I've never made caramel before... think I might try it to use on apples. Would be nice to know what it's supposed to look like when done though; surprised you didn't include a short snippet of what it looks like, consistency, and best ways to pour it out/store it.
To everyone who has faced the crystallization problem, even though the video says nothing can be done about it. That's true but It doesn't have to go down the drain. Here is a little tip to save on the sugar, let the whole thing crystalize and then take it out of the saucepan. Let it cool down a little bit and then blend those crystals to get powdered sugar. You can use that in about anything. It tastes the same or a little more like brown sugar but either way it doesn't have to go to waste and that way you don't have to dread every time you think of making caramel again
@@Maria-yt4hd There is a video I watched by Teaching cooking online on how to save a crystalized caramel. Just search how to fix a crystalized caramel on youtube and it should on of the first videos
Another good tip that I have used for over a decade with 100% success... After sugar has dissolved, BEFORE you turn up the heat, put a lid on the pan. The moisture from the condensation will wash down the sides of the pan. Remove the lid when you see the sides are clean, and turn up the heat proceed as video describes.
I used to add a drop of liquid honey to the mixture before heating it. As a type of inverted syrup, honey prevents crystallization. Honey has its distinct flavour, but the drop is so small that one can barely notice.
Glucose is often used in professional kitchens but its sometimes hard to find in europe. i belive in US its caled Cornsyrup? the syrup is construkted in a spesiffic way that wil influence the rest of the sugar and encourage it to form the same way, wich prevents it from crystalizing
Never have I heard of the dissolving the sugar part, that makes so much sense! Most recipes I have seen always say to crank the heat up to high and don't stir lol! Thank you!
Odd. I've made caramel a grand total of one time. I used a non-stick frying pan and it was fine. Secondly, my sugar did begin to crystalise, but I found that stirring with a wooden spatula caused the crystals to redissolve and the finished caramel was good.
its totaly posible to use nonstick to make caramel, but its just not recomended: 1. the nonstick does not handle the same max heat that the sugar can get to and it can damage the pan if overheated 2. the nonstick is not to good for mulipol uses on high heat, so if u make caramel often that i would recomend buying a clean steal or aluminom pot. now if u make caramel with dry sugar its better to use a wide flat pan, better to controle the heat and u can heat all the sugar at one time if u make the sugar/water type of caramel (syrup caramel) its better to use i smal but high pot with thick botom.
Thank you for explaining the crystallization. I've made several batches of caramel the last couple weeks and I had massive crystallization on the edges of the pan and on my whisk. Now I see what I was doing wrong. I will say though, I didn't need to throw any of my caramel out. It still turned out great. The crystals sunk to the bottom of the of the pan so, when I was pouring it into the jar, I just stopped before the crystals could fall in. I also noticed that, if any crystals did make it into my finished product, they sunk to the bottom so I just had to avoid using the last little bit. Of course, I'd still like to avoid them all together. :)
Thank you so so much for this video ! I’ve been trying to make caramel sauce for years now and it turns hard everytime until i got frustrated with it, Today is the first time i make it and it didnt harden, many thanks gemma! 🙏🏻❤️
i tried your red velvet oreo recipe and made the cream cheese myself as you taught us to make the filling of oreo and it turned out AWESOME!! My Boyfriend loved it sooo much thank you Gemma you are the queen of baking god bless you edit: i guess i will try your twix recipe now thank you so much. by the way i made your chocolate cake and it was AWESOME TOO!
thank you for the tips. I make caramel and had hard times at the beginning because it always crystallized. but i found out that when it crystallizes I throw in a glass of water and start mixing very well to dissolve all the crystals, when they are all dissolved, I don't throw it away, I start from there and it still turns in to caramel, no problem.
Great video!! If it crystalizes don't pour it out. You can still use it in a maple syrup pecan recipe (Add a pecan piece into a chocolate cup or mold. Then pour the crystalized/maple sauce over the pecan and cap the chocolate.
When mine crystalized I added my home made heavy cream and salt! It makes the most absolutely delicious salted caramel flavoring for breakfast cereals like rice, cream of wheat, ice cream, or anything you want to use it for! I even pour it over my chocolate bread because it's awesome! It still tastes like caramel even when the color is a bit lite! Of course you can use store bought cream if you want but I can't afford the good stuff!
@@biggerbolderbaking But you're right about it not being as good as the actual caramel! I made it mostly perfect (no crystalization)! Thank you for your help! 😊
Thank you so much for this video! I tried making caramel a while back but just couldn't get it to not crystallize and I finally got so fed up that I made the same recipe just without water. It turned out great, but I'd really like to try this again now that I have these tips.
I would use a thermometer though if you're using brown sugar because you won't really be able to use colour as an indicator of when your caramel is done. And simple syrups with brown sugar are delicious. We usually flavour it with pandan or jackfruit and mix it with some soft tofu and tapioca pearls to make a breakfast drink called taho.
Seriously I m 14 .....and love ur recipes can you upload a recipe for kids (that they can make themselves) ... And you should apply to MasterChef you're amazing
If you are making caramel: first, mix the sugar with water so that there are no dry sugar lumps. Second, put a lid on the pot and do not touch the sugars with the spoon. Thirdly, calculating the caramel time: it usually boils in 8-9 minutes (No. 6 heat on the stove (if the stove's max is 9)), add 19-20 minutes, then the caramel will be the right color. If you add whipped cream, first heat it to 40 degrees and add 1/3 at a time and away from the stove. Butter extras like whipped cream inside and on the stove. Next, boil on the stove for 6 minutes and then add salt and, if you want, vanilla extract. Then put it in a glass jar and you're done.
