*please mind everybody: caramel gets up to 400° Fahrenheit, so way hotter than a liquid. Please be very cautious! Also if you get caramel anywhere on your body be very carefull getting it of: you can rip your skin off if it gets hard, so do it fast BEFORE you use cold water or let it on if its too late and call help!*
Thanks Brittanie- I'm so happy you like it. I really enjoyed your video on Cinnamon Raisin Bread from your channel. I hope everyone can take a moment to check it out!
There’s NO way you can fail at making this caramel! It’s perfect. He instructs you to not touch the water and sugar in the very beginning. I consider that to be the most important rule of thumb! Thanks Preppy Kitchen!
I wouldn't say there's no way to fail... It's easy but dangerous if you aren't careful. Molten sugar is one of the most extreme things you can work with in the kitchen. Him talking about how the cream can't be too cold or else it might explode? That'd mean a splash of 400°F sticky goo coming at you.
@@velvetmochimxxx7782 restart with white sugar. Brown sugar is a completely different thing to white sugar. It contains molasses. That alone throws off the entire recipe
So I just made this recipe. It was my first time making caramel and I was honestly nervous and timid of making it, considering I've messed up on whisking things during cooking before. Let me tell you, it is heaven. I am so happy right now I can drink the entire caramel if I wanted to. Give this recipe a try. He makes it so easy and straight forward it's honestly foolproof.
Omg I just made this and LET ME TELL YOU THIS STUFF IS GUCCI ! I didn't even need a thermometer like other recipes tell you and it came out purrfect! Definitely would be my go to recipe from now on
Dear friend, I’m so grateful for your channel! I’m teaching myself cake decorating and candy making and your help has been essential to my small successes. I’m glad to see you make mistakes in the kitchen. Makes it real for me and comforting that not every bake is a success even for you. I’m currently unemployed and baking has been helpful for my mental health. As soon as I can afford it, I will be buying your book! Thanks again! I will keep watching!
Best caramel sauce ever.Its so smooth and creamy.I let mine get a dark color , added some sea salt and it has the most unique flavor. Family absolutely loves it and it keeps for a long time.
Yes! Great recipe! I’ve tried a few popular caramel recipes on the Internet and they all came out grainy. This one comes out super smooth. Definitely watch out for the steam when you are pouring in the cream! My mixture after adding in the cream had large sticky sugar clumps. But after I added the butter and did the 2nd heat up, it was very smooth and consistent. Will make this recipe again and try cooking the sugar longer for a darker caramel!
@What the Hell am I? I've never made creamy sauce like this, but I have made hard candy and it says to whisk constantly. I wonder if gas heat is different than electric.
So, i tried this recipe and i swear i didn't whisk or stir, just occasionally swirled the saucepan slighty to get an even color, and lowered my flame in the end because it burns super fast in the end. So my sauce was exactly like his i loved loved lovedddddd this recipe and his tips.
This is because there are at least 2 ways for making caramel sauce, in this way when you add the sugar and water at the same time you mustn't whisk at all just wait, when you only heat sugar you must whisk like crazy, but also it depends on the cuantity you r working with and ur skills when it comes to make simply caramel
So it's Christmas time and the stores have ran out of the canned caramel I normally used to make the favorite peppermint tart, anyway, I followed this recipe to make my own and the best advice I heard was to leave it and not stir it because that makes things so smooth and the recipe is so easy and instructions very clear. Thanks for the Video 👍🏼
Yesterday was my third time using this recipe and (after one failed attempt) I finally got just the right color!!!!!! Amazing and foolproof recipe as always, great instructions, and delicious caramel!
It worked for me! I never made caramel before and just made it for the first time, mine turned out perfect! When he says don’t mix it, literally don’t mix it when it’s on heat. I only mixed the sugar and water before I turned on the heat, just so that it would all combine together
I’ve made your caramel sauce today and it is just soooooo yummy. I’m going to use it on the weekend to give my baked apples a sweet finish - am having friends over for a pre-Xmas get-together. I’m sure they’ll love it…. Thank you for all the useful tips and tricks!
To wet the sugar at the beginning, it’s handy to spray water on to it with a spray bottle. That allows even distribution, with out having to disturb the sugar too much
Having already tried this recipe, I want to say it’s amazing!!!!! I made it for drizzle on cupcakes for my mom’s birthday and she loved it. Thanks for such an easy and delicious recipe.
I've always used your recipe for caramel since watching your apple pie cookie recipe (which is AHmazing). I've used it for caramel drips on cakes, in Italian Buttercream and sometimes just on ice cream or funnel cakes. It's so so so delicious! Can't recommend it enough. And it's easy!
Hi John This is Deepa from India I have tried making caramel sauce many times ,but after trying yours, my caramel sauce have come very good Thank you so much John🙏
This was absolutely the most phenomenal caramel sauce I've ever had! I tried another recipe from YT but it didn't include butter and I failed 2 times lol. Tried this and I did it! It's gooey, delicious and perfect as a condiment for all sorts of things. I used it for some beignets I made but I'm putting it on whatever tastes good with it lol!
