just made this today and it turned out perfect. i made the mistake of waiting a bit after adding the butter because my cream was a little cold and i had to warm it up in the microwave. this caused my caramel to clump up and become very hard but i persevered, had faith and kept stirring on low-medium heat until it melted down again. added the cream after and it was like nothing wrong happened. thank you for the recipe!
I made it! It is absolutely delicious. There is nothing like homemade, buttery caramel sauce. So, I burned the first batch. Although I thought I was using medium-high heat, the sugar changed color too quickly. I could smell that it was burnt, plus it was darker then I felt comfortable with. I threw it out. For my second batch, I used a much lower heat. It seemed to take forever to get the sugar to melt, but I'm glad I did it that way because, now, I know (roughly) where to set my heat (well, okay, I'm not sure I really do, but it's safer to start low). At the end, I added some vanilla bean paste along with the salt. Oh my sweet, sweet goodness, is it good.
This is the first caramel I’ve ever made that was this easy. No crustallization, lovely texture. Thank you for such a clear and simple process video! I also love that there is no water involved, or corn syrup and all that other mess. Just a few simple ingredients.
I'm 13 years old. I saw your video when I searched "How to make caramel" and I started to make caramel by your instructions (with my grandmother's help so I could not burn anything) and I made a caramel milk. The only thing I didn't do is that I poured milk except of heavy cream, but I still warmed it. So thank you!
OMG! Sometimes i “take notes” (in the area where you would write a comment) during a video with a recipe or how to instructions I need/want to remember. So i accidentally hit send out of habit when i was done!!😂🤣😂😅😅😅😆. THIS WAS JUST MY 📝 📓!!! Can anyone say “Here’s your sign!”
Caramel has always been my nemesis! But when I watched your video, I decided it to give it one more try so I followed your recipe step by step. It all seemed to be going accordingly but then, I had a panicky moment when, after adding the room temp. heavy cream, the sauce suddenly turned very liquidy... and it would not seem to thicken. I kept alternating between on and off the stove, and even though it had already reached the dark color I wanted, it was still liquidy. I tested with dipping the spoon in the sauce then dunking it in a water cup, but it would just dissolve.. Then my husband, who was on the phone providing moral support, said "take if off the stove and allow it to cool a bit. It will thicken!" Sure enough, within minutes the sauce had the consitancy of the one you showed in the video. And it tasted wonderful! I absolutely LOVE your recipes! Thank you!!
The best tip about it is the pan, is all about the pan. If you're afrid of pouring heavy cream onto caramel with high temperature, let it cool down a lilbit, mix it and turn fire on and begin to stir the pan at medium temperature.
I tried making (and failing) caramel three times in a row using other posts recipes with the wet method. Idk why I didn’t try looking for a Preppy Kitchen recipe first because they never fail me. Eternally grateful for this amazing caramel sauce ❤
A couple tips to add. First, use a light-colored pot, like stainless steel, because you MUST be able to see the caramel's color. Second, I used a silicone spatula instead of a wooden spoon. It was more difficult at first, as the sugar is not forgiving at first, but later, stirring was easy and I did not have any crystals on the spatula. I had one "lump" of sugar that never properly dissolved, but I simply used a sieve. Maybe next time, I'll use a whisk, but the end result was still excellent.
Candymaker here: You can add a little bit of water (how much doesn't really matter, but the more water, the longer it takes to reach high temperatures) so it will liquidify quicker. Then if you change about 1/3 of the sugar by weight into glucose or fructose, it will prevent crystallization.
I made John's chocolate cake and frosting with my nephew for his 11th birthday. We made caramel, then whipped it for the filling of the chocolate cake. Yummm!!🥮🥮🍰🥮🍰🥮🥮
I followed this video and tried today for the first time. I can’t believe it but I actually completed the recipe and it’s absolutely delicious. My family loves it. Thank you!
