I looked this up while my caramel was crystallizing in front of me. Thanks to you, 20 minutes later, I am typing this while enjoying my caramel sauce! The pastry brush technique didn't workout the first time but covering the pan was genius! I had to do nothing but swirl the pan every now and then. Thank you soooo much for this!
I found this After 3 failed attempts, I wish I’d fallen on this video sooner. I will not be defeated, thanks for the upload I shall 100% use your instructions on my next attempt. Wish me luck. 😄
I was about to completely give up on my cake on the third attempt making caramel until I came across this video. Miraculously, it fixed the caramel, and the cake was saved. Big thank you!
TY SO MUCH!! After searching for 30 minutes for someone to help me and explain in detail step by step about my Carmel I want to Thank You!! Your video helped me so much!!! You took the time to go step By step. I was having trouble with my sugar crystallizing and have been through almost a half of 5 lb of sugar. So thanks again ❤
First time making caramel tonight so obviously, sugar crystallized. Saw your vid and tried to salvage it. After about 10min, I thought it couldn't be saved so started a new batch. Crystallized again but this time, I heard you mention 20min so I thought I'd wait. Turned out great! Thanks for the great tip. I plan to make it many more times.
Thank you for this, i thought that the sugar is done after it crystallized but i immediately looked it up and your video popped up and I'm trying again 🤞
Omg this helped me soo much..why didn’t I think to put a little water?! I hated it when I made flan and it quickly crystallized and I end up disappointed so many times because it dries so quickly by the time I pour it in another mold! Thanks for confirming this! Thank you!!
Leche flan or egg custard I think I’m English is one of my favorite desserts! For years I tried soo hard to perfect making this and I always fail. So I am always hesitant to make it because I always fail with the sugar crystalization. I even debated and sometimes I just don’t make it. Now I think I will make it today!!! Thank you so much again for this video!!! Can’t wait!
there are 2 problems with this video. one is that it doesn't even cover the mistake that caused the crystalization, and two is that people usually have already colored the sugar by the time the sugar crystalized, and it will be bitter when redone. sugar, when taken to specific temperatures, cannot ever go back. when it's colored, throw it out. in the end it will be bitter.
I made today and noticed it didn't look right. I added butter (as per the recipe I was following) and it turned to what looked like brown sugar granules. I didn't add the cream once I saw what happened. Can anything be done to this mixture with butter in it? Could it be re-heated and melted???
I was so upset this morning seeing crystals instead of the caramel. This actually helped me today. Thanks!
This helped me so so much I wasted so much sugar before deciding to search up on how to fix it, thank you so much
Sadia Ibrahim this is me right now. I’ve done 3 failed batches 😫😫
Grace Jim I’ve been through so many failed attempts it’s not even funny 😂
I felt the same way guys. Wasting money and time is real when you fail the process. Now I thank God to this, my third attempt was a success too!
I looked this up while my caramel was crystallizing in front of me. Thanks to you, 20 minutes later, I am typing this while enjoying my caramel sauce! The pastry brush technique didn't workout the first time but covering the pan was genius! I had to do nothing but swirl the pan every now and then. Thank you soooo much for this!
Thanks
He saved me too I been trying this for hours😮😮😮😮 now its finally starting to brown smh
I found this After 3 failed attempts, I wish I’d fallen on this video sooner.
I will not be defeated, thanks for the upload I shall 100% use your instructions on my next attempt.
Wish me luck. 😄
Yeahhhh! Of course, lets try your best
I was about to completely give up on my cake on the third attempt making caramel until I came across this video. Miraculously, it fixed the caramel, and the cake was saved. Big thank you!
YOU ROCK! & Thank you for sharing. Ive already ditched 2 batches and you saved me from ruining a third!
Tks you
TY SO MUCH!! After searching for 30 minutes for someone to help me and explain in detail step by step about my Carmel I want to Thank You!! Your video helped me so much!!! You took the time to go step By step. I was having trouble with my sugar crystallizing and have been through almost a half of 5 lb of sugar. So thanks again ❤
Oh my! THANK YOU! You saved my baking! 😭😭😊
Thank you so much!! I was just gonna throw away 2 batches in complete frustration but you saved me :))
Thanks you very much! I had real troubles with it.
