Great recipe but for whoever wants to make this, be EXTREMELY CAREFUL with the hot caramel as it can give you SEVERE burns because it sticks to your skin
Beautiful way shown. 1-1/2 cup sugar 1/2 cup water. Simmer until brown then add 1 cup heavy cream 4 tablespoons butter 1/4 teaspoon salt. Mix well. Keeps for 1 month refrigerated. If you keep simmering it turns into toffee.
I have made caramel only a few times now but only god knows how much I devour of that stuff. Once I made it I leave it for like an hour to cool down and no matter how much I made it’s gone afterwards. I’m addicted to that stuff
Lemon juice is good to add it won’t look so brown and more caramel colour, the citrus does something to stop crystallisation that can cause burning, something like that it works well that’s for sure
I'm in UK, what kind of Lemon Juice?? 🍋 is it straight from the fruit squeeze it in or is it Dulited Lemon Juice Where You Add Water or is it another Type ? Let me know so I can go buy it & try make it! Hehe 😊 as Caramel is My No1 Favourite Flavour!!! I love it 😋 🧡💛🧡💛 TIA XXX
@@gemmaclark6663straight from the fruit works! Thats what I always do when I caramalize sugar. I only add a little bit and rub it into the sugar and skip the water since it's going to evaporate anyway, slowing down the process
@@KaiSub Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream.
I actually prefer an enameled or stainless steel pot for making caramel because with this method, you're not using a thermometer, you're just gauging by the color of the syrup. Against the dark bottom of a nonstick surface, it's hard to judge the syrup's true color.
@@lilwhiteboythiqqy to be fair, I started and only kept it in the nonstick long enough to know the initial melting process wasn't going quite right. The sugar wanted to hug the sides of the pan vs. Melting right away in the metal pan. I added condensed milk, and I did wind up with 2 lumps of sugar, but I used a small strainer and all was complete.
@@mariahs1123 Yup. That's the way to do it. In addition to the color and visual cues, I'm not sure the high temperatures of candymaking is safe for nonstick cookwear. When taken to the deep amber color, you're actually over 300 degrees Fahrenheit, which is part of the reason cooks always caution you about never touching that syrup with any part of your skin.
A chocolatier in the UK called Paul A Young, participated in a competition to find the best salted caramel sauce recipe. He won with his recipe. It is basically what you did, though he used some brown sugar - and at the end, incorporated some milk chocolate. I recommend giving it a try!
I do the dry method. Just melt sugar. Put sugar in a pan and heat it up. Then add the required butter, honey, vanilla extract, salt, and then the cream. Just a touch of honey prevents the sugar from crystallizing.
Is there a way to substitute the heavy cream for, maybe, milk and just add more butter to compensate for the fat? Or is heavy cream needed for texture or something?
Evaporated milk, half & half, full fat milk, full fat coconut cream can all be substituted for heavy cream in this recipe. If you use the evaporated milk, you should use cornstarch (a tsp) dusted over the top & stirred constantly, it will thicken up as you cook it over low heat. Then add the butter.
Love this salad so refreshing, healthy, and light. My family doesn’t like cilantro so I sub with mint, chives also used dill and shallots. Went great with salmon love ❤️
Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream. And many people add a splash of vanilla at the end. I skip the vanilla and add a generous splash of bourbon--adult tastes, after all!
a can of sweetened condensed milk cover over top of can boil 3 hours make sure can is covered at all times till done after 3 hour remove place in cold water till completely cooled 20-30 minutes open slow to make sure cool stir enjoy.
@@capers72424yeah I’ve tried that even warming it and mine always seizes up into a clump! It’s fixable but a pain. I wisk it and as u ass my cream and it just clumps lol but thanks so much for the suggestion I appreciate it
i tried making this and it's soupy like syrup 😭😭 i'll more closely follow the heat directions my second try bc it tastes good but it's not the right consistency
What I make is very similar to this recipe but it seems to always solidify after cooling down. It isn't totally carmel candy and I can heat it up to porable state again, but it definitely can't pour after cooling. Do I need to use more liquid (cream/butter)? Any suggestions anyone?
