Quick Salty Caramel
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- Опубліковано 1 бер 2023
- For one cup:
¾ cup (150g) white granulated sugar
¼ teaspoons lemon or lime juice (strained) or vinegar
⅓ cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
½ -1 teaspoon salt
Instructions are written here:
www.sugarologie.com/recipes/s...
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I’m a science nerd, and I love when cooks incorporate the chemistry of it all.
Cooking is just chemistry in the kitchen.
@@jlheelan truer words were never spoken before
this is why i’m so glad i took food prep and nutrition over just regular food prep, we learn all of the science behind the food
@@starfox5165 thats amazing!. Im actually taling the same subject
While leaving out the most critical "science part" which is *temperature*
As a former pastry chef who is now in school for a STEM field I feel like we would be best friends or this channel was made for me or something. I was such a nerd about recipe development at my longest gig. I couldn’t figure out why I hated bakery muffins, but I decided they were all too dense and crumb-y, I wanted a perfect soft gas station muffin with a fine crumb. Every muffin recipe called for pure butter, tested them and figured out the milk solids just provided too much structure muffins didn’t need due to size. Developed a recipe using ghee for flavor and grapeseed oil for actual moisture retention and they were amazing.
Whoa yeah haha I was INVESTED reading about your gas station muffin recipe quest. You’re on the right channel
Thanks for sharing your tidbit on baking science💕
Would it be rude to ask for a recipe?
'Make more ghee'...noted..definitely gonna replace milk n play with ghee/oil ratio in my recipe. Thank you 😊
can we hear more of your such food science recipe quests
Your amazing. Definitely want to know more of what you figured out.
Rule of thumb if people "hate caramel" but love any homemade caramel thing they probably just hate storebought corn syrup sauce with artificial "caramel" flavor, they don't hate actual good quality caramel
Yep. And don't even get me started on "sugar free caramel". Oh, you made sugar free sugar? I don't think so.
I also tend to say I hate mayo and tomato sauce, just for convenience. Actually I do love fresh mayo and fresh tomato sauce, I just hate the rancid bottled slime they sold in supermarkets.
@@kittenmimi5326 “rancid bottled slime” you do realise that store bought mayo is made from eggs and oil but like home made mayo is.
@@iswintercomingornot7727 I mean I can't fault people for this one, diabetes runs in my family and I have a mass amount of dietary restrictions myself (the major one being an allergy to alliums - no garlic or onions or anything related). "Close enough" is truly all we can hope for if we don't want to cause health problems or live without. If there's an alternative that is good enough, I'll try it.
Right?!
For one cup:
¾ cup (150g) white granulated sugar
¼ teaspoons lemon or lime juice (strained) or vinegar
⅓ cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
½ -1 teaspoon salt
Instructions are written here:
www.sugarologie.com/recipes/salted-caramel-sauce
And yeah, it does take me 5 mins (actually, like 5:50, so I guess 6 minutes.) But it's because I use an induction burner, which isn't fair because most people may not have access to one. I'll change the title so that it's more generalized but it's still one of my quicker recipes.
Thank You So MUCH for Posting Your Written Recipe!!! I can’t wait to try to Make this!!! Perhaps Would you have a Fudge Sauce that’s Yummy?? Thank You & God Bless!!😘⭕️❌🙏🙏🙏😋
Is butter a necessary item? Do we have anything than can be used as a replacement?
Thanks for posting the link to the recipe so we can save it
Ty! Ur so underrated girl we get u the likes nd views 🙌
When you say 5 minutes, what do you mean? Because there is no way the entire process is actually 5 minutes. Have you timed it from start to finish or are you just using 5 minutes to denote that it is a fast caramel recipe?
I always add a little water to the sugar first, and prefer brown sugar over white.
That works too 💕
Adding water helps it cook more evenly but you need to cook longer to evaporate the water before the sugar can start to brown
Some recipes call for a wet Caramel or a dry. Just depends
Do you use same amounts of brown sugar?
I like dry caramel, less chance of crystallising. You can always control consistency of finished caramel with the cream added.
THANK YOU! THAT LEMON JUICE IS GENIUS!! My caramel always crystalized no matter what I did. This is the first time I've heard this. It's been great!
Thank you for an easy caramel recipe! I’ve heard of dry caramel, wet caramel, and the catastrophe of crystallization. You de-mystified it all and now I can make my own delicious topping! 😊
This will actually really help me when making my next batch. I definitely needed a better understanding of what was happening in the pan, thank you!
