i followed this today and omg it worked!! it stressed my mom out tho while she was watching me I used 1 cup of sugar 1/4 cup of butter (1/2 stick of butter) 1/4 stick of butter works too) 1/2 cup of heavy whipping cream 1/2 teaspoon of salt
I've just made it exactly like you, though the recipe called for water to be mixed with sugar. It's much easier to control the colour if you melt the sugar alone. I used 1 cup white sugar, 1/4 stick of butter, and 1 cup of whipping cream. Yes, it sizzled when I added the butter and sizzled again when I added the cream. The butter was room temperature, but the cream was cold. I added the cream in 3 parts, mixing all with a wooden spoon. The result was super smooth caramel.
@@sadiatariq9583 I would say it is safe enough up to 2 weeks, if kept in the fridge . But remember, when you take out of the fridge it's quite hard. You have to leave it out on counter until it softens a bit.
Attempted to make 2 attempts of two different recipe, some failed and some works okay. BUT THIS RECIPE, it was perfect. Love it for my coffee, popcorn and pancakes. Thank you 🙏🏼
Finally tried this recipe! It turned out silky smooth. Just the right consistency I wanted. I used all-purpose cream though coz heavy whipping cream is hella expensive here in the Philippines. It works fine as well. Gonna use it for my no-bake caramel cheesecake ❤️
@@ikramhamd4307 It will turn into a spreadable consistency once it fully sets. Best when you store it in the fridge. Melting the sugar takes some time, but once it melts everything happens quickly so just keep an eye on the sauce pan. I think it took me around less than 10mins. Hope this helps!
This recipe is amazing I used one cup sugar, 170g unsalted butter and 1 cup whipping cream and 4g salt the caramel came out perfectly. Thank you for this.
I tried a different recipe first and failed my first 2 attempts. This recipe came out perfectly on the first try! It’s delicious and smooth. Thanks so much for sharing!!
I made this. I scorched it a little bit. It got thick as a Whethersworth soft caramel candy. Poured it on a parchment paper, added sea salt on top and ate it like candy lol. I will definitely try this recipe. Even tho I scorched it a little bit, it still had a good flavor.
Thank you for this video, I had issues with making homemade caramel sauce when it came to adding the heavy whipping cream. It would clump up but with your ideal of gradually adding the cream it came out perfectly! Once again thank you very much!
Easier way to make a good Caramel that doesn’t take like 10 minutes for the shifts to dissolve is just doing this: 1 cup water, 1 cup sugar, butter, heavy cream, vanilla bean pod. Boil the water and sugar to a dark amber color, add the amount of butter she said, stir til butter is gone add the vanilla. Take off heat and add the heavy cream. And let it rest to thicken
I am so glad to have seen this video! I have tried the "no stir" recipes from various websites many times and failed miserably every time. I followed this recipe and it actually came out right :)
I tried it this way and it turned out beautifully! First attempt! I tried making caramel using the water method...many times, and it failed every time! This method is idiot proof! Thank you 😊
Thank you so much. You don't know how grateful I am for this method of caramel. (Just spent almost an hour on the conventional method and it didn't work and my son wanted a caramel birthday cake) This method took less than 10 minutes and it is so delicious. Thanks again. I'm your new sub now.
I kept whisking but it didn't melt it was just burning in clumps :( Update: I didn't give up and kept stirring bcs my mum found out that I'm making caramel sauce so there had to be one. It melted eventually. It's still kinda grainy but I was like you know what INNNNN WITH THE BUTTER. Stir stir. It wasn't fully incorporated. I tried stirring longer but I got tired and I just added the cream. Now, I have DELICIOUS caramel sauce at home and most importantly didn't get scolded for wasting sugar. THANK YOU!
The trick is to actually not stir the sugar at all until it melts and turns the Carmel color you want then you can stir when adding other ingredients. The stirring causes crystallization. Check out some other videos on it and you’ll see what I’m talking about
Just made this and I cant stop myself and my husband from finishing the whole thing. This recipe is amazing and makes the most delicious caramel sauce i have ever had. Thank you!