A bit late to the game, but I made this sauce exactly as directed the other day - it was delectable! The water brushing tip is genius. And yup - use room temperature cream folks! I was too impatient and used the cold stuff - a volcano is pretty much what happened. But I just took it off the heat immediately and beat the tar out of it with my whisk.😅
I made this using your awesome directions. Oh my gosh, I am in heaven. I could eat the whole bowl. You did a great job demonstrating. Awesome job warning about the steam burn, I know what those feel like from chaffers and steam is torturous
It was very hard for me to find a good caramel recipe so l used to make my own and it turned out decent. So l am going to literally make it right now. And it is 12 46 AM in india right now. And me and my cousins are playing PS4 so we wanted to make something to eat. So l decided to make brownies ( John's recipe and it is amazing. I always make it and that is my go to brownie recipe now a days.) currently those brownies are baking so l will make this caramel right now and add it to the top of brownies. Will do and edit soon! EDIT: I forgot to edit this comment bcoz we ate it and started making other things to eat. Sorry. 😅 The brownies and the caramel went amazing together! You should deffo give it a try!
OH MY GOSH THIS IS SO GOOD!!!! Your recipe was the first time I ever made homemade caramel....I could get a bucket of this stuff. I never knew what I was missing until I followed your directions.
I doubled the recipe took quite a bit longer for that amber to come through so tempting to stir, “ butcha can’t!” Thought water would evaporate and crystallize the sugar had that happen a few days prior had to start over the heat was too low convection vs gas big difference. Came out greeeeeeeeat! Sooo good! 31 flavors can’t even compete! Awesome easy patient testing recipe but perfect!
I just made this and thought I’d messed it up because I got some hard chunks I had to remove when I added cream. . I kept going anyway. Omg! This is beyond good. Better than anything I’ve ever bought
Just made your recipe now. This Tuesday is pancake Tuesday here in Ireland and I want to surprise my workmates with this delicious caramel. I must say I was very nervous since I never tried making my own before but it turned out exactly like yours, and the taste is divine! I will NEVER buy caramel ever again. It is very easy to make indeed, and at least you get to control what you put in it. Thank you! :)
I just love all things Preppy Kitchen- you have such a warm personality- it’s evident you love what you do! Your content is wonderful- clear and concise directions both on your website and in your videos. The details and tips you include and share are incredibly helpful. In my opinion, you outrank well known cooks like Martha Stewart 🤫 even though I’m a bit nostalgic about Martha, as I grew up with a mother who often watched her on tv,) her website is so vague on something like a caramel sauce (which is simple, but without descriptive direction can go array real quickly) You always have delicious and relatable recipes choices. Just wanted to express how much I enjoy all you do and share! Excited to pickup your new cookbook 😊
SUPERB, mine came out super rich and creamy I think this is the tastiest thing I have ever made, I want to put it on EVERYTHING SWEET! Wonderful recipe!
TO THOSE WHO THIS RECIPE HAS FAILED FOR OR THOSE WHO ARE CONSIDERING MAKING THIS. HERE ARE SOME RECOMMENDATIONS ASWELL AS HOW I MAKE MINE. 1. You do not need to use heavy cream, milk gives the exact same result and I usually prefer it as I don't use heavy cream often and it spoils in the fridge. It also is super creamy. 2. Should your caramel crystalize, put it over a medium high heat and begin to add milk/cream to it. Stir consistently until it mixes properly and becomes the consistency you want. 3. Do not worry if its liquidy, that means you did it right, caramel is similar to water when hot but becomes proper when cooled. 4. For the best shelf life, store the caramel in an airtight container in the fridge. 5. You can cook it on a high heat and this is how I usually do it, just be careful about crystallization. 6. Caramel is best when its been in the fridge for 10-20 minutes. 7. Do not be discouraged if you fail or your sugar doesn't melt, it took me over 6 attempts to get to where I am now. 8. FOR THE LOVE OF ALL THAT IS YOUR FINGER DO NOT TOUCH IT UNTIL YOU REMOVE IT FROM THE HEAT AND WAIT AT MINIMUM 5 MINUTES. IT CAN AND WILL SCAR YOUR FINGER. Don't worry though I've never burnt myself, long as you don't poke it while its bubbling you'll probably be fine. Its not rocket science, just treat it as your regular pot of boiling water and you'll be fine 9. You will see your caramel change color, this usually takes time but it'll start around the sides first followed by the center. Just have patience. The center will be the final color. (It does take a bit, just watch it, don't be discouraged if you don't see it right away) RECIPE: 1. In a pot (with large sides preferably) add 1-2 cups of sugar (depending on how much you want, I usually do 1 cup and it works well) 2. Slowly add water to it, the water sugar mixture should be just enough to make the sugar mix with the water. The water boils off, just don't waterboard it. 3. Put it on a medium high heat, 8-HI is what I usually use. (A lower temperature does work its just slower) 4. Should you see the edges becoming darker faster than the center, dont worry its normal. The center is how dark the caramel will be. You can also gently swirl it if you want. 5. When you can visibly see the caramel darkening, which is a sort of golden brown color (you'll see it, just be a little patient), remove it from the heat and pour in some milk/heavy cream slowly. Afterwards mix it in so it cools it down. You can then add it in bigger quantities. That or just mix it in all at once, either works. 6. Put it on a low heat, LOW-3 heat is what you'll usually use and continue mixing. Add milk as needed and do not let it shrink, add milk or heavy cream until its a sauce continually mixing until consistent. 7. Add like 4 shakes of table salt and a bit of butter. Mix until combined. 8. When you're certain its saucy (Which if it isn't its fine, you can always put it on a higher heat and add more milk or cream), place it in a container or apply it to whatever you want to. 9. Enjoy! (I myself just eyeball it but for every 2 cups of sugar you want about 1 3/4 cups milk. Some people add vanilla but for that original caramel taste you get at the theatre just add some butter and salt.)
