How to make Rich Caramel Sauce
Вставка
- Опубліковано 13 сер 2010
- Learn more about the courses you can take here: bit.ly/3chCfgn
Jump right into your 30-day free trial here: bit.ly/3ci8xrx
Or, join chefs from all over the world at a live event: bit.ly/2zAOZRq
Rouxbe ("ROO-bee") offers online instructor-guided certification
cooking courses available on-demand, at your own pace.
Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make rich caramel sauce with only 3 simple ingredients: sugar, whip cream and butter. It goes perfectly with ice cream, tarts, cakes and even French toast.
rouxbe.com/recipes/55/text - Навчання та стиль
300 g sugar
177 ml water
245 g milk
30 g butter
thank you so much ! I just made it and it was a success
it looks YUMMY.so versatile.thank you for sharing.VERY NICELY DONE.
Yum! i love anything with caramel
Easy to make, follow instructions and tastes delicious thanks
this tutorial was extremely helpful :)
thank you :)
it was very yummy. thanks.
nice and clear instructions
Is their a good substitute for the condensed milk??
can this recipe use in tart
thank you verry much, now me and my cuisine can decorate the ice-cream with caramel
Thank you for this tutorial! I tried it and it worked! :)
***** Great to hear. It takes a bit of time and care but it's so worth it.
Fantastic
I'm trying to make the rich creamy caramel perfect
"It will bubble like crazy" haha
@PianoPV Sounds like your temperature is too low. You have to work with it a bit to find what works best on your stove. Get it a bit hotter and it will liquefy again and then you can carry on. This happens to me on my electric stove too.
We have no recipe on Rouxbe for Caramel mousse but this video would be the first step to that dish.
Once you add the cream it cools very quick and you can use it right away if you want to enjoy it warm.
thanks
Excellent very good
I made it yesterday, and it's sooo good! Tastes the same as the store bought squeeze bottle caramel, yet it's home made and very simple. You get a LOT out of it too, it'll last you forever :)
Wow nice video. Amazing video
@urcupoftea This happens to me also. This is a heat issue which I had on my electric stove as it cycles off and on. I just turned up the temp a bit and it liquified again. It took longer then this video states but I was continuously adjusting the temperature and it turned out great in the end
It gets considerably thicker but it can still easily be poured from a cup that's been in the fridge.
Thank you! it came out a little too sweet but i added some more water and it was delicious :)
Thank you :)
@sonyaroxs There is a link to the printable text recipe under the video if you hit the "Show more" tab.
@jcruz04 When it's kept in the fridge it gets pretty thick but sure you could reduce the cream a bit if you like.
@turnuon79 There is a link to the full text recipe in the description under the video above.
Hi can i used for apples caramel?
Nice video, thanks :-)
@maggiepuppy55 Sounds like you may have left it on the heat just a bit too long. It's a real fine line between gorgeous sauce and burnt. I've learned from my mistakes because I've pushed it too far also but when you get it right you know it!
@electricmaster23 The ingredient list is on Rouxbe and the link is above under the video.
I agree!!!
@rouxbe Can I use less cream if I wanted it thicker or less water?
@johnhurt888 Indeed it could as the butter may split and there's no fixing that once it happens. A lot of experienced chefs will make the caramel dry with just the sugar and no water. That takes some know how to not burn it.
Yes you can do this exact same technique dry but it takes a bit more finesse and extremely precise timing. Milk won't have a high enough fat content and it will split at such a high temperature so we use full fat whipping cream. There is a link to the recipe under the video.
@Thecmprlp That is exactly how quick it goes. You need to get it off the heat fast and whisk in the cream. What a difference a few seconds makes.
There is a link to the text recipe under the video.
Or follow the link under the video where it says "show more"
this might sound stupid but what kind of cream like whipped cream melted or where do i buy it
could this be used for homade cokes without the cream?
You still want to start on medium low but you will need to adjust it as you go as electric stoves cycle off and on. I find I go with a little higher temperature using an electric stove but best to start low till you know how the sugar melts on your stove.
"Because as soon as it hits the hot sugar it will bubble like crazy"
If you're on an electric stove you don't have the constant heat as the stove keeps cycling. I use a ceramic top stove and I find I need to keep the heat higher then the recipe suggests to keep the sugar liquid.
Can we use it with popcorn the sweet one ??
''Because as soon as it hits the hot sugar it will bubble like crazy''
Hahaha, that voice =D I loled
can i use sugar crystals instead of powdered sugar
Can one use brown sugar if one hasn't white sugar on hand
Would i use this with caremel apples?
I learned this from food network, came out good the 1st time.
Link to printable text recipe is above in "Show more" section under the video player.
Check the text recipe link under the video.
Can all caramel sauces be used for dipping apples? Is this one good for that?
lol i wish i saw this tutorial earlier!! I followed the tutorial that used milk and stuff, and I had to put the sugar in, and let it melt. (didn't think sugar actually melted xD) Will whip cream work instead of the other? I don't have the liquid one. I'll try this tutorial tomorrow then :)!
yes
some recipes say put the butter in first. does it make a difference? how to make the sauce thinner.
why not add hot cream instead?