Can you please tell me should Margarine or butter be little hotter before putting in caramel? same question for the Cream! Next question is how much sugar is needed for one person for just one glass? May God bless you and your family Amen
Thank you so so much!! I was making a recipe but it didn't work, but I fund this and now I can make fancy crepes for my family! Thank you so much its delicious and works. ( I also used normal milk in stead of heavy cream) But I added more butter, if you do this, make sure the butter is fully mixed in and melted otherwise it will clump with the milk. ( also important that the milk and butter are room temperature or warm!!) I would 10/10 recommend
@sufyanfatima5321 you need 3 tbsp of butter, melt on stove or in microwave, allow the butter to cool down a bit, otherwise if you stir it in with milk while too hit, it'll get all clumpy, then 1/3 cup of milk
it would make no problem because all of the ingredients are natural/organic but that doesn't mean you can eat it everyday! i believe moderation is the key.
@@tungstendioxide3055 Well, according to toxicology dosage is the key for a poison to take effect. Everything are poisons at a high dosage, including water.
I followed your exact recipe, at first after i add the butter it turned into stone like texture, but then I add milk and leave it for about 5mins in a low heat then it already turn into caramel
I use this method but I also make caramel by simmering unopened cans of condensed milk completely submerged at ALL times of n water bath for about 1.5 hours….like magic it becomes caramel. I make a bunch of cans at once when doing holiday baking so I always have it on hand.
i think a spoon of lemon juice and tiny bit of lemon zest will take this to the next level. so easy, this is a no-fail recipe. awesome video, thanks a lot!
I love that you explained about room temp butter and heavy cream. I saw a video that didn't mention this and I made it and it was horrible. I had many sugar crystals in it. So thanks for this video. I just finish making it and it's delicious. I added sea salt to make it like a Salted Caramel instead. So so good. Also does this have to be in the fridge?
I discovered a new chocolatey caramel sauce the other day with the meagre ingredients I have. No cream. No evaporated milk. No condense milk even. Like it will be heaven on ice-cream :) Thanks for this recipe though. When I get cream, I will try it.
I attempted this with brown sugar and whole milk n butter, i had to run it thru a sif multiple time to clear out what i think its milk gunk, the end was this toffee like liquid sugar, did i do it right?
I made a similar recipe but added 4 tbsp water with the sugar and let it simmer but once I added the butter it basically turned to dry sand. I didn't bother adding the cream cuz it didn't look right. Many people made it this way and turns out great. I'm thinking it might be the type of sugar I used. Costco organic which has a very light tan colour; it's not white white. I'm confused now and not sure if I should try it again or get the regular white granulated sugar.
When u take butter out from the fridge the butter is cold and hard first. Should u place butter in a bowl and let it stay warm a bit before putting them in the saucepan?
Butter is expensive where I live. Is it possible to substitute margarine instead? Also, if, hypotheticaly, it was my first time trying to make caramel and accidentally burnt the sugar because the recipe I used was so vague and I didn’t know what I was doing- is it still possible to save the caramel, like make it less bitter, or is it a lost cause? I don’t want to have wasted all those ingredients...
Your recipe looks interesting. I have a doubt, many chefs say that you should not stir the sugar when you make caramel. But your recipe says the offer way. Could you please suggest
@@nevereverstopsinging haha why should I? I mean seriously it's as easy as clicking a link and scrolling. I'm sure you're very capable of doing so. You commenting/replying to me on here takes more effort.
Jade Cosme clearly you don’t understand the concept of catering to what’s practical effective for the viewer, not a huge deal but it makes a difference for the quality and ease of user experience especially when trying to follow a tutorial and recipe at the same time while cooking/multitasking
To say theres no saving it once it siezes is absurd..you absolutely can save it. It just takes a bit of time, patience, and arm power. If it siezes just return it to the stove on slightly lowered heat and just keep stirring and stirring, eventually, it will become smooth again. Ill even add a bit of water which helps to speed up the process quite a bit..plus, i like my sauce to be drizzle consistency even when cold, not look like a cup full of cured glue (although its just as tasty either way!)
Add warm water to the finished sauce and stir really well to fully incorporate...i promise you it doesnt alter the taste or the mouth feel, just the consistency is all. It remains soft and silky smooth but can be easily drizzled straight from the frig..
