I love this recipe because it doesn't use corn syrup, and I love how you showed the stages because I always get worried about what it should look like!!
Well, I found out how fast it goes from toasty to burnt. 🫤 I must have had it on too high of heat. I’m determined now so I will probably try it one more time. I just hate throwing out the burnt stuff. Thanks for the recipe, though.
Can attest how easy this actually is to make! (And so much better than a store bought caramel) I used it as a filling for a chocolate cake & my family devoured!!
Will these harden enough in the fridge to form into small balls? I'm an awesome husband and wanted to make chocolate covered caramels in a silicone mold. Note to self: No, it will not. This is strictly a sauce.
That looks so freaking good but there's no way that would only take me 10 minutes lol. Somehow my times are automatically doubled 😂 I don't know why this happens. Thank you for showing the different stages, it's helpful as a visual learner.
omg I made this recipe today and IT WORKED! Finally I can make caramel without crystallization. I have failed 4 times with wet caramel, so thank you thank you thank you so much. At one point I thought I’d ruined it bc it different from yours, but I trusted you and kept going. So delicious!
WOW, Thanks for sharing your results. