I had never left a comment before but this is one of the best channels I found recently. You are such a great person. For a non professional cooker, as me, you are magical. So, thank you☺️
I swear, I subscribed to your channel years ago, learned so much from you, then suddenly couldn't find your channel anymore. Somehow, TH-cam unsubscribed me from you, and it was months before I realized I hadn't gotten a notification from your channel in a while. In any case, I am so relieved to have found you again. Such a relief! Like I had mentioned, I have learned so much from you and want to continue learning. Thanks for this video. My friend's birthday is coming up and his favorite sweet thing in the world is any type of caramel product, so, with your video's help, I am going to make him a delicious birthday present for him and his family to enjoy.
I love your story how you became a pastry chef! It must not feel like "work" everyday now.:) Still, we will never waste what we have learned. I am a serious home baker and I still love to learn the detailed instructions that you give in each video. I have watched all your videos so far and definitely will try them all. I made this recipe yesterday. It tasted great! Thank you!
I love your channel! You explain things so well, you list out the ingredients and instructions, and most importantly you let us know how long we can store it!! Thank you so much!
Korean guy speaking English it’s just perfect. I had to learn myself Korean in order to communicate with Korean friends. Your English and accent is quite perfect^^ 과정과정 마다 이토록 세심한 설명을 해주시다니 넘넘 감사드려요^^✨
Thank you, Hanbit! I was really struggling to consistently make caramel. Many recipes say not to stir or touch the caramel much or to wipe sides of pan with a wet pastry brush. That never worked for me. Follow Hanbit and stir your way to caramel success!
this is the best ever channel i've ever came across. The instruction and steps are clearly given. Love it. Thank you and grateful to have found you , Mr Hanbit. Good job.
I love your channel. I want to try everything. You make it all look so good. You also have such a calm and soothing voice that I put on your videos when I'm having trouble sleeping and I am able to fall asleep. Please don't think I'm saying you're boring though! Absolutely not! Your voice just relaxes me so thank you!
Yesterday I was looking for basque cheesecake and I found this channel ,your trick and recipe is perfect,it turned out sooo good and today I start to watching your video from beginning and want to let you know I am so impressed with the way your teaching .keep going !
Wow that was a great explanation and teaching. I usually click out but you held my attention and I was so in to it, haha. You have a great personality 😊
Best Chef on the Planet. Stay blessed Chef. Wanted to ask you if I wanted to make the caramel sauce very thick so that it could be piped what ratio of sugar , butter and cream do I use . And do I use the dry caramel technique? Thank you for sharing this with me
I agree with the commenters below. I am also appreciative of the fact that you don't have "classical music" with roses and plastic green plants (no offense to Classical Music! Ha) It is a cooking video, not an Art project! Job well done! Thanks!! 👍
Your first video?.....no way....you are so good and amazingly talented! Love it!!! I have learned a lot from you.....Thank you so much!!!! Appreciate your selfless character to share with us your baking skill !!!!!😍 Oh ya....if i have $$$, i will go to Korea to enroll in your baking school, hopefully there is English lesson.
Wow i watched all your videos and now I’m on the first one 😂 I like how your videos are so simple yet so helpful and enjoyable thank you so much chef ❤️ now I have a lot of recipes to make thanks to you
Thanks for recipe chef I never knew there was a ratio caramel that makes it a lot easier when having to make batches. Another thing I wanted to point out is if the split caramel occurs you can bring it back with an immersion blender.
@@HanbitCho the caramel is preserved in chiller so I always have caramel ready whenever needed, and the caramel is not at pourable consistency because it hardens in fridge, but I guess microwave is the answer, thanks!
Wow wow wow! Thank you for this recipe just made the dry caramel and it turned out perfectly and so delicious ❤ can I keep this in the fridge.. will it go hard ? Or wait for it to cool and keep in pantry..? Thankyou in advance ❤
I've never made caramel faster and easier than ever, thanks for the great tips that helped me! the only thing is that the taste turned out to be too sweet, so maybe next time I would reduce the amount of sugar... maybe to 80g... ❤
This is very helpful! I do wonder if the heavy cream and sugar ratio also depends on the ‘end product’ of what type of caramel you want. Like fudge, caramel sauce, caramel that’s as thick as dulce de leche etc.
Hello again Hanbit. Trying to get to all of your wonderful videos. I dont thing that you said but is it safe to assume that this caramel is caramel sauce? The kind you pour over icecream? thanks!