Are you stirring it before it's turned the amber brown color? I made that mistake and it kept crystalizing. When I left it alone and let it turn the brown color it turned out much smoother. When adding the butter make sure to cut off the heat.
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Great recipe but for whoever wants to make this, be EXTREMELY CAREFUL with the hot caramel as it can give you SEVERE burns because it sticks to your skin
Molten sugar is just sweet napalm
Ok lol
@@d.b.cooper1869 dang
@@d.b.cooper1869 Taste of napalm in the morning.
Tastes like, freedom...
Ayo thanks for that. Imma wear gloves then.
Been needing a caramel recipe
It looks like gravy
@@adrianchico8886 nah gravy looks like a light brown
By a can of sweetened condensed milk and boil it, or throw in a pressure cooker.
Look up, I got a very easy recipe, even a kid can make it))😊
@@raynbillson2601that's close. But actually it's two different flavors just sayin
"and then add tapatio powder"
What thats make?
You mean "TAPATIO"
Y O U A B S O L U T E M A D M A N
Bro almost every video of this channel has tapitio comments, like stop saying tapito
@@MetroBlaster360no
Beautiful way shown.
1-1/2 cup sugar
1/2 cup water. Simmer until brown then add
1 cup heavy cream
4 tablespoons butter
1/4 teaspoon salt. Mix well. Keeps for 1 month refrigerated.
If you keep simmering it turns into toffee.
Awesome Thanks ❤
Medium low
✨T A P A T I O✨
I have made caramel only a few times now but only god knows how much I devour of that stuff. Once I made it I leave it for like an hour to cool down and no matter how much I made it’s gone afterwards. I’m addicted to that stuff
I could drink it. 🤣
That blue ice cream push me away ..
😂😂😂
I was like WTH is that lol.
also the heavy cream shouldnt be too cold while pouring it in
yes it should
@@ash_11117 alright
@@atha6632 k then
@ash_1117 its should be at least room temp
@@TheweldingBean no it shouldn't
I usually make it with
Sugar, Butter and Vanilla extract.
But I will make different kinds of flavors like almond flavored caramel.
Lemon juice is good to add it won’t look so brown and more caramel colour, the citrus does something to stop crystallisation that can cause burning, something like that it works well that’s for sure
I'm in UK, what kind of Lemon Juice?? 🍋 is it straight from the fruit squeeze it in or is it Dulited Lemon Juice Where You Add Water or is it another Type ? Let me know so I can go buy it & try make it! Hehe 😊 as Caramel is My No1 Favourite Flavour!!! I love it 😋 🧡💛🧡💛 TIA XXX
@@gemmaclark6663straight from the fruit works! Thats what I always do when I caramalize sugar.
I only add a little bit and rub it into the sugar and skip the water since it's going to evaporate anyway, slowing down the process
@@KaiSub That's Nice Of you to Reply to My Comment XXXX
It Is important that the CREAM should be hot. Heat to simmer as well. Ciao
@@KaiSub Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream.
Thank you brother for this exceptional recipe. Made it and it tastes accordingly
I love homemade caramel!!!
Lol I add a little instant coffee and dark brown sugar in mine ❣️
I’ll definitely want to try this with coffee. Thanks!
Ooouu I’m making it right now and I just made some espresso! Thanks!
I've had forgotten how easy Carmel is to make. So this I'm going to make some yum 😋😋😋😋 and Thank you for sharing too 👍👍👍👍
Wow, it turned out great and is extremely tasty. Thanks for sharing!!
Looks heavenly 😊
Quick and easy, i saw a video mentioning to cook in NOT nonstick, it made a difference for me.
did yours crystallize?
I actually prefer an enameled or stainless steel pot for making caramel because with this method, you're not using a thermometer, you're just gauging by the color of the syrup. Against the dark bottom of a nonstick surface, it's hard to judge the syrup's true color.