Thank you, but may I know how long can I keep the caramel sauce if I made big patch at once? and at what temperature, I want to use them in chocolate bonbon filling
@@abomoh7614 Usually the main concern in caramel is the sugar, you can keep it stored refrigerated in an airtight container for up to a week. If stored properly it could very well last up to the expiration of the milk/heavy cream. A week after creating it usually yields the best results however
Made this and a coffee syrup to drizzle over my Grandma's cheesecake recipe for the Christmas party later. Came out perfect and delicious! Thanks for the recipe!
I Made this wonderful Caramel Sauce and it is amazing I followed John's Recipe almost to the Letter. I Decided to Add More Salt and also More Butter and in the end, I produced a Dark really smooth Caramel Sauce and it is absolutely buttery Caramelishly awesome. Thank you sir for a wonderful Caramel Sauce Recipe.
It’s actually perfect! I made it myself and it just worked, only while I poured the heavy cream in, it started to bond, that was a bit scary but I was able to stir it all together! Thanks for the recipe! 😋
I tried this recipe for a cake video the other day and the caramel turned out SO AMAZING! Definitely ate more than a couple of spoonfuls while baking...And thank you for all the great tips!
THANK YOU SO MUCH! Made this and while the sugar was on the heat it totally crystallized and formed these big bubbles lol its my first time sorry… bUUTTT i fixed it! I added a bit of water and put it on heat again to melt! Also used half brown sugar half white bc I ran put of white and yup it was successful! It tasted amazing, I could finish it on its own. So GOOD.
I just love your attitude. You make my day when explaining your food and you like to have fun. co cool. Thank you for helping me. Tracie from Africa!!!!
Hey, John, can you show me how to make chocolate covered toffee candies? They are my favorite and I would be in Heaven! I need something wonderful to keep my spirits up come November. You are a love!
I recently made the dulce de leche in the oven as you stated in another video. And I must say that is so delicious. I was going to make a tres leches cake and layer the dulce de leche before the topping, but I ended up just eating the dulce de leche instead. Who needs cake right? LoL. I now have another reason to stock up on Sweetened Condensed Milk other than using it for my coffee. I appreciate you and your videos. Thank you, John.
This is the best tasting thing I've ever made in my entire life. Thank you for the fabulous video and recipe. It was my first time making caramel and it turned out flawless.
@@lauradecani9628 I dont know if you still need advice, but my issue was that the water was way too low. If it keeps turning into crystals, add about a quarter cup more than this recipe asks for
I love your channel John. You're always so genuine with your tips and quite entertaining! Keep up the great work and thank you for your amazing recipes.
Tried this. Pretty quick and easy and very successful. I put in some vanilla, an idea I got from another recipe. Now I need to figure out what to do with it.
I was so scared to make my own caramel sauce and I’m so glad I decided to go with yours! It tastes just like butterscotch candy 😭 So smooth and silky! I’m gonna use it in everything
Jesus, I love this man, he has Instagram to premiere the dish, then a blog with a printing option to print out the recipes and answers common questions along each recipe. And a UA-cam to show how it actually made 😍
Well I literally just made a small batch of caramel and when I added the milk and butter it taste SOO BAD then I stirred it some more and let it cool a bit and it tasted like caramel 😆👍 I made caramel I didn't know it was that easy
I made the caramel last night in a large cast iron, enamel coated sauté pan, and it came out exactly as shown in the video thanks to your perfectly articulated instructions! So exciting, thanks so much. Can't want to make you turtle cheesecake with it next.
So, I was making this caramel, and I had already combined the sugar and water. However, I realized that I had forgotten to get cream to mix in. So, what I did was substitute a cup of milk and use a whole stick (plus one table spoon) of butter and cooked the caramel for a few minutes longer. What I currently have is an amazing caramel sauce to be used as a drizzle for desserts (though, seeing how this is the first time I did this, I still need to experiment to see if I can make a more solidified version).
I made caramel just the other day, and instead of cream I used milk and cornstarch. It turned out great 🙏🙏🤤😩. Also, I let the sugar dissolve on it's own without water, works just fine without it👍
@@doreenwanjiku1034 I warmed the milk and added the cornstrach so it can dissolve evenly. And from there I added it to the Suger and butter after the sugar has completely melted
Just made a huge bottle of this! His recipe is delicious and very easy to follow :) coming from someone who made a giant clump of crystally toffee that stuck to the pot the last time they attempted a caramel sauce lol
Thank you, thank you! I couldn't quite get my caramel sauce right until I tried your method! So happy now that my neighbor Christmas gifts can be made!
Hi John, been following your recipes for a while now. Today, I tried your caramel sauce recipe. I followed your recipe and boiled it at 120C low heat. I didn’t stir it then halfway of boiling the white sugar just hardened on the pot not even turned into brown. The sugar isn’t boiling anymore and it just looked like round white sugar crystals that got frozen and stuck in a pot Hehehe do you have any advice for this?:)
I tried this recipe and honestly i was head over heels for it. I have never in my life made such perfect caramel sauce. The texture was super thick actually just like yours, so i added a tiny bit of milk and it was amazing and just the way i wanted it to be. 😍😍😍😍 thank you sooooo much for this recipe and tips sir. 🖤
I love this! I made this caramel couple days ago for a second time. I tried 3 different recepies and it was always a disaster. So I became really mad at the Hungarian recipe sites and just typed caramel recipe to UA-cam and this perfect video was the first hit. And you know what? I pulled off a delicious caramel for the first try! Because no damn recipe I have read mentioned not to stir, just leave it be. Next time I will put in less butter (it was a tad too buttery for my taste, but still delicious) and add more salt. And I love that two measurements are used at the same time so I didn't have to search how many ml is a cup. Thank you! Excellent video, very straightforward, very easy to follow!