I attempted making caramel for my very first time today while watching this video, and it came out perfectly! I followed it to a T, including purchasing a new stainless steel pot (time to get rid of my nonstick ones!). I've loved all your recipes I've made so far, and I especially love your videos. Thank you!!
I'm so glad I watched this video. My caramel did, in fact, have a bunch of fat sitting on top of it. But, I stirred, stirred, stirred and it came together beautifully. This tastes amazing and I never want to buy caramel again.
I have had no problems making caramel in a non-stick pan. I start with a 1/4 cup water and 1 cup of sugar and just let it go on high heat until it turns the caramel color that I want. Then in another small pan, I warm my heavy cream with a teaspoon of vanilla, so it is not cold when it hits the sugar, which I slowly drizzle in while stirring with a wooden spoon. Then for the last part, I add in my 1 teaspoon of sea salt.
It's pretty great. My fiance did this once, but she added a bit of Marsala Wine (Lombardo) instead of the butter. It ended up like a very dense cream, but incredibly flavourfull.
Made it just now and turned out delicious. I left it to turn a deep, dark brown color (so pretty!). As a side note, I added a little bit of vanilla extract to the cream for a touch of extra flavour Thank you :)
I realize this is a video for luscious caramel, but it's a recent video with active comments. I've been binge watching the muffin (and other) videos, but am waiting for you to share a recipe for Morning Glory Muffins. You have so many others that all come out perfect, so I KNOW that a Preppy Kitchen Morning Glory Muffin recipe would live up to its name. Thank you!
I just made this and I LOVE it! It taste just like the Werther’s Original Caramels! Especially if you add some vanilla. My 6 year old gobbled it up with some apple slices, sprinkled with cinnamon and sugar on top 🥰 It was a nice treat! I will be making this again!
300g sugar Medium high stiry for 3-5 minutes until boiled Boil for one minute workout mixing Take off heart and add 5 tbsp room temp butter Add 1 cup room temperature heavy cream Continue to boil for one minute (220 F) Add 1/2 tsp salt
I’m going to try this as a dip for the soft pretzels! But he makes everything look easy. If JOHN has had trouble with it, there is no way I can do it 😂
@@PreppyKitchen I will try. But I can guarantee that I will mess it up somehow lol. Love your videos btw. I love watching them and they inspire me to at least try to make some thing new!
I made the recipe today. I watched the video twice and took down some quick bullet points. I did have a suitable pan because I often check the clearance area at Homegoods. I have an old fashioned coil electric cooktop so I was concerned about having it at the right heat setting. I started off on the lower side because I was afraid of burning the sugar. I ended up turning it up to more of a medium /medium low when the sugar hadn’t melted at all really in ten minutes. I definitely had trouble with crystals on the side of the pan at first and the wet pastry brush didn’t really help. But once the burner temperature got warmer the crystals seem to fade. After I added the butter and cream to the pan I had a thin mixture of cream and butter with a raggedy lump of caramel in the middle. But I persevered. I put it back on the stove kept stirring until it hit the right temperature. 🎉🎉🎉🎉 When I poured it into the heat proof container it was silky smooth and it tastes delicious.
I've been wanting to make my own since the stuff at the store is full of bad ingredients. You make things seem so much easier. I definitely want to try this.
@jello1977 omggg. Nooo 😭 seriously. I wrote impulsively and I didn't pay any attention and i was thinking why are you being so sensitive about a simple word 😭😂
Thanks so much for the recipe. I've have never tried makung caramel before. My first time doing it, got is right at first batch and it tastes pretty nice. Thanks again
Jesus loves you ❤️ Please repent and turn to him and receive Salvation before it is too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus. Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Jesus longs to be with you. Please repent and turn to Him and receive Salvation before it is too late.