A confeitaria é um universo realmente encantador... 👏🏽👏🏽👏🏽👏🏽 Como adaptar suas receitas a veganos ?? É possível ?? Pessoas com intolerância a glúten, lactose, proteínas do leite ou diabéticos ???
The written "recipe + instructions" is in the description section so please take a look!
Hanbit can you use this caramel with coffee drinks? Instead of the store bought one?
I had never left a comment before but this is one of the best channels I found recently. You are such a great person. For a non professional cooker, as me, you are magical. So, thank you☺️
Wow, thank you!
I totally agreed I really love his videos
One of the best channels I found recently. Will try everything!
Awesome, thank you!
@@HanbitCho um...after that caramel sauce ia ready, we need added some water to our caramel sauce before we save in fridge??
캐나다에서 베이킹을 배우고 있는 한국사람입니다. 수업중에 내용을 영어로 쫓아가기 힘든데 저에게 딱 맞는 채널을 찾았어요. 영어로 설명하지만 체계적으로 설명하셔서 도움이 많이 됩니다. 감사합니다.
네 좋습니다~
I swear, I subscribed to your channel years ago, learned so much from you, then suddenly couldn't find your channel anymore. Somehow, TH-cam unsubscribed me from you, and it was months before I realized I hadn't gotten a notification from your channel in a while.
In any case, I am so relieved to have found you again. Such a relief! Like I had mentioned, I have learned so much from you and want to continue learning.
Thanks for this video. My friend's birthday is coming up and his favorite sweet thing in the world is any type of caramel product, so, with your video's help, I am going to make him a delicious birthday present for him and his family to enjoy.
weird TH-cam!!
I love your story how you became a pastry chef! It must not feel like "work" everyday now.:) Still, we will never waste what we have learned.
I am a serious home baker and I still love to learn the detailed instructions that you give in each video. I have watched all your videos so far and definitely will try them all.
I made this recipe yesterday. It tasted great!
Thank you!
Thank you!
This channel can be my top 10 of best pastry chef even just pop up on my device recently
Thanks!
One of the best channels I’ve seen providing practical tips on baking! 👍
Thanks so much 😊
Absolutely amazing!!!
I wish I got a good look at the finished product dripping from the spoon.
I love this guy
Glad you liked it!
I love your channel! You explain things so well, you list out the ingredients and instructions, and most importantly you let us know how long we can store it!! Thank you so much!
You are so welcome!
Korean guy speaking English it’s just perfect. I had to learn myself Korean in order to communicate with Korean friends. Your English and accent is quite perfect^^
과정과정 마다 이토록 세심한 설명을 해주시다니 넘넘 감사드려요^^✨
우와 우리말 잘 하시네요!
Hanbit Cho 네 감사합니다~♡
im 11 and i really love baking and i think your a good channel
nice good luck!
Holy crap!!! Thanks for this! I had no idea the cream had to be heated.
Happy to help!
Thank you, Hanbit! I was really struggling to consistently make caramel. Many recipes say not to stir or touch the caramel much or to wipe sides of pan with a wet pastry brush. That never worked for me. Follow Hanbit and stir your way to caramel success!
My pleasure 😊
I tried so many times in making caramel and it always crystallized! This time it finally works! Thank you so much!
My pleasure 😊
I just made it but added salt and it is so good. Thank you so much!!! Please continue making videos and sharing your knowledge.
Thank you! Will do!
this is the best ever channel i've ever came across. The instruction and steps are clearly given. Love it. Thank you and grateful to have found you , Mr Hanbit. Good job.
You're very welcome!
I love your channel. I want to try everything. You make it all look so good. You also have such a calm and soothing voice that I put on your videos when I'm having trouble sleeping and I am able to fall asleep. Please don't think I'm saying you're boring though! Absolutely not! Your voice just relaxes me so thank you!
Thank you so much!
You are an awesome teacher.I am sure you will make a novice a professional ! I can see the passion.God Bless you.
Thank you! 😃
Great video and explanation. Now I know why my caramel would separate. Will try your method!
Hope you enjoy
Your demonstration was good, and from a viewer's prospective a blooper made me comfortable to want to subscribe.
thanks.
Yesterday I was looking for basque cheesecake and I found this channel ,your trick and recipe is perfect,it turned out sooo good and today I start to watching your video from beginning and want to let you know I am so impressed with the way your teaching .keep going !
Thank you so much 😃
Just found out this channel and it amazes me. Instructions are very simple to follow. Keep it up Chef!