I literally just made this!!! It took me back to when I used to take all of my grandma’s carmel candy out of her candy bowl…So delicious 😋😋😋 thank you so much for this ❤
I tried a recipe similar to this but it did not turn out. I think I swirled the pan too much and it crystalized without ever really turning color at all. I will try this method next time.
I have watched lots of vids on cooking but I swear Mr. kanell You are perfect you explain everything into detail and that is what a lot of cooks don't do you made me love being in the kitchen again so THANK YOU!
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Very good can I order?
@@hendrinaroos5626 I think you have to pre order it. I’m not sure it’s out yet.
Hmm 🤔 do you add vanilla exact to your caramel 👑
Why is there no ingredients list so we can be ready and not running around the kitchen like mentioned at the beginning?? Seems counterproductive
Do you suggest any particular butter?
*please mind everybody: caramel gets up to 400° Fahrenheit, so way hotter than a liquid. Please be very cautious! Also if you get caramel anywhere on your body be very carefull getting it of: you can rip your skin off if it gets hard, so do it fast BEFORE you use cold water or let it on if its too late and call help!*
Couldn’t you put it under cold water and dissolve it using mildly warm water?
@@aparnaeaswar5246 I'm curious too. By help, do you mean 911? Or...
I'm very accident prone so this is important. 😂
So Mao ikr 😂
I'm never going near sugar or a flame ever again
It can't get that hot unless you severely burn it
I love him he’s so wholesome also I love caramel
He does seem really nice.
Aaditi Parab Nice sharing stay connected
Did u know he is gay
edarion01 and?
edarion01 i did not know that
I make the caramel sauce from his apple cake all the time. Its so darn good.
Thanks Brittanie- I'm so happy you like it. I really enjoyed your video on Cinnamon Raisin Bread from your channel. I hope everyone can take a moment to check it out!
@@PreppyKitchen thank you for watching!! I'm so happy you liked it!
A Quarter Baked Nice sharing stay connected
I’m definitely going to watch it
Omg. That sounds amazing.
There’s NO way you can fail at making this caramel! It’s perfect. He instructs you to not touch the water and sugar in the very beginning. I consider that to be the most important rule of thumb! Thanks Preppy Kitchen!
It is seriously the MOST important rule because I crystallized 2 patches back to back 😅
I wouldn't say there's no way to fail... It's easy but dangerous if you aren't careful. Molten sugar is one of the most extreme things you can work with in the kitchen. Him talking about how the cream can't be too cold or else it might explode? That'd mean a splash of 400°F sticky goo coming at you.
Have you ever watched Worst Cooks in America on Food Network?!? It can fail LOL
I did fail used brown sugar which prolly has a lot of water content and now my caramel is just watery can someone suggest what to do
@@velvetmochimxxx7782 restart with white sugar. Brown sugar is a completely different thing to white sugar. It contains molasses. That alone throws off the entire recipe
So I just made this recipe. It was my first time making caramel and I was honestly nervous and timid of making it, considering I've messed up on whisking things during cooking before.
Let me tell you, it is heaven. I am so happy right now I can drink the entire caramel if I wanted to. Give this recipe a try. He makes it so easy and straight forward it's honestly foolproof.
1 1/2 cups sugar
1/4 cup water
1 cup cream room temp (either heavy whipping cream or heavy cream)
5 tbsp butter unsalted, room temp
1/2 tsp salt
Excuse me. What kind of cream is he using in this? I don’t understand if it’s sour cream or condensed milk.
Thanks
@@issachp4188 Hi, he is using heavy whipping cream or heavy cream😊
What if don't have heavy cream ? Why should I use then ?
@@tiaaraa4303 you can use heavy whipping cream. You can find it at a local store I think.
Can I use milk instead if cream
Omg I just made this and LET ME TELL YOU THIS STUFF IS GUCCI ! I didn't even need a thermometer like other recipes tell you and it came out purrfect!
Definitely would be my go to recipe from now on
Can I use brown Sugar also to make this recipe?
@@destiny777res yep, brown sugar is just sugar with molasis
Dear friend, I’m so grateful for your channel! I’m teaching myself cake decorating and candy making and your help has been essential to my small successes. I’m glad to see you make mistakes in the kitchen. Makes it real for me and comforting that not every bake is a success even for you. I’m currently unemployed and baking has been helpful for my mental health. As soon as I can afford it, I will be buying your book! Thanks again! I will keep watching!
Made this just now. First batch crystallized. Do NOT MOVE THE PAN AFTER THE SUGAR HAS BEEN DISSOLVED!!! The second batch was absolutely amazing😍
Best caramel sauce ever.Its so smooth and creamy.I let mine get a dark color , added some sea salt and it has the most unique flavor. Family absolutely loves it and it keeps for a long time.
Yes! Great recipe!
I’ve tried a few popular caramel recipes on the Internet and they all came out grainy. This one comes out super smooth. Definitely watch out for the steam when you are pouring in the cream! My mixture after adding in the cream had large sticky sugar clumps. But after I added the butter and did the 2nd heat up, it was very smooth and consistent.
Will make this recipe again and try cooking the sugar longer for a darker caramel!