This takes some time but boy oh boy is it worth it. Also purchase good butter. Regular butter always spits so full of water now a days. I could smell this cooking John. YUM
What a flipping great tutorial on making caramel! This is awesome! I’ve been in a kitchen for almost my entire career and I never knew some of the things you’ve explained here! I can’t wait to try this. Also I’m going to try to get your cookbook at the library. By the way, were you on WWHL? I could swear that Andy (the host) had someone behind the bar one episode that had a cookbook with the title “ Preppy Kitchen” 🌸✌️😀
Sugar is generally existing in the solid-state. When it is heated, it changes into a liquefied state. When a sugar molecule is heated at a very high temperature, then its molecule is converted into vapor. So sugar molecules can be considered as gas.
@@DrMatthewHudson I couldn't get the wording right, so here's an extract that explains it - 'In truth, the term “vegetable” doesn't exist in botanical terminology. When it come this particular classification, it's solely a culinary term. So while we can put up a scorecard for which side gets to claim a “fruit” there's no such thing when it comes to a “vegetable.” Biologically speaking, vegetables don't exist.' 'Vegetables can be grouped according to the edible part of each plant: leaves (lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs (onion), and flowers (broccoli)'
@@LilyoftheValeyrisingthis statement you made and he made was the most braindead reasoning I've come across it applies to every chemical/molecule/atoms, I can't believe he didn't realise how stupid that was, I guess I'm a liquid because I can melt
Worked really well for me! it first it wasn't sweet enough but adding more salt fixed that. counter intuitive perhaps but if something is made out of sugar and it's got a bit of a cough medicine taste then adding more sugar is unlikely to change much. I think the medicine taste was because I didn't add enough salt initially. After it cooled, I wanted it a bit less viscous, so I warmed it in the microwave and stirred in a bit of milk till it was where I wanted it to be. I only made half of this volume and next time I might do even less. it makes a lot Great recipe, great explanations and advice on the pans. I don't usually do much dessert cooking as it tends to be unforgiving but this worked first go!
Very easy to do very easy to understand just have faith keep stirring warm both ingredients up I made the mistake not working cream up it was a layer on top of a layer I let it melt down it was fine nothing happened ***** 5 star
🇨🇷 Hi John 👋 I'm definitely will cook this at some point. When I was way younger, I don't know who told me to place a can of condensed milk in a pot, cover it with water and boil, boil, boil. After an hour, turn the can Total cook time, about 2 hours. Then, cool it. Do not open till cool. Yum.
"Have faith and keep stirring" will be my new personal motto
Caramel profiteroles, divine!
Same!
First take the caramel! Then do whatever recipe done!
So true
😂
just made this today and it turned out perfect. i made the mistake of waiting a bit after adding the butter because my cream was a little cold and i had to warm it up in the microwave. this caused my caramel to clump up and become very hard but i persevered, had faith and kept stirring on low-medium heat until it melted down again. added the cream after and it was like nothing wrong happened.
thank you for the recipe!
Same thing happened to me had faith waited for it to melt down and thicken ITS DIVINE
Never warm in the microwave, it heats unevenly and will cause issues in a recipe like this.
same thing happened to me, I’m trying to redeem it now 😭
Exact same for me lol!
this dude is just likable
In a moist kinda way
I made it! It is absolutely delicious. There is nothing like homemade, buttery caramel sauce. So, I burned the first batch. Although I thought I was using medium-high heat, the sugar changed color too quickly. I could smell that it was burnt, plus it was darker then I felt comfortable with. I threw it out. For my second batch, I used a much lower heat. It seemed to take forever to get the sugar to melt, but I'm glad I did it that way because, now, I know (roughly) where to set my heat (well, okay, I'm not sure I really do, but it's safer to start low). At the end, I added some vanilla bean paste along with the salt. Oh my sweet, sweet goodness, is it good.
The heat was too hot for mine as well! Here's to trying again tomorrow. 😅
YOU MAKE IT SOUND SOOO NICE.
I'M GOING TO HAVE THE FAITH TO START STIRRING.
Impulsively tried this last night at 10pm. Worked quite well!
This is the first caramel I’ve ever made that was this easy. No crustallization, lovely texture. Thank you for such a clear and simple process video! I also love that there is no water involved, or corn syrup and all that other mess. Just a few simple ingredients.