In the middleast we usually add lemon to make syrups for our dessert. Never thought of making a caramel that way. So cool!
Baklava !!!Yesssssss
My family recipe calls for lemon 🔥🔥🔥🔥🔥🍋🍋🍋🍋🍋🙏💞💫💖
@@zoezzzarko1117 Yum Baklava! Lemons are a must right? Do you also use rose water for some desserts with syrup?
@@meenax7197 never ever rose water in our family recipe. We keep it very simple w lemon and cinnamon...walnuts... sugar... butter... phyllo dough - that's it.
And it turns out... MAGICAL !!
And lasts sooooo long. Almost like it is preserved !!
@@zoezzzarko1117 Delicious! In some of our dessert dishes we use rose water in the syrup its mostly for certian arabic desserts if that makes sense. But you are right about preservation it's amazing how long things can last.
@@meenax7197 it was so wonderful talking to you.... you have very good energy!!
I truly HOPE you have a wonderful life 💞💫💥💖💜❤🥰🙏
I can see why people who don’t like caramel sauce like this one. Adding the butter brings it closer to a butterscotch sauce which is far superior.
I’d love to see one for butterscotch
Ohhhh!
Butterscotch sounds delightful.
A dark, fudge-y chocolate sauce would be wonderful, too! One with a high cocao percentage... I can't stand the store-bought ones... they're always so full of ersatz ingredients.
Has one human in the history of humanity ever said they don’t like caramel sauce?
Me- I like it in chocolate, and that’s it.
that would be me haha
My mom and little sister.
Y'all in the reply section can go to hell
🙋🏻♀️
Madam, you just explained science in a digestible and fun way I actually understood. Bravo, madam, bravo
I don’t really bake all that much (chocolate chip cookies and box cake mixes are usually about as far as I go), but I’m a huge food science nerd, so knowing the whys and hows of baking (and cooking in general) makes me so happy. I love your channel, it doesn’t make me feel incompetent for my lack of baking knowledge, and I really feel that I could actually start trying more advanced things.
Never had an issue making caramel sauce without lemon juice, turns out perfect every time
does it not make it sour?
Loving the explanation. Not enough people know the science behind cooking. Great to understand whats happening. Plus, YUMmy!
my recipe is white granulated sugar, water and corn syrup and then heavy cream and butter with a splash of vanilla extract and its AMAZING!
That's how my moms fresh made cranberry sauce is! Everyone who hates cranberry sauce always loves my mom sauce! Sometimes it takes someone who knows what they're doing!
Yep
You remind me of my 5th grade teacher who really got me engaged in science. She taught us about chemistry and other things by having us do things like make an apple pie in class and explained the chemistry behind it then she baked it and when we came back from lunch later that day she gave it to us all as dessert and as the finishing touch to the lesson. I loved science ever since that moment and eventually went to college for biochemistry and biotechnology. I always credit her as being my favorite teacher and one of the ones who inspired me the most. I hope you are inspiring countless young people in the same way, and I would bet anything you already have! Keep being wonderful!
hey sugarologie, thank you for all the very informative videos! I love to bake, but don't really have the resources and time to try the different methods or recipes. you're my go to now! 😘
Thank you so much 💕
i love when you talk about the science behind it all.
Now people have told me I’m fucked up for this
But have you ever added just a bit of salt to icecream with caramel sauce? Best thing ever
Nah I love salted desserts - I bet that tastes amazing
I just wanna know what kind of people you know that dont like caramel sauce 💀
If it’s salty, I hate it.
But when I make it at home with brown sugar, cream, and butter, I love it!
@@vb9239 wow i hate regular caramel but salted caramel is my jam.
My partner lol. Meanwhile it is my go to topping! He likes solid caramels though, so go figure
@@vb9239hat soubds more like a dylche de leche then a caremel sauce
@@kennedygardiner42o not really. Dulce de leche is not really the same taste. Less strong and less buttery but more milky.
Wow I just love the chemistry 🧪 in between the recipe.
Thank you for having a link to an actual page with the recipe. I have an app I send recipes to that transfer well from a web page. Not so helpful when people just have written instructions on the description!❤
Oooohhhh...good chemistry!!!