First time making caramel tonight so obviously, sugar crystallized. Saw your vid and tried to salvage it. After about 10min, I thought it couldn't be saved so started a new batch. Crystallized again but this time, I heard you mention 20min so I thought I'd wait. Turned out great! Thanks for the great tip. I plan to make it many more times.
Thank you so much for this tip . I also wasted so much sugar. This helped me a lot 👌🏽
Thank you for fixing my cake. You're amazing
Thank you s ooo much I almost chucked away my caramel
Thank you so much ur video really helped me to prepare my favourite food!!! Lots of love
THANK YOU you just saved my sanity❤
Thank you for this, i thought that the sugar is done after it crystallized but i immediately looked it up and your video popped up and I'm trying again 🤞
Oh my gosh you just saved my chocolate caramel tart. Thank you so much!!
Thank you for watch my video. Share for ur friend if this video useful
Omg this helped me soo much..why didn’t I think to put a little water?! I hated it when I made flan and it quickly crystallized and I end up disappointed so many times because it dries so quickly by the time I pour it in another mold! Thanks for confirming this! Thank you!!
Leche flan or egg custard I think I’m English is one of my favorite desserts! For years I tried soo hard to perfect making this and I always fail. So I am always hesitant to make it because I always fail with the sugar crystalization. I even debated and sometimes I just don’t make it. Now I think I will make it today!!! Thank you so much again for this video!!! Can’t wait!
there are 2 problems with this video. one is that it doesn't even cover the mistake that caused the crystalization, and two is that people usually have already colored the sugar by the time the sugar crystalized, and it will be bitter when redone. sugar, when taken to specific temperatures, cannot ever go back. when it's colored, throw it out. in the end it will be bitter.
Yeah that is what I thought
Wow, its amazing. I think a few people know that. Tks so much
Well here I go. I'll have it bitter I guess. Isn't it better bitter than in the trash
Your kemp is so gorgeous;
Subscribed :) !
Thank you so much you saved my caramel in real time🥰
Thanks...super helpful
Great video!! Keep it up
It always happens to me when doing my boiled icing.. thank you so much for the help 😊
I feel goods if this video useful with you :)
Thank you❣️
Thank you chef! About to make some amazing caramels 😜 or at least try
Thaaaaank you
Omg I wish that I would have seen this before I tossed out 2 batches of botched caramel. Ugh. You’re a genius
You genius too! I will back soon, so i need your support
Thank u...just saved me some ingredients.
Tks for watching my chanel. If you want to do somethings, tell me, i will help u as soon as i can
Thank you so much for this tip. Lot's of ❤️🤗🤗
Tell me some food you want to try cook
@@teachingcookingonline6845 Hi, Thomas hope you are fine. Thank you for your response.🥰🥰 Brioche Bread, Pavlova ,Croissant &Shepherd's pie.
@@MARIAM-ny8te ok, let me try and tell you soon
@@teachingcookingonline6845 Ok 👍
“ dare to go to the dark side”
I made today and noticed it didn't look right. I added butter (as per the recipe I was following) and it turned to what looked like brown sugar granules. I didn't add the cream once I saw what happened. Can anything be done to this mixture with butter in it? Could it be re-heated and melted???
Tks for your contribute. I will try it again
Is there a specific measurement?
You can look up a recipe
Martha Stewart really looks different these days
Is th7s the same way as when your making hard candy?
Tks so much 💕
I think mine turned into rocks 😢 no coming back from that
my caramel crystallized and i let it be cooked for 5 more min and it ended up being a chewy gum like thing 🤣🤣🤣🤣 isnt it funny??
i just bought like three bags of sugar and 3 hours tryna do this
And then? Show me result
How can we remove the bitterness from the crystalised sugar syrup?
exxxxactly. he doesn't cover that part.
you guys burnt the sugar theres no going back from there! thats when u rlly gotta start over