Everything You Need To Know About Caramel
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- 3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.
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use a pastry brush to wet the side of the pan with warm water it will cause the sugar crystals to liquefy and rinse the sugar down the side of the pan. have been a Chef for over 30 years.
Here I was feeling smart at 12 years and still pretty fresh running my own kitchen. I was about to say, "hey, this person knows what's up," but then I finished reading your comment. Of course you do. Hi chef! 😁 👋
@@bumblebee560 serious question, can this style of caramel be made with coconut cream instead of dairy cream without adding additional fat content? And what would you substitute for the butter? I'm dairy anaphylactic and miss caramel so badly. I can do the hard toffee type caramel well enough, but sometimes you just have to have gooey caramel.
I've got my dairy-free chocolate down, but want to also be able to enjoy caramel and white chocolate.
(Personal consumption only. I have neither the inclination nor the physical ability to do more than that).
@@bellarose-auyes you can use coconut cream, I don’t think the replacement would be 1:1 but it could be, I’m sure there are recipes online. As for butter, any non dairy butter replacement would work, but I’m sure you could also use a nut butter it’s just not going to have a classic taste but that’s okay
@@JacquelineUnderwood thank you so much. I've worked out my preferred ratios for coconut cream in chocolate, which is to use double the amount of good quality, thick coconut cream in my chocolate. I actually make sure to leave the cream to sit for a day or 2 to separate then drain the thin portion into ice cube trays for use in drinks. The remaining cream is much thicker, but works better in the chocolate. I'll give it a go tomorrow.
Thanks again!
Thank you … I had seen someone else to your method and I didn’t know why. Thanks for sharing
Also for anyone who has never made caramel/melted sugar before: BE CAREFUL. It's burning hot and it hardens on your skin immediately. One of my worst scars is from getting some on my hand while cooking.
I burnt my hand on melted birthday candle wax. Careful y'all
so I have a question, I noticed that almost all caramel includes sugar, cream and butter. this I understand, but when I was looking at videos on how to make a bannofee pie I noticed that they put a can of condensed milk into a pan and boiled the can. the condensed milk cooks and turns into caramel. would the condensed caramel taste different to the cream,sugar,butter caramel?
:(
It hurts a lot
I can second this, I got fresh off the stove syrup all over both of my hands once. Gave me second degree burns. Be careful with hot syrups y’all, that stuff can be very very dangerous
Also be careful when adding the cream! as you can see it bubbles up and it can spill over. that would be a nasty burn!
I work in a candy shop making 25 pound batches of the stuff! Can confirm it’s a very nasty burn indeed.
Same goes for making peanut brittle and sea foam!
Yes I would hate to burn my future generation
Yea and use a long spoon to stirr cause that steam is hot af
And a pain to clean
Something that’s never failed me is having the lid on the saucepan at the beginning and allow the condensation to rinse down all the sides first, before taking the lid off. Always works!
Pro tip: Cream of tartar helps prevents crystalization. Helps with larger batches and with syrups as well. So if you find yourself in a situation where you making several jars at a time for what ever reason you know a trick to make it easier.
Good tip, thanks.
Do you add the cream of tartar at the beginning, after it starts boiling or does it matter when?
@@tcjones4386 usually add after the boil but went and double checked and some people add it at the start. Don't know if that will affect the time it will take to set up or not.
That's a great tip, thanks.
How much would you add to how much sugar?
Happy New Year to everybody 🎉🌟💕😊
@@ts4686 quarter to half teaspoon per two cups sugar, let it shimmer for a few minutes after bringing to a boil.
Also, if you have a hard time removing leftovers/burnt parts from your pan, just add water and let it come to a boil.
That will usually dissolve any sugar leftovers(even burnt ones) and make it really easy to clean
I love making caramel. You know what else you can add? Juice reductions for like... apple caramel or cranberry caramel. So nice!
😍 that sounds amazing
Wow, that sounds so good 😋
I've done it with crown royale apple, I dont normally drink it alone but a TBSP or two in caramel is amazing
omfg the recipes I can do
I suggest mastic gums and vanilla, and cocoa butter instead of cow butter. Try it, it'll work wonders in your coffee or ice cream
edit: I'm drinking the coffee as i write
a great trick i’ve learned in school is to place a sheet tray/pan on top of ur pot and the natural steam from the heating sugar and water will create condensation which will automatically clean the sides of the saucepan and you don’t have to have a brush to wipe it down or worry about crystallization. just take it off once it’s all dissolved though and you begging to develop color so you can keep an eye on it!