So many recipes i saw for caramel , all of them advised not to stir the sugar otherwise it gets crystallised but you kept on stirring . It’s hard to think, which one to follow.
The caramel sauce isn't really heated much after adding the milk, so the cornstarch wouldn't really have time to thicken it. If you want it thicker, you may want to try adding less cream.
There are recipes that use water, but not this one. If you'd like to try one with water, check out this recipe - www.lifeloveandsugar.com/easy-salted-caramel-sauce/
i followed this today and omg it worked!! it stressed my mom out tho while she was watching me
I used
1 cup of sugar
1/4 cup of butter (1/2 stick of butter) 1/4 stick of butter works too)
1/2 cup of heavy whipping cream
1/2 teaspoon of salt
thank you!!!!! ugh!
Thank you
Thanks much
Thank u :3
Can I use brown sugar?
Why can't you just add the amount of ingredients on the video? Why do we have to go and read a whole web page just to figure out ingredients?
thank you, I was just about to write the same thing.
Agreed..
l salvador don’t be lazy.
Agreed
Yaaaaaaaaaaaa ?????
I've just made it exactly like you, though the recipe called for water to be mixed with sugar. It's much easier to control the colour if you melt the sugar alone. I used 1 cup white sugar, 1/4 stick of butter, and 1 cup of whipping cream. Yes, it sizzled when I added the butter and sizzled again when I added the cream. The butter was room temperature, but the cream was cold. I added the cream in 3 parts, mixing all with a wooden spoon. The result was super smooth caramel.
Nice
Can you tell me which butter you used ? Salty or plain ?
@@amritasawairam9163 I used unsalted (plain) butter.
@libertango can we store it in refrigertor? How many days
@@sadiatariq9583 I would say it is safe enough up to 2 weeks, if kept in the fridge . But remember, when you take out of the fridge it's quite hard. You have to leave it out on counter until it softens a bit.
Attempted to make 2 attempts of two different recipe, some failed and some works okay. BUT THIS RECIPE, it was perfect. Love it for my coffee, popcorn and pancakes. Thank you 🙏🏼
I failed at many caramel sauce, but this turned out perfectt!! Thank you for this recipe!!
Finally tried this recipe! It turned out silky smooth. Just the right consistency I wanted. I used all-purpose cream though coz heavy whipping cream is hella expensive here in the Philippines. It works fine as well. Gonna use it for my no-bake caramel cheesecake ❤️
I have a question did it harden and how may mins did it take?
@@ikramhamd4307 It will turn into a spreadable consistency once it fully sets. Best when you store it in the fridge. Melting the sugar takes some time, but once it melts everything happens quickly so just keep an eye on the sauce pan. I think it took me around less than 10mins. Hope this helps!
@@ikramhamd4307 I suggest you to melt the sugar alone without adding water. It's much easier! Do not stir coz it will crystallize!
@@abbyguel1472 how many days we can store it in fridge??
How to achieve this same consistency? Mine didnt end up in a saucy like consistency. :( i want to use it for my caramel macchiato
This recipe is amazing I used one cup sugar, 170g unsalted butter and 1 cup whipping cream and 4g salt the caramel came out perfectly. Thank you for this.
Thank you for the tip about the salt. I was wondering how to make salted caramel sauce🙂
I tried a different recipe first and failed my first 2 attempts. This recipe came out perfectly on the first try! It’s delicious and smooth. Thanks so much for sharing!!
What type of cream u used?
I made this. I scorched it a little bit. It got thick as a Whethersworth soft caramel candy. Poured it on a parchment paper, added sea salt on top and ate it like candy lol. I will definitely try this recipe. Even tho I scorched it a little bit, it still had a good flavor.
Thank you for this video, I had issues with making homemade caramel sauce when it came to adding the heavy whipping cream. It would clump up but with your ideal of gradually adding the cream it came out perfectly! Once again thank you very much!
So glad this helped💕
Easier way to make a good Caramel that doesn’t take like 10 minutes for the shifts to dissolve is just doing this:
1 cup water, 1 cup sugar, butter, heavy cream, vanilla bean pod.
