I made these caramels & instead of wrapping them in wax paper I just cut them up & put in an airtight jar for Mother's Day. The jar has embossed 'made by hand for you'. I also let a batch go beyond 250 & got great hard toffee which I covered in chocolate and sprinkled desiccated coconut over. Gorgeous.
I love all your recipes! I'm 16 years old. And I love baking it's my passion! You should me so many new recipes that I would love to try when I get time. But you're amazing! Please don't stop teaching baking shows! ❤️
I love how you took the time to mention tips on how to clean the pan. Plus having metric saves a lot of conversion googling haha. Thanks for the video!
this woman is awesome! everytime i watch other youtube food channels, the hosts make all these dramatic, over the top taste tests (Im looking at you Laura). Stephanie comes across very genuine and down to earth, made her simple chocolate cake and boy was it good!
i love how you explain in such detail so that people who are not familiar to baking (like me!) find it much more easier to try:-) thank u! lots of Love from Korea!
I love this video, not only for the recipe but for the (tons of) pro-tips you give like having all of the ingredients out already and spraying the measuring cup with oil to prevent sticking. Also, there is just something about you that's oddly comforting and I can't put my finger on the reason.
I am sure that it tastes heavenly! What I liked most in your video are the white roses on your background. Be well, happy, healthy and have a warm Christmas time!
Geez this looks good. The holiday is a good excuse! The use of the foil sling does make a huge difference and extra butter on it just adds even more of that buttery, toffee, good stuff. I am losing the battle already when my grammar goes and the brain starts going into happy mode over caramel. Its so good! Favourite, even more so than chocolate!
Definitely going to be trying this method. What a GREAT job of explaining this process. And, I appreciated the "tip" on how to clean the dried on caramel. Wonderful presentation. Professional.
this is one of the easiest recipes I have found on here! yay! can't wait to try it out. The other videos make it so difficult with all of them saying "oh you will know when you get this color and what not" suuure 🤔 I like that you just added everything and told by the temperature sooo much easier. thanks for the wonderful video.
Hi Stephanie, Nice to see that you still find the time to answer people who send you comments on older videos. Lots of love from Belgium xxx Happy New Year
Thank you so much for this recipe. I have been looking for a simple caramel recipe "forever!" I'm making flavored caramel candy for Christmas gifts for family and friends. I am also going to add finely chopped pecans and walnuts. Once again, Thank you so much. Annie
She is actually Canadian but has lived in the US for long time and learned the cooking & baking preferences. She is so great to follow for all levels of cooks.
just delicious and actually very easy, I have invested in a sugar thermometer and it's already paid for itself. A real treat that everybody will love as they are soft and really tasty
I love your videos, you have a gift for teaching. Thank you. I do have a question. I bought some caramels at a local christmas craft show that looked very similar to these but they where infused with different flavours, like earl grey tea, Some had nuts as well. When would be the appropriate time to add those things. At the end when you added the vanilla or during the cooking process? Thank you again!
I've found this through WikiHow, which gives impressive information. Stephanie shares all of the golden nuggets that make it easy. 1. Have everything ready; butter, etc. 2. buttering the foil and also the measuring cup for the corn syrup. 3. About not resting the thermometer on the bottom of the pot. 4. Wrapping and refrigerating........wow. So much awesome to make the job worthwhile. Thank you!
Tried it, loved it! Tastes like drops of heaven. Thank you! I don't have a candy thermometer, but I cooked the caramel for 25 minutes like Stephanie mentioned and checked the consistency by pouring a few drops of the caramel into cold water, if it is soft and holds shape it is done...I checked as soon as it hit the 20th minute mark and then two more times just to make sure I don't overcook it. Hope this helps the people who don't have a thermometer.
I love the fact that you mention the cups as well as the grams/mililiters. There are so little youtube channels that do that and I have to go figure out how many grams or mililiters a cup or so is. So thank you :D
Thank you so much for the wonderful video on how to make these caramels. I tried another recipe from a different website and it didn't turn out. What it did however is make wonderful caramel sauce for your ice cream topping. I've been trying to find the perfect caramel recipe, and I believe I just found it. Your video and presentation was so well thought out and put together extremely well. I can't thank you enough for helping us out with making caramel candies. I can't wait to try out your recipe.
