Hooray! I tried the lemon juice and pot lid tips, and my caramel came out brilliantly. I used a pot with a glass lid, so I could watch as it cooked. I also used a tip from another page that said to mix the sugar and water, then let it sit at least 15 minutes before cooking. It seemed to help the sugar dissolve. Thanks, and good luck, cooks!
if ur caramel breaks after adding cream its bc the temp difference between the cream nd the caramel is too high. microwave the cream a little bit and make sure to mix w a whisk when you're adding the cream. itll make a bit (lots) of steam when you add it so just look out for that. everything else in the vid is accurate. the lid thing is ESPECIALLY helpful. just make sure u check up on it and dont burn the caramel. source : my findings after many a night of trying to make caramel sauce to pour over ice cream only to use my salty tears to wash the myriad of pots and pans i used for my several attempts.
I should have read this first as I did put the cold cream in but it did disolve quickly...Got me a bit scared but it turned out beautifully using the lid tip as well!
Love your videos with detailed scientific explanation of why each steps are required... can you show me how to make thicker caramel sauce consistency to create drips that will set on buttercream frosted cakes? Thank you.
This was really helpful. My wife and I tried the dry process the first time we made caramel and we made motor oil sauce instead of caramel sauce. It was one of the worst things I've ever tasted. This method worked perfectly. No sugar crystalized and the caramel tasted great. The wet process seems to be much more forgiving especially if you are new to making caramel.
I did not know that lemon juice could be added to caramel sauce to prevent crystallization. And I love the lid idea to do the "washing" down the sides of the pot for you!
Have watched a few caramel sauce videos after making mistakes in the past trying to follow written recipes. This is the most helpful instructions I've seen on the net.
Thomas! i ALWAYS mess up caramel but i switched to a glass pot with a tight lid and switched to your recipe and method and i'll be darned it worked!!! thank you so much!! ending my frustration !!
toffee is hard crack and has butter. caramel is caramel. butterscotch is brown sugar (meaning it has molasses), butter, and soft crack. Dulce de leche is an entirely different beast, actually, because it relies on the mallard reaction
caramel is form white sugar, if using brown sugar it may have seem the same but the taste will be different because molasses, dont know if it has another name, if you add butter to the brown sugar one then it becomes a butterscotch
The problem with wet method is if your heat is too high, you won't notice until the water evaporates, which will happen suddenly if you aren't looking. Slow and attentive heating is the key, wet or dry.
oh my God, Thomas YOU are a legend !!! you saved my life - - I cook to ground myself - & I had no idea melting chocolate was such a thing - - so -there I was making a Nigella white choc cheesecake recipe and royally screwing up the melting of the white chocolate - it almost did my unground head in !!!! - throwing away seemed like a waste & I don't give up that easily -so I found you first go on you tune darling ! and you just made it all ok! You not only explained all of my mistakes and how I screwed it up- but then you showed me "how to fix" ! it's in the fridge now and there it is becoming becoming perfect - I'm a rusted on supporter now and will share you on fb etc thanks babe, how cool are you!!! now grounded & landed ! xM
that was brilliant! brilliant! thank you for that tutorial! i have diligently screwed up caramel several times and thus completely abandoned the notion of ever making it again. thank you for re-opening the door for me to try again.
He was a really good choice in host. He explain things in a simple manner (even if it's scripted it comes off so natural) and he just seems like a patient teacher. I've learnt a lot from this man. Only way it could get better if was doing vegan recipes. I'm trying the sauce now. I'll give you guys updates.
I tried it last night and it turns out so great! I put my pot on a low fire to avoid burning the sugar and lemon helps really well, no crystallization on the side and no bitter taste. thank you joseph!
I followed the directions to start slowly and watch the color carefully, it took 20 minutes but it tastes so delicious! My two other attempts were total failures but now I feel confident I can make it anytime, Thanks Chef Thomas
I made caramel for the first time about a month ago. It's such an interesting and intense process. Not sure I would be brave enough to put a lid on the pot while it bubbles away. I love that you don't have to brush the sides that way though.