I literally, for the past two days, have been looking for a caramel recipe and also tried to find a video of john and now he made one, this is great!
Helena a. Can I use normal milk instead of cream since it is not available in the store??? Please help
This is why I love the Internet. One video says keep whisking, don't stop, whisk dammit whisk! Next video: don't stir, never stir stop dammit stop!
Finally someone is suffering kust like me .
Btw it didn't work when I didn't whisk it got burned while some of the sugar is still crystallized.
@What the Hell am I? I've never made creamy sauce like this, but I have made hard candy and it says to whisk constantly. I wonder if gas heat is different than electric.
So, i tried this recipe and i swear i didn't whisk or stir, just occasionally swirled the saucepan slighty to get an even color, and lowered my flame in the end because it burns super fast in the end. So my sauce was exactly like his i loved loved lovedddddd this recipe and his tips.
This is because there are at least 2 ways for making caramel sauce, in this way when you add the sugar and water at the same time you mustn't whisk at all just wait, when you only heat sugar you must whisk like crazy, but also it depends on the cuantity you r working with and ur skills when it comes to make simply caramel
@@fernandagardeleo7045 I add the sugar and water at the same time and then whisk all of that when it start getting thicker, so you are still wrong.
So it's Christmas time and the stores have ran out of the canned caramel I normally used to make the favorite peppermint tart, anyway, I followed this recipe to make my own and the best advice I heard was to leave it and not stir it because that makes things so smooth and the recipe is so easy and instructions very clear. Thanks for the Video 👍🏼
Yesterday was my third time using this recipe and (after one failed attempt) I finally got just the right color!!!!!! Amazing and foolproof recipe as always, great instructions, and delicious caramel!
making caramel makes me nervous since i feel like A LOT of recipes just do not go into detail about the process so this definitely helps!
Fr
Exactly!
It worked for me! I never made caramel before and just made it for the first time, mine turned out perfect! When he says don’t mix it, literally don’t mix it when it’s on heat. I only mixed the sugar and water before I turned on the heat, just so that it would all combine together
He preparado con un de mis hijas muchas recetas que él tiene y todo ha quedado delicioso. Muchas gracias
Yes, I've been looking forward to this for a long time! Thank you so much!
Hope you enjoyed it!
I’ve made your caramel sauce today and it is just soooooo yummy. I’m going to use it on the weekend to give my baked apples a sweet finish - am having friends over for a pre-Xmas get-together. I’m sure they’ll love it…. Thank you for all the useful tips and tricks!
To wet the sugar at the beginning, it’s handy to spray water on to it with a spray bottle. That allows even distribution, with out having to disturb the sugar too much
His voice is so soothing, I could listen to this as a podcast, not even knowing what he’s doing😂
True!!
👍omg me encantas sus chistes
Ikr 😅🙌🏻🙌🏻
Having already tried this recipe, I want to say it’s amazing!!!!! I made it for drizzle on cupcakes for my mom’s birthday and she loved it. Thanks for such an easy and delicious recipe.
Where is the recipe??
I've always used your recipe for caramel since watching your apple pie cookie recipe (which is AHmazing). I've used it for caramel drips on cakes, in Italian Buttercream and sometimes just on ice cream or funnel cakes. It's so so so delicious! Can't recommend it enough. And it's easy!
Hi John
This is Deepa from India
I have tried making caramel sauce many times ,but after trying yours, my caramel sauce have come very good
Thank you so much John🙏
I made this today, first time making caramel and it tastes amazing! It was super easy! Great for my coffee!
This was absolutely the most phenomenal caramel sauce I've ever had! I tried another recipe from YT but it didn't include butter and I failed 2 times lol. Tried this and I did it! It's gooey, delicious and perfect as a condiment for all sorts of things. I used it for some beignets I made but I'm putting it on whatever tastes good with it lol!
Hii, what kind of cream do you use? He used a cream before turning of the heat but he didn't say what kind
heavy cream, aka whipping cream@@candacemackintosh6227
John kennel you make me want to redirect my life, buy expensive kitchen Gadgets, forget the gym, and just whisk
True
Don't whisk or it'll go hard & crunchy
@@unsuborsatanwillhauntyou6048 you have to whisk it when you add the cream
He makes me want to go to Pastry school
I purchased 3-6in cake pans and cake pan sleeves!
A bit late to the game, but I made this sauce exactly as directed the other day - it was delectable! The water brushing tip is genius.
And yup - use room temperature cream folks! I was too impatient and used the cold stuff - a volcano is pretty much what happened. But I just took it off the heat immediately and beat the tar out of it with my whisk.😅
I made this using your awesome directions. Oh my gosh, I am in heaven. I could eat the whole bowl. You did a great job demonstrating. Awesome job warning about the steam burn, I know what those feel like from chaffers and steam is torturous
I just made this for the first time... soooo delicious!! I did a dark, mildly bitter with a little extra salt... yumm!!
It was very hard for me to find a good caramel recipe so l used to make my own and it turned out decent. So l am going to literally make it right now. And it is 12 46 AM in india right now. And me and my cousins are playing PS4 so we wanted to make something to eat. So l decided to make brownies ( John's recipe and it is amazing. I always make it and that is my go to brownie recipe now a days.) currently those brownies are baking so l will make this caramel right now and add it to the top of brownies. Will do and edit soon!
EDIT: I forgot to edit this comment bcoz we ate it and started making other things to eat. Sorry. 😅 The brownies and the caramel went amazing together! You should deffo give it a try!