Yes, someone who says caramel right
So that's why my "caramel" solidified when I was messing around in the kitchen. I really ought to freshen up on my basics before doing anything else lol
I like when ppl explain why things are done the way they are ... Thank you 💙💙
I call this a butterscotch. No need to constantly stir. Also dark sugar /brownsugar also works well
Would you use the same quantity of brown... vs. white sugar ?? 🙏🙏🙏🥵
@@zoezzzarko1117 just mix brownsugar , cream and butter. Melt and mix. Now the amounts are basically 1 part cream,1 part sugar and 1/2 part butter. I am guessing for you need to make it to taste and when it cools the thickness needs to be maybe adjusted.Cinnamon works also in this. Ofcourse coffee and cardamon these kinds of spices may deepen taste
@@urielpolak9949 you are just so wonderful ...thank you SO MUCH for all this help !!!! 💞💫💖💥❤
This is a great video not to mention chemistry ❤😂
No one is going to mention that the quality is just perfect?
Great explanation (and solution) for avoiding grainy sauce. I'm happy to say I just made your caramel sauce and it's wonderful! I only had half and half but it was an excellent substitute for the heavy cream. I just surprised my husband by serving it to him warm drizzled over a brownie with a scoop of vanilla bean ice cream, then topped with a few chopped walnuts and fresh strawberry slices. We both say ten out of ten. Thank you!
I love your content! Educational and yummy 😋🤤
Omg this has to be the most straightforward caramel making tutorial❤️
That's the same way I do it, except I use oat milk for mine! Looks delicious
I add lemon zest I actually smiled when I saw you add lemon juice because I thought I was the only one adding lemon lol
I never add salt though I like my caramel sweet
You can skip the lemon juice and melt butter and sugar together. Use dark brown sugar for rich caramel sauce.
The same amount of brown sugar?? ❤❤🎉🎉🎉🎉
You can also avoid crystallization by adding the sucker in small batches until it’s completely melted
"sucker" ?
@@cheryldavis8776 Sugar *
I made this instantly upon seeing the video.
The sugar turns bitter FAST!!!! I got a text and stopped looking for a few seconds. I tried a second batch and it was better. My third batch will be even better.
My advice: As soon as the sugar liquifies, add the cream. As soon as the cream is close to being incorporated, lift from heat and add butter and salt. Stir with pan off heat by a few inches.
I love how you talk about the science behind each of your baking videos
Definitely that caramel must taste heavenly it has crème butter
I love these caramel recipes because they don't use corn syrup and the recipe is based on color, not temperature!
I don't have corn syrup available at all and don't have a food thermometer so these recipes are brilliant!
i love carmel and when its fresh and good quality instead of just corn syrup flavoring is something i will savor because of the richness 😊❤
wow really cool tip with the lemon! I always knew acidic acid like that helps break things down but never thought about applying it to something like this
Chemistry! Awesome video, and I'm thrilled that I now know of a recipe for making caramel that actually seems easy and achievable. Thank you!
This worked SO WELL!!! I suck at caramel, and this saved me :) I made an excellent flan :)
😁Thank you for the information that will help me a lot and I’m sure that everyone else feel the same. Thanks again.👌🏽
Thank you for adding the ingredients!!
do you know that you are not just teaching us how to do it but actually educating us. These explanations are essential to us to know what is the science behind every thing. Thanks dear for your time. NICE VOICE. pretty face. Blessed!
When they bring up the chemistry of what they make that how you know theyre a good chef 😂❤
Oh I just love how this was chock-full of very good information thank you!
Wow ty so much! I love love the way you explain stuff. Keep doing it please..this part of school was always a little difficult for me to understand
Who doesn’t like caramel sauce?? Everyone loves it! Not as much as chocolate but love love it and I prefer it!
That does look caramelicious!
SO needed this! You're awesome💪🏾
thanks!, just saved your recipe to my file so I can use it
Or just don't stir the sugar. You dont even need the lemon juice just a bit water if you want. Don't touch the sugar and it will melt and brown perfectly
The lemon juice is what prevents crystallization.
@@fatherbbq it wont crystalize if you dont stir the sugar 😁
@@Minniieplays really? I’ll have to try it.
@@fatherbbq Au Contraire! You don't want your sugar to crystalize to make caramel, just put it on the pan and heat it up very slowly AND DON'T STIR - it takes about 15 minutes. Crystallisation is caused by stirring, or something other than sugar getting into the pan, or often just bad luck. I've been cooking as a professional for 20 years, and my mom and grandma made caramel this way, and I've never seen a professional make caramel like this..
