The Trick to Making Caramel - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 15 ธ.ค. 2014
- Have you wondered how something made with only one ingredient (okay, two if you’re counting water) could be so difficult to make that even those with loads of culinary seem to encounter problems? Compound that with a lot of conflicting information on how to make a proper caramel, and you’ve got yourself a real kitchen conundrum that Thomas has the answer for.
Recipe: www.marthastewart.com/313081/c... (the vanilla extract was omitted from this recipe)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Trick to Making Caramel - Kitchen Conundrums with Thomas Joseph
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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.
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
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.
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
I bow to your caramel making abilities. So glad I saw this. Thank you.
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.
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!
"Maybe not every day ;)" You are too cute, Thomas
@I V no
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
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.
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
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.
One of the best explanation of how to make caramel I've ever seen on TH-cam
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 !!
Great Chef Thomas! You are an excellent teacher!
the most useful tips ever. Saving me from not throwing any failed caramel anymore. well done
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.
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!
it bothers me so much when he doesn't scrape the pan or glass :(
Yes. Me too..
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.
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.
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.
So glad to have found your channel!
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
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!
I tried it, and it turned out brilliant! Your tips were so easy to follow. Thank you so much!
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
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
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.
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.
I really appreciate these videos, he explains things very well.
""Small squeeze of lemon" he said 😂
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
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)
your channel really helps my cooking experiment better. 👍
what is the shelf life of this sauce? and how do we store it?
Thomas is just so adorable :)
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
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 :)
oh wow thats so easy now i knew it i will make this recipe thanks a lot
I didn't know Caramel was this easy to make! Thanks for sharing this :)
You are a great teacher,
I appretiate your knowledge.
thanks for all the tips tricks the best!!!!
Well done for sharing professional tips. Your information is always very useful. Thank you!!😁
I really trust this man, i used his brownie recipe almost 2 years ago and its my go to recipe and its delecious !!
I found your channel today and im amazed. Best cooking channel ever. Thanks for all the information !!!!!!
Perfect Recipe. Followed all instructions and my caramel came out very well. Thanks
Like the science behind your explanations.
Cool!
Brilliant! Put a lid on it! Thanks!
FANTASTIC tips & instructions, thanks!!
Thank you so much, brilliantly explained and works perfectly. Deirdre Ireland
This recipe it's so delicious 💕.thank you so much .. but i prefer to add more salt if you want a really salted caramel
My mouth is watering........this looks so delicious, thanks for sharing Thomas !
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
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
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
I looked at many other recipes and I believe this one was the most helpful!
this guy is great. i cannot cook like he does, awsome, Sir.
Thanks for the The Trick to Making Caramel video.
would you please show us how to make a cinnamon roll? i really need your help
I'm going to veganize this with cane sugar & coconut milk. Thanks for sharing! This is the simplest recipe I've found for caramel!
hes just great, his instructions r just the best!!!
Thank you!
PS, love that footed ice cream bowl
Thanks from Spain! always wanted to know how to make runny caramel. Thanks for sharing!
Hi, in love with your tips. I hope you can make some tips on how to use mascarpone in desserts. Thanks.
You guys are amazing! thank you so much for these videos
"Only one ingredient . . ." proceeds to use 5
JosephJamesScott He Does That A Lot 😂
JosephJamesScott the salt and lemon is optional and the cream is used to make it a sauce. The water is technically not an ingredient as it is everywhere but essentially it's just sugar
The Bot - Water, lemon, cream, and salt in addition to the sugar. I liked the video, I like the dude, it was very informative, but don't say one ingredient if you're not using one ingredient. Also, water is very much an ingredient if a recipe calls for it. I'm sure he's correct that this could be made using just sugar, but then don't say that it only has one ingredient if you're using all those option ingredients. That's all I'm saying.
you can make caramel only using sugar alone, that is the only true ingredient, he added water just to dissolve, which then evaporates, he uses the lemon juice to create something called sugar inversion which destroys sucrose and makes glucose, this avoid cristal formation, then he actually finished his caramel, then he says he is going to make a caramel sauce and proceed to use the cream and the salt, but that is just taking the caramel as a main ingredient to make a new recipe.
Try this: in a small sauce pan put some sugar with nothing at all and put it on the stove, enough to just cover the bottom of it, after a while it will melt into caramel. the problem is that this may scorch it and burn it and some crystals may form and you don't want that, water and lemon juice are counter measures exactly for that.
JosephJamesScott JosephJamesScott you truly can make caramel with only sugar. just sugar over the heat. it's a dry caramel. he said it at the beginning. he never said he's making caramel with one ingredient.
i love this channel❤
How long can this be stored?
thank you for explaining this. i always failed at making caramel. will try all your tips ♡
Excellent explanation. Lovely
Thank you so much.. It turned out very well
LOVE THIS CHEF!! Also soo happy there is an american who pronounces caramel correctly!!!:)
Please...😏
I make it with butter instead of water and it great too
Thanks so much, this was very helpful.
Great demonstration thankyou
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 am first visiter on your channel. Just awsome videos. I hit like just at first 2 sec when you show coffee beans falling
I love watching your video's. Supppper helpful, and love the step by step.
Thank you so much! This worked great!
Wonderful tips I never used lemon juice but I will do now on
Definitely going to try
i love your channel,,,,,you are too good and very intelligent thanks to the idea....
A lid! Genius. Had I only know all those times I made dark brown, bitter cinders.
Nice. This is what I've been looking for. Thanks.
Merry Christmas
Thank you for sharing. May I know how long can you keep the caramel? Room temperature or in the fridge? Thanks
Another trick to prevent crystals is to use a bit of corn syrup or honey, it’s a disaccharide which is different from the monosaccharide that white sugar is, preventing crystals.
Thanks for the video. Did you use warm or cold heavy cream?
Thank you!!! U just saved me!!
This was so useful! Thank you.
Tks Thomas. That's cool
Great video. I suppose apple or other type of vinegar would also work as a nice source of acidity as well?
what if you use brown sugar?
The sugar dies. Caramel is extremely racist.
lol hahahaha XD MADE MY DAY! LOL LMFAO
RandomWasTaken don't get it. Just like in real life, all other sugars mutate from the darker one.
Using brown sugar is butterscotch and white sugar is caramel
XD rip
great simple explanation , de- mystifies alot of Q's , thanks :)
Thank you for share.
Amazing you are! Can i store it?...If so, for how long, at what temperature??