Hi John, would you be able to make a video of a sticky toffee pudding? For the British cousins😊. Thanks
Ooooooh yes!!!!!!!!!
Please 😊
Just use Nigella's recipe. It's amazing.
I'm American, and I LOVE sticky toffee pudding!!!
Hmm yes 😍🇬🇧
I'm 13 years old. I saw your video when I searched "How to make caramel" and I started to make caramel by your instructions (with my grandmother's help so I could not burn anything) and I made a caramel milk. The only thing I didn't do is that I poured milk except of heavy cream, but I still warmed it. So thank you!
Thanks!
1.5 cups sugar
3 tablespoons butter
1 cup heavy cream (room temp)
Pinch of salt
5 T of butter
3. I have been doing 3. It works great
1 cup heavy cream (room temp!!) DONT USE COLD !! WARM IT UP!
pinch of salt
3 Tablespoons
1.5C sugar
@@MrsCluffRN 5 Tablespoons in the video, but I use 3.
OMG! Sometimes i “take notes” (in the area where you would write a comment) during a video with a recipe or how to instructions I need/want to remember. So i accidentally hit send out of habit when i was done!!😂🤣😂😅😅😅😆.
THIS WAS JUST MY 📝 📓!!!
Can anyone say “Here’s your sign!”
Caramel has always been my nemesis! But when I watched your video, I decided it to give it one more try so I followed your recipe step by step.
It all seemed to be going accordingly but then, I had a panicky moment when, after adding the room temp. heavy cream, the sauce suddenly turned very liquidy... and it would not seem to thicken. I kept alternating between on and off the stove, and even though it had already reached the dark color I wanted, it was still liquidy. I tested with dipping the spoon in the sauce then dunking it in a water cup, but it would just dissolve..
Then my husband, who was on the phone providing moral support, said "take if off the stove and allow it to cool a bit. It will thicken!" Sure enough, within minutes the sauce had the consitancy of the one you showed in the video. And it tasted wonderful! I absolutely LOVE your recipes! Thank you!!
The best tip about it is the pan, is all about the pan. If you're afrid of pouring heavy cream onto caramel with high temperature, let it cool down a lilbit, mix it and turn fire on and begin to stir the pan at medium temperature.
We heard him.
I tried making (and failing) caramel three times in a row using other posts recipes with the wet method. Idk why I didn’t try looking for a Preppy Kitchen recipe first because they never fail me. Eternally grateful for this amazing caramel sauce ❤
" You are an innocent by-stander", I needed that affirmation😄
Except he said bystandard
A couple tips to add. First, use a light-colored pot, like stainless steel, because you MUST be able to see the caramel's color. Second, I used a silicone spatula instead of a wooden spoon. It was more difficult at first, as the sugar is not forgiving at first, but later, stirring was easy and I did not have any crystals on the spatula. I had one "lump" of sugar that never properly dissolved, but I simply used a sieve. Maybe next time, I'll use a whisk, but the end result was still excellent.
John is the only chef that I would NEVER skip.
Amen!
Aw, but Chef Jean-Pierre is the grandfather everyone needs. Check him out :)
Candymaker here: You can add a little bit of water (how much doesn't really matter, but the more water, the longer it takes to reach high temperatures) so it will liquidify quicker. Then if you change about 1/3 of the sugar by weight into glucose or fructose, it will prevent crystallization.
Gotta love food sciences
Me: I should probably start eating better and working out more
Also me: *drooling over videos on how to make sweets*
Literally me right now! 😢
Me: get it together you have goals!
Also me: oh I’m going to make this caramel 😂🤦🏽♀️
He is always reading my mind. Almost. I was just looking at your channel yesterday to see if you made your own butterscotch.
Anytime John says “Hey, I’m John Kanell,” you know it’s going to be a lit recipe ❤
i think he says that every time...
