Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
No cornstarch please. Just use cream. You know, cream has 33 percent of fat, which is a third. Milk has only 3,7 percent or even less. You better have the butter and cream at room temperature, not very cold from the fridge. Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature. It is soo good.
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
I've seen the recipes where water is added and cooked with the sugar. I thought that's different. But this version here is exactly how I was taught! 😊❤😊❤ Brown the sugar add butter and cream...👍🏽 Yum! 😋
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
Remember to put water in the moment it turns into an amber colour. Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently. Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
If you want a version that is not as thick, you can just use water only making it taste savoury is really tough. Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself! Good tip: 1 part water, 2.5 parts sugar Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
Omg I’ve been thinking about trying to make caramel, but I was super scared and all that, but Omg I swear feel so safe and comforted after this video😂😂😂😂😂 thank youuuuuuu💙💙💙
"Easiest" is a bit of a stretch when Condensed Milk Caramel exists. Which has almost no room for error, unless you forget about it and it explodes. Then you have a HUGE clean up job. My vote for easiest goes to it.
I been making this as poor man candy since childhood, but was it was always lacking something ! The damn heavy cream ! Thank you…finally no more peanut brittle, onto caramel ice cream for this guy
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
I made caramel sauce for the first time and I burnt it. I wasn’t going to try again because I didn’t want to waste more ingredients. Great idea to just make a little caramel sauce until you get a handle on making it. I just wish you would have said what amounts to use besides the two Tablespoons of sugar. I guessed. It actually came out great! Now I am not afraid to try a big batch. Especially, since it tastes so good. Thank you.
How do I thin the sauce? I added water to the sugar, let it simmer till it caramelized and then turned off the heat and added the butter. It looked fine while it was hot but it crystallized when it cooled down. Not hard but there's texture to it.
Worked for me the first time. A bit jarring hearing you explain the “go time” moment while watching it happening in front of me real time. I have to say I have never ever tasted any caramel as delicious as this one. It is the purest and most delicate and complex tastes I’ve had. I did very small amounts of butter, about 1/4 of a tbsp, and a small dashes of cream slowly mixed in in circular motions, maybe around 1-2 tbsp
Ok, but when do I stop? Is there a consistency I am looking for as it cooks? Do I stop once the butter melts and the cream mixes in? Do I keep going after that?
@@Felon229carryover cooking is very much a thing, and things thicken as they cool. Do I stop when I see sauce consistency on the stove, or do I stop before? Is that too far? There's a cut right before he takes it off the stove, so I have no clue how much longer he went after he added the cream, or what it looks like swirling it/running a spatula through it at the final cook time.
8 to 10 minutes is the sweet spot time frame the sugar melts on medium heat. Set that timer!!!😊 I make it often. I just need to figure out how to keep it from getting hard once it hits cold icecream.
Is the ingredients for the sauce the same as chewy toffee? And Would I be correct in saying that if you refrigerate the toffee sauce you will actually get chewy toffee? please can you let me know? Because it confuses me because the ingredients and recipe seems to be the same?
I never thought of caramel as sexy...
Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
@@pepepantuflas1 WTF😂😂
😂😂😭
well I think it is I'm going head first into that caramelussy
same
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization
The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
Seriously same I hope this works for me
Same!
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
Best chefs tip I’ve ever heard “I don’t fucking know just make it look like the picture”
real 😂
Jesus Christ loves you and died for your sins ♥️💛
Lmao
@@marvolovesgod385Amen!
@@marvolovesgod385 then why so you people say everyone is going to hell for not having identical beliefs and preferences to yours?
For some reason caramel videos have been popping up like crazy in my feed lately. This is the first one with propper technique, nice!
Yet with no measurements. WHYYYYYY????
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
@@maxrobertson9008 Cause they arent needed
@@______6879
Is it actually double cream that you use, please?
@maxrobertson9008 the key here is swirling the pan and not stirring.
thanks for sharing this ingredients.. i love caramel.. 😊
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
Thanks for tips!
No cornstarch please.
Just use cream. You know, cream has 33 percent of fat, which is a third.