I think that your TREACLE is pretty comparable to our corn syrup....and from watching her many videos I would say use unsalted butter as a general rule but if you can't then definitely leave out the salt from recipe or reduce to a tiny pinch!
Best toffee recipe ever 4oz sugar granulated 4oz butter salted or unsalted 4oz golden syrup 4oz condensed milk Put in a heavy bottomed saucepan ,heat gently till sugar dissolves stirring constantly bring to boil keep stirring until it turns golden remove from heat and test the set by dropping some toffee into cold water if after 30 seconds it's at the consistency you like pour into a lined 8 inch square tin if not boil for another 5 mins and retest until it's to your liking enjoy.
Love your vids. Out of all the cooking channels I watch on here, and have tried to make from....yours are the only ones that I have followed and have turned out exactly as they were supposed to :) thanks
How do you make the ones like shown in the thumbnail representing this video. I was kind of disappointed and happy at the same time with this presentation.
I fussed with the ones in the picture more because I didn't want the video to be too long. It is just a matter of being careful as to the size and shaping the caramels with your fingers.
+spidaminida other places use glucose syrup or other things with the same contents, but different names. Corn syrup is glucose syrup, but we use corn to make it because frankly, we have an abundance of corn for complicated reasons
Wolfcchi often times people won't do that with caramel because the stuff around the pan is usually much darker, and therefor would effect how the caramel looks (:
Thanks so much for this presentation, recipe and how you make it is so clear. I love the soft caramels, and they sell them at the supermarket wrapped in waxed paper like you did. Now I’m going to make my own and send some to our daughter if I don’t eat them all before!
I just made these 3 hours ago and they are fantastic!!! That little bit of salt is key! Outstanding flavor and a soft chewy texture!!! I have made many of your recipes over the years and they have all been winners! Thanks for all your hard work!!!
You are one of the best cook,,,Always go to your site for recipes,,,,,,Thank you for sharing...Merry and Happy Holidays to you and your loved ones.....
This is a great, easy recipe! Friends & family all like it. I will add this to holiday gifts for sure. You really do have to be careful about the temp though, over 250 = harder candie. Thanks so much Stephanie, I really appreciate your videos.
Very pleasing to watch! I'm your newest subscriber & biggest fan. I've recently hit a road block in my life, where I've felt stuck. Your a great teacher & I can't wait to view more of your videos to better my knowledge and experience new ways to cook. Thank you very much👍🏻👍🏻
Hi Stephanie, thankyou for this recipe. I am going to make it next weekend and cover the caramel in milk chocolate. I do have a question though. Do you have recipes for other flavoured caramels, for example raspberry caramel, coconut caramel. I would love to make a box of different flavoured caramels to give as gifts for Easter.
these tastes AMAZING!! mine turned out a TINY bit too soft, but that was because of my thermometor. they taste just as good, or even better, than the ones you can buy, they are really good! :)
yesterday I used your caramel recipe to make chocolate covered caramels and they came out great! thanks for your demonstration, couldn't of made them without it!😎
Just discovered your tutorials Stephanie (via Stollen) and glad I did. Really appreciate your approach- thoughtful, thorough and knowledgeable. You mention a digital thermometer and it looks like your using an induction “burner”. I have an induction cooktop and tried using my electronic thermometer on it. Took me a while to figure out that it doesn’t get along with all that magnetic, induction energy LOL! Back to the type you’re using here!
I used an 8" silicon square pan instead of the metal one. Still sprayed it with 'cake release' but didn't need to line it with parchment paper. The caramels came out so much easier
Three things: 1. That looks delicious, good job! 2. Isn't it harmful to your kitchen counter if you place a very hot pan on its surface? 3. I admire you keeping your figure when making these wonderfully delicious things all the time! Most of us aren't able to store your goodies for (several) weeks, haha!