One might call me a heathen but I’ve been making caramel for 10+ years and I put all my ingredients except vanilla in at the beginning and just boil it up to temperature. It works well and I end up with delicious caramel every time.
Also using corn syrup can prevent crystallization.
@@Aperson355 it’s not that much and you can’t actually taste it I still use white and brown cane sugar. I have made it both with and without corn syrup and the texture of the ones with the syrup are reliably smoother and better.
This is just from what I’ve heard- but corn syrup doesn’t really PREVENT crystallization, it’s more of a safety net to widen the margin or error
@@Aperson355 You can use any invert sugar and you only need a small amount.
Corn syrup? Bro...no.
@@jimmyjuju bruh yes because chemistry.
🙄🙄. I’ve made 6 batches in the last month.
Lots and lots of recipes call for it. Karo syrup, not high fructose corn syrup.
I don't know how I ended upbon your channel as I've not watch many baking things, but I'm happy because this makes me want to get back into baking.
My mom and dad both made caramel a few years ago. My mom and I made it first and we got some nice gooey ish candies out of it. A few weeks later my dad tried it out and he must have used a much higher temperature cause his were rock hard! Still tasted good though.
It sounds like your dad left out the milk and/or butter. The fat content helps keep the mixture from solidifying which turns out gooey, but not putting it in gives a harder toffee apple type caramel (we call that type a teeth breaker). It just depends which end result you're looking to get. The important thing is... which one did you like better and did you tell them?
@@bellarose-au Caramel and toffee taste completely different, and if you live in a cold climate caramel becomes much harder. Plus, hard caramels exist eg Wherther's Originals
It's also possible they accidentally made butterscotch instead because that's a hard lolly
@@lawson6267 I didn't say toffee. I said "toffee apple TYPE caramel". Toffee is a stringy, chewy, horridly sticky concoction that all but glues one's teeth together.
As I've never been to a cold climate, I wouldn't have the first clue what happens to your attempts to make sweets. What I DO know is the sugary coating used for toffee apples is not, in fact, toffee (or caramel). It's a thin, clear, glass-like coating which easily cracks and breaks apart - which is great for window panes on gingerbread houses, but is not a characteristic of toffee. And before you go saying "it can't be glass, you can't eat glass" READ THE WORDS I've written rather than what you THINK is written.
Caramel is soft, usually a viscose liquid. At its hardest, without being frozen, caramel is still pliable, almost fudgey.
Wherever you're getting your "wherthers originals" from, they are most certainly NOT Werther's or Original. Werther's Original toffee is chewy - says so right on the pack. Their sweets labelled as caramel are actually a liquid caramel filling of a hard outer butterscotch. And the hard sweets are, in fact, boiled hard sweets. Not that I've ever bought these things, they aren't available, but a quick online search shows all that information right there on the front of their plastic packaging.
Butterscotch and caramel are completely different things altogether, though butterscotch does range between slightly more viscose than water all the way through to a hardened boiled sweet.
If you really think someone "accidentally" made butterscotch boiled sweets while in the process of making caramel, you need to stay far away from kitchens. No point in you looking at a recipe, you've already proven you can't read well enough to follow one.
@@bellarose-au Or it's entirely possible that different countries use different terms for things ^^
Toffee apples are covered in toffee. What most packaging says is toffee is in fact caramel, and butterscotch is halfway between caramel and toffee with a higher percentage of butter (a simplification sure but still generally correct). There're many variations between recipes and language varies between countries, check your own ignorance before assuming someone else's
@@bellarose-au you're confused, and angry.
Just tried the first recipe listed in the description, never made caramel before, it turned out great and the kids loved it! THANK YOU for adding the amounts in normal weights/volumes as well!
My mom used to make sticky, gooey caramel popcorn balls this way, delicious!
That sounds amazing!
