Salted Caramel Sauce Recipe - Caramel Ice Cream Topping
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- เผยแพร่เมื่อ 11 ต.ค. 2024
- Learn how to make a Salted Caramel Sauce Recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Salted Caramel Sauce Recipe!
That's funny cause when my wife asked me why I was making this, I was like, "for Bonnie" and she was like, who the F is Bonnie.
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AAAAAHAHAHAHAHAHAHA
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Who IS Bonnie?
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Nom
LOL "I was doing something with my other hand............with the camera" Love chef johns humor haha :D
Respectfully Chef John......and this is a milestone for me.....I add a little honey as the sugar starts to melt to avoid crystallization (which can happen if the melted sugar splatters on the lip of the skillet) and I add vanilla extract after the butter but before the cream.
After all, I am the boss of my caramel sauce.
I just made this yesterday using your mods and it turned out incredibly well! Thanks!
@@rocketeer6713 WOW! Thank you!
even after 10 years we still come back for more, good job chef john!
It’s 2023, 10 years after this recipe. And I came back here.. because when we want an awesome recipe.. it’s gotta be a chef John’s recipe!! Thank you Chef! We always enjoy!!! ❤
I'm noticing a profound lack of cayenne
I have a feeling you have many, many more pet peeves.
I've been trying to make proper caramel sauce since 2007, but due to poor directions on the recipe, I failed over and over. It said to mix all the ingredients, then cook while stirring until dark brown.
Thank you for this video. I made 2 gallons a few days ago. :D
Were you able to make this in bulk?!?
2 gallons? 😳 Ure like let me feed the homeless with salted caramel.
Just made Chef John's version of caramel sauce today and it is a winner. I've tried other recipes and have resorted to using corn syrup in the past to prevent crystallization. None of them have turned out as well as this one, which was silky smooth and did not crystalize at all. I think mine turned out about the same color as Chef John's, maybe just a touch darker. It has has a little more bitterness than I usually go for with caramel sauce, but it pairs phenomenally with brownies and ice cream ♥Adding a little vanilla bean paste just makes this fantastic caramel even better. Thanks Chef John!
Agree! There should totally be a melted caramel channel!
I thought it was an excellent idea as well.
I don't know how many times I've burned caramel. This is the only recipe that was made so easy and clear...that it came out perfect. I can't have ice cream without caramel. John, you saved my life.
Same! I dont think Ive ever successfully made caramel without burning it! But yesterday I tried this recipe and I pulled it off! Amazing!
you, sir, are a genius. literally the only food channel on youtube i will watch.
I made this to put in an icecream cake and it was amazing so thank you :) I was able to make it on the first try with a regular sauce pan it just took a really long time for the sugar to start melting
This sauce is most excellent on NY cheesecake!! My granddaughter has requested this sauce on her cheesecake birthday cake for the 2nd yr in a row. Awesome!!
When you say "it's super simple to make", I wonder if the recipe is really simple or you're giving us confidence to make 'em. :)
Thank you Chef John. I made this last night and it was indeed very easy. I plan to drizzle it on top of a pumpkin cheesecake I made yesterday. It's also very tasty on its own.
The first time I made this, I let it go too dark and it had a burned taste. Remember that it will keep cooking and darkening even after the heat is off. When you get it right, it is much better than anything you will find in a store.
I made this today for the first time ever and it turned out exactly like you said it would! (Did you ever notice that it actually tastes like Wethers' hard candies? Which those are my absolute favorite candy of all.) Thank you so much for such a great recipe! I drizzled it over pumpkin pie(crust and filling homemade as well.) with whipped cream and it was so yummy! I cannot thank you enough for your blog and videos. They have given me more confidence in the kitchen. Thanks!
Adds an incredible dimension to caramel. It rounds out the sweetness.
Just made this last night :) If you can stir, you can make this! Took me maybe 15 minutes.
A melted caramel channel ..