I made these caramels & instead of wrapping them in wax paper I just cut them up & put in an airtight jar for Mother's Day. The jar has embossed 'made by hand for you'. I also let a batch go beyond 250 & got great hard toffee which I covered in chocolate and sprinkled desiccated coconut over. Gorgeous.
Variety is the spice of life.
I love all your recipes! I'm 16 years old. And I love baking it's my passion! You should me so many new recipes that I would love to try when I get time. But you're amazing! Please don't stop teaching baking shows! ❤️
Now your 20. Still baking?
That was a long time ago and I hope you still enjoy baking and cooking young lady. I hope you are doing well with all you are doing as well!
You explain everything so well! Love it!
When the caramels have a grainy texture it's due to the crystallization of the sugar.
I love how you took the time to mention tips on how to clean the pan. Plus having metric saves a lot of conversion googling haha. Thanks for the video!
this woman is awesome! everytime i watch other youtube food channels, the hosts make all these dramatic, over the top taste tests (Im looking at you Laura). Stephanie comes across very genuine and down to earth, made her simple chocolate cake and boy was it good!
Your voice relaxes me
Thank you, great recipe
You are the perfect person to teach us how to do these goods, because you are so sweet! thank you for your videos! hugs from Brazil.
Thank you very much for your delicious recipe beautiful lady, greetings from Venezuela!
i love how you explain in such detail so that people who are not familiar to baking (like me!) find it much more easier to try:-) thank u! lots of Love from Korea!
i love your channel ❤️ you work so professionally🙌
Loved your video, Stephanie. I will be making this.
What a nice lady and a lovely presentation. They look yummy!
I love this video, not only for the recipe but for the (tons of) pro-tips you give like having all of the ingredients out already and spraying the measuring cup with oil to prevent sticking. Also, there is just something about you that's oddly comforting and I can't put my finger on the reason.
Great tutorial, nice and slow, very nurturing voice. Thanks. Will be using this recipe to cover apples. :)
I am sure that it tastes heavenly! What I liked most in your video are the white roses on your background. Be well, happy, healthy and have a warm Christmas time!
Geez this looks good. The holiday is a good excuse! The use of the foil sling does make a huge difference and extra butter on it just adds even more of that buttery, toffee, good stuff. I am losing the battle already when my grammar goes and the brain starts going into happy mode over caramel. Its so good! Favourite, even more so than chocolate!
Definitely going to be trying this method. What a GREAT job of explaining this process. And, I appreciated the "tip" on how to clean the dried on caramel. Wonderful presentation. Professional.
Wow!! Well done.
If you’re in the UK like me you can also use GOLDEN syrup! Or wherever you live. Glucose syrup is also an option.
You have no idea how much it means to me that she also mentions the amounts in metric units.
I wish I could hug you. I've made these and they are simply the best. Thank you. Love your cooking.
this is one of the easiest recipes I have found on here! yay! can't wait to try it out. The other videos make it so difficult with all of them saying "oh you will know when you get this color and what not" suuure 🤔 I like that you just added everything and told by the temperature sooo much easier. thanks for the wonderful video.
Hi Stephanie, Nice to see that you still find the time to answer people who send you comments on older videos. Lots of love from Belgium xxx Happy New Year
i absolutely love your video's please keep them coming!
Thank you so much for this recipe. I have been looking for a simple caramel recipe "forever!" I'm making flavored caramel candy for Christmas gifts for family and friends. I am also going to add finely chopped pecans and walnuts. Once again, Thank you so much. Annie
Hello recommended, we meet again.
That pot cleaning tip is one of the smartest things I've heard in ages. Can't believe I never thought of it. Thanks!
I heat up milk in my caramel pot and make custard with it. Clean pot, clean spoon & delicious dessert!
Elisabeth Duke I'm, please pass on the recipe! That sounds delicious!
How very clever! I shall try this for sure. Thank you.