If you add a bit more water if it crystalizes and remelt it you don't have to throw it out. If you can't get the hang of the pastry brush. Just USE A LID and check often so it doesn't burn
I was just about to ask you for this!! I always have issues with caramel, sometimes it comes out ok & sometimes just disaster. Thanks a lot, you are a LOVE ❤
Mine crystallized and was completely hard. It looked like bits of rock candy but I did not throw it out because I don't like to waste. I kept in on a medium low heat and stirred it. I stayed with it the entire time and eventually it all melted and started to get golden brown. At first I had the heat really low and it was taking forever to start melting. So I turned it up to medium low and it started to melt quicker. Once you turn up the heat, you have to stay with it so it doesn't burn. This is the second time I'm making this. The first time, I did not add any water. This time I added water but the sugar eventually got to how it was the first time when I didn't use water. It looks like adding water only made the process longer. Not sure but that's how it looks to me. Or maybe I didn't add enough water. I would have to test it out to know. Anyway, I just wanted to let you all know you shouldn't be discouraged if it crystallizes and turns rock hard. It can be saved.
You got it! Go low and slow for caramel sauce or caramel candy making. Hope you get on well and enjoy : www.biggerbolderbaking.com/?submit=&s=praline .
@@biggerbolderbaking I did it! It took me two attempts though. Not telling what I did wrong, hahaha. 🤫 My second attempt turned out ok. I posted a pic on your site. 😁 Will incorporate it in my ice cream tomorrow. Thanks again Gemma 😘
Thank you so much for your video! Now I know why mine siezed. I pushed crystallized sugar off sides of pan with a wooden spoon. Ok, hopefully, the 4th time is the charm!
Whenever I make your signature salted caramel Gemma, everybody loves it over crepes (also your recipe) and ice cream. Now that i also have your butterscotch recipe. It's like caramel X 1000 awesomeness. 😊 Thanks Gemma for the great recipes and also the priceless tips.
Actually, I was able to recover my crystalized mixture. Just yesterday, in fact- I put a little water in and let the crystals slowly re-dissolve over low heat then put a capful of corn syrup into the mix. it was very very slow going but I was at the tail end of my sugar and couldn't really start over at the moment. However, Better to avoid crystallization altogether than work twice as hard to recover.
Buonasera Gemma☺ Mmmh..love Caramel.. Your 5 steps are very precious for me. You've explain these so clear and so nothing can go wrong when I'll make it. Bravissima 😚😚😚
If it crystallizes instead of throwing it away I just add more water, stirred it up, and cook again at medium heat until the sugar crystals dissolved into liquid again and then turn it down to medium low heat. No stirring after this and you’ll get caramel sauce. This works for me!
@@biggerbolderbaking a Quick clarification please: when I initially add the sugar and water together, do I stir them together to help dissolve the sugar? Because I haven’t been and it crystallised again. Please clarify. Also, as an added note : I saw another TH-cam video that says if it crystallises you don’t have to start again with a new batch. Just add room temp water to dissolve the crystals and then boil it and eventually the water will evaporate and caramel will begin. I did this and it worked. It took about 15 mins. However, I’d like to do it properly from the start like you do. So, I’d appreciate your advice about initial sugar dissolving. Thank you.
Thank you for all of your videos, it's a huge inspiration, I've watched all of your videos at least twice and I study them because I want to be a Chef or Baker in a small town cafe someday. Anyway, thank you for all the recipes, tips and guides they're really helpful and I haven't tried one that I don't like. Keep it up!
Thanks for a great vid! Found your tips useful and interesting; not entirely sure they have solved my problem. Assuming from your vid that it is the result of crystallization. Just not sure why it does it. Have been making an almond butter toffee recipe I learned from my local PBS station back in the late1980s or early 1990s. They were running SFCA (San Francisco Culinary Academy) or CIA (Culinary Institute of America) classes on our station, not sure which anymore, but I think it was the latter. One was this toffee recipe. Class was done in a gallery-style classroom full of aspiring chefs with a professional instructor demonstrating in real time from start to finish. I make about 5-7 batches a year around Xmas. Is pretty dang exactly what you find inside the Almond Rocha brand candy. Recipe has worked like a charm for many years, but I get about one batch a year that despite getting to 320 degrees F as called for, the batch simply turns into a whitish mass of grainy sugary very crumbly stuff that sure as heck ain't toffee! I suspect it is turning to crystals in the initial melting process. It doesn't darken, and despite absorbing all the butter and hitting the right temp, still never turns to toffee... Makes me really mad to waste all that good sugar, butter, and nuts! Have always thought one day I might try re-melting it, but I never have, and looks like it probably won't work anyway.
The las toast happened to me yesterday, twice! The second time I didn’t want to just throw it it out so I wondered what would happened if I stirred it and added the butter and then the cream. There was bits of crystalized sugar, but I just ran it through a sieve. I got caramel but not as dark and rich as I had hoped for.
Hey Gemma!! How are you?? I tried to make buttercream with the help of your recipe twice.. But it turned out to be really grainy.. I sifted my sugar twice but I couldn't find my mistake..
I saw on an episode of Cooking Conundrums that if you place a lid on your saucepan: preferably a see through glass lid; on your saucepan while your caramel is simmering the steam created stops sugar crystals from forming on the sides of the pan which eliminates the need for the pastry brush.
Hi, thank you for posting this recipe... It is so funny that I was looking for the recipe two days ago, when I was making caramel for the first time... Next time I will definitely use it....
You can sslvage crystalized sugar. Add water to re melt. Swosh pan to re absorb sugar on edges. Place a lid so the steam and sweat finish cleaning the edges of the pan. Then follow the same boiling process to caramelize. I know because my daughter was making a bread pudding with caramel base and her sugar crystalized. I showed her this trick and we didn't have to throw away 2 cups of sugar.
Wish I has seen this *before* attempting Mary Berry's Dobos Torte. I watched her instructions on making wet caramel and followed, 75 minutes, 2 pans, 3 thermometers and several stirring implements later, I have clear syrup that just crystallizes as soon as the water evaporates enough. Hate to toss so much sugar though - must be something else I can do with it? I was ready to find Mary and pinch her for tempting us in such a way. But with this, a nip of whiskey and time away from the stove, I may try again...
Ive seen posts where a lid is placed on the pot to prevent the crystallization on the side of the pot. The steam prevents sugar from collecting on the sides of the pot.