Srinidhi C: You’re making me drool!! I have been craving brownies... Hope you enjoy them!!
@@YvetteArby thank you!
⁶⁶8
I'm making this caramel to top my pot brownies with lol
what a coincidence, i plan to do that too!
Best recipe, I make chicory root macchiato’s for myself every morning. It’s absolutely delicious with this caramel. Thanks John! ✨
OH MY GOSH THIS IS SO GOOD!!!! Your recipe was the first time I ever made homemade caramel....I could get a bucket of this stuff. I never knew what I was missing until I followed your directions.
I doubled the recipe took quite a bit longer for that amber to come through so tempting to stir, “ butcha can’t!” Thought water would evaporate and crystallize the sugar had that happen a few days prior had to start over the heat was too low convection vs gas big difference. Came out greeeeeeeeat! Sooo good! 31 flavors can’t even compete! Awesome easy patient testing recipe but perfect!
I just made this and thought I’d messed it up because I got some hard chunks I had to remove when I added cream. . I kept going anyway. Omg! This is beyond good. Better than anything I’ve ever bought
Just made your recipe now. This Tuesday is pancake Tuesday here in Ireland and I want to surprise my workmates with this delicious caramel. I must say I was very nervous since I never tried making my own before but it turned out exactly like yours, and the taste is divine! I will NEVER buy caramel ever again. It is very easy to make indeed, and at least you get to control what you put in it. Thank you! :)
I just love all things Preppy Kitchen- you have such a warm personality- it’s evident you love what you do! Your content is wonderful- clear and concise directions both on your website and in your videos. The details and tips you include and share are incredibly helpful. In my opinion, you outrank well known cooks like Martha Stewart 🤫 even though I’m a bit nostalgic about Martha, as I grew up with a mother who often watched her on tv,) her website is so vague on something like a caramel sauce (which is simple, but without descriptive direction can go array real quickly) You always have delicious and relatable recipes choices. Just wanted to express how much I enjoy all you do and share! Excited to pickup your new cookbook 😊
love how this guy is always happy,, that's what cooking feels like
SUPERB, mine came out super rich and creamy I think this is the tastiest thing I have ever made, I want to put it on EVERYTHING SWEET!
Wonderful recipe!
Hands down best best best Carmel I have made and tasted. Creamy smooth flavor outstanding. Thank you
I just made this. I did a medium dark. It's so good. First time it has ever come out. Best teacher around!!
What kind of cream did you use?
@@loreaby5189 heavy whipping cream
Thanks
Can you, please, tell me how many grams it suppose to be 5 tbsp of butter? I am not familiar with tbsp....
@@loreaby5189 about 65g
TO THOSE WHO THIS RECIPE HAS FAILED FOR OR THOSE WHO ARE CONSIDERING MAKING THIS. HERE ARE SOME RECOMMENDATIONS ASWELL AS HOW I MAKE MINE.
1. You do not need to use heavy cream, milk gives the exact same result and I usually prefer it as I don't use heavy cream often and it spoils in the fridge. It also is super creamy.
2. Should your caramel crystalize, put it over a medium high heat and begin to add milk/cream to it. Stir consistently until it mixes properly and becomes the consistency you want.
3. Do not worry if its liquidy, that means you did it right, caramel is similar to water when hot but becomes proper when cooled.
4. For the best shelf life, store the caramel in an airtight container in the fridge.
5. You can cook it on a high heat and this is how I usually do it, just be careful about crystallization.
6. Caramel is best when its been in the fridge for 10-20 minutes.
7. Do not be discouraged if you fail or your sugar doesn't melt, it took me over 6 attempts to get to where I am now.
8. FOR THE LOVE OF ALL THAT IS YOUR FINGER DO NOT TOUCH IT UNTIL YOU REMOVE IT FROM THE HEAT AND WAIT AT MINIMUM 5 MINUTES. IT CAN AND WILL SCAR YOUR FINGER. Don't worry though I've never burnt myself, long as you don't poke it while its bubbling you'll probably be fine. Its not rocket science, just treat it as your regular pot of boiling water and you'll be fine
9. You will see your caramel change color, this usually takes time but it'll start around the sides first followed by the center. Just have patience. The center will be the final color. (It does take a bit, just watch it, don't be discouraged if you don't see it right away)
RECIPE:
1. In a pot (with large sides preferably) add 1-2 cups of sugar (depending on how much you want, I usually do 1 cup and it works well)
2. Slowly add water to it, the water sugar mixture should be just enough to make the sugar mix with the water. The water boils off, just don't waterboard it.
3. Put it on a medium high heat, 8-HI is what I usually use. (A lower temperature does work its just slower)
4. Should you see the edges becoming darker faster than the center, dont worry its normal. The center is how dark the caramel will be. You can also gently swirl it if you want.
5. When you can visibly see the caramel darkening, which is a sort of golden brown color (you'll see it, just be a little patient), remove it from the heat and pour in some milk/heavy cream slowly. Afterwards mix it in so it cools it down. You can then add it in bigger quantities. That or just mix it in all at once, either works.
6. Put it on a low heat, LOW-3 heat is what you'll usually use and continue mixing. Add milk as needed and do not let it shrink, add milk or heavy cream until its a sauce continually mixing until consistent.
7. Add like 4 shakes of table salt and a bit of butter. Mix until combined.
8. When you're certain its saucy (Which if it isn't its fine, you can always put it on a higher heat and add more milk or cream), place it in a container or apply it to whatever you want to.