Milk has only 3,7 percent or even less.
You better have the butter and cream at room temperature, not very cold from the fridge.
Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature.
It is soo good.
What kind of cream was that?@@doroparker1702
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
heavy cream, not milk
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
It's the youtube algorithm you can blame!
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
I don't usually give "likes," but the color and consistency are on point!
Use caster sugar - it melts well. You can always add a little more sugar on top while it's in the melting stage.
One of the best and working recipe ever found on the internet.
THANKS! This looks gorgeous and way better to the other recipes
Dude, DUDE, WOW!! YES!!! YOU SPOKE TO MY SOUL!!! Like I just started searching sauces , and BOOM! YOURS POPS UP!! THANK YOU!
Remember guys: LOW HEAT (I set the fire alarm off)
HAHHAAHA
Thanks got the heads up!
Ok!🐳🐳🐳🐋🐋🐋🐬🐬🐬
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
I smashed that like button because I love caramel.
Practice makes perfect! Thank you! 😊
Worked for me first try
For me also, but after that first time never again 😅
What kind of cream did you use?
@@khadijas_lenseheavy
Thanks for your recipe. Appreciate your time and sharing 😊
Pro tip: Use WARM or ROOM TEMPERATURE cream otherwise
it can boil over. ❤
I loved the way u explained.।।।।। Small batches
Great tips ! Brilliant
i love this approach. this is how i learn stuff
I've seen the recipes where water is added and cooked with the sugar. I thought that's different. But this version here is exactly how I was taught! 😊❤😊❤
Brown the sugar add butter and cream...👍🏽 Yum! 😋
Thank you so much for this! I've been putting off the attempt because I didn't want to burn a cup of sugar and have to throw it away.
Legend, great tip! And you can carry this advice into many many aspects of life :)
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
I keep burning it so frustrating
Remember to put water in the moment it turns into an amber colour.
Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
That’s because this dude doesn’t explain how to make a proper caramel.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently.
Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
Oh wow! Thank you this helped me so much, who knew caramel was actually so easy
Great advice, thank you !
Thank you. My chex mix was a hit!
I got up to make this for the top of banana bread I made today- it was really that quick, no mess,3 minute caramel😋thanks!
Thank you so much! I can't wait to try this way❤
Everything about this made me feel something
Img thank u i made it while this was playing on loop style. Truly a life saving ❤❤❤❤thank u😊😊😊😊😊😊😊😊😊
Do the most simple version to start with, good advice.
Condensed sweetened milk over medium heat…so flipping good. Taste like Carmel
I don't have cream. So can i use milk instead?
used evaporated milk in place of cream and I just finished a silky smooth caramel sundae so delish but I don't know about so sexy lol ty for pro tips
Thank u!♥️
If you want a version that is not as thick, you can just use water only
making it taste savoury is really tough.
Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself!
Good tip: 1 part water, 2.5 parts sugar
Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
Might warn people to have a pan with enough room for the foam-up it's gonna do temporarily.
Small batches is how i got good at making roux(?) And creme gravies. Ill add this to my repertoire
Can I use milk? I don't have creme.
Use extra the butter for the fat if you plan on using milk
Excellent coaching 👍
Nobody can beat my caramel sauce recipe
😊 No, the really easiest way is "Dulce de leche" and just cooking sweetned coffecream ❤ That's so caramelicious 😊
This was a great recipe to make tu
"once it's there get you mise en place together"
This is so wrong, on so many levels, it's actually hilarious
Weird target audience here: intimidated to make caramel but knows what "mise en place" means.
Can you add milk instead of heavy cream?
I FAILED HORRIBLY 😂
Vary nice ❤
Can i make it with milk instead of heavy cream?
Yes if you add cornstarch to milk.
Preferably milk powder since it can have less water.
Fire alarm: "WOAH WOAH WOAH WHATS GOING ON IN HERE?!"
Instead of cream can we use milk?
Yes😊
To think I accidentally made caramel that was perfect.
This was easy!