100% 😂 I just sent my sister this recipe saying basically the same thing
@@pick2206 he does and I have yet to try a bad recipe from him lol
What a stupid comment
I made John's chocolate cake and frosting with my nephew for his 11th birthday. We made caramel, then whipped it for the filling of the chocolate cake. Yummm!!🥮🥮🍰🥮🍰🥮🥮
I am definitely going to make this. Thank you for sharing.
I like how you say "easy" and then start off with "you need a new pan".
You always need a new pan. And new utensils and probably a new knife. Don’t forget to upgrade your range.
I need a new heater mine burned
And my pan
And the wall behind it now has black marks
@@Minos-rly hahahah
I followed this video and tried today for the first time. I can’t believe it but I actually completed the recipe and it’s absolutely delicious. My family loves it. Thank you!
Looks fantastic and easier than I thought. Great tips! I’ve tried making this several times over the years without success. Thx for the tutorial ‼️🍎
I make cajeta (goat milk caramel) and put it in my coffee.
Sounds like heaven.
I attempted making caramel for my very first time today while watching this video, and it came out perfectly! I followed it to a T, including purchasing a new stainless steel pot (time to get rid of my nonstick ones!). I've loved all your recipes I've made so far, and I especially love your videos. Thank you!!
Ingredients:
1 1/2 cups of sugar
1 cup of heavy cream (warmed up)
5 tbsp unsalted butter
1/2 tsp salt
Goob
My go to sauce for drizzling over waffles and pancakes
Thanks for sharing this technique.
This looks SO wonderful! I'm going to make a batch & add some when I make vanilla bean ice cream on the weekend.
I love the way you illustrate the making of caramel
I just love your recipes and watching you make them and look so easy!!
I just made this yesterday. but the old version with water. still good!
I'm so glad I watched this video. My caramel did, in fact, have a bunch of fat sitting on top of it. But, I stirred, stirred, stirred and it came together beautifully. This tastes amazing and I never want to buy caramel again.
I have had no problems making caramel in a non-stick pan. I start with a 1/4 cup water and 1 cup of sugar and just let it go on high heat until it turns the caramel color that I want. Then in another small pan, I warm my heavy cream with a teaspoon of vanilla, so it is not cold when it hits the sugar, which I slowly drizzle in while stirring with a wooden spoon. Then for the last part, I add in my 1 teaspoon of sea salt.
It's pretty great. My fiance did this once, but she added a bit of Marsala Wine (Lombardo) instead of the butter.
It ended up like a very dense cream, but incredibly flavourfull.
Made it just now and turned out delicious. I left it to turn a deep, dark brown color (so pretty!). As a side note, I added a little bit of vanilla extract to the cream for a touch of extra flavour
Thank you :)
I will try this one now! 🥰 Have a Merry Christmas Everyone 🥰🥰🥰🌲🎉
I have been afraid to try caramel again after the last batch seized up so horribly! You have given me hope, thank you for making such a clear video!!
OMG! This is too delightful for words!❤😊
Growing up we made caramel sauce in cast iron skillets. So good
I realize this is a video for luscious caramel, but it's a recent video with active comments. I've been binge watching the muffin (and other) videos, but am waiting for you to share a recipe for Morning Glory Muffins. You have so many others that all come out perfect, so I KNOW that a Preppy Kitchen Morning Glory Muffin recipe would live up to its name. Thank you!
I just made this and I LOVE it! It taste just like the Werther’s Original Caramels! Especially if you add some vanilla. My 6 year old gobbled it up with some apple slices, sprinkled with cinnamon and sugar on top 🥰 It was a nice treat! I will be making this again!
Made this and was worried it was so thin but as it cooled it thickened. Delicious!
I just made caramel sauce this evening. Despite from mine being a bit too liquidy, I'm happy with the results, it tastes very good
Caramel, the only thing better than chocolate.
And if you want warm hands on a cold day, a roux for gumbo works too lol
Yes, don’t use a metal utensil to stir your flour because it WILL burn your hand!