That would be pretty soothing actually 😳
Hi chef John! Greetings from Greece! Please cook ΓΕΜΙΣΤΑ (gemista) it's simply one of the best greek recipes and i'm sure everyone will get excited about it!
yesterday i made ur sunshine cheesecake, which btw is the best cheesecake recipe evah! and today i made this caramel sauce as topping. my cholesterol went from normal to deadly after just one bite....but it was heavenly. tnx for ur amazing videos. greetings from The Netherlands.
Made this a couple of days ago, and.... OhMyGoodness! Amazing, addicting, delectable, delicious. And did I say amazing? I sprinkled some kosher salt on top after it had chilled, so it stays on top, nicely (until you take your first spoonful... Hmph.)
Chef John, I knew that you would have a super simple, gorgeous way for us to make this recipe!! I made a flourless chocolate cake with a ganache yesterday and I think this would make it even better!! Thx
I made this and you really have to add quite a lot of salt to taste anything. It's gorgeous!
It certainly is worth teaching. I plan on making some during my families next get together. We are making home made icecream.
Chef John, simply the best.
I made this recipe for a valentine's desert. I didn't have any heavy cream so I used smietana, Lithuanian sour cream. It's amazing.
Amazing, as usual Chef.
Chef John, you are truly fabulous.
You are the Boss of your Salted Caramel Sauce!
I'm so glad you showed me this, 2 days ago I had this delicious salted caramel cake from a chain restaurant. If you know how to make it please share!
Wow 10 yrs ago,it seems like yesterday, congratulations Chef John you rules the world and you don't even know it 🇨🇦🙏🙏🙏🔑
I LOVE YOUR VIDEOS!!! I'm hooked! I just watch them for fun, i'm not even planing on cooking anything.
I love chef john. i wanna be his friend
watching his videos when i'm stoned is one of the small pleasures in life.
"I was doing something with my other hand...with the camera" hahaha
I love you Chef John
omgosh I made an apple crisp tonight that is crying out for this!!! making it tomorrow for breakfast!!!! lol that would be a nice Christmas gift too!!! A jar of Homemade caramel - You're a GENIUS!!!
"I was doing something with my other hand." -pause- "With the camera." Ahaha that made me laugh :)
2:04 here's where I like to let my kids dip their fingers in for a taste.
I'll most likely never make this but I just like watching all of the videos
Hey! That's my good friend! :)
John. My grandfather raised me on something I'm just goin' nuts to find a recipe for and can't. Butter rum. We used to able to get it in 'Life Savers' or even bags of hard candy. I'd like to incorporate the flavor into a caramel sauce. Ya just can''t find it anymore which is sad. If I but had a recipe......
I'm currently using variations on hot buttered rum sauces but just can't quite get the flavor profile I'm after.
Any ideas please??
You didn't say what you were using in the recipes you've been trying, but you may need to use butter rum flavor oil. That's what you use to make butter rum hard candy. Lorann makes this oil and so does Torani. You can get it online; just Google search. And, by the way, Life Savers still makes that candy. You can find in places like Walmart.
Thx largely Kimberly. I'll have to look for this. What I've been doing is essentially forming a standard caramel at the end of which I stir in a dark spiced rum along with vanilla, salt, and rum extract (not an 'oil'). It comes close but not exactly the cigar I'm looking for.
Oh, don't get me wrong, it's decadently rich. But it's just not quite that old 'butter rum'. I mean, damn. You can get recipes for any and everything on the net including how to build a nuclear device but not 'butter rum' candy?? That's just not right. Lol. Again, thx. I'll check out the oils.
Make this for ur date on Valentine's day and ull get LOTS of complements
"Why isn't there a molten caramel channel?"... Thanks, Chef John, for putting a smile on my face! :)
Everything about your video is so so so relaxing.....ik its weird but...
This is the first time I've learned how to make it. I've never thought about doing it before because I'm not a huge fan of sweets.
The flavors compliment eachother.
I totally agree, there should be just a caramel channel! Someone please make!
I love you Chef John! You're great!
making this right now without the salt to top my cheescake... im actually so excited!