I love custard! But thick one
I love idea of doing something with the bottom bits of Carmel left. Tks for the tip.
Love it can you show the recipe?
I love the way how you cook and how you talk when you are cooking
Love it, love the channel, love the recipes, love the american way Mrs Stephanie make everything.
She is actually Canadian but has lived in the US for long time and learned the cooking & baking preferences. She is so great to follow for all levels of cooks.
cornishcoves Oh, ok, sorry about that but she's amazing either way
just delicious and actually very easy, I have invested in a sugar thermometer and it's already paid for itself. A real treat that everybody will love as they are soft and really tasty
I love your videos, you have a gift for teaching. Thank you.
I do have a question.
I bought some caramels at a local christmas craft show that looked very similar to these but they where infused with different flavours, like earl grey tea, Some had nuts as well. When would be the appropriate time to add those things. At the end when you added the vanilla or during the cooking process?
Thank you again!
I've found this through WikiHow, which gives impressive information. Stephanie shares all of the golden nuggets that make it easy. 1. Have everything ready; butter, etc. 2. buttering the foil and also the measuring cup for the corn syrup. 3. About not resting the thermometer on the bottom of the pot. 4. Wrapping and refrigerating........wow. So much awesome to make the job worthwhile. Thank you!
I hope she's fortunate enough to get her very own televised Cooking Show. She does a great job!
I agree. I've just found her through WikiHow, and she gives all the details to make it a pleasant and worthwhile undertaking.
Tried it, loved it! Tastes like drops of heaven. Thank you! I don't have a candy thermometer, but I cooked the caramel for 25 minutes like Stephanie mentioned and checked the consistency by pouring a few drops of the caramel into cold water, if it is soft and holds shape it is done...I checked as soon as it hit the 20th minute mark and then two more times just to make sure I don't overcook it. Hope this helps the people who don't have a thermometer.
Shalet Godwin Thanks for the advice
Thank you so much for this recipe it's so good!!
that looks soooo good!!
I've made it twice now. AND IT'S SO GOOD! I LIKE THE SALT NOW
Wow... this is execellent.... this is what im looking for .... simply cheap, tasty, simple & easy to do... love it....thanks stefanie...
I love the fact that you mention the cups as well as the grams/mililiters. There are so little youtube channels that do that and I have to go figure out how many grams or mililiters a cup or so is. So thank you :D
Thank you very much Stephanie for all your recipes.
Thanks for not forgetting the metric system.
This is my favourite part of the whole video
I don’t know why us in the US are not using the metric system like the rest of the world
Hey Y'all from Germany
@@boui.1 I'm from the US and I don't know why. Hopefully one day it'll change but we Americans are pretty hard headed lol
Tamara Garcia fr because nobody else’s uses our system but us
Thank you so much for the wonderful video on how to make these caramels. I tried another recipe from a different website and it didn't turn out. What it did however is make wonderful caramel sauce for your ice cream topping. I've been trying to find the perfect caramel recipe, and I believe I just found it. Your video and presentation was so well thought out and put together extremely well. I can't thank you enough for helping us out with making caramel candies. I can't wait to try out your recipe.
Salted or unsalted butter?
Can I substitute the corn syrup for something else. It's hard to get here in England.
I think that your TREACLE is pretty comparable to our corn syrup....and from watching her many videos I would say use unsalted butter as a general rule but if you can't then definitely leave out the salt from recipe or reduce to a tiny pinch!
Treacle is dark so more like molasses. British golden syrup is more like corn syrup , but thicker
Corn syrup is on Amazon UK or Glucose syrup.
Best toffee recipe ever
4oz sugar granulated
4oz butter salted or unsalted
4oz golden syrup
4oz condensed milk
Put in a heavy bottomed saucepan ,heat gently till sugar dissolves stirring constantly bring to boil keep stirring until it turns golden remove from heat and test the set by dropping some toffee into cold water if after 30 seconds it's at the consistency you like pour into a lined 8 inch square tin if not boil for another 5 mins and retest until it's to your liking enjoy.