Nice tips!! I was waiting to see the final caramel colour?? Golden brown or amber?? Or dark dark brown?? Which one is correct.. Could you add more info to the video.. Thank you
Gemma Stafford thank you Gemma! So amber is the correct colour for caramels.. this is very tricky.. i get only a narrow window of time before the caramel goes from golden to amber to dark dark brown to black burnt..
Hey Gemma it's been a long time and I have a doubt can I dissolve the sugar in the water even before I can put my saucepan on the stove by adding hot water to the sugar or will it affect any of flavour or is there a chance of crystlization if I did it that way??
omg Gemma ur thee best person literally... whenever i hv thought that i will make something you surely post it like its such a good coincidence .. and i love youu and your recipes and advance congratulations for 2 million subs😊❤
Love you and your channel Gemma..this is the best TH-cam channel I have ever seen..u make such awesome videos.. definitely gonna try out this one..love from India😘🤗
I used non stick pan my caramel got crystalize then i changed the utensil and pour the crystalize caramel into it by adding some water....it turned out very well....i didnt need to drain it in the sunk
Hi Gemma! At which point can I put my candy thermometer in to check the temperature since i can't put any foreign object into the sugar+water as it will crystalize ? Thankssss!
Just made this. I think it is easier to poor in the sugar first, and than slowly poor the water in the middle. It makes no mess, like sugar on the sides. I also accidentally put the heat on high immediately, but it worked out fine. I used: 1 cup sugar, 1/3 cup water and a teaspoon of lemon juice. For your next video, I am gonna do exactly what you preach, because it always works out fine :)
Hi Gemma I love your videos, you're an inspiration to me, and thank you for all the great tips, I've been watching your videos for a very long time and I've learned a lot from you, and now I've become a great young baker, thank you!!
Thank you so much, Gemma! I actually needed this because every time i try making caramel, something keeps going wrong. These instructions are going to help me a lot! 😊
Go for it! This is a troubleshooting guide for it, www.biggerbolderbaking.com/how-to-make-caramel/ and here’s my recipe for salted caramel, www.biggerbolderbaking.com/salted-caramel-sauce/
I just heat some water, and submerge a can of condensed milk for two plus hrs. I know this isn't considered caramel but really dulce de leche, which I like better. I also will use Karo syrup. Great informative video, as usual. have a blessed day "keep the faith people, and keep on keeping on"
I've been practicing just caramelizing sugar for the whole past week in small batches using only 1/2 cup of sugar and 1/8 cup of water to avoid going through too much sugar with my experiments. I burned a few batches misjudging the color (the difference between a nice, ever-so-slightly bitter amber and slightly brown but tasting and smelling burnt and horrible and very bitter seems so delicate). I think I've nearly mastered it now to the point where I can get that deep caramelization at least 9 times out of 10 without burning. I can also now produce the caramelized sugar at the desired doneness similar to steak from light caramelization (gold) to deep caramelization (amber) pretty consistently. But now that I've gotten most of the hang of this, I'm wondering if I can make other things that depend on caramelizing sugar (caramels, toffees, honeycomb toffees, nougats, taffy, etc) by first caramelizing sugar separately and then combine the other ingredients post-caramelization of just sugar. I find most recipes for such things (take caramel for instance) as wanting to throw in all sorts of additional ingredients together with the sugar such as cream and butter. When all those ingredients are cooked together, I find that introduces a whole new cooking temperature and feeling learning curve where I can't leverage all that I've learned just caramelizing sugar on its own. Can we make such things just starting out by caramelizing sugar on its own? Also, suppose we did and not only did that but we let it cool and now have hard, caramelized sugar candy (I have a lot now in my fridge at various levels of caramelization). Might we be able to melt the sugar candy on very low heat, then throw in additional things like butter/milk/cream/baking soda/meringue, then turn it into something else like caramel or nougat?
Hi. I think it would depend on the recipe. In most recipes, timing is of the essence, which means the stored caramel might not work well in those recipes. You can probably use it in making pralines. If you’re experimenting, I suggest you start with candy.
@@biggerbolderbaking Thanks very much! I've been experimenting like crazy with very small portions to try to understand the fundamentals and how various ingredients combine with sugar and react at various temperatures. I've also tried some weird things like melting candies from the store and re-solidifying them while adding an ingredient or two to (ex: gelatin, baking soda, milk, meringues, etc) to see how that changes the final result and try to understand how the candy was made. It's so interesting to me how that caramelized sugar can take on such different textures and consistencies just by adding an extra ingredient or two or changing the cooking temperature.
Hi Gemma, so can I stir at the beginning of the process or should I leave it alone? Also, could I dissolve the sugar before applying heat? Thank you so much for your videos they are inspiring.
Hi Jane, Yes you can stir at the beginning before it starts to simmer. Once it simmers NO MORE STIRRING! :) . It would be best to dissolve the sugar over the heat. Hope this helps
Question, I have a recipe that I’m trying to formulate and the thing I want to change is replacing the water with a certain stock. At first it sounds nasty but before I try I was wondering if anyone thinks that wouldn’t work? Will it help crystallized the thing? Will it even taste good? I don’t know but if it gives more flavor then I’m all for it.
@@jkjokerlol8871 I haven't tried anything quite as wild as fish stock but I've been trying to infuse coffee flavors into my caramelized sugar. What I found I can do if all we're doing is trying to infuse flavor into the caramelized sugar is just make regular caramelized sugar first with water (or using dry method). Then allow it to solidify and store it and reheat it on very low heat (just enough to get it to melt) and then mix in the desired flavor (coffee in my case) well then let it cool and harden again. I haven't tried replacing the water starting out (that would at least throw me off a bit visually since I'm going more by color than temperature). Yet this is one option to infuse the flavor as a post-process and it allows you to make the caramelized sugar in advance and store it in the fridge for a while. I think this method might be more forgiving since we don't have to subject what we use for flavor to 380+ degrees F which might burn it.
you miss one important thing , what brand sugar that u use to make caramel? i ve tried this more than 20 ++ try with diff sugar brand... make sure pick the sugar that has 0.2 to 1.5mm particle size... it.s help when you melt the sugar in low temperature level ...