@@funinthekitchen844 “or often just bad luck.” Perfect example of how lemon juice can help. Really don’t understand why this is such an issue. It can also prevent crystallization long term like what happens to honey.
thank you for sharing the science behind it!
I just put some water, sugar, salted butter and cinnamon in a pan and then pray that it turns out fine.
Definitely my method of cooking 😂
Do you stir it??
I needed this months ago.
What? yummy I like I like caramel sauce
why am i watching this and considering making some when i want to lose weight ? I already did a crumble pie this week ! stop the count ! stop the count !
thank you so so much for explaining why it works!
Never met anyone who didn't like caramel sauce
It’s good with brown sugar too!
Thanks for the sugar explanation, I found it really helpful
Looks delicious 😋 Do you have any recipes for a thicker caramel (like for making Turtles)?
I like salty caramel too, the sweet ones are too common. 🥰
I'm so excited to try this, I've always had problems with melting sugar before
I made a vegan version of your frosting and it turned out AMAZING!!! Thank you so much
Vegan. How so???
@@nancykane8680
Guessing coconut milk and coconut butter or cocoa butter
This video is so peaceful
That's some Good Eats level science. Love it
Love this! Definitely gonna try it
You are like a magician. A sugar magician.
I love lemon & I love caramel, I just wish my hubby loved caramel too ❣🙆♀️ I'm looking firward to trying this recipe❣
I love this! Thanks so much!
Omg I love caramel and this looks incredible
This couldn't possibly last around me til it's cool. 😊
Five minute caramel sauce? I'm at six minutes by the time I've measured the sugar 😄
😂😂😂😂
bro it's just sad to hear that some people don't like caramel. i personally love caramel at such a young age 😢
Looks delicious! I'll try it!
Woooow i love it !! 🫶🏻🫶🏻🫶🏻
I'm a total sugar addict and I just want to try the sugary lemon!😋
Lots of science in cooking
Yay for invert sugar!
Very informative. Will try this method in the future
Thank you so much for this video. Other videos I saw recommended glucose syrup but I couldn't find any !
This isn't about the caramel but did you know that you can make frostings with store-bought emulsifier (like for ice cream or cake batter, I use Emustab)? I don't think it could hold up a cake but it does work for cupcakes. I've only used this with condensed milk before but it supposedly works with regular milk. Maybe you could make some interestings with that as an ingredient! (Sorry for this random comment)
Oh wow I’ve never heard of emustaub - I have worked with different emulsifiers, but it’s getting a bit molecular gastronomy, which I love! I may venture more into that in the channel but it is sometimes a bit advanced
i would love to try this recipe tho thank you for the recipe
I wish there was a way to save these videos so I can get back to it
Go into your watch history. You can do it from there. Ya utube is annoying on this probb
I agree. I text them to myself.
This is great to know, thank you ❣️
I'm dying, these cravings you give me.
Working at Starbucks, you wouldn’t believe how many people would order caramel on their dairy-free drinks and say that they, “can’t have dairy in any form.”
Telling these women that caramel includes dairy was always kinda hilarious… They always got so angry. As a lactose intolerant person myself, I wasn’t sorry: if you’re allergic to something, you should have better awareness not to eat something that includes your allergen.
tbh Starbucks is real fucking bad at telling the ingredients. Remember when they marketed energy drink that had espressos in it like a lemonade so kids would order it? Yea that's fucked up, it didn't even had a label..
@@davidlz830 They still do caffeinated juices and teas. I'm more surprised people are ordering for their kids at Starbucks. I stood behind a lady the other day who asked, one by one, if the teas all had caffeine in them. Like yes, lady, this is a coffee shop! Caffeine is the drug of choice here! Kids shouldn't even be in there unless you're trying to get them hooked on that and sugar.
Maybe you should inform more about allergen in your products before complaining about people.
Because you can do caramel with only sugar so not everybody is suppose to know YOUR caramel is also with butter and cream and not classic caramel with only sugar (and water/or not).
Nothing hilarious about this for me. It’s Just show a little bit more about your personality and it’s not really funny.
In a caramel pudding recipe, for the sauce it was instructed to NOT stir at all, but in here there was constant stirring? Is there a difference?
This looks sooo good
Ohhhmywiskers I'm saving this
love it
Your voice reminds me of Inga lam so much! Both so soothing. 😇
Caramel made perfectly❤