America's Test Kitchen DIY Salted Caramels
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- Опубліковано 25 жов 2012
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Learn how to make salted caramels with the Test Kitchen's Christie Morrison-self-confessed caramel snob and associate editor on the books team.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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There needs to be more videos of her she has an amazing personality
I LOVE this chef--she is amazing and wonderful in every way! She's funny, sassy, smart--she thinks of each pitfall and spells it out clearly--with good humor. I can't say enough about her. I would follow HER solo cooking channel if she had one. Thanks so much for this!
Silvia Kim h
OMG I made these and they came out PERFECT! I had been searching for a chewy caramel recipe but all the ones I found called for brown sugar, which doesn't make real caramel in my opinion, merely something sweet. This is EXACTLY what I was looking for! I cooked to a higher temp though, almost until the hardball stage so they'd be firmer at room temp, and it was perfect. Can't wait to make more and give away as gifts. THANK YOU ATK for posting this!!! So thrilled with this recipe
Do you have one of those nice Thermopen (expensive) instant thermometers?
Brown sugar IS real sugar... and caramel from it is Real caramel...
the white stuff you call 'sugar,' is just the leftover waste, when all the Sugar is BLEACHED away!!
Adam First
they said they believed brown sugar didn’t make real caramel. This doesn’t mean they believe brown sugar isn’t real sugar.
Also brown sugar is bleached sugar plus molasses.
And why are we replying to 5 year old comments?
That recipe is FIRE! I'd make myself sick eating them because I wouldn't be able to stay out of them.
WoW! BEST tutorial on making caramel I've ever seen!
I trying this soon! THANK YOU Christie!
My family and I are addicted to this recipe!! Thank you for bringing delicious recipes into our lives!!
I loved loved loved this step by step video! I have tried and failed at caramels before so I watched this a couple of times, went out and bought what I needed, followed the video exactly and now I have the best salted caramels I've ever eaten! My husband was so impressed that I went out, bought more vanilla beans and whipping cream and I'm making 3 more batches for friends as gifts. It is well worth the time and effort! Thank you!
1 cup heavy cream
5 tbs butter
1 tsp vanilla
1 tsp salt
1/4 cup corn syrup
1/4 cup water
1 1/3 sugar
Thank you, Christie. You are an amazing instructor.
Best tutorial for caramel, indeed. She's fun and informative. I so want to try this awesome recipe. Thank you Christie!
I’m trying this right now I hope it turns out
@@lickzy56 How did the caramel turn out?
@@lauraagigian8653 great
love Caramel à la fleur de sel!
So easy to follow! Thanks for posting.
Thank you for this recipe, need to make them. Plus I think you should do more recipes your amazing.
I made a batch of Caramels for Christmas to give to my friends. You should have added the spend an hour wrapping those darn things individually in wax paper. But they really are the best. Well worth the pain and suffering to do it yourself.
You are so so nice, thank you for the super good cheff tips!
Looks absolutely amazing
my go-to caramel recipe. Perfection! Thank you!
Awesome recipe, you are such a delight!
Fantastic video with a lot of useful and important tips! I'm not the biggest caramel fan but this one looks delicious!
I have watched this about 20 times, as an occasional refresher on how to make the PERFECT caramel. I use it to fill bonbons. I sometimes infuse spices in the cream like cardamom or cinnamon. One of my favorite versions is to add 1/2 can of pumpkin puree instead of some of the cream, along with the salt, vanilla bean, cardamom and cinnamon. Or fruit purees. The possibilities are endless. However, I always follow her guidelines for the temperatures and the cooking process.
(I want to know her name and where I can watch more videos of her!)
This is the best caramel recipe! We combined it with their marshmallow recipe and made Modjeskas. So good!
தமிழ்
lol chef bae in da back
I love caramel! This was a very easy recipe! thanks!
I made these, took them to my family reunion, and they were a big hit.
Love your personality! ☺️☺️😍
Thanks for sharing!
Great , thank you very much caramel is by far my fave treat xox
Thanks for sharing...First batch I burnt... lol.. second batch I took extra care on the step before adding cream mixture. I used for chocolate nut candy, layer of chocolate then this Carmel recipe and pecans and then a layer of chocolate on top.. I under cooked it so it is oohy and gooy.. I put the rest in a jar for ice cream or over pears!