Omg I’ve been thinking about trying to make caramel, but I was super scared and all that, but Omg I swear feel so safe and comforted after this video😂😂😂😂😂 thank youuuuuuu💙💙💙
Can this also be done using milk instead of cream?
Should the heavy cream be room temp before adding?
Can you use it on cake
"Easiest" is a bit of a stretch when Condensed Milk Caramel exists. Which has almost no room for error, unless you forget about it and it explodes. Then you have a HUGE clean up job.
My vote for easiest goes to it.
Will it work if I use milk?
It works 🤩👌
Thanks🙏
If I don't have cream can I use milk or is that too thin?
What cream or milk did you use?
I been making this as poor man candy since childhood, but was it was always lacking something ! The damn heavy cream ! Thank you…finally no more peanut brittle, onto caramel ice cream for this guy
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
Never burn and scorch your caramel.
This is a good amount for the 1 portion I need, but what are the measurements?! 😫
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
Where did you find Clover brand heavy cream? The best!
I made caramel sauce for the first time and I burnt it. I wasn’t going to try again because I didn’t want to waste more ingredients. Great idea to just make a little caramel sauce until you get a handle on making it. I just wish you would have said what amounts to use besides the two Tablespoons of sugar. I guessed. It actually came out great! Now I am not afraid to try a big batch. Especially, since it tastes so good. Thank you.
Bros attracted to Caramel
What you added third thing? Milk 🥛 or cream ??
“There is something so sexy about homemade caramel” ☠️
Can I use milk instead of cream?
Yes
Is it heavy cream that was used? Butter’s salted? I’d love to try to make this!
Yummy 😋
Can milk substitute for the cream
Instead of heavy cream can we add any other
How do I thin the sauce? I added water to the sugar, let it simmer till it caramelized and then turned off the heat and added the butter. It looked fine while it was hot but it crystallized when it cooled down. Not hard but there's texture to it.
Tips please! I tried it many times and worked texture wise, BUT it always tasted too bitter
Is it granulated or caster sugar
Just made to this guide 🎉❤🎉❤
Hi what type of cream you’re usually?
Regular Heavy cream
How to store it? And how long does it last?
Yummy save me some time ❤❤
Worked for me the first time. A bit jarring hearing you explain the “go time” moment while watching it happening in front of me real time. I have to say I have never ever tasted any caramel as delicious as this one. It is the purest and most delicate and complex tastes I’ve had. I did very small amounts of butter, about 1/4 of a tbsp, and a small dashes of cream slowly mixed in in circular motions, maybe around 1-2 tbsp
Wow, it worked- shotgun caramel! LOL!
Ok, but when do I stop? Is there a consistency I am looking for as it cooks? Do I stop once the butter melts and the cream mixes in? Do I keep going after that?
Don’t keep going if you want a sauce,if you want it chewy then yes
@@Felon229carryover cooking is very much a thing, and things thicken as they cool. Do I stop when I see sauce consistency on the stove, or do I stop before? Is that too far? There's a cut right before he takes it off the stove, so I have no clue how much longer he went after he added the cream, or what it looks like swirling it/running a spatula through it at the final cook time.
@@ThatGamerDude9000 until everything incorporates then take it off
Could i use milk?
Will this stay smooth and spreadable even after refrigerating?
No it will get a bit harder because you are making it cold but just be careful not to leave it in the fridge too long
"caramel sauce" lollll
8 to 10 minutes is the sweet spot time frame the sugar melts on medium heat. Set that timer!!!😊 I make it often. I just need to figure out how to keep it from getting hard once it hits cold icecream.
Wonder if a little corn syrup would change its properties? (Wild guess, no actual knowledge.)
Is the ingredients for the sauce the same as chewy toffee? And Would I be correct in saying that if you refrigerate the toffee sauce you will actually get chewy toffee? please can you let me know? Because it confuses me because the ingredients and recipe seems to be the same?
♥️
Omg I saw the amber Coller from the sugar and I remember when I used to make squid game cookies lol😂
Didn't know to do this at low heat, I ended up setting my alarm off, dang.
❤❤❤