Thank you for this video!!! So helpful!!! But I was wondering, is there an exact ratio of water to sugar? All the recipes I've seen have different ratios and I'm not sure which one yo use. Thanks!
More water makes it easier to dissolve the sugar but of course will take more time to cook off the water to caramelize the sugar. The goal/final result is the same: cooking off water to caramelize sugar so te ratio does not make a big difference at the end. At the top of each page of biggerbolderbaking.com, there’s a aqua/light teal color navigation bar. Above it to the right, click on the MAGNIFIER icon, feel free to search for recipes, baking basics and our premium quality products you like! Hope these are of help : www.biggerbolderbaking.com/salted-caramel-sauce/ www.biggerbolderbaking.com/spiced-rum-caramel-sauce/ www.biggerbolderbaking.com/microwave-salted-caramel-sauce/ www.biggerbolderbaking.com/vegan-caramel-sauce/
excuuuse me, madam, but your video was amazing and more informative than so-called "professional" videos up that don't even explain why the sugar crystalizes, or that say you can "save" the already colored caramel, which ends up tasting bitter because sugar can't go back after reaching certain temperatures for certain amounts of time. you are amazing, and i appologize for calling you madam. 😂❤
Glad it was helpful! Thank you so much for your kind words! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
No more will your caramel crystalize with my 5 STEPS TO CARAMEL SUCCESS!!!! Head over to my site for even more details bit.ly/HowToMakeCaramel
Gemma Stafford hello!
I've never made caramel before... think I might try it to use on apples. Would be nice to know what it's supposed to look like when done though; surprised you didn't include a short snippet of what it looks like, consistency, and best ways to pour it out/store it.
Your videos are always SO helpful!!! Thanks for always being there for us in the kitchen, great tips!
How do I make thin caramel disks say suppose to keep on creme brûlée
Hi Gemma can you help me please? Can I use brown sugar?! URGENT!?!?
To everyone who has faced the crystallization problem, even though the video says nothing can be done about it. That's true but It doesn't have to go down the drain. Here is a little tip to save on the sugar, let the whole thing crystalize and then take it out of the saucepan. Let it cool down a little bit and then blend those crystals to get powdered sugar. You can use that in about anything. It tastes the same or a little more like brown sugar but either way it doesn't have to go to waste and that way you don't have to dread every time you think of making caramel again
That's Awesome. Thanks for that tip. I used my crystallized sugar in coffee. Now I only make the dry method caramel sauce
i watched this after my caramel crystalized 🙃
I hope you'll make it perfect next time.
Can't it be fixed?
@@Maria-yt4hd There is a video I watched by Teaching cooking online on how to save a crystalized caramel. Just search how to fix a crystalized caramel on youtube and it should on of the first videos
@@Zero-sanDCJ thank you☺️
me too LMAOO
Another good tip that I have used for over a decade with 100% success... After sugar has dissolved, BEFORE you turn up the heat, put a lid on the pan. The moisture from the condensation will wash down the sides of the pan. Remove the lid when you see the sides are clean, and turn up the heat proceed as video describes.
Great tip!
I used to add a drop of liquid honey to the mixture before heating it. As a type of inverted syrup, honey prevents crystallization. Honey has its distinct flavour, but the drop is so small that one can barely notice.
Thank you for sharing.
Great tip
Great tip
Thanks hun 👍
Glucose is often used in professional kitchens but its sometimes hard to find in europe.
i belive in US its caled Cornsyrup?
the syrup is construkted in a spesiffic way that wil influence the rest of the sugar and encourage it to form the same way, wich prevents it from crystalizing
Never have I heard of the dissolving the sugar part, that makes so much sense! Most recipes I have seen always say to crank the heat up to high and don't stir lol! Thank you!
No cranking!!!! They are very bold to do that :)
Jesus she's looking right at my soul
You're soul has been eaten
Solbashio *your
the smiles at the end are communicating to me on a personal level and I don't like that
XD
Haha! As a ginger this made me laugh.
Odd. I've made caramel a grand total of one time. I used a non-stick frying pan and it was fine. Secondly, my sugar did begin to crystalise, but I found that stirring with a wooden spatula caused the crystals to redissolve and the finished caramel was good.
Same
its totaly posible to use nonstick to make caramel, but its just not recomended: 1. the nonstick does not handle the same max heat that the sugar can get to and it can damage the pan if overheated 2. the nonstick is not to good for mulipol uses on high heat, so if u make caramel often that i would recomend buying a clean steal or aluminom pot.
now if u make caramel with dry sugar its better to use a wide flat pan, better to controle the heat and u can heat all the sugar at one time
if u make the sugar/water type of caramel (syrup caramel) its better to use i smal but high pot with thick botom.
I've also made good caramel sauce when it's all crystalized but I stirred it and it came out great!;)
Thank you for explaining the crystallization. I've made several batches of caramel the last couple weeks and I had massive crystallization on the edges of the pan and on my whisk. Now I see what I was doing wrong. I will say though, I didn't need to throw any of my caramel out. It still turned out great. The crystals sunk to the bottom of the of the pan so, when I was pouring it into the jar, I just stopped before the crystals could fall in. I also noticed that, if any crystals did make it into my finished product, they sunk to the bottom so I just had to avoid using the last little bit. Of course, I'd still like to avoid them all together. :)
Glad this was helpful to you. Well done to you!
Thank you so so much for this video ! I’ve been trying to make caramel sauce for years now and it turns hard everytime until i got frustrated with it, Today is the first time i make it and it didnt harden, many thanks gemma! 🙏🏻❤️
Amazing! Great work!
Her: no spoon
Me:
(Slowly puts down the spoon)
Lol!
You are my soulmate.
BAHAHA
3:30 I thought it would be like "pour some water, make syrup and enjoy!" or something LOL Thanks for the tips! My woodspoon was the one responsible.
i tried your red velvet oreo recipe and made the cream cheese myself as you taught us to make the filling of oreo and it turned out AWESOME!! My Boyfriend loved it sooo much thank you Gemma you are the queen of baking god bless you
edit: i guess i will try your twix recipe now thank you so much.
by the way i made your chocolate cake and it was AWESOME TOO!