I love the science of cooking book!
She's adorable!
More of Christie pls
I love this recipe ! I’ve had great success with it and curious how you would make Chocolate Salted Caramels ?
Ha! just bought some smoke sea salt yesterday. Feeling good i'm on the correct wave length
She is so fun! I really enjoyed this tutorial :-)
This has worked beautifully for me twice. I do want to make slightly firmer caramels however, not sure how to do that. I thought maybe they were on the dark side, but they are GREAT.
Idk if you have figured this out yet but if you let it get to a slightly higher temp the harder the carmel will be! Have a happy holiday!!
Oh man, this looks epic!
I made this and it turned out perfect. So yummy! But I only used half of a vanilla bean, I wanted the caramel flavor to be the star :)
Love her!
It looks so good! I want to eat it, but am too lazy to make it...
Thanks
thank you so much! i had already made caramels and they turned out to be slight soft at room temp. so i browsed vids about caramel to see what i did wrong. and then you said they are supposed to turn out soft at room temp ^^ you just made my day
They should be slightly soft, and if they are too soft you know for the next batch to cook them just a smidge longer after adding the cream :)
do you have to add cream and have a candy thermomiter
+rachel holmly if you dont add cream you will get a hard caramel candy. a candythermometer is necessary to check how much the water has evaporated so your caramels won't turn out too soft. however, there are methods of doing so without using a thermometer
I worked with a chef who would caramelize sugar in a cheap, soft, dented aluminium pans on a gas stove top while talking on the phone to vendors - always blew my mind. For caramel to work for me, I need a perfectly flat bottomed pot on an induction heater - and to do the same recipe over and over.
she is so very extremely charismatic. very fun
Made these last week, and they didn't last 24 hours in my house. Delicious!
I am making these with smoked sea salt right now!
i like this lady 👍🏼
Amazing
Now to find out how to clean the pot
+America's Test Kitchen I have a question. Willl it still taste good even if you dont add vanillla? I dont like vanilla.
Hello, talking about vanilla beans. I've seen some place that claim that past a certain temperature the natural essences gets destroyed. So to keep your vanilla for ice cream. What do you think about that?
Could you do a chart of ''flavor evaporation''/baking temperature?
thanks
Ummm can't wait to try.
this lady made this video did much more enjoyable
I substituted a teaspoon of real vanilla extract and put it in while the cream and the butter boiled- worked out fine.
So, um...who wants to make these for me and send them to my house?
I will make this for the Christmas party
That is amazing. Quick question, can i use the caramel in that state to make caramel popcorns in a popcorn machine?
Yum
Shes quite witty and fun. I would love to see more of her!
I have discovered that using a nonstick 4-qt pan is best for caramels, because the mixture doesn't stick and pours right out into the cooling pan, unlike stainless pans, which are also heavy. My mother made her caramels in an aluminum saucepan. And yes, prepare the pan ahead of time!
Non-stick can be tricky with caramels because it apparently has a higher probability of crystallizing, but the corn syrup in this recipe makes that pretty foolproof
@kappadappa Thanks for that info! My mother's recipe does have corn syrup, and it has never crystallized. I was unsure at first if the nonstick pan would work, but now I wouldn't use anything else.
yum!
Yumm
If you can afford it Himalayan Pink Crystal Salt is a very tasty and pretty substitution for Fleur de Sel.
yes!!! my family never gets normal table salt
Massetgirl72 They sell the pink salt at Trader Joes and it's not pricey there. I think I might try that on this caramel recipe.
Massetgirl72 Himalayan pink sea salt is so awesome I use it on everything
yes mom use that to cook everything
Thank youuuuuuuuuuuuu! :) :)
Looks absolutely superb! Does the cookbook include the deep pan pizza (the one that replicates the 80's pizza hut pizza')? I watched you guys make this and it looks absolutely scrumptious and reminds me of deep fried pizza I had as a kid in the 80's!
I'm off to Vanilla Beans R Us
Thanks America's Test Kitchen... Now my GF wants me to make this all the time. I dont even like sweets that much.
Is it that drastic a difference if you use vanilla extract instead of a full bean? If not, how much extract should you substitute?