Treacle is closer to molasses I believe....
My fave candy! Gonna make it this weekend. Thanks for the recipe. Its nice of you to share all your knowledge in baking..
you remind me of freddys mom from icarly HAHAHAHAHAHA
BostonSecret45 oh yer😹😹not as mean though
she's not mean, she's just over-protective
BostonSecret45 OMG RIGHT LOL THATS SO FUNNY I LOVED I CARLY
BostonSecret45 OMG RIGHT LOL THATS SO FUNNY I LOVED I CARLY
Moron
You need a candy thermometer as the temperature is very important. I have not tried honey so I couldn't say how well it would work.
God bless you
Uh, she did not sneeze.
Thank you for the recipe! The form you rolled the caramel reminds me of caramel made by Brach’s back in the day!
would it look bad if i took that big brick of caramel and ate it by myself? not that i would do that eventhoughitotallywould
No not at all my friend
Ashley Grey
ok good.
cavity central here I come!
Justin Bechtel just make sure you have something nearby to puke in :-/
heidbrain
i've taken a 15 pack of pepsi and drank it all in about 4 hours, I think a block of carmel is fine :P
Love your vids. Out of all the cooking channels I watch on here, and have tried to make from....yours are the only ones that I have followed and have turned out exactly as they were supposed to :) thanks
How do you make the ones like shown in the thumbnail representing this video. I was kind of disappointed and happy at the same time with this presentation.
I fussed with the ones in the picture more because I didn't want the
video to be too long. It is just a matter of being careful as to the
size and shaping the caramels with your fingers.
I guess yoo could cut squares, place them on a tray and than heat up in the oven for a moment.
Would make them more "smooth"
Great video. Easy to follow steps. Can't wait to try them out. Thanks for sharing.
Why is it that American recipes almost always use corn syrup?
+spidaminida Corn syrup is often used as it prevents sugar crystallization (grainy texture).
That's interesting! Thanks/!
+Joy of Baking Bunni-BMWqrosario
+spidaminida other places use glucose syrup or other things with the same contents, but different names. Corn syrup is glucose syrup, but we use corn to make it because frankly, we have an abundance of corn for complicated reasons
You can yous golden syrup too
I did it! And I added peanuts too! It's sooo yummy! ..Thank you..and God bless you Stef! 😘
Hello madam Joy..I've been copying your recipe.I just wanna ask what other alternatives we can use instead of corn syrup..Thank you
try honey
Made these tonight for valentine's day gifts. Just great! Pretty easy! Thank you for a very professional demo!
I disliked because she didn't scrape out all the caramel in the pot when she was pouring it out and that gave me a heart attack
Wolfcchi often times people won't do that with caramel because the stuff around the pan is usually much darker, and therefor would effect how the caramel looks (:
Wolfcchi wtf mate that's just wrong u don't just dislike like that
Wolfcchi How mature!
You dont scrape the bottom because there is burnt pieces
You dislike instruction vid cuz she didnt scrape the pan. Seriously!!!! Just scrape your pan. Or maybe understand why you dont.
Thanks so much for this presentation, recipe and how you make it is so clear. I love the soft caramels, and they sell them at the supermarket wrapped in waxed paper like you did. Now I’m going to make my own and send some to our daughter if I don’t eat them all before!
Going to try this, and lots of good hints in this. For example, never thought of spraying my glass measuring cup for the Karo syrup!
you are the best teacher so simple and easy to follow and thank goodness you say teaspoon and tablespoon...you know what I mean
Great recipe made it yesterday and today it's easy and delicious. thank you for sharing! The family loves it!
I just made these 3 hours ago and they are fantastic!!! That little bit of salt is key! Outstanding flavor and a soft chewy texture!!! I have made many of your recipes over the years and they have all been winners! Thanks for all your hard work!!!
Thank you Stephanie I'm making this for Easter Sunday as gifts and of course some for me.
very nice video, i like the way you teach us, very slow and easy to do..keep doing great vid...love u
You are one of the best cook,,,Always go to your site for recipes,,,,,,Thank you for sharing...Merry and Happy Holidays to you and your loved ones.....