So glad I found your channel and i always wondered why some ask for water and some don't and I had tried to make a dry caramel and it just didn't turn out right I will definitely add water next time :)thanks for the help
Thank you for these straight forward, to the point, very informative, and helpful videos. My husband likes to make caramel, this recipe and the process are different, and more simple than what we have been doing. I will share the video with him tonight. I am excited to try this method. Keep up the exceptional work. I also enjoy and get a lot out of the videos with the red-headed lady, I think her name is Sarah, her video helped me with cheese sauce for macaroni. Thank you for all of it.
I love watching you here everyday your so smart, in my very first time of baking I made your chocolate fudge brownies and so delicious even though I burned a little but I still want to make your recipes you shared here.. God bless and more power.
Thomas, I always learn something new from you :):) Thanks you so much. I'm going to try the lemon juice and putting a top on it for approx. 3 minutes like you did. You're such a wonderful help and teacher. Happy New Year Thomas!
Successful caramel making 1) Start with a pot that's either pale or silver inside so you can see the caramel as the colour turns and make sure there are no impurities in the pot or amongst ingredients that might be an anchor for hard sugar crystals to form around. 2) Make sure that the sugar is fully dissolved BEFORE the syrup comes to the boil. If there are sugar crystals on the sides of the pot when the syrup starts to boil, then you can be pretty sure that the caramel will crystallise rather than turn brown. If you need to agitate the mixture, then swirl the pot gently rather than mixing it with a spoon. 3) Be patient. Depending on the concentration of sugar to water, it may take 7-8 minutes for the sugar to caramelise
@@signoramybeloved4308 No, Red Velvet cake is not just chocolate cake dyed red! It's a cake with just a very small amount of cocoa powder, but has to also have buttermilk and vinegar for the taste is has. The red food coloring is added for the color.
amazing, can u show us how to make caramel filling for cakes? im not sure how to create something that will be thick to hold the weight of a cake but still soft enough to cut through it
Thomas, could you explain the differences between the temps and labels, for example, "soft ball stage", on a candy thermometer? Perhaps a recipe for them? I don't have a decent sauce pot that's smaller like yours, all I have is my precious Le Creuset that's 7.25 qt. cast iron, would that be too big for a recipe like this? Just saying it out loud sounded like it might be. lol Thank you so much for breaking things down for us. You always make things look incredibly easy, and do'able. Like, "Omg, I can SO do that!" lol :oP
hey, great video! How can we achieve a thicker consistency of the caramel? You just cook it some more when the heavy cream is added or you should do something else?
I use water to thin it after caramelization and I boil my water so it incorporates better. I like to use water instead of cream for a shinier more translucent syrup
Your tip about using a lid so that the steam can drip down the sides of the pan to prevent crystallisation was simply amazing. Thank you so much.
Hooray! I tried the lemon juice and pot lid tips, and my caramel came out brilliantly. I used a pot with a glass lid, so I could watch as it cooked. I also used a tip from another page that said to mix the sugar and water, then let it sit at least 15 minutes before cooking. It seemed to help the sugar dissolve. Thanks, and good luck, cooks!
I bow to your caramel making abilities. So glad I saw this. Thank you.
One of the best explanation of how to make caramel I've ever seen on TH-cam
if ur caramel breaks after adding cream its bc the temp difference between the cream nd the caramel is too high. microwave the cream a little bit and make sure to mix w a whisk when you're adding the cream. itll make a bit (lots) of steam when you add it so just look out for that. everything else in the vid is accurate. the lid thing is ESPECIALLY helpful. just make sure u check up on it and dont burn the caramel. source : my findings after many a night of trying to make caramel sauce to pour over ice cream only to use my salty tears to wash the myriad of pots and pans i used for my several attempts.
Thank you for this. You are the best person.
😂❤️
I've just done this recipe and used cream straight out of fridge and didn't whisk it at all. It came out perfect.
