't hit metal to metal not good and it's terrible for filming for the
Thanks for the tip. :-)
Why no butter
These are for drinks. No-butter recipe. My preference.
Gaano po katagal tatagal to?
2 linggo refrigerated ;-)
Hello, may i know if we can use fresh milk or full milk instead of cream? ☺️ thanks for vid
You won't get the same consistency. It will be more syrupy than sauce :-)
Is it okay if I use regular rock salt?
Sure :-)
Hi, is this still the same recipe for plain caramel sauce i just have to remove the salt?
Yes, correct :-)
Thank you so much!!
Matapang po ba talaga yung lasa nya maam? Yung akin po kasi medyo matapang na maalat. Di ko po sure kung tama po yung lasa hehe.
Hello, it should be sweet, smooth and with just the right amount of salty. Pag matapang, my guess is that the sugar was overcooked. Don't worry, not many get it right the first time. Next time, reduce the salt if its too salty! :-). All the best.
@@rizasri thank you maam :)
Omg! Pqlpak ginawa ko, Ms. Riza! Nagcrystalize yung nestle cream.. Dahil kaya nung paglagay ko eh kumukulo pa yung caramel? Nakakalungkot, di ko naachieve.. 😔
Ang ginawa ko na lang, inistrain ko yung nagcrystalize na cream kaya syrup ang bagsak. Hahaha
Try mixing in the cream slowly and keep stirring as you pour. The caramel should be hot that is correct. You can try again :-)
Yesss! Finally, i've made my own salted caramel sauce!!! Thank you, Ms. Riza! 😋
@@ronda1815 Excellent! Congratulations!
👍💖
Hi!
How fat the cream should be?