I love to hear that!!! Thanks for being a #boldbaker
thank you for the tips. I make caramel and had hard times at the beginning because it always crystallized. but i found out that when it crystallizes I throw in a glass of water and start mixing very well to dissolve all the crystals, when they are all dissolved, I don't throw it away, I start from there and it still turns in to caramel, no problem.
Thank you for sharing this here!
@@biggerbolderbaking thank you for this fantastic channel
This helped a lot! Thanks I was worried I wouldn't be able to make it for my exam but now I feel more confident:)
We love Caramel! We're definitely going to make this!! 😍
I hope it comes in handy. Don't miss my troubleshooting guide on my website: bit.ly/HowToMakeCaramel
I really needed this video. You posted it at just the right time. It's like you were reading my mind. Thank you so much Gemma 😊😊
GREAT! Don't miss my troubleshooting guide on my website: bit.ly/HowToMakeCaramel
Great video!! If it crystalizes don't pour it out. You can still use it in a maple syrup pecan recipe (Add a pecan piece into a chocolate cup or mold. Then pour the crystalized/maple sauce over the pecan and cap the chocolate.
That sounds like an interesting recipe. Thanks for watching.
When mine crystalized I added my home made heavy cream and salt! It makes the most absolutely delicious salted caramel flavoring for breakfast cereals like rice, cream of wheat, ice cream, or anything you want to use it for! I even pour it over my chocolate bread because it's awesome!
It still tastes like caramel even when the color is a bit lite!
Of course you can use store bought cream if you want but I can't afford the good stuff!
For as long as you get a good result, it’s grand!
@@biggerbolderbaking But you're right about it not being as good as the actual caramel! I made it mostly perfect (no crystalization)! Thank you for your help! 😊
Thank you so much for this video! I tried making caramel a while back but just couldn't get it to not crystallize and I finally got so fed up that I made the same recipe just without water. It turned out great, but I'd really like to try this again now that I have these tips.
Please do let me know how you get on, Bryan. :)
Thank you Gemma
I have wasted tons of sugar making this but didn’t had luck, hopefully this time I’ll not screw 😭❤️😂
Hi Gemma.
This video is really useful.
Is it okay that I replace white sugar with brown sugar?
Have a good day,Gemma.
Yes, you can Lynn. :)
Gemma Stafford and does this apply to simple syrups too. Thx
I would use a thermometer though if you're using brown sugar because you won't really be able to use colour as an indicator of when your caramel is done. And simple syrups with brown sugar are delicious. We usually flavour it with pandan or jackfruit and mix it with some soft tofu and tapioca pearls to make a breakfast drink called taho.
Seriously I m 14 .....and love ur recipes can you upload a recipe for kids (that they can make themselves) ...
And you should apply to MasterChef you're amazing
aw thank you :)
I am also 14
I'm a fetus
Nice try FBI
ur 16 noww
If you are making caramel: first, mix the sugar with water so that there are no dry sugar lumps. Second, put a lid on the pot and do not touch the sugars with the spoon.
Thirdly, calculating the caramel time: it usually boils in 8-9 minutes (No. 6 heat on the stove (if the stove's max is 9)), add 19-20 minutes, then the caramel will be the right color. If you add whipped cream, first heat it to 40 degrees and add 1/3 at a time and away from the stove. Butter extras like whipped cream inside and on the stove. Next, boil on the stove for 6 minutes and then add salt and, if you want, vanilla extract. Then put it in a glass jar and you're done.
Thank You Too Much, Gemma!
This Caramel Tutorial Video Helped me and will help many other people who work with sugar too much!!!
If you add a bit more water if it crystalizes and remelt it you don't have to throw it out. If you can't get the hang of the pastry brush. Just USE A LID and check often so it doesn't burn
I was just about to ask you for this!! I always have issues with caramel, sometimes it comes out ok & sometimes just disaster. Thanks a lot, you are a LOVE ❤
I'm delighted it will come in handy.
Mine crystallized and was completely hard. It looked like bits of rock candy but I did not throw it out because I don't like to waste. I kept in on a medium low heat and stirred it. I stayed with it the entire time and eventually it all melted and started to get golden brown.
At first I had the heat really low and it was taking forever to start melting. So I turned it up to medium low and it started to melt quicker. Once you turn up the heat, you have to stay with it so it doesn't burn.
This is the second time I'm making this. The first time, I did not add any water. This time I added water but the sugar eventually got to how it was the first time when I didn't use water. It looks like adding water only made the process longer. Not sure but that's how it looks to me. Or maybe I didn't add enough water. I would have to test it out to know.
Anyway, I just wanted to let you all know you shouldn't be discouraged if it crystallizes and turns rock hard. It can be saved.
thank you! :’)
@@sundusxm
You're welcome :-)
Hello Gemma.
Doing some praline tomorrow, so this video will help. Got it memorized forever now! BEING PATIENT is the secret!😁
Thanks.
You got it! Go low and slow for caramel sauce or caramel candy making. Hope you get on well and enjoy : www.biggerbolderbaking.com/?submit=&s=praline .
@@biggerbolderbaking Tyvm Gemma, appreciate it. ♥
@@biggerbolderbaking I did it! It took me two attempts though. Not telling what I did wrong, hahaha. 🤫
My second attempt turned out ok. I posted a pic on your site. 😁
Will incorporate it in my ice cream tomorrow.
Thanks again Gemma 😘
I almost never make any of these but for some reason I still watch every video.
That's ok. I appreciate you being here :)
Thank you so much for your video! Now I know why mine siezed. I pushed crystallized sugar off sides of pan with a wooden spoon. Ok, hopefully, the 4th time is the charm!
Practice makes perfect!
Whenever I make your signature salted caramel Gemma, everybody loves it over crepes (also your recipe) and ice cream. Now that i also have your butterscotch recipe. It's like caramel X 1000 awesomeness. 😊 Thanks Gemma for the great recipes and also the priceless tips.
Happy to hear it, Mark!