@@lilwhiteboythiqqy to be fair, I started and only kept it in the nonstick long enough to know the initial melting process wasn't going quite right. The sugar wanted to hug the sides of the pan vs. Melting right away in the metal pan. I added condensed milk, and I did wind up with 2 lumps of sugar, but I used a small strainer and all was complete.
@@ajs11201I think I did use a stainless steel pot, and I did mostly go by color.
@@mariahs1123 Yup. That's the way to do it. In addition to the color and visual cues, I'm not sure the high temperatures of candymaking is safe for nonstick cookwear. When taken to the deep amber color, you're actually over 300 degrees Fahrenheit, which is part of the reason cooks always caution you about never touching that syrup with any part of your skin.
A chocolatier in the UK called Paul A Young, participated in a competition to find the best salted caramel sauce recipe. He won with his recipe. It is basically what you did, though he used some brown sugar - and at the end, incorporated some milk chocolate. I recommend giving it a try!
Thanks for this, I will definitely try this by myself at home... Thanks man, a man to man thanks 😂😂
I Thank You so much for your Great Recipe and detailed video. Its so unbelievable how so many Rude people on here wirh their rude ridiculous comments.
Make tapatío cereal ❤
tried it and it turned out to be really good😊😊😊
Wah wah kya baat hai ji lajbab 🎉❤
Nice!! 👍🏽
On bubblegum icecream? Interesting choice
That blue ice cream looks so good
Right?!!! I wanna know the flavor of it
Even as a vegetarian i love your videos
I was looking for it. Thank you.
Add vanilla :)
If you refrigerate does it crystalize?
I will try this recipe
Might have to start a homemade caramel business
Just made it its amazing
Nice and healthy ingredients
Its fukin CARAMEL lmao what did you think it was made of, veg and pulses??
@@amy-leacoopertwiggyvonlea8969 I'm hollering 😂🤣
I do the dry method. Just melt sugar. Put sugar in a pan and heat it up. Then add the required butter, honey, vanilla extract, salt, and then the cream. Just a touch of honey prevents the sugar from crystallizing.
Does this stay liquidy, or can you make chewy caramels with it?
Oooo what kind of blue ice cream was that????
Gonna make some for coffee
Love the way this dude fucking talks
So less cream allows it to harden, and be used on popcorn?
Is there a way to substitute the heavy cream for, maybe, milk and just add more butter to compensate for the fat? Or is heavy cream needed for texture or something?
Evaporated milk, half & half, full fat milk, full fat coconut cream can all be substituted for heavy cream in this recipe. If you use the evaporated milk, you should use cornstarch (a tsp) dusted over the top & stirred constantly, it will thicken up as you cook it over low heat. Then add the butter.
@tappychef1098 I'm so happy I can use half & Half cream because it's all I have right now. Thanks
Can you use regular milk?
Can I use monkfruit as a sweetener instead of sugar ? I am trying to cut back from sugar
Does it remain that watery after cooling?
Ima make that
Love this salad so refreshing, healthy, and light. My family doesn’t like cilantro so I sub with mint, chives also used dill and shallots. Went great with salmon love ❤️
This video is about how to make caramel 😂.
Nice
How should I reconstitute it after it’s been frozen ? Double boiler? Microwave ? Pan ? 😁❤️
Yum 🔥
that ice cream tho.
Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream. And many people add a splash of vanilla at the end. I skip the vanilla and add a generous splash of bourbon--adult tastes, after all!
That’s a lot of caramel !
Nope 😁
WE NEED TAPATTIO CARAMEL 🤤
Oh hell no
@@fr3kman37oh hell yeah
@@SirYeetU Please 🙏 don’t do this to me 😢 😭
@@SirYeetU I can’t take this shit no more man 🥺
Let him cook what he wants man. Too much Tapatio stuff is not good for health.
Can i use artificial sweetener instead of caramel?