I should have read this first as I did put the cold cream in but it did disolve quickly...Got me a bit scared but it turned out beautifully using the lid tip as well!
Thanks a lot.its really helpful
Love your videos with detailed scientific explanation of why each steps are required... can you show me how to make thicker caramel sauce consistency to create drips that will set on buttercream frosted cakes? Thank you.
This was really helpful. My wife and I tried the dry process the first time we made caramel and we made motor oil sauce instead of caramel sauce. It was one of the worst things I've ever tasted. This method worked perfectly. No sugar crystalized and the caramel tasted great. The wet process seems to be much more forgiving especially if you are new to making caramel.
I use the dry one for flan
I did not know that lemon juice could be added to caramel sauce to prevent crystallization. And I love the lid idea to do the "washing" down the sides of the pot for you!
Have watched a few caramel sauce videos after making mistakes in the past trying to follow written recipes.
This is the most helpful instructions I've seen on the net.
the most useful tips ever. Saving me from not throwing any failed caramel anymore. well done
Thanks Joseph for sharing these tips, I tried them and I had 100% success! Now I have mastered Italian Merengue, and French buttercream as well.
Thomas! i ALWAYS mess up caramel but i switched to a glass pot with a tight lid and switched to your recipe and method and i'll be darned it worked!!! thank you so much!! ending my frustration !!
Can show us the difference between caramel sauce, butterscotch sauce, toffee sauce and dulce de leche?
toffee is hard crack and has butter. caramel is caramel. butterscotch is brown sugar (meaning it has molasses), butter, and soft crack. Dulce de leche is an entirely different beast, actually, because it relies on the mallard reaction
*maillard reaction
(looks like auto-spell-check strikes again! Why it thinks that wild ducks react to caramel only the algorithms know!)
can caramel be made using brown sugar?
caramel is form white sugar, if using brown sugar it may have seem the same but the taste will be different because molasses, dont know if it has another name, if you add butter to the brown sugar one then it becomes a butterscotch
ginoskii ginoskie ttp
The problem with wet method is if your heat is too high, you won't notice until the water evaporates, which will happen suddenly if you aren't looking. Slow and attentive heating is the key, wet or dry.
oh my God, Thomas YOU are a legend !!! you saved my life - - I cook to ground myself - & I had no idea melting chocolate was such a thing - - so -there I was making a Nigella white choc cheesecake recipe and royally screwing up the melting of the white chocolate - it almost did my unground head in !!!! - throwing away seemed like a waste & I don't give up that easily -so I found you first go on you tune darling ! and you just made it all ok! You not only explained all of my mistakes and how I screwed it up- but then you showed me "how to fix" ! it's in the fridge now and there it is becoming becoming perfect - I'm a rusted on supporter now and will share you on fb etc thanks babe, how cool are you!!! now grounded & landed ! xM
that was brilliant! brilliant! thank you for that tutorial! i have diligently screwed up caramel several times and thus completely abandoned the notion of ever making it again. thank you for re-opening the door for me to try again.
He was a really good choice in host. He explain things in a simple manner (even if it's scripted it comes off so natural) and he just seems like a patient teacher. I've learnt a lot from this man. Only way it could get better if was doing vegan recipes. I'm trying the sauce now. I'll give you guys updates.
Stop being a vegan and start enjoying food. Life’s too short!
Great Chef Thomas! You are an excellent teacher!
I tried it last night and it turns out so great! I put my pot on a low fire to avoid burning the sugar and lemon helps really well, no crystallization on the side and no bitter taste. thank you joseph!
I followed the directions to start slowly and watch the color carefully, it took 20 minutes but it tastes so delicious! My two other attempts were total failures but now I feel confident I can make it anytime, Thanks Chef Thomas
I made caramel for the first time about a month ago. It's such an interesting and intense process. Not sure I would be brave enough to put a lid on the pot while it bubbles away. I love that you don't have to brush the sides that way though.