Boil the water and sugar to a dark amber color, add the amount of butter she said, stir til butter is gone add the vanilla. Take off heat and add the heavy cream. And let it rest to thicken
I am so glad to have seen this video! I have tried the "no stir" recipes from various websites many times and failed miserably every time. I followed this recipe and it actually came out right :)
So glad to hear that!
I tried this recipe today and it turned out great! I improvised with some of the ingredients though but it turned out great!! I like this technique
Can i replace the cream by milk ?
I tried it this way and it turned out beautifully! First attempt! I tried making caramel using the water method...many times, and it failed every time! This method is idiot proof! Thank you 😊
why in the world would you leave out the amount of each ingredient HELLO !!!!!!!
Wonderful recipe I searched it everywhere but your is the best ❤
Thank you so much. You don't know how grateful I am for this method of caramel. (Just spent almost an hour on the conventional method and it didn't work and my son wanted a caramel birthday cake) This method took less than 10 minutes and it is so delicious. Thanks again. I'm your new sub now.
I kept whisking but it didn't melt it was just burning in clumps :(
Update: I didn't give up and kept stirring bcs my mum found out that I'm making caramel sauce so there had to be one. It melted eventually. It's still kinda grainy but I was like you know what INNNNN WITH THE BUTTER. Stir stir. It wasn't fully incorporated. I tried stirring longer but I got tired and I just added the cream. Now, I have DELICIOUS caramel sauce at home and most importantly didn't get scolded for wasting sugar. THANK YOU!
The trick is to actually not stir the sugar at all until it melts and turns the Carmel color you want then you can stir when adding other ingredients. The stirring causes crystallization. Check out some other videos on it and you’ll see what I’m talking about
@@dakotacheek9801 Bro are u sure, cuz I am going to try this recipe now..should I not stir it so that it does not stick on the bottom?
This turned out great. Now I know why my caramel seized up last time. Like you said the butter had to be room temperature or warmer
TYSM OMG IT WORKED!!! but i only put sugar and butter.
Just tried this out and it came out perfect and delicious! A new recipe I’m keeping on hand ❤
I'm so glad you enjoyed it!
Just made this and I cant stop myself and my husband from finishing the whole thing. This recipe is amazing and makes the most delicious caramel sauce i have ever had. Thank you!
Beautiful. Thank you. A wooden spoon makes it easier to make the caramel
I failed the first time making this, but the second time it came out DELICIOUS
Just made this, and its awesome but how do you store it? room temp? or fridge?
Awesome! Once the sauce has cooled to room temp, seal it in an airtight container and you can store it in the fridge for up to 2 weeks. Enjoy!
Your explanation is amazing n easy
Can you please tell me should Margarine or butter be little hotter before putting in caramel? same question for the Cream! Next question is how much sugar is needed for one person for just one glass? May God bless you and your family Amen
Turned out amazingggg! Been trying to make caramel sauce for ages and it never seemed to work! But your recipe and tips are just perfect 💯💯
I am so excited to try this recipe ! Please suggest its storage and its shelf life !
Thank you so so much!! I was making a recipe but it didn't work, but I fund this and now I can make fancy crepes for my family! Thank you so much its delicious and works. ( I also used normal milk in stead of heavy cream) But I added more butter, if you do this, make sure the butter is fully mixed in and melted otherwise it will clump with the milk. ( also important that the milk and butter are room temperature or warm!!) I would 10/10 recommend
Please what's the amount of butter and milk you used. Thanks
Yes please what amount of measurements did you used for the butter and milk?
@sufyanfatima5321 you need 3 tbsp of butter, melt on stove or in microwave, allow the butter to cool down a bit, otherwise if you stir it in with milk while too hit, it'll get all clumpy, then 1/3 cup of milk
sO yOU kNoW iT’s HEALTHY
Delicious but not healthy lol 😂
it would make no problem because all of the ingredients are natural/organic but that doesn't mean you can eat it everyday! i believe moderation is the key.
@@saso235 cyanide is natural/organic aswell but its a type of deadly poison. Organic things are not always healthy.
@@tungstendioxide3055 Well, according to toxicology dosage is the key for a poison to take effect. Everything are poisons at a high dosage, including water.