Lol never thought so easy
I'm eating a Sugar Daddy as this came up. 😂😶🤔🤨
Can I use half n half cream? Thats all I have right now
Can I replace heavy cream with milk?
Tapattio caramel😊
can you please do opera cake?
Blue ice cream, what flavor is it, looks wild.
can i use salted butter?
Yes. It will enhance the flavour, too.
Then don't add extra salt
He probably used unsalted so he can better control how much salt is in there
He most likely used unsalted because you can control how much salt you'll need than a pinch
what's the model of your stove, reply please
Go in there with some of that Tapatio seasoning.
Now please make tapatio caramel
I promise you, that jar wouldn’t last 3 minutes 🤤
I would assume you can store it permanently without it spoiling. I assume it might go rancid, but that can alleviated by adding less fat
That ice cream looks alien 👽
Thank you for getting right to the point and not telling me about your whole life....
Can you do a tutorial on how to make caramel that would be hard at room temperature for caramel apples or something like that
Just leave out the butter and cream.
gimme some of thay blue Ice cream....
Star butt stuff 🤣
This is butterscotch not caramel, still love these shorts
What is the difference?
@@cheeseboomby617 butter
@@wigs726
Aaaaaaaaaaa 🤔……..
Makes sense 😊.
@@marleylove510
This person is wrong. Butter scotch is different.
@@cheeseboomby617
Wrong
imagine tapatio caramel
🤦♂️
Milk works or no?
a can of sweetened condensed milk cover over top of can boil 3 hours make sure can is covered at all times till done after 3 hour remove place in cold water till completely cooled 20-30 minutes open slow to make sure cool stir enjoy.
Woo
How long to simmer till brown?
I will try this recipe but last caramel recipe I made it got really hard
Did you add that much heavy cream and butter to it?
“T A P A T I O”
Forget about the caramel for a second. What flavor is that ice cream? How is it so blue?
How did you make the blue ice cream
Me waiting for the T A P A T I O
What cream did he use?
Does it solidify if you store it in the fridge?
It does
Can you make tapatio caramel?
What do I do if my stuff ain't turning golden brown??
Does it matter if cream or butter goes in first?
Nope! Just make sure the cream is room temperature
Yeah it clumps up as soon as I add my whipping cream! I have to keep cooking it until it melts the clump
Your cream is too cold. Pull it out of the fridge about 20 min before you mix the sugar and water and start heating.
@@capers72424yeah I’ve tried that even warming it and mine always seizes up into a clump! It’s fixable but a pain. I wisk it and as u ass my cream and it just clumps lol but thanks so much for the suggestion I appreciate it
You make vada pav
T A P A T I O!!!
i tried making this and it's soupy like syrup 😭😭 i'll more closely follow the heat directions my second try bc it tastes good but it's not the right consistency
What I make is very similar to this recipe but it seems to always solidify after cooling down. It isn't totally carmel candy and I can heat it up to porable state again, but it definitely can't pour after cooling. Do I need to use more liquid (cream/butter)? Any suggestions anyone?
Yo what’s medium low heat
can the heavy cream be substituted with full cream milk?
is it just me or does he sound like ''cooking with Jack''
Mine always seizes up and I have to cook it until the hard melts
Are you stirring it before it's turned the amber brown color? I made that mistake and it kept crystalizing. When I left it alone and let it turn the brown color it turned out much smoother. When adding the butter make sure to cut off the heat.
Home made tapatiyoo caramelo
we need TAPATIO CARAMEL
No overused joke
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Developed by: me (woah shocker 🫥)
Scanning...
Searching for humor...
Searching for target person...
No funny detected.
Reason: Overused Joke.
Take the L, Savor the W.
NPCs be on their way to comment
“Now make T A P A T I O caramel 🤓🤓🤓”
WE NEED T A P A T I O CARAMEL
I WANNA SEE THE TEARS
Tapatio
PrEtTyCrAzYtHaT-
Please, do not make caramel easy for me, I'll hurt myself. 😂
Haha.