What is the name of the whipping cream you used? Just dont want to buy the wrong one....: )
@dhreyz99 There is not high enough fat content in the milk. When it hits the hot liquid sugar milk will most certainly split and ruin the caramel.
@MRdavid172011 When I make it on the weekend I can't keep it long as my kids are all over the stuff. ONce you know your stove and recognize the signs it is indeed super easy to do. Enjoy!
Ghee has the milk solids removed so it's not the same as adding butter in this instance.
yummy
All text recipes on the site are free. Actually what was happening was your sugar wasn't hot enough, you needed to turn the temperature up and it would have liquified. What you're trying to do is get rid of all the moisture. Many pro's will make this dry with no water because they're good at controlling the heat. ( It goes a lot quicker too)
It's all about pan temperature. Try a bit more heat especially if you're on an electric stove.
How long can i keep it... well the biggest part is sugar but because of the cream ?
@electricmaster23 Add a bit more cream next time to get the consistency you desire.
@joxer96 I bet you're on an electric stove that cycles the heat. This is a bit trickier as you need to keep working the dial to keep your heat correct. If you increased it just a bit it would have liquified again.
I got as you said but after a while it is becoming into sugar means into solid shape
Adjust the heat a bit. On an electric stove that cycles you need to stay on top of it to keep it from solidifying.
What type of milk/cream do i use? ANy milk?
I need your help when melting the sugar and water mine isn't going golden brown it is staying white and the crystallising to powder I'm not sure what I am doing wrong or what I can do to fix the problem do you have any advise ??
I had the same issue when I did this at home on my electric range. We filmed this over a gas flame which is more constant. I found I had to keep messing with the settings to compensate for the the range cycling on and off. Once I mastered that I've been able to turn out some great caramel sauce. I imagine every stove will be a bit different but if it's crystallizing you need more heat. Keep at it and you'll get it.
This sauce is much better for things like french toast or pancakes as it stays fluid, it won't harden up like you'd want on an apple.
Can I use milk instead of the cream?
what number is medium heat on electric stove ?
Sounds good to me.
Is it possible to harden it for candies?
You would cook it past the soft crack stage. Get a candy thermometer. It is written on them.
if on electric stove,what number is the heat you wear ?
does it really work
@electricmaster23 The recipe is found on their web site, just put "Rich Caramel Sauce" in the search bar and then click on "Text Recipe"
@metsrok117722 The ingredients are on Rouxbe with a direct link in the "Show more" area above. You should NEVER give a cooking time as there are too many different variables. Pan, stove, ingredients used, altitude. What works for us may not work for you or others. That's why we show you the indicators to know when it's done like the smoking and changing colour. When you learn how to recognize these then your cooking.
can I use milk instead of cream
No I used double cream milk (quatriple fat milk), it became disqusting because of the milky grains.
better than half the tutorials I've seen. all of them fail to show what color i should aim for!
A link to the text recipe is under the video, just click the 'Show more" tab above.
How do u make it thick
eating pancakes with caramel sauce tnx to you ...
lol - perfect - that explains what happened the first time: i was watching it like a hawk and it was going exactly according to the video and then suddenly it was OMG - it went from "not quite there" to "too late!" in a split second. so the second time i dropped the heat considerably and got the chunky result.
funny thing is, i thought the water was required - i'm used to melting sugar to glue together gingerbread houses but thought this was different bec it's a sauce.
had to guesstimate measurements, as the site requires buying membership to access recipes. it came out okay, though, even though i had to add extra hot water bec the sugar was going solid.
i tried it with milk and it worked
instead of cream can we use milk? please
Can i use whip cream? 🤔
Don't think I'd try ready made "whip cream" but whipping cream with a high fat content over 30% works just fine.
This would due amazing for that if you put it into a squeeze bottle and chilled in the fridge.
Because it has cream, I assume you refrigerate it. In the refrigerator, how long does it last? Or must it all be eaten fairly quickly?
Which cream you use
Always Use Heavy or normal cream and it should be cold
Katie Cortes ...the heavy cream aka as double cream here in the uk
can I use some kind of oil in stead of the butter
Hamail Zaidi No , I think oil is not the taste for cooking some sweet thing. Butter have milk and oil.
No. Plus that's gross. Oil is not a fat; it won't work.
Hamail Zaidi it would be better to just add a little bit of salt as a substitute. oil does not sound like a good substitute and if you're trying to avoid butter, you can just leave it out completely. its not a major part of the recipe. it just adds flavor.
Anuwat Pencharee ok thank you
How long can you store this caramel ?
+Niki Chen It's good for a week or two in the fridge if you can possibly keep it that long without enjoying it first.
@sillypig00419 If you have cream in it then it wont. However, if you just follow this recipe with no cream then yes.
IM 10 YEARS OLD AND I WILL TRY TO DO IT NOW !! WISH ME LUCK PLEASE !!!!
Can u use milk instead
Can you use milk?
What cream and butter did you use?
And last question!!! What sugar did you use ??
There is link to the printable recipe under the video but here it is as well, enjoy. . rouxbe.com/recipes/55/text