Actually, I was able to recover my crystalized mixture. Just yesterday, in fact- I put a little water in and let the crystals slowly re-dissolve over low heat then put a capful of corn syrup into the mix. it was very very slow going but I was at the tail end of my sugar and couldn't really start over at the moment. However, Better to avoid crystallization altogether than work twice as hard to recover.
Thank you so much for the help I'm on failed batch #4 lol. I can't wait to try your tips! ❤❤❤
this is seriously helpful THANK YOU!! you saved my disastrous caramel attempts!
delighted to hear that
Whenever I try making caramel I get it wrong, but after watching this video I won't! Thanks for posting this video!
I'm happy it will come in handy.
Buonasera Gemma☺
Mmmh..love Caramel..
Your 5 steps are very precious for me. You've explain these so clear and so nothing can go wrong when I'll make it.
Bravissima 😚😚😚
I'm delighted to hear that!!! Thanks
Best,
Gemma.
If it crystallizes instead of throwing it away I just add more water, stirred it up, and cook again at medium heat until the sugar crystals dissolved into liquid again and then turn it down to medium low heat. No stirring after this and you’ll get caramel sauce. This works for me!
Thanks for sharing, Cam.
Thanks for sharing this recipe. I followed all your recipes and they are all true. Results are always amazing. ❤
Thank you for the positive review.
Thank you for this clear step guide. Now I know where I went wrong and how I can conquer caramel. Much appreciated!
Glad I could help!
@@biggerbolderbaking a Quick clarification please: when I initially add the sugar and water together, do I stir them together to help dissolve the sugar? Because I haven’t been and it crystallised again. Please clarify.
Also, as an added note : I saw another TH-cam video that says if it crystallises you don’t have to start again with a new batch. Just add room temp water to dissolve the crystals and then boil it and eventually the water will evaporate and caramel will begin.
I did this and it worked. It took about 15 mins.
However, I’d like to do it properly from the start like you do.
So, I’d appreciate your advice about initial sugar dissolving. Thank you.
Thank you for all of your videos, it's a huge inspiration, I've watched all of your videos at least twice and I study them because I want to be a Chef or Baker in a small town cafe someday. Anyway, thank you for all the recipes, tips and guides they're really helpful and I haven't tried one that I don't like. Keep it up!
Thanks...It'll help me to make perfect caramel everytime...😊
Great! :)
@A Foodie's Paradise
I'll try this again the right way. Thanks Gemma 👍😊
Hope you get on well with it! Here’s my recipe for salted caramel sauce, www.biggerbolderbaking.com/salted-caramel-sauce/
@@biggerbolderbaking ok thank u 👍
That caramel looks sooooo good and yummy,definitely will try and tell you ,many thanks Gemma once again
Thanks for a great vid! Found your tips useful and interesting; not entirely sure they have solved my problem. Assuming from your vid that it is the result of crystallization. Just not sure why it does it. Have been making an almond butter toffee recipe I learned from my local PBS station back in the late1980s or early 1990s. They were running SFCA (San Francisco Culinary Academy) or CIA (Culinary Institute of America) classes on our station, not sure which anymore, but I think it was the latter. One was this toffee recipe. Class was done in a gallery-style classroom full of aspiring chefs with a professional instructor demonstrating in real time from start to finish. I make about 5-7 batches a year around Xmas. Is pretty dang exactly what you find inside the Almond Rocha brand candy. Recipe has worked like a charm for many years, but I get about one batch a year that despite getting to 320 degrees F as called for, the batch simply turns into a whitish mass of grainy sugary very crumbly stuff that sure as heck ain't toffee! I suspect it is turning to crystals in the initial melting process. It doesn't darken, and despite absorbing all the butter and hitting the right temp, still never turns to toffee... Makes me really mad to waste all that good sugar, butter, and nuts! Have always thought one day I might try re-melting it, but I never have, and looks like it probably won't work anyway.
Bold baking basics are back!
we're back, baby!!!
The las toast happened to me yesterday, twice! The second time I didn’t want to just throw it it out so I wondered what would happened if I stirred it and added the butter and then the cream. There was bits of crystalized sugar, but I just ran it through a sieve. I got caramel but not as dark and rich as I had hoped for.
Caramel can be tricky. Practice makes perfect, you will get there.
Hey Gemma!!
How are you??
I tried to make buttercream with the help of your recipe twice..
But it turned out to be really grainy..
I sifted my sugar twice but I couldn't find my mistake..
Hi! Did you add it little by little. Patience is key for your buttercream.
@@biggerbolderbaking I've noted down my mistake.. Thanks a lot Gemma 😘💞🌈🌈
Like always thanks for amazing tips. I really liked your condensed milk recipe and many more. Love from Pakistan
New subscriber!
You explain so clearly! Love it 😊😊😊😊
I saw on an episode of Cooking Conundrums that if you place a lid on your saucepan: preferably a see through glass lid; on your saucepan while your caramel is simmering the steam created stops sugar crystals from forming on the sides of the pan which eliminates the need for the pastry brush.
interesting :)
Just made the sauce after listening to your video and it was a success!
Thanks Gemma!
Well done to you!
I really appreciate the example of the crystalized sugar and how to clean it up.
Hi, thank you for posting this recipe... It is so funny that I was looking for the recipe two days ago, when I was making caramel for the first time... Next time I will definitely use it....
Happy to hear it!
You can sslvage crystalized sugar. Add water to re melt. Swosh pan to re absorb sugar on edges. Place a lid so the steam and sweat finish cleaning the edges of the pan. Then follow the same boiling process to caramelize. I know because my daughter was making a bread pudding with caramel base and her sugar crystalized. I showed her this trick and we didn't have to throw away 2 cups of sugar.
This video really will help me! Caramel is my favorite topping! I love you Gemma!
Happy to hear it!
Thank you for replying! You are so sweet :)
Great caramel troubleshooting tips Gemma, the not stirring part is crucial . Thank you for this
super important!! That is one main reason it crystalizes.