9. Enjoy!
(I myself just eyeball it but for every 2 cups of sugar you want about 1 3/4 cups milk. Some people add vanilla but for that original caramel taste you get at the theatre just add some butter and salt.)
Thank you so much 😌🙏
Wow thanks!
Thank you, but may I know how long can I keep the caramel sauce if I made big patch at once? and at what temperature, I want to use them in chocolate bonbon filling
@@abomoh7614 Usually the main concern in caramel is the sugar, you can keep it stored refrigerated in an airtight container for up to a week. If stored properly it could very well last up to the expiration of the milk/heavy cream. A week after creating it usually yields the best results however
Thanks! I never keep cream, either!!
Made this and a coffee syrup to drizzle over my Grandma's cheesecake recipe for the Christmas party later. Came out perfect and delicious! Thanks for the recipe!
I Made this wonderful Caramel Sauce and it is amazing I followed John's Recipe almost to the Letter. I Decided to Add More Salt and also More Butter and in the end, I produced a Dark really smooth Caramel Sauce and it is absolutely buttery Caramelishly awesome. Thank you sir for a wonderful Caramel Sauce Recipe.
I have tried to make caramel sauce before and today was the first time it worked. I’m so excited!!
Definitely making this to add to coffee
It’s actually perfect! I made it myself and it just worked, only while I poured the heavy cream in, it started to bond, that was a bit scary but I was able to stir it all together! Thanks for the recipe! 😋
I tried this recipe for a cake video the other day and the caramel turned out SO AMAZING! Definitely ate more than a couple of spoonfuls while baking...And thank you for all the great tips!
THANK YOU SO MUCH! Made this and while the sugar was on the heat it totally crystallized and formed these big bubbles lol its my first time sorry… bUUTTT i fixed it! I added a bit of water and put it on heat again to melt! Also used half brown sugar half white bc I ran put of white and yup it was successful! It tasted amazing, I could finish it on its own. So GOOD.
I just love your attitude. You make my day when explaining your food and you like to have fun. co cool. Thank you for helping me. Tracie from Africa!!!!
Also, everytime I see that Lacanche oven, I die of jealousy. It's gorgeous.
RC Flores Nice sharing stay connected
RC Flores. Thanks :-) I wondered what make of stove/oven was. Now I know. But the price.......Still, an elegant piece of "kitchen furniture" :-)
Hey, John, can you show me how to make chocolate covered toffee candies? They are my favorite and I would be in Heaven! I need something wonderful to keep my spirits up come November. You are a love!
I second this! These sound amazing!
Yes!! I need a fool-proof, yet high-quality English Toffee recipe.
Oh, my goodness! I'm practically drooling! I am going to be trying this with EVERYTHING! 💕
I recently made the dulce de leche in the oven as you stated in another video. And I must say that is so delicious. I was going to make a tres leches cake and layer the dulce de leche before the topping, but I ended up just eating the dulce de leche instead. Who needs cake right? LoL. I now have another reason to stock up on Sweetened Condensed Milk other than using it for my coffee. I appreciate you and your videos. Thank you, John.
This is the best tasting thing I've ever made in my entire life. Thank you for the fabulous video and recipe. It was my first time making caramel and it turned out flawless.
You’re the best teacher.. I finally was able to make a perfect batch of caramel sauce after like 4-5 failed attempts 😅😂
Still cant make it! I always FAIL Im not sure what I’m doing wrong
@@lauradecani9628 I dont know if you still need advice, but my issue was that the water was way too low. If it keeps turning into crystals, add about a quarter cup more than this recipe asks for
@@therpna6135 This tip worked for me. Thank you so much!
I love your channel John. You're always so genuine with your tips and quite entertaining! Keep up the great work and thank you for your amazing recipes.
I have always looked for a good silky caramel sauce recipe, never found one as good as this one! Looks so good!!
Tried this. Pretty quick and easy and very successful. I put in some vanilla, an idea I got from another recipe. Now I need to figure out what to do with it.
I have used this recipe for a year now and am absolutely obsessed! Thank you John!
I was so scared to make my own caramel sauce and I’m so glad I decided to go with yours! It tastes just like butterscotch candy 😭 So smooth and silky! I’m gonna use it in everything
Hi! I don't usually make caramel but if I'm starving and want a sweet snack, I'll make this lol.
You eat it with a spoon?
Nice sharing stay connected
@@heh6946 I eat it the quickest way I can get all of it in my mouth
@@afval9257 damn
Happy to see you doing well during quarantine !
@Preppy Kitchen,your recipes are awesome,you haven't failed me yet,thx and your tips are the best as well,bless
Jesus, I love this man, he has Instagram to premiere the dish, then a blog with a printing option to print out the recipes and answers common questions along each recipe.
And a UA-cam to show how it actually made 😍
Well I literally just made a small batch of caramel and when I added the milk and butter it taste SOO BAD then I stirred it some more and let it cool a bit and it tasted like caramel 😆👍 I made caramel I didn't know it was that easy
I made the caramel last night in a large cast iron, enamel coated sauté pan, and it came out exactly as shown in the video thanks to your perfectly articulated instructions! So exciting, thanks so much. Can't want to make you turtle cheesecake with it next.