Back in the day when we used to go trick or treating people would make those oey gooey caramel sticky popcorn balls oh man I miss them so much I think I'm going to have to make some
You brought back an old memory. Now I have to make some sticky caramel balls too.
It’s always so cool seeing videos like these suddenly just blow up between the last and most recent time you looked at it
If you don’t have a thermometer, take a spoon and drop a little into some ice water, and take it between your fingers or your teeth. If you’re going for soft caramel, it’ll set up a bit harder than what you tested, but what you’re looking for is just something that becomes stringy and not cloudy, and the wet method is almost definitely easier to do, as long as you wash the sides down with a wet pastry brush
Honestly never thought about making caramel, but if I did I would hope to find a video just like this for an educational video that has clear and concise steps. Fantastic job.
Now add some pecans and you’ve just made a chewy praline candy. 😋
Make it with buttermilk and it’s the bomb! 😃
I was thinking about that watching this I'd kill for some home made pralines right now
I wish TH-cam would let us save shorts so I can try this later, I have to open the link in chrome and bookmark it. I used to work for a candy shop where we'd make caramel in a giant copper pan to dip apples in and make them gourmet (roll in pecans and drizzle with in dark, milk and white chocolate for example) and I completely forgot how we did it. Using store bought caramel just isn't the same. I'll definitely be trying this to dip some apples in 😊
Right upper corner - three vertical dots - Save to your list (or something like that. I have it in my native language so I’m just guessing the translation). Not sure if it varies by the type of mobile pohne.
You can save shorts
This was really easy to follow and very informative, I never knew ab the temp thing for caramel. I think I may have to make some later today. Also do you know what effect using different types of sugar has on the final product? Thanks for the great vid bro.
Pure cane sugar is always the best to use. It will set better than something like beet sugar.
I'm adding chocolates to my bakery items and this was what I needed as everyone complicates this process so much. Its also why I'm going to culinary course for commercial bakery this year.
Sugar burns very quickly, it goes from
the amber color to burned. Also don't get it on your skin. Be careful when stirring!
Yeah, even after you turn the heat off, the sugar still darkens very fast
That final temperature tip is really great thank you
Butter, brown sugar, vanilla and condensed milk in a pyrex cup, in the microwave, cooked on high in 1-2 min intervals, stirring between each until it's the carmel texture. At least that's what I remember my co-worker's recipe to read.
That’s a combination of traditional caramel and dulce de leche.
Place unopened can of sweetened condensed milk in a pot of water. The whole can needs to be underwater. Boil this for 3 hours on medium, making sure there's always water - no less than half the can (so it doesn't explode). After 3 hours, cool down, open the can and enjoy thick caramel. You can also keep it unopened for long periods of time.
I've used this method before except with half white half brown sugar, and I use corn syrup. makes excellent soft caramel candies! incredibly simple to make too.
@@windsfriend ok that sounds ridiculously easy lol, I have to try it!!
@@marcushendriksen8415Sounds ridiculously easy until it explodes. I know you just get the top in water, but I'll personally never try this method. Way to explode riskish
i'm a culinary student in my baking and pastry skills class right now and i've been using your channel to study the methods we learn in class as we go along! its bite sized information that still gives a good demonstration and gets the point across :)
You can also substitute beer for the water. We used a pecan porter at the popcorn shop I worked at to make a pecan caramel popcorn and it smelled terrible while cooking but tasted amazing
Funny, I was just thinking about adding a chocolate stout.
@@yesmansam6686 don’t know how well that would work. Granted I don’t know a ton about beer, but if it has actual chocolate in it, it could burn. Better to add that in at the end
@@OctagonalSquare oh, no. Chocolate stouts are brewed with coco nibs and not actual milk candy chocolate.
@OctagonalSquare still, it's always a good idea to keep an eye on caramel while it's cooking.
@@yesmansam6686 but nibs still contain chocolate solids. Are they fully filtered out?
I appreciate you so much for putting the time into adding the recipe in the description it helps out a lot ❤
Great info in such a short time, genius.
Finally someone explains why you shouldn’t stir hot syrup. I was watching a lot of Tanghulu videos and everybody keeps saying you shouldn’t stir the syrup but nobody explains why.
Straight and to the point. Now if you could turn down the background music by like half, it would be perfect.