Thanks and welcome
Hi chef,i amize for your detailed instruction, i love the way you teach❤ god bless you always🎉from phil.❤🎉
thank you.
Thank you Chef for this clear and a straight forward recipe video ❤️❤️
Thanks.
Great recipe as always . Thank you for sharing. Between wet and dry caramel which is a thicker caramel in consistency. Thank you for answering.
Thanks so much 😊
Wow that was a great explanation and teaching. I usually click out but you held my attention and I was so in to it, haha. You have a great personality 😊
Awesome, thank you!
Thankyou! Im a big fan of you.. im from philippines! Keepsafe and thanks for your generosity...
My pleasure!
İ made this caramel for cheesecake and the result was perfect thank youu❤
thanks!
Best Chef on the Planet. Stay blessed Chef. Wanted to ask you if I wanted to make the caramel sauce very thick so that it could be piped what ratio of sugar , butter and cream do I use . And do I use the dry caramel technique? Thank you for sharing this with me
thanks!
I agree with the commenters below. I am also appreciative of the fact that you don't have "classical music" with roses and plastic green plants (no offense to Classical Music! Ha) It is a cooking video, not an Art project! Job well done! Thanks!! 👍
Yes! Thank you!
First Caramel that I’ve ever made and it turned out!!! ❤
nice!
The video is very informative ! Great work everything looks professional. Keep it up & see you around ❤️
Thank you so much 🤗
Hanbit you really are an amazing teacher !!!you explain really well.
thanks.
You are amazing, and the way you explain things are amazing too.
Keep up with the work
Glad you like them!
Thanks! Cogratulations, you make every all steps simple and make actions easy to perform!
I appreciate that!
Your explanations are so clear and you give useful information. Great work. 👌👌
So nice of you
Welcome sir! I am so enjoying your instructions, videos, and “Secrets”!
Thank you kindly!
Bravo Chef! Loved this video😊
thanks!
I'm very happy to make this caramel and very happy you doing is perfect and clean you do thank you for recipe
I'm glad you like it
Love this channel. Im glad to see thr subscribers increase on the daily basis.
Thanks for sharing your knowledge Hanbit🙏💜
Fighting!!
You are so welcome
im starting to like your videos and recipes chef, just a perfect timing for my coffee business very soon..thank you so much
You are so welcome
Great chef share his knowledge clearly, without doubt.
So nice of you
I have been enjoying watching your Videos, so I have subscribed.
Looking forward to watching more lessons 😊
Awesome, thank you!
Your first video?.....no way....you are so good and amazingly talented! Love it!!! I have learned a lot from you.....Thank you so much!!!! Appreciate your selfless character to share with us your baking skill !!!!!😍
Oh ya....if i have $$$, i will go to Korea to enroll in your baking school, hopefully there is English lesson.
You are so welcome!
You are very professional, Hanbit.
thanks.
Wow i watched all your videos and now I’m on the first one 😂 I like how your videos are so simple yet so helpful and enjoyable thank you so much chef ❤️ now I have a lot of recipes to make thanks to you
Glad you like them!
This helped me make the perfect caramel!!! Thank you so much!
I'm so glad!
Ofcourse chef we like it .. everything in your video is likeable., your so good in explaining i really understand all..
Thank you so much 😀
You are a great teacher. Love all your videos! 💕
Glad you like them!
Great first video, you are so fun! 💜
Thank you so much!!
Hi.. tried your recipe yesterday, it turns out so well. Thank you
Glad you liked it
So much talent!!!
Thanks!
Thank you Mr cho
thanks
Looking forward to a video on how to make caramel syrup. Thanks
Sure
I like the way you bake
thanks
Thanks for recipe chef I never knew there was a ratio caramel that makes it a lot easier when having to make batches. Another thing I wanted to point out is if the split caramel occurs you can bring it back with an immersion blender.
yeah
I made caramel but u explain it so deeply.
lol
I messed up 3 times until I found this video and it was so much easier.
good.
Спасибо, шеф-повар! Я не знаю английского и корейского языка, но всё- таки буду учиться у Вас! Мне нравятся эти уроки. Привет из России ✋
thanks!
chef Hanbit, your dry caramel is just AMAZING! MY family loved it! Quick question, what's the best way to reheat dry caramel?
you don't really reheat caramel - i just leave it outside so it becomes a bit runny. But I guess you can microwave it slightly to reheat it?
@@HanbitCho the caramel is preserved in chiller so I always have caramel ready whenever needed, and the caramel is not at pourable consistency because it hardens in fridge, but I guess microwave is the answer, thanks!