The ball whisk in the video is an interesting puzzle, so I did some searches and it appears to be a "WMF Stainless Steel 12-1/2-Inch Ball Whisk with Handle, Black", except that the handle is Blue. One store at Amazon in the US has the model with the Black handle, but Amazon UK is out of this ball whisk. There are a lot of cheap ball whisks, but I usually avoid such products (too much chance the "stainless steel" has toxic heavy metals). There are three brand name stainless-steel ball whisks (All-Clad, Patisse, WMF) with stainless-steel handles. These companies make professional quality cooking products. Patisse has more specialized baking products (pans and so forth), so in some respects I am inclined to get the Patisse model, except that the "WMF Stainless Steel 12-1/2-Inch Ball Whisk with Handle, Black" is intriguing (shipping takes longer is the drawback). Amazon US stocks the Patisse stainless-steel ball whisk, so with Amazon Prime it arrives in two days, which is nice. However, the "WMF Stainless Steel 12-1/2-Inch Ball Whisk with Handle, Black" looks like the one in the video (except for the handle color) and in contrast to the Patisse stainless steel ball whisk, it has the larger middle ball in the center. Additional searching identified the "WMF Profi Plus Stainless Steel Ball Whisk, 11 inches", which has the larger middle ball and is stocked by Amazon (US), hence has two-day free shipping with Amazon Prime. And the All-Clad stainless-steel ball whisk has the larger center middle ball in the center. Summarizing, I think the best fit matches are the "WMF Stainless Steel 12-1/2-Inch Ball Whisk with Handle, Black", "WMF Profi Plus Stainless Steel Ball Whisk, 11 inches" (perfect match, fast shipping, stainless-steel handle), and the "All-Clad Stainless-Steel Ball Whisk" (available from Williams-Sonoma). Regarding quality, there are many types and formulations for "stainless steel", but only a few of them are certified by US Food and Drug Administration (FDA), American National Standards Institute (ANSI), National Science Foundation (NSF), and NFS International (previously was the "National Sanitation Foundation" 1944 to 1990, then changed name due to expanded role in food safety standards) for use in food preparation, cooking, baking, and so forth. There are no guarantees these days, and product descriptions and marketing blurbs are nearly meaningless; but overall I think brand names tend to be more trustworthy. All-Clad, Patisse, and WMF are brand names, and the prices are similar ($20 to $25 [US]). The business end of the stainless-steel handled WMF ball whisk looks like the ball whisk in the video. On a related note, when you are shopping and find a cooking widget that looks interesting, it's usually a good idea to get it, because if you return in a few days it will be gone. Could you use a fork? Probably, but it would scratch the pan. What about bamboo chopsticks? Sure! [NOTE TO SELF: This is what happens when I drink too much very strong coffee and try to solve stupid puzzles. LOL ]
I just made this! Almost burned the sugar, it started smoking... I think either my heat was too high, or left it 5 seconds too long... But it's amazing!!!! I ant wait to put it on Ice cream or pancake!!
Caramel CARAMEL!!!!!!!!!!!!!!!!!!!
Fantastic! I’m going to try this recipe
Chef John has a wide variety of healthy and not so healthy treats. That's what makes his channel awesome. Don't be hating on him just because this video isn't about a vegan kale smoothie.
made it tonight, it was amazing, i didnt have heavy cream so i increased the butter and only added 1/4 cup milk.
that caramel sauce is perfect! i love sundae!
You can stir if you're going to be adding the butter and cream right away.
If you stir it and leave it, it will crystalize and turn into solid peices.
I made this as a macron filling once, it was amazing!!!
You and cooking with dog are my all time favorites(:
I spit out my water laughing when Chef John said 'kinky whisk'. Was not expecting that at all.
Kinky whisk hahahahahahaha!
Too much time at the Armory Chef John!
I'm trying to find that whisk to buy and wasn't finding it by that title. I did eventually find it though. Ball whisk. Now I'm in search for the heavy white pan. Links...I need links!