Caramel is something I could literally devour on its own instantly. I love caramel.
If you live at a higher altitude remember that the temperatures in candy recipes are for sea level and you'll need to adjust accordingly!
What if my desired temperature is 5,000 Fahrenheit?
Thank you, my mom used to do a peanut butter fudge, my issue was how to make the caramel to add the peanut butter into. you just gave me a good basic recipie
Lol I do butter in the pan add a little salt to the butter and cinnamon Ginger then add my sugar and then milk
We just boil a can of sweetened condensed milk until there’s nearly no water left in the pot. Open the can then boom, caramel. That’s how we do it at the bakery at least.
That’s dulce de leche.
@@In.the.darkness_there_is_light close enough, nobody really cares.
@@triassic8210 i do
Thank you so much for posting this. This just helped me help my mum rescue a cremé caramel on Christmas eve.
Incredible, thank you
I am a cook… love your content! its always so helpful and informative
Instead of heavy cream, you can use coconut cream if you want a vegan version
That would be delicious 😍
This is why I came to the comments. I wonder if a thicker cashew milk could work also?
thank you for the crystal clear caramel explanation. actually what i needed a few tries ago.
My culinary teacher had me standing over a pot of hot sugar wetting the sides with a pastry brush for like 15 minutes. If your brush is a little too wet get ready for some abstract scars
Your channel is amazing. It's one of my absolute favorites
Note: If your making caramel for the first time use the wet method as its a lot more forgiving. Also use a brush too wet the sides to clean the splatter
The bake off music was a great touch
Mt.CARMEL is a city.
CarAmel is sweet. CARAMEL!
Either way is acceptable.
Caramel is the only way of pronouncing it
I love this guy sm, like actually hes such a good help for whenever im making something new😖 ❤
3rd way boil a can of sweetened condensed milk in the can. I'm thinking an hour? Might be longer but it's delicious!
that's dulce de leche, not caramel
@@applechip6748 it's caramel to me you can call it happy sauce or whatever you like.
This is the one I was looking for! So easy and delicious!!
I do this ALL the time
@@robinhuff1867lmao, I agree. It’s 3 hrs btw
I love making salted caramel. It's delicious.
I've never used a candy thermometer though.
Another way is to take an unopened can of sweetened condensed milk, and just put it in a pot for a few hours. After the time is up, it’s actually really good
That’s not caramel, that’s dulce de leche! Also very delicious though
You have the most amazing videos, they're great. Easy to understand!
Ca Ra Mel!
That is exactly how I make my caramel and it’s perfect everytime and you can eat it with any type of fruit, pastry or even milk
Hold up- then how do you make butterscotch??
Brown sugar
*Thanks for the video. I accidentally found that a little lemon as well makes it amazing.*
What about condensed milk caramel
Okay, warming the cream is the one step I've never heard before! 😮
Surprised nobody mentioned this- if you add a LITTLE honey it will become IMPOSSIBLE to crystalize. Literally impossible. You don't need a lot at all. Literally just a tiny bit. Something something food science something something inverted syrup lol
EDIT: corn syrup (doesn't have to be high fructose) too, and probably many others. But I think honey is most common for people.
You can actually bake sugar in the oven spread out on a sheet pan at temperatures too low to melt the sugar, and the sugar will still somehow caramelize. With enough time being baked this way, you can convert all of the sugar into caramel (a.k.a. "toasted sugar"). Try baking sugar at 300˚F for 4 hours. The toasted sugar will turn into caramel, but without melting. It might stick together a bit, so you may have to use a food processor or mortar and pestle to break up the clumps, but you will basically have caramel in granulated form, without any of the burnt or smokey taste. Serious Eats has a fantastic article on their website about toasted sugar that I highly recommend. They explain all the details. This stuff is great for using in things that you want a caramel flavor but don't want it in syrup form.
Carmel: City in California
Caramel: syrup confection
Never thought i'd be so interested in a video about making caramel but here i am. Good stuff
I just do the condensed milk method 😁 i am afraid of the hot sugar and then adding cream.
Me too...
You need to add the thank you button so I can share some love and donate to your channel. Your videos are incredible! ❤️🙏🏼 thanks again
can i....can i eat it
I usually use brown sugar, heavy cream, vanilla and butter taste really good!