I made this few weeks ago it was totally delicious and everyone loved it I’m making some more in a few minutes Awesome
For how long can it be stored in the jar? Can it be put in the fridge? I mean it has butter, won't it harden by then? Thanks ❤
After making TONS OF BITTER BATCHES OF CARAMEL SAUCE.... FINALLY I MADE ONE 🥰... SUPERB RECIPE... THANK U....
Thanks for sharing your recipe its amazing!
Can you please list the measurements and the ingredients in the description??
I followed your exact recipe, at first after i add the butter it turned into stone like texture, but then I add milk and leave it for about 5mins in a low heat then it already turn into caramel
the best Caramel Sauce tutorial! 🥰 detailed and informative 🥰🥰🥰
I use this method but I also make caramel by simmering unopened cans of condensed milk completely submerged at ALL times of n water bath for about 1.5 hours….like magic it becomes caramel. I make a bunch of cans at once when doing holiday baking so I always have it on hand.
Hi! That's actually called "dulce de leche", it's crazy good, right? :)
@@biancarossi4546 tastes just like caramel and I use it in my holiday baking and an recipe calling for caramel. Crazy delicious.
You explained this soooo beautifully. I have been looking for a caramel simple but tasty recipe. God bless you💜💜💜💜💜💜
i think a spoon of lemon juice and tiny bit of lemon zest will take this to the next level. so easy, this is a no-fail recipe. awesome video, thanks a lot!
I tried this recipe and it turns out really great. 😍
I also added Glucose to this recipe to make it a little bit thicker.
Superb! 👌🏼
Wow! Love this recipe. Thanks for sharing.
I love that you explained about room temp butter and heavy cream. I saw a video that didn't mention this and I made it and it was horrible. I had many sugar crystals in it. So thanks for this video. I just finish making it and it's delicious. I added sea salt to make it like a Salted Caramel instead. So so good. Also does this have to be in the fridge?
I'm glad it was helpful! Yes, you'll want to refrigerate it.
I like this version...with butter. Taste really good 👍❤️
I just eyeballed it, turned out great.
I made this and it turned out fantastic🎉🎉🎉🎉
Thank you!
Really is the best
I discovered a new chocolatey caramel sauce the other day with the meagre ingredients I have. No cream. No evaporated milk. No condense milk even. Like it will be
heaven on ice-cream :) Thanks for this recipe though. When I get cream, I will try it.
I attempted this with brown sugar and whole milk n butter, i had to run it thru a sif multiple time to clear out what i think its milk gunk, the end was this toffee like liquid sugar, did i do it right?
Out of all the other recipes I found this the best.
It turned out so damn perfect!! Thank you♡
Would it be ok to use all purpose cream instead of heavy whipping cream?
Thankyou how much butter to sugar proportion plz so it stays good to use at room temperature?
Best caramel sauce for me so far
I made a similar recipe but added 4 tbsp water with the sugar and let it simmer but once I added the butter it basically turned to dry sand. I didn't bother adding the cream cuz it didn't look right. Many people made it this way and turns out great. I'm thinking it might be the type of sugar I used. Costco organic which has a very light tan colour; it's not white white. I'm confused now and not sure if I should try it again or get the regular white granulated sugar.
Love the video tried the recipe at 2 in the morning works fantastic 😂❤
Thanks for the Carmel sauce
Can I use whipped cream and will I mix the whipped cream with normal cold water or how
Looks delicious 😋 I like your clear explanation of the recipe ❤️Thanks for sharing ✨
It was so easy to do and super delicious, I used it to make caramel and to put it on my pancakes
When u take butter out from the fridge the butter is cold and hard first. Should u place butter in a bowl and let it stay warm a bit before putting them in the saucepan?
Thank you for sharing :) how many cup sugar u use and butter ,heavy milk ?
Butter is expensive where I live. Is it possible to substitute margarine instead?
Also, if, hypotheticaly, it was my first time trying to make caramel and accidentally burnt the sugar because the recipe I used was so vague and I didn’t know what I was doing- is it still possible to save the caramel, like make it less bitter, or is it a lost cause? I don’t want to have wasted all those ingredients...
I haven't ever been able to get rid of that burnt taste, unfortunately.
I do it in my own home and it’s so delicious
The best recipe ever
First time making caramel from scratch and it came out perfect! Thanks!