Such a great and easy recipe! I use this caramel to make caramel lattes and to drizzle it on top of desserts :)
The wet paint brush idea to swipe the kettle inside is novel! Thank you!
just made them and they turned out extremely good it tasted super delicious and my family finished it in less than an hour
So, I was making this caramel, and I had already combined the sugar and water. However, I realized that I had forgotten to get cream to mix in. So, what I did was substitute a cup of milk and use a whole stick (plus one table spoon) of butter and cooked the caramel for a few minutes longer. What I currently have is an amazing caramel sauce to be used as a drizzle for desserts (though, seeing how this is the first time I did this, I still need to experiment to see if I can make a more solidified version).
I made caramel just the other day, and instead of cream I used milk and cornstarch. It turned out great 🙏🙏🤤😩. Also, I let the sugar dissolve on it's own without water, works just fine without it👍
@@milola8868I wish you could see this Asap.how did you mix the milk and cornstarch?
@@doreenwanjiku1034 I warmed the milk and added the cornstrach so it can dissolve evenly. And from there I added it to the Suger and butter after the sugar has completely melted
@@doreenwanjiku1034 Hope this helps🙏🙏❤️❤️
@@milola8868 thank you so much. on it.
Great recipe 😃
We really loved it - thank you so much 😊
Wow! I know! Tastes soooo good 😁
Just made a huge bottle of this! His recipe is delicious and very easy to follow :) coming from someone who made a giant clump of crystally toffee that stuck to the pot the last time they attempted a caramel sauce lol
Thanks for the recipe...I will definitely try it ...I usuaymake it from condensed milk...but this looks easy n yummy
Just made it and its great. My third time using the recipe and its hasn't failed
sugar 300g
water 60mL
cream 240mL
unsalted butter 5 tbsp
half the amount :
sugar 150g
water 30mL
cream 120mL
unsalted butter 2.5 tbsp
I just done a disaster in the name of caramel today 🙂 and now you are here with a dedicated recipe for it.I should have waited a bit I guess.
Excellent video, I want to see more.
Thank you, thank you! I couldn't quite get my caramel sauce right until I tried your method! So happy now that my neighbor Christmas gifts can be made!
I tried this recipe with same small ratio along with full cream milk instead of cream.. It turned out awesome 💖
Love from Pakistan
Hi John, been following your recipes for a while now. Today, I tried your caramel sauce recipe. I followed your recipe and boiled it at 120C low heat. I didn’t stir it then halfway of boiling the white sugar just hardened on the pot not even turned into brown. The sugar isn’t boiling anymore and it just looked like round white sugar crystals that got frozen and stuck in a pot Hehehe do you have any advice for this?:)
Same here. But it worked in the end by giving more heat. Seems counterintuitive, but the sugar need a lot of heat to turn liquid.
I tried this recipe and honestly i was head over heels for it. I have never in my life made such perfect caramel sauce. The texture was super thick actually just like yours, so i added a tiny bit of milk and it was amazing and just the way i wanted it to be. 😍😍😍😍 thank you sooooo much for this recipe and tips sir. 🖤
Thank you for recepie and instructions!
I tried to make it and I had success for the first time.
A hot night was my reward! 😚
Best caramel sauce. Nailed it on my first try and it is amazing. So good!!
0:57 that’s me whenever I explain something to my friends. Great vid btw John!
Imagine all the caramel frappe I would make @ home instead of buying from McD ooooo🤤🤤🤤
Mmm, yep. I will be making this. And yes, eating directly from the jar.
RC Flores 😹😹😹 You’re my kind of people!!
I love this! I made this caramel couple days ago for a second time. I tried 3 different recepies and it was always a disaster. So I became really mad at the Hungarian recipe sites and just typed caramel recipe to UA-cam and this perfect video was the first hit. And you know what? I pulled off a delicious caramel for the first try! Because no damn recipe I have read mentioned not to stir, just leave it be. Next time I will put in less butter (it was a tad too buttery for my taste, but still delicious) and add more salt.
And I love that two measurements are used at the same time so I didn't have to search how many ml is a cup.
Thank you! Excellent video, very straightforward, very easy to follow!
I wisked it hard and still got perfect results
This is the only method that worked for me! After ruining my caramel over and over, I found this video, and made the most perfect caramel! Thank you😊
what cream do we use, thank you
To make caramel can we add brown sugar?? Idk becozI want to try making it....since, my family doesn't use sugar often.
You asked the question on my mind. No answer after 11 months. 🤣 Did you try it?
I literally just made this!!! It took me back to when I used to take all of my grandma’s carmel candy out of her candy bowl…So delicious 😋😋😋 thank you so much for this ❤
I love cut apples w caramel dip. Yummy
Just made this for the first time. Followed instructions perfectly. OMG it is to die for. Would it be wrong if I just drink it from the jar?
Nice recepe, and thank you VERY MUCH for mesurements in gramms and mliter - in Europe WE d’ont use to cook with cups ❤
From where did you purchase your pots and pans? Thank you!
Isabel Garcia I was wondering the same thing. If you find out, please let me know 😊
Looks like an All Clad. You can purchase them at Williams Sonoma and at Sur La Table.
I tried a recipe similar to this but it did not turn out. I think I swirled the pan too much and it crystalized without ever really turning color at all. I will try this method next time.
I was going to write this hot caramel joke for you folks...
But I don't want to get myself into a *sticky situation!*
Passion for food I love your jokes lol
I like your dad jokes
I have watched lots of vids on cooking but I swear Mr. kanell You are perfect you explain everything into detail and that is what a lot of cooks don't do you made me love being in the kitchen again so THANK YOU!
Thank you, just made this with walnuts and coconut to top an apple cake. Very delicious.