300g sugar
Medium high stiry for 3-5 minutes until boiled
Boil for one minute workout mixing
Take off heart and add 5 tbsp room temp butter
Add 1 cup room temperature heavy cream
Continue to boil for one minute (220 F)
Add 1/2 tsp salt
I’m going to try this as a dip for the soft pretzels! But he makes everything look easy. If JOHN has had trouble with it, there is no way I can do it 😂
Sounds soo good!! Give it a try!
@@PreppyKitchen I will try. But I can guarantee that I will mess it up somehow lol. Love your videos btw. I love watching them and they inspire me to at least try to make some thing new!
Very nice recipie John! They looks amazing! Have a nice day and good week! 👍👏🍴
Probably the easiest caramel recipe ever. SO good!
I finally made this last night, and WOW..!
A delicious symphony of flavors is right.
Caramel sauce is my favorite cheat sweet.
That caramel is great for all that is called cake and pastry. What an wonderful topping.
Just made it! Our sugar didn't melt completely so we had some tiny lumps but it's tastes SOOOOO GOOD
I made the recipe today. I watched the video twice and took down some quick bullet points. I did have a suitable pan because I often check the clearance area at Homegoods. I have an old fashioned coil electric cooktop so I was concerned about having it at the right heat setting. I started off on the lower side because I was afraid of burning the sugar. I ended up turning it up to more of a medium /medium low when the sugar hadn’t melted at all really in ten minutes. I definitely had trouble with crystals on the side of the pan at first and the wet pastry brush didn’t really help. But once the burner temperature got warmer the crystals seem to fade. After I added the butter and cream to the pan I had a thin mixture of cream and butter with a raggedy lump of caramel in the middle. But I persevered. I put it back on the stove kept stirring until it hit the right temperature. 🎉🎉🎉🎉 When I poured it into the heat proof container it was silky smooth and it tastes delicious.
I've been wanting to make my own since the stuff at the store is full of bad ingredients. You make things seem so much easier. I definitely want to try this.
I just tried this! Turned out perfect! Thanks so much
thanx 4 all ur quick tips🎉
I made this tonight and it turned out amazing.
I tried and it worked perfectly! Popcorn with caramel ❤
You're a most excellent and talented baker John.
Finally it was explained exactly and how easy wow Thank you 😊 so much love your channel!!!
Absolutely great recipe here
I was extremely surprised after I didn’t burn the sugar on my first try
It's 4 AM and i impulsively made it. honestly i thought it might take up to 40 mins but it almost took 15 - 20 mins. Tuned out pretty dope
Repulsively? Um...ok.
@jello1977 i wasn't sure i even needed it. But i was shocked that caramel can be easy to make
@@atitatahir6262 The word you used, "repulsively" means extremely unpleasant, a strong dislike, and/or unacceptable.
@jello1977 omggg. Nooo 😭 seriously. I wrote impulsively and I didn't pay any attention and i was thinking why are you being so sensitive about a simple word 😭😂
@jello1977 thanks bud. I changed it
Thanks so much for the recipe. I've have never tried makung caramel before. My first time doing it, got is right at first batch and it tastes pretty nice. Thanks again
I love you John . Please make arroz con leche
I don't think John makes Mexican food on his channel.
@@catherineflores5025 Eh, he makes a little. He does have some mexican blood
@@catherineflores5025 yes he does make it...
Yum
@catherineflores5025 he makes a little cause hes actually mexican....
Just made this and omggg! It came out so good (on the second attempt anyhow 😅) thanks for the tip about electric stoves and low heat
Hi John!
Looks yummy.
Jesus loves you ❤️ Please repent and turn to him and receive Salvation before it is too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus.
Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Jesus longs to be with you. Please repent and turn to Him and receive Salvation before it is too late.
Yummy thanks man ❤❤❤
İt did work but my sugar crystalsyed but i managed to boil them more
And it turend out very delicious 😋
I was just about to buy ice cream topping, now instead, I can make my own. Thanks
I made it yesterday! It's 😍😍😍😍😍 DELICIOUS!!!