Thank you so much for the instruction on making caramel. I trust your baking videos. 😊
Great tips. Will follow next time I'm making caramel😋👍
Happy to hear it!
Thnx so much for this Gemma I stirred my caramel and it cracks up and I was so confused as to why
THANK YOU!! I've been trying to make caramel for a while now and I keep failing, I really needed this 😂
It can be supper frustrating so I hope this helps. :)
@@biggerbolderbaking it sure is 😂 I hope so too, thank you ❤
Wish I has seen this *before* attempting Mary Berry's Dobos Torte. I watched her instructions on making wet caramel and followed, 75 minutes, 2 pans, 3 thermometers and several stirring implements later, I have clear syrup that just crystallizes as soon as the water evaporates enough. Hate to toss so much sugar though - must be something else I can do with it?
I was ready to find Mary and pinch her for tempting us in such a way. But with this, a nip of whiskey and time away from the stove, I may try again...
Go for it, Jon. I suggest you read through my tips and steps for making good caramel here www.biggerbolderbaking.com/how-to-make-caramel/
Can't wait to try it. I just bought a bunch of apples. Thank you for sharing 💖
Don't miss my Candy Apples recipe here, Brenda! www.biggerbolderbaking.com/cursed-candy-apples/
Ive seen posts where a lid is placed on the pot to prevent the crystallization on the side of the pot. The steam prevents sugar from collecting on the sides of the pot.
Interesting! For me, that's a big risking of boiling over...
you could try drying out the crystalized caramel and then dry in an oven at 150f for 30 minutes to get slightly caramelized sugar.
Thanks for sharing.
Nice tips!!
I was waiting to see the final caramel colour??
Golden brown or amber?? Or dark dark brown?? Which one is correct..
Could you add more info to the video..
Thank you
Watch my Ultra Caramel Frappuccino recipe where I take this to the final result: www.biggerbolderbaking.com/caramel-frappuccino/
Gemma Stafford thank you Gemma!
So amber is the correct colour for caramels..
this is very tricky.. i get only a narrow window of time before the caramel goes from golden to amber to dark dark brown to black burnt..
Definitely trying it thanks for uploading love your vdos my mom tried ur marshmallow recipe it was awesome ...😋😋🤤🤤🤤
Happy to hear it!
Was waiting for this video since soo long love you Gemma I hope I can get caramel right now ❤️
Great! I hope it comes in handy. bit.ly/HowToMakeCaramel
Hey Gemma it's been a long time and I have a doubt can I dissolve the sugar in the water even before I can put my saucepan on the stove by adding hot water to the sugar or will it affect any of flavour or is there a chance of crystlization if I did it that way??
I wouldn't recommend it. Follow my steps and you'll be grand: www.biggerbolderbaking.com/how-to-make-caramel/
omg Gemma ur thee best person literally... whenever i hv thought that i will make something you surely post it like its such a good coincidence .. and i love youu and your recipes and advance congratulations for 2 million subs😊❤
Thank you!
Love you and your channel Gemma..this is the best TH-cam channel I have ever seen..u make such awesome videos.. definitely gonna try out this one..love from India😘🤗
You are too kind!
I used non stick pan my caramel got crystalize then i changed the utensil and pour the crystalize caramel into it by adding some water....it turned out very well....i didnt need to drain it in the sunk
Thank you for sharing, Ifrah. Well done!
@@biggerbolderbaking welcome maam... big fan of your cooking....and your son Georgie❤️❤️cutie pie
Hi Gemma! At which point can I put my candy thermometer in to check the temperature since i can't put any foreign object into the sugar+water as it will crystalize ? Thankssss!
If you are making a caramel, you actually do not need a thermometer in this application 😉
Just made this. I think it is easier to poor in the sugar first, and than slowly poor the water in the middle. It makes no mess, like sugar on the sides.
I also accidentally put the heat on high immediately, but it worked out fine. I used: 1 cup sugar, 1/3 cup water and a teaspoon of lemon juice.
For your next video, I am gonna do exactly what you preach, because it always works out fine :)
Last month I burnt my favorite pan trying go make this lol. Thanks for the help!
It happens to all of us! :)
Hi Gemma I love your videos, you're an inspiration to me, and thank you for all the great tips, I've been watching your videos for a very long time and I've learned a lot from you, and now I've become a great young baker, thank you!!
Aw, thanks so much. I appreciate you being with us. :)
I can't believe you replied you made my day!!!! - love from Canada!!
I love your videos....
Can I use natural honey to make caramel? Would you make a video about that please.
There are recipes that use honey instead of sugar, but I haven’t tried. Hence, I can’t make recommendations on the measurements and method.
Thank you very much!very helpful tips
Happy to help! Thanks for being here.
Thank you so much, Gemma! I actually needed this because every time i try making caramel, something keeps going wrong. These instructions are going to help me a lot! 😊
I only have non-stick pans! 😰 Will it compromise the caramel terribly if I try to make it with the pans I have?
it's harder to make a caramel but it might still work.
I tried a different youtube video on caramel 3x and each time failed. I really like the dissolving the sugar 1st. I'm gonna give your method a go.
Go for it! This is a troubleshooting guide for it, www.biggerbolderbaking.com/how-to-make-caramel/ and here’s my recipe for salted caramel, www.biggerbolderbaking.com/salted-caramel-sauce/
@@biggerbolderbaking Success!! I have made Caramel. Thank you for this video. 😎
I just heat some water, and submerge a can of condensed milk for two plus hrs. I know this isn't considered caramel but really dulce de leche, which I like better.
I also will use Karo syrup.
Great informative video, as usual.
have a blessed day
"keep the faith people, and keep on keeping on"
yup that's one way to do it :)
Just out of curiosity, if your caramel starts crystallizing could you not sift it? To remove the hardened impurities?
Unfortunately, no.
Very useful and helpful 👍thnx God bless u 😊
I'm glad it will come in handy!