It took me a few tries to get caramel right! Hard work but worth it in the end! :)
Get yourself a pan with glass lid...done
So glad I found your channel and i always wondered why some ask for water and some don't and I had tried to make a dry caramel and it just didn't turn out right I will definitely add water next time :)thanks for the help
Your videos are awesome, Thomas Joseph. I've learned so much from your conundrums. Thanks!
Thank you for these straight forward, to the point, very informative, and helpful videos. My husband likes to make caramel, this recipe and the process are different, and more simple than what we have been doing. I will share the video with him tonight. I am excited to try this method. Keep up the exceptional work. I also enjoy and get a lot out of the videos with the red-headed lady, I think her name is Sarah, her video helped me with cheese sauce for macaroni. Thank you for all of it.
I tried it, and it turned out brilliant! Your tips were so easy to follow. Thank you so much!
I love watching you here everyday your so smart, in my very first time of baking I made your chocolate fudge brownies and so delicious even though I burned a little but I still want to make your recipes you shared here.. God bless and more power.
I really trust this man, i used his brownie recipe almost 2 years ago and its my go to recipe and its delecious !!
Perfect Recipe. Followed all instructions and my caramel came out very well. Thanks
Thomas, I always learn something new from you :):) Thanks you so much. I'm going to try the lemon juice and putting a top on it for approx. 3 minutes like you did. You're such a wonderful help and teacher. Happy New Year Thomas!
I really appreciate these videos, he explains things very well.
Successful caramel making
1) Start with a pot that's either pale or silver inside so you can see the caramel as the colour turns and make sure there are no impurities in the pot or amongst ingredients that might be an anchor for hard sugar crystals to form around.
2) Make sure that the sugar is fully dissolved BEFORE the syrup comes to the boil. If there are sugar crystals on the sides of the pot when the syrup starts to boil, then you can be pretty sure that the caramel will crystallise rather than turn brown. If you need to agitate the mixture, then swirl the pot gently rather than mixing it with a spoon.
3) Be patient. Depending on the concentration of sugar to water, it may take 7-8 minutes for the sugar to caramelise
you are the best chef and teacher ever . adore your videos and really learn alot from it❤❤❤❤❤
Ikr. I felt so lucky to find out about this chef and this awesome series.
I found your channel today and im amazed. Best cooking channel ever. Thanks for all the information !!!!!!
You are a great teacher,
I appretiate your knowledge.
"Maybe not every day ;)" You are too cute, Thomas
@I V no
Great tips and ideas for making caramel. I have agree with DCARA06, we're just not brave enough to cover while it's bubbling away.
So glad to have found your channel!
My mouth is watering........this looks so delicious, thanks for sharing Thomas !
this guy is great. i cannot cook like he does, awsome, Sir.
FANTASTIC tips & instructions, thanks!!
your channel really helps my cooking experiment better. 👍
Like the science behind your explanations.
Cool!
thankyou for the awesome video, very clear explanation. I've been wondering why some recipe calls for water and others don't , and now I know :)
Thank you so much, brilliantly explained and works perfectly. Deirdre Ireland
Well done for sharing professional tips. Your information is always very useful. Thank you!!😁
I looked at many other recipes and I believe this one was the most helpful!
thanks for all the tips tricks the best!!!!
Thanks from Spain! always wanted to know how to make runny caramel. Thanks for sharing!
i love to watch your videos, you always make it sounds clear. like when i ve question some of your words and somehow you give the answer right away
This recipe it's so delicious 💕.thank you so much .. but i prefer to add more salt if you want a really salted caramel
hes just great, his instructions r just the best!!!
hye.. caan you make the science behind the red velvet cake please?? i love this channel.. so lot of information..
Sco afii Food coloring and brown sugar!