Oh stop it. I'm fat enough!
I love this channel. It's just good, no nonsense information. Nothing like 'put all this shit in the pot and then in the oven and out comes the most beautiful most perfect cake ever!' but also not 'ok this thing is super specific and complicated so you need to follow every single step I've outlined EXACTLY'even though a lot of times it's not necessary.
So refreshing to just see more normal baking content again.
The waffle house has found it’s new host
Npc
Thank you!!!
I was trying to make ginger chews for the first time and upon heating it, all of a sudden it all turned to this crusty crumbly bad textured mess. Now i can try and fix it.
lol ohhh! I'm silly and never looked up a recipe and wondered why I had so much trouble scaling up my volume and not having the sugar burn - layers or water makes perfect sense!!
It’s surprisingly quick in the microwave but easier to control in a pan, I microwave almost a kilo a time and pour it into the pan
As you may notice when he adds the warmed cream, it can also boil over in an explosive way. It fuses to skin on contact and creates a burn that can sometimes be life-threatening...
Adding cold cream will make it crystallize as well!! It also will separate too.. learned that the hard way
I've been struggling with the consistency of my caramel recipes. Thanks for the tips. ❤️
I learned even more without even realizing I saw this video before 😂❤
Thank you for all the recipe variations!
My family uses a double boiler to boil sweetened condensed milk rather than using just sugar and it's the best caramel I've ever had.
Ahhhh, there is a 3rd method and very simple!!
I recently made caramel and I used evaporated milk since I didn't have any cream. Turned out pretty good.
I appreciate this video alot because everyone either says stir it or never stir it at all and I've just been like huh? Nice!
this has made its way on my algorithm..
and i LOVE it :]
Thank you for actually showing and explaining why everyone says "don't stir" after putting water in the caramel.
Not a lot of content creators would go to this element of trouble and it was exactly what I was looking for.
In our country we have so much mixed impurities and sulphur and stuff added that sugar burns and turns black before turning amber
You explain things so well
To prevent crystallisation entirely you can put on the lid. Not only does this physically not let you stir, but the steam will turn to water on the edges and replicate the function of a brush.
You don't need to warm the cream before adding it, just take the caramelised syrup off of the heat, add in a tiny bit of cream just to cool it down. stir, then add the rest.
Mine uses water, sugar, vanilla, cream, cream of tartar and corn syrup. It’s nice, soft and flavourful
In south africa, we call the hardened syrup "tamaleki". Its like sugar glass. Delicious.
👍 An excellent and amazing video about caramel you have brought up. We highly appreciate it.
Thank you soooo much for this short, I'm craving caramel and really want to find or make my own ❤
i’ve always just added butter, heavy cream, and brown sugar in a pot, but i don’t have the sugar thermometer thingy. i’m gonna practice these ways to see which i like best, thanks!
Yeah dude. These are absolute gold.
Your music is soothing so much
Another good tip with with the crystallisation. Pop a lid on the pot and take it off occasionally, the water will still boil off and as it does it will condense on the sides of the pot and run back down preventing the sugar from drying and crystallising on the sides.
Easiest way is to put a can of condensed sweet milk in a water filled slow cooker for a couple hours.... Taste soooo good!!!
Dang I didn’t know you also talk about candy making. As an aspiring candy maker myself I’m struggling to learn what I need so this is helpful
Thank you for sharing your wealth of knowledge
My mom always made caramel dip for apples by just putting a whole can of sweetened condensed cream in the oven with a single hole to avoid pressure. That was it.
I read so many recipes for meringues and praline pecans that told you to stir the syrup/caramel constantly. Then, I figured out I could just add a little corn syrup to the pot and go about my day. Now, I'm way more weary about following recipes to a T.
I still recall the method used in home ec in middle school. Half stick of butter, cup of brown sugar and 3-5 marshmallows. Simple and easy
The way he says syrup aggravates me
Never have I been so fond by the idea of eating my phone screen
Looks delicious
Tip from pastry school warm the cream a bit to not temperature shock it it helps it cook a bit smoother
I've always used the dry method. But I'ma try the other one. Looks really good.