I've been practicing just caramelizing sugar for the whole past week in small batches using only 1/2 cup of sugar and 1/8 cup of water to avoid going through too much sugar with my experiments. I burned a few batches misjudging the color (the difference between a nice, ever-so-slightly bitter amber and slightly brown but tasting and smelling burnt and horrible and very bitter seems so delicate). I think I've nearly mastered it now to the point where I can get that deep caramelization at least 9 times out of 10 without burning. I can also now produce the caramelized sugar at the desired doneness similar to steak from light caramelization (gold) to deep caramelization (amber) pretty consistently.
But now that I've gotten most of the hang of this, I'm wondering if I can make other things that depend on caramelizing sugar (caramels, toffees, honeycomb toffees, nougats, taffy, etc) by first caramelizing sugar separately and then combine the other ingredients post-caramelization of just sugar. I find most recipes for such things (take caramel for instance) as wanting to throw in all sorts of additional ingredients together with the sugar such as cream and butter. When all those ingredients are cooked together, I find that introduces a whole new cooking temperature and feeling learning curve where I can't leverage all that I've learned just caramelizing sugar on its own.
Can we make such things just starting out by caramelizing sugar on its own? Also, suppose we did and not only did that but we let it cool and now have hard, caramelized sugar candy (I have a lot now in my fridge at various levels of caramelization). Might we be able to melt the sugar candy on very low heat, then throw in additional things like butter/milk/cream/baking soda/meringue, then turn it into something else like caramel or nougat?
Hi. I think it would depend on the recipe. In most recipes, timing is of the essence, which means the stored caramel might not work well in those recipes. You can probably use it in making pralines. If you’re experimenting, I suggest you start with candy.
@@biggerbolderbaking Thanks very much! I've been experimenting like crazy with very small portions to try to understand the fundamentals and how various ingredients combine with sugar and react at various temperatures. I've also tried some weird things like melting candies from the store and re-solidifying them while adding an ingredient or two to (ex: gelatin, baking soda, milk, meringues, etc) to see how that changes the final result and try to understand how the candy was made. It's so interesting to me how that caramelized sugar can take on such different textures and consistencies just by adding an extra ingredient or two or changing the cooking temperature.
I’ve only been told to make a fry caramel by my chef (only sugar no water, and Although it is harder, it takes a fraction of the time.
Hi Gemma, so can I stir at the beginning of the process or should I leave it alone? Also, could I dissolve the sugar before applying heat? Thank you so much for your videos they are inspiring.
Hi Jane, Yes you can stir at the beginning before it starts to simmer. Once it simmers NO MORE STIRRING! :) . It would be best to dissolve the sugar over the heat. Hope this helps
Question, I have a recipe that I’m trying to formulate and the thing I want to change is replacing the water with a certain stock. At first it sounds nasty but before I try I was wondering if anyone thinks that wouldn’t work? Will it help crystallized the thing? Will it even taste good? I don’t know but if it gives more flavor then I’m all for it.
Hi. I can’t really offer an opinion if I don’t know what the recipe is.
@@biggerbolderbaking I’m making a sweet fish that involves making caramel like this, I was just going to change the water to stock
@@jkjokerlol8871 I haven't tried anything quite as wild as fish stock but I've been trying to infuse coffee flavors into my caramelized sugar. What I found I can do if all we're doing is trying to infuse flavor into the caramelized sugar is just make regular caramelized sugar first with water (or using dry method). Then allow it to solidify and store it and reheat it on very low heat (just enough to get it to melt) and then mix in the desired flavor (coffee in my case) well then let it cool and harden again. I haven't tried replacing the water starting out (that would at least throw me off a bit visually since I'm going more by color than temperature). Yet this is one option to infuse the flavor as a post-process and it allows you to make the caramelized sugar in advance and store it in the fridge for a while. I think this method might be more forgiving since we don't have to subject what we use for flavor to 380+ degrees F which might burn it.
you miss one important thing , what brand sugar that u use to make caramel?
i ve tried this more than 20 ++ try with diff sugar brand...
make sure pick the sugar that has 0.2 to 1.5mm particle size...
it.s help when you melt the sugar in low temperature level ...
Will definitely try this. Looks so delicious! 😊
Great! I hope my guide comes in handy: bit.ly/HowToMakeCaramel
Thank you for this video!!! So helpful!!! But I was wondering, is there an exact ratio of water to sugar? All the recipes I've seen have different ratios and I'm not sure which one yo use. Thanks!
More water makes it easier to dissolve the sugar but of course will take more time to cook off the water to caramelize the sugar. The goal/final result is the same: cooking off water to caramelize sugar so te ratio does not make a big difference at the end.
At the top of each page of biggerbolderbaking.com, there’s a aqua/light teal color navigation bar. Above it to the right, click on the MAGNIFIER icon, feel free to search for recipes, baking basics and our premium quality products you like!
Hope these are of help :
www.biggerbolderbaking.com/salted-caramel-sauce/
www.biggerbolderbaking.com/spiced-rum-caramel-sauce/
www.biggerbolderbaking.com/microwave-salted-caramel-sauce/
www.biggerbolderbaking.com/vegan-caramel-sauce/
Great tips for having the perfect caramel for my flan
I have a question though, does it have to be powdered or normal ( crystal like ) suger??
Salma's Style You have to use normal granulated sugar. Powdered sugar has added cornstarch and other ingredients that will mess up your caramel.
All time favorite channel of mine ❤❤
Thanks a million!
Hi Gemma! Are you supposed to put equal partes of water and sugar? Thank you!
excuuuse me, madam, but your video was amazing and more informative than so-called "professional" videos up that don't even explain why the sugar crystalizes, or that say you can "save" the already colored caramel, which ends up tasting bitter because sugar can't go back after reaching certain temperatures for certain amounts of time. you are amazing, and i appologize for calling you madam. 😂❤
Glad it was helpful! Thank you so much for your kind words!
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
Could you make a video on ambrosia fruit salad? If you have a recipe?
I have never had that before. :)
Thank god you filmed this
I needed this recipes
Ily 😊😊
I hope it comes in handy!
Thanks a lot, Gemma! This helped a lot😊😊
Glad it was helpful! Thanks for being here.
Thanks for this.
Its very useful for me... thanks alot
You are welcome, Naziya!