Sco afii irta its just chocolate cake dyed red
Actually it's a vanilla cake with a hint of chocolate usually dyed red from beet juice/concentrate or red food coloring
@@signoramybeloved4308 No, Red Velvet cake is not just chocolate cake dyed red! It's a cake with just a very small amount of cocoa powder, but has to also have buttermilk and vinegar for the taste is has. The red food coloring is added for the color.
oh wow thats so easy now i knew it i will make this recipe thanks a lot
hey thomas i love ur videos can you do a cooking conundrum for churros and how to make the perfect churro (with a good chocolate sauce)
I make it with butter instead of water and it great too
Hi, in love with your tips. I hope you can make some tips on how to use mascarpone in desserts. Thanks.
I didn't know Caramel was this easy to make! Thanks for sharing this :)
Wonderful tips I never used lemon juice but I will do now on
thank you for explaining this. i always failed at making caramel. will try all your tips ♡
Thanks so much, this was very helpful.
i love your channel,,,,,you are too good and very intelligent thanks to the idea....
I'm going to veganize this with cane sugar & coconut milk. Thanks for sharing! This is the simplest recipe I've found for caramel!
amazing, can u show us how to make caramel filling for cakes? im not sure how to create something that will be thick to hold the weight of a cake but still soft enough to cut through it
probably just addition of gelatin
Jemma J buttercream and caramel. done!
Jemma J why would you want caramel in a cake?
Try this video th-cam.com/video/e_ThTXvAvoY/w-d-xo.html
Great demonstration thankyou
You guys are amazing! thank you so much for these videos
Simply amazing. I'm gonna make it insha Allah.
Angbeen Khan same here insha Allah
I made it.
How did it turn out?
Sarah Lakosha amazing. except that it got burned a little. that was my fault though
Thank you so much.. It turned out very well
LOVE THIS CHEF!! Also soo happy there is an american who pronounces caramel correctly!!!:)
Please...😏
A lid! Genius. Had I only know all those times I made dark brown, bitter cinders.
I love watching your video's. Supppper helpful, and love the step by step.
what is the shelf life of this sauce? and how do we store it?
Thomas is just so adorable :)
Nice. This is what I've been looking for. Thanks.
Hey dude, can you show any eggless baking plz? Thanks for all your info. They are awesome
This was so useful! Thank you.
Thomas, could you explain the differences between the temps and labels, for example, "soft ball stage", on a candy thermometer? Perhaps a recipe for them? I don't have a decent sauce pot that's smaller like yours, all I have is my precious Le Creuset that's 7.25 qt. cast iron, would that be too big for a recipe like this? Just saying it out loud sounded like it might be. lol
Thank you so much for breaking things down for us. You always make things look incredibly easy, and do'able. Like, "Omg, I can SO do that!" lol :oP
love you Thomas!
it bothers me so much when he doesn't scrape the pan or glass :(
Yes. Me too..
Brilliant! Put a lid on it! Thanks!
Definitely going to try
Thank you!
PS, love that footed ice cream bowl
Merry Christmas
Thanks for the The Trick to Making Caramel video.
Amazing you are! Can i store it?...If so, for how long, at what temperature??
your tutorial videos are awesome! would you mind to show us how to bake honey croissants & chocolate croissants..?
i love this channel❤
Tks Thomas. That's cool
Thank you for sharing. May I know how long can you keep the caramel? Room temperature or in the fridge? Thanks
great simple explanation , de- mystifies alot of Q's , thanks :)
hey, great video! How can we achieve a thicker consistency of the caramel? You just cook it some more when the heavy cream is added or you should do something else?
Looks good! 😋thanks for tips :)
""Small squeeze of lemon" he said 😂
I use water to thin it after caramelization and I boil my water so it incorporates better. I like to use water instead of cream for a shinier more translucent syrup
Good job! I see a lot of people make it with butter too, have you ever?
I love how the lighting turned caramel -ish in the end :)
So helpful, thank you!
Thanks a lot..I need this caramel recipe for my Caramel Cake.
Great video. I suppose apple or other type of vinegar would also work as a nice source of acidity as well?
So educational... thank you
Thank you for share.