I don't have heavy cream. What can I use instead? Can I do whole milk?
brownoriental201 do you have half and half?
Sunset Hobi does half and half work?
Itz Sue It would probably work better, yes
butter
Here's my recipe
1/4 cup of sugar
3 tbsp.butter room temp
1/3 cup whole milk
1 cup condensed milk
Your recipe looks interesting. I have a doubt, many chefs say that you should not stir the sugar when you make caramel. But your recipe says the offer way. Could you please suggest
Show ingredients list in show more /descriptions
She kinda did I think it has a link saying full recipe
Michael Jones not the same convenience
@@nevereverstopsinging maybe just don't be lazy 🤷🏽♀️ it's just a click away
@@nevereverstopsinging haha why should I? I mean seriously it's as easy as clicking a link and scrolling. I'm sure you're very capable of doing so. You commenting/replying to me on here takes more effort.
Jade Cosme clearly you don’t understand the concept of catering to what’s practical effective for the viewer, not a huge deal but it makes a difference for the quality and ease of user experience especially when trying to follow a tutorial and recipe at the same time while cooking/multitasking
works like a charm! Thx so much!
My caramel came out good but idk why it hardened when it cooled what did I do wrong
hi mam what kind of cream should i use ?
can i use all purpose cream?
To say theres no saving it once it siezes is absurd..you absolutely can save it. It just takes a bit of time, patience, and arm power. If it siezes just return it to the stove on slightly lowered heat and just keep stirring and stirring, eventually, it will become smooth again. Ill even add a bit of water which helps to speed up the process quite a bit..plus, i like my sauce to be drizzle consistency even when cold, not look like a cup full of cured glue (although its just as tasty either way!)
I am going to prepare Tiramisu for my couin's birthday and this really helped me thank you soo much❤️
Can whipped cream be replaced with fresh cream?
Great explanation
Am I the only one that came to the comments to see if this actually works 😂
shut the fuck up
In another video it´s named caramel syrup. Is it the same product?
How much
Sugar
Butter
Cream???
Can we use whipping cream??
Hello.I just made it today.My only problem is that when it become room temperature,the consistency hardens?How can I make is stay like runny?
Add warm water to the finished sauce and stir really well to fully incorporate...i promise you it doesnt alter the taste or the mouth feel, just the consistency is all. It remains soft and silky smooth but can be easily drizzled straight from the frig..
I love this caramel sauce! I tried it today and surprisingly it's so yummy! And you just make it so easy to follow! Thank you so much!
Thank you!!
okay let me just say, AHHH THIS IS AMAZING!
Can I use brown sugar as an alternative? Coz we don’t have any white sugar
What is the shelf life when you put it in a mason jar? Thank you for the video.
It should be good for 2-3 weeks in the fridge.
My caramel hardened when I put the butter in even though it was warm, is it okay to use margarine?
Is Carmel sauce make bitter? if we keep it enough time??
Can we use a non dairy alternative, lactose intolerant. I have almond and oat milk on hand 🤔
For how long does it last if i stored it in my refrigerator?
how quickly does it expire in the fridge?
Hi is it possible to add a pre mixed gelatine to the caramel sauce for a thicker consistency
I’ve never tested that with this recipe so I can’t say.
So many recipes i saw for caramel , all of them advised not to stir the sugar otherwise it gets crystallised but you kept on stirring . It’s hard to think, which one to follow.
Tried it best one! It was so good!!
Should you leave the heat on whilst adding the butter and cream??
Hey can we add water instead of milk please tell
Can I do this with milk instead of cream?
Can i add a lil bit more milk with cornstarch to make it thickier?
The caramel sauce isn't really heated much after adding the milk, so the cornstarch wouldn't really have time to thicken it. If you want it thicker, you may want to try adding less cream.
Is adding water with sugar needed? Some recipe calls for that so asked..which gives best result
There are recipes that use water, but not this one. If you'd like to try one with water, check out this recipe - www.lifeloveandsugar.com/easy-salted-caramel-sauce/
Mine gets bitter always no matter which recipe I follow. Please tell me what i am doing wrong.
If it's bitter, then you have cooked the sugar for too long.