Can I use vanilla extract
Wow! Your videos are quick and easy!I've already did it all except the best bacon,but its OK ,even if I'm only 10½yrs old I've did it all
Well, I didn't walk away but I still managed to burn the caramel. Didn't have my cream mixture within arm's reach. Good thing I made them early, so I have enough time to do another batch before Christmas!
Still eating the caramels I got for Valentines Day. LOL
Amazing - made these and they were amazing. Hopefully not beginner's luck. Used them for another recipe: caramel stuffed chovolate chip cookies!!! Unbelievable!!!
I like it, thank you very much. But can I substitute the corn syrup with dates syrup or honey?
Thalia Rose no
Vanilla beans!? Damn this is fancy
can we substitute coconut oil for butter or will that make the caramels really stiff? I just can't stand the smell of melted butter for some reason, but it lends a richness to pretty much any food that I've seldomly achieved (though not never) when using coconut oil.
Grant D same!
Can you explain why some recipes heat everything all at once, and some heat the sugar separate then add the cream mixture?
The recipes that heat everything all at once aren't a true caramel and typically use brown sugar to approximate a caramel flavor and color. True caramel needs the sugar to be cooked much hotter, around 350-375°F. Those temperatures would burn the dairy in the recipe so the sugar is cooked first, then the dairy is added, then the temperature is brought back up to the point where the candy will set firmly. Hope this clarifies things!
Ha, you're right. They've always had quality over here.
can you use vanilla flavoring? And if so, how much should you use?
If natural vanilla extract I use 10-15 ml but you can adapt to what you like as I don't really like vanilla flavor. Don't use artificial flavouring
This is being cooked at too high a temperature for extract vs artificial to matter, according to ATK's own taste tests, so feel free to use artificial and save some money. I'd just add a couple teaspoons or a tablespoon during the last step on the cooktop while stirring the final mixture.
I keep hearing camels lol
I feel like cooking is the one thing that isn't exaggerated in anime.
What is the shelf life of the caramels? I want to make some for Christmas presents and would like to make them ahead of time, but want them to still be yummy by Christmas. Thanks!
One day. If I make a concerted effort to hide them then maybe two.
If refrigerated they last a very long time
hiiii
"i love chocolate" hahahah omg
Can you please also show temperature in Celsius and volume in ml, for people who don't live in the US.
Or Google the conversions.
can i mix these caramels in chocolate chip cookie dough, to make cookies? the cookies with the caramels inside will bake for nine minutes in the oven. and, can i use brown sugar instead of regular sugar for the caramels?
Why not use salted butter & omit the added salt??
1:55 - That pot was edited in xD
Subbed
I use this as my caramel for turtles.
I add 1 1/2 cups of pecans, just before
Pouring into 8x8 pan. When caramel
Is cooled and cut I round out and dip
In milk or dark chocolate.
does margrine work im alergic to buter
Any chance you can make a version without corn syrup?
get your temperatures right!
I make caramels and they’re perfect for a couple days then they turn like a texture of fudge or it just crumbles… is it crystallizing or am I not storing it properly or what’s happening.
I've made these many times and they've lasted for at least a couple of weeks, even at room temp. How are you storing them, and are you substituting any ingredients?
can i use milk instead?
This lady should do more videos. She's Julia and Bridget attractive. I believe everything she says. lol
Where can I get that thermometer? Seems to be pretty accurate....
www.thermoworks.com/products/thermapen/
Experimentation. Buy 10 thermometers, and stick them into a substance with an obvious control (Water boiling at 212 degrees, for example). Rinse and repeat.
Or, far more simply, trust a group literally called the Test Kitchen to have tested these things beforehand.
what kind of salt was that? i couldn't make out the part where she says something like "florida sells."
+daveheel The salt she used is called fleur de sel
Maldon salt works too
1:27 did this guy just toss away like 1/3 of an onion???
She's so sarcastic lol
I tried to make it but the mixure turned too sticky and didn't become hardened after I put it in the fridge. Got stuck to the wax paper and everything, it was a pain... Anyone know why? And how can I fix it if it happens again? Thanks!
The guy in the back is smokin hot!!!!
df?
And he can cook too!
I'm hotter
Congratulations, you just introduced a slur on a FUCKING COOKING VIDEO.
You mother must be so pleased in how you turned out.
Waltham1892 make sure to tag the right person