I really enjoy watching you baking
Made this recipe this week and it turned out amazing! Thank you!
I love your recipes! I have had trouble with my caramels crystallizing. I will try it again and make sure I DO NOT STIR while it's cooking.
This is a great, easy recipe! Friends & family all like it. I will add this to holiday gifts for sure. You really do have to be careful about the temp though, over 250 = harder candie. Thanks so much Stephanie, I really appreciate your videos.
Ive made these several time and their awsome!! Pretty easy to make with a thermometer
this is wonderful and so easy, what a nice gift for Christmas in a home made decorated box! I like it~!
I haven't tried it that way so I couldn't say how well it would work.
Omg so good!!! These are de-LICIOUS!!!!! I couldn't stop eating the caramel while it was setting. By the time it set, all the corners were gone!! lol
I love caramels, i probably i make this to my childrens weekend... thank you for sharing your recipes...
I absolutely love your recepies
I love all you're cooking.....thank you so much, you're a star.
I made these and they are best ever. Thank you Stephanie
Very pleasing to watch! I'm your newest subscriber & biggest fan. I've recently hit a road block in my life, where I've felt stuck. Your a great teacher & I can't wait to view more of your videos to better my knowledge and experience new ways to cook. Thank you very much👍🏻👍🏻
Stephanie, you are awesome! Please don't stop making vids!
Loved it! She made it look so easy!
That looks so yummy. I want to eat it right now. Thanks for the recipe.
Great presentation with easy to follow instructions
Thanks Stephanie ...I totally want to try this for an office staff treat !
Hi Stephanie, thankyou for this recipe. I am going to make it next weekend and cover the caramel in milk chocolate. I do have a question though. Do you have recipes for other flavoured caramels, for example raspberry caramel, coconut caramel. I would love to make a box of different flavoured caramels to give as gifts for Easter.
The only other recipe I have is for Maple Pecan Caramels. www.joyofbaking.com/candy/MaplePecanCaramels.html
@@joyofbaking Thankyou Stephanie. Will be trying that too.
Yum! You have the most delicious recipes and your videos are awesome! Thanks Stephanie for another great one.
Another great video! I look forward to watching your videos every week! Well done
I use your caramel recipe to make the best tasting infused caramels. Thank you!
You're just FANTASTIC!!!!!! Greatings from Italy!!!!!
It is just a matter of being careful as to the size and shaping the caramels with your fingers.
these tastes AMAZING!! mine turned out a TINY bit too soft, but that was because of my thermometor. they taste just as good, or even better, than the ones you can buy, they are really good! :)
yesterday I used your caramel recipe to make chocolate covered caramels and they came out great! thanks for your demonstration, couldn't of made them without it!😎
Just discovered your tutorials Stephanie (via Stollen) and glad I did. Really appreciate your approach- thoughtful, thorough and knowledgeable. You mention a digital thermometer and it looks like your using an induction “burner”. I have an induction cooktop and tried using my electronic thermometer on it. Took me a while to figure out that it doesn’t get along with all that magnetic, induction energy LOL! Back to the type you’re using here!
I used an 8" silicon square pan instead of the metal one. Still sprayed it with 'cake release' but didn't need to line it with parchment paper. The caramels came out so much easier
Thanks for sharing how to get rid of the sticky caramel frm the pot! As usual, I love ur videos!
Three things:
1. That looks delicious, good job!
2. Isn't it harmful to your kitchen counter if you place a very hot pan on its surface?
3. I admire you keeping your figure when making these wonderfully delicious things all the time! Most of us aren't able to store your goodies for (several) weeks, haha!
Would you share a carmel cake recipe? Thank you. I enjoy your recipes and how you explain every step.
Thanks for the awesome recipes love watching your videos.😃
I made this recipe twice. Turned out awesome. My whole family loved it.
You could try golden syrup.
Your allrecipes is very fantastic.