Oh my god my mouth is watering! Looks amazing
Hey, Chef John, you actually read and respond to these comments? To say that you are my culinary hero would be an understatement, and I am the master of overstatement. I live in B'ham, AL, and as you probably know, Chefs Frank Stitt and Chris Hastings serve up some pretty tasty vittles. Yes, I know that the proper word is victuals, but Granny from the Beverly Hillbillies preferred "vittles," so I go with that. You and Michelle are invited to dinner at my house the next time you are in AL.
Now bread pudding with raisins, YUM - that would be so delish with Chef John's SC sauce. How about drizzled brownies? My mind is taking off on the possibilities.
Oh so much goodness! This is my favorite sauce! For ice cream, apple pie, brownies, French Toast Cacerole… I can keep going…. cheesecake 😂
I burned my sugar the first two times making this. What I found helped was to take it off the heat AS SOON as the sugar melts. Also, my caramel seized up the third time making it and what helped prevent that was heating the cream up a little bit in the microwave before adding to the sugar-butter mixture.
Chef John, I have a question. Since you're heating pure sugar, I would guess that doubling this recipe probably wouldn't be a good idea unless the person making this uses a larger pot. Right? I'd like to make a lot of this and can it and don't want to burn the sugar due to a pot that's too small.
This looks amazing and and absolutely decadent. Thanks for sharing.
"but I was doing something with my other hand....with the camera" LMAO thanks for the clarification Chef John! This looks delish, gotta try it! Your friend, Melissa in TX:0)
You keep in in your fridge, per Chef John, in the comments of Food Wishes blog.
I ran out of cream so I used milk and it worked, so I guess you can use milk too. But I prefer to use cream, because it makes the sauce richer :D
Awesome recipe Chef John!
Also the caramel sauce/syrup that I can find in my local super market is made with HFCS which I've cut out of my diet.
ive never heard of salted caramel sauce before but i sure as hell wanna try now lol
Try it with muscavado sugar, it takes it into the stratosphere!
it taste like heaven
I have waited for a recipe for just this sort of topping for so long, I was just afraid to as due to the heath zombies out there shaming me for my love affair with caramel LOL. Thanks so much for the recipe
As an alternative to salted caramel, you can put in a little bit of vanilla extract and some liquor. A lot of people use rum, but I prefer scotch whiskey.
Is the stirring of the sugar necessary? (I was thinking about the dry caramel method)
This sauce is soooo good on quality vanilla ice cream. It’s also great on baked Brie. Regrettably everyone pronounces is 2 different ways.
"why isn't a channel of caramel sauce?" jajajajajajajajajajaja I LOOOOVE! Chef John
the whisk is very unique :3 gonna searching for it.
From my experiences, most substitutes don't really melt the way they should. Brown suggar, which is healthier, works on pretty much any recipe as a substitute. Though if you're diabetic, it's still sugar.
How long can it stay out, or does it have to be refrigerated?
It can stay out til 10 pm
Chef John....you just made my day :D You tell Michelle I love her too...and not to hate on me for being your biggest fan :)
Most caramel sauces would probably need bit of re-heating before use. How thick it gets depends partially on how much liquid you use, and how much that liquid evaporates. The former you can control, the latter you can't really, so when making it from scratch like this, it will be a little different from batch to batch.
I suspect, given how much cream Chef John used, that it would still be able to be moved about without too much issue even when cooler... But you'd probably still want to heat it.
yum yum yum! this is completely awesome!!
Maybe it's both?
Yes.
Never heard of it?
It's HOT. And SWEET.
Oh my my, Caramel. This would go great on top of a coffee too! Or a Hot Chocolate!
Good morning Chef John, greetings from sunny Micronesia :)
Of course not.
Dear Chief Jon, this is my very first request.
Can you please do a video on pork fried rice and or Pad Thai?
That would be very appreciated.
I've seen a few recipes for salted caramel sauce, some were the cream was added first, followed by the butter but this one by far seems to have turned out the best and seems the safest. Was your cream at room temperature before you added it?
I love chef john's videos so i watch it as background music while i do math homework.
Omg that im making right now. Perfect.
Sounds delish
Some of the best meals I've had in my life had garbanzo beans or tofu. So there you go.
Cool you have the exact same salt my mom got me the other day! Such a pretty box :)