@@AJAA2916 submerge it in hot water bath
Wow wow wow! Thank you for this recipe just made the dry caramel and it turned out perfectly and so delicious ❤ can I keep this in the fridge.. will it go hard ? Or wait for it to cool and keep in pantry..? Thankyou in advance ❤
yeah keep it in the fridge.
Sir chef, i am sooo glad i found your channel and you did great on your first video and i hope you will grow more and more 😍😍
Thank you so much 😃
@@HanbitCho your welcome sir, keep up the good work 👨🍳
thx q chef for sharing your knowledge
It's my pleasure
I've never made caramel faster and easier than ever, thanks for the great tips that helped me!
the only thing is that the taste turned out to be too sweet, so maybe next time I would reduce the amount of sugar... maybe to 80g...
❤
yep
Chef.. your content so helpful , give so many information that i look for
So nice of you
Hello Hanbit! I just found your channel! Love the videos so far! Keep up the good work!
Thank you! Will do!
Great work chef, 👊🏼
Thanks 👍
I have just subscribed to your channel and I love your recipes. I just finished making this recipe and it is delicious. Thank you
Wonderful!
thanks for recipe, can i use this recipe to make flan cake?
Excellent - thank you
Glad it was helpful!
U r amazing thank you for the recipes 💯💯💯
My pleasure 😊
Ahhh me encantó que rico ya la hice 🥧 y quedo riquísima 🎂
thanks!
Wow, thanks for sharing💕💗💕
thanks
Hi love ypur channel. Is making salted caramel the same way but just add salt to it?
yeah just add a bit of salt.
Educational!
Great Tutorial!
Thank for sharing.
Greetings from Singapore!🌷🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks and welcome
Like the way you present your content 👍🏻🙂
Thanks!
Thanks for making this video. How can i turn this into salted-caramel, pls?
add salt!
new subscriber😊 I enjoy watching the videos Im a new home baker , trying to catch ideas about baking😊
Thanks for subbing!
I like caramel so much.
I will make it tonight
thanks!
Olá Chef ..
Assistindo 🥰 alguns vídeos seus estou encantada com as técnicas e explicações..
hello!
Hiii! Just discovered you and I like your channel already!
Thanks for subbing!
thank you for the very useful tips! 😀
You're so welcome!
Hi Chef, what are the differences that you can share with us if we add butter first then cream at the end or vice versa?
Hmm, I usually make caramel with butter added right at the end. If you boil sugar and butter together I think that's butterscotch - not quite sure.
Hi Hanbit, can i use brown sugar instead? Do i need to change anything to the recipe? 😃
oh it does work.
Thank you so much. What's the shelf life and do i have to keep it in the fridge?
yeah need to store in the fridge. can keep up to two weeks.
Thanks, Chef! Did you make a video on where to use your dry caramel? 😊
yes
Can I use full cream milk instead of heavy cream?? Lovely channel! Thank you!!
nope. you need to use heavy cream for caramel!
Great vid! Thanks and 💕.
Thanks!
Great video, the caramel will be good to fill cakes???
Yes it will
Thanks a lot for those learning videos...can I ask if I want to have it a little bit salty, how much of salt I need to add and when I add it?
yeah you can add salt - it's up to you. you can add it at anytime.
Discovered thia channel today and I learned a lot. Annyeong Hanbit, I'm Makeuri👋
Welcome!!
New subscribers here!this is great video i ever seen!thank u so much!
Thanks for subbing!
I Did ! Wow I loved thanks
thanks.
This is very helpful! I do wonder if the heavy cream and sugar ratio also depends on the ‘end product’ of what type of caramel you want. Like fudge, caramel sauce, caramel that’s as thick as dulce de leche etc.
yeah it affects it.
Excelente 👏🏻👏🏻👏🏻
thanks
I love this channel ❤
thanks
Hello again Hanbit. Trying to get to all of your wonderful videos. I dont thing that you said but is it safe to assume that this caramel is caramel sauce? The kind you pour over icecream? thanks!
nah this isn't caramel sauce. it's just caramel.
A confeitaria é um universo realmente encantador... 👏🏽👏🏽👏🏽👏🏽
Como adaptar suas receitas a veganos ?? É possível ??
Pessoas com intolerância a glúten, lactose, proteínas do leite ou diabéticos ???
hello!
@@HanbitCho hello
@@HanbitCho hello
I found you! You’re just amazing 🤩 🎉
Yay! Thank you!