This takes some time but boy oh boy is it worth it. Also purchase good butter. Regular butter always spits so full of water now a days. I could smell this cooking John. YUM
This is homemade caramel, that’s mouthwatering😋, I imagine it. Sure the caramel has nice a color and I would be try just now.
A great tip to warm the cream. I like a dark caramel.
Thanks a lot for the recipe dear, I just made it and it turned out great. 😊
What a flipping great tutorial on making caramel! This is awesome! I’ve been in a kitchen for almost my entire career and I never knew some of the things you’ve explained here! I can’t wait to try this. Also I’m going to try to get your cookbook at the library. By the way, were you on WWHL? I could swear that Andy (the host) had someone behind the bar one episode that had a cookbook with the title “ Preppy Kitchen” 🌸✌️😀
Sugar is generally existing in the solid-state. When it is heated, it changes into a liquefied state. When a sugar molecule is heated at a very high temperature, then its molecule is converted into vapor. So sugar molecules can be considered as gas.
Sugar is a liquid... this is why I can't sleep at night
What are they @@rigorstyx?
@@DrMatthewHudson I couldn't get the wording right, so here's an extract that explains it - 'In truth, the term “vegetable” doesn't exist in botanical terminology. When it come this particular classification, it's solely a culinary term. So while we can put up a scorecard for which side gets to claim a “fruit” there's no such thing when it comes to a “vegetable.” Biologically speaking, vegetables don't exist.'
'Vegetables can be grouped according to the edible part of each plant: leaves (lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs (onion), and flowers (broccoli)'
😂😂😂😂😂😂😂
At different temperatures. Same with ice.
@@LilyoftheValeyrisingthis statement you made and he made was the most braindead reasoning I've come across it applies to every chemical/molecule/atoms, I can't believe he didn't realise how stupid that was, I guess I'm a liquid because I can melt
This is the recipe my Mom and Granny and old aunts always used ...they actually called it Burnt Sugar icing...
Worked really well for me!
it first it wasn't sweet enough but adding more salt fixed that. counter intuitive perhaps but if something is made out of sugar and it's got a bit of a cough medicine taste then adding more sugar is unlikely to change much. I think the medicine taste was because I didn't add enough salt initially.
After it cooled, I wanted it a bit less viscous, so I warmed it in the microwave and stirred in a bit of milk till it was where I wanted it to be.
I only made half of this volume and next time I might do even less. it makes a lot
Great recipe, great explanations and advice on the pans. I don't usually do much dessert cooking as it tends to be unforgiving but this worked first go!
Thank you, finally somebody explaining it properly.
That looks delicious. 😋 ❤ I love caramel apples. I didn't know caramel was just sugar and cream
Great video John😊😊
Thank you Maryam!!!
This is amazing
INCREDIBLE
You're such a great cook...Great great recipes...❤
I am a subscriber from the time you started and am so happy to see your channel grow so much ❤
I just made this an dame it's sooooo giving I'm already eating away, but made it for my cakes
Very easy to do very easy to understand just have faith keep stirring warm both ingredients up I made the mistake not working cream up it was a layer on top of a layer I let it melt down it was fine nothing happened ***** 5 star
This is so good mixed with coffee 💕 love it
Absolutely stunning. ❤beautiful work 😊and oh so yummy 😋
it came out perfectly first time :)) THANK YOU SO MUCH!!
First time making this and it was so easy I can’t wait to eat it ❤
Great Fall recipe and easy to follow. Helpful hints make a difference!
This is by far the best caramel I have ever made... better than store bought fudge sauce
Amazing great chef I am big fan
🇨🇷 Hi John 👋
I'm definitely will cook this at some point.
When I was way younger, I don't know who told me to place a can of condensed milk in a pot, cover it with water and boil, boil, boil. After an hour, turn the can
Total cook time, about 2 hours. Then, cool it. Do not open till cool. Yum.
This is great. Loving the extra details. Super helpful. 👌👍🥰
Thank jhone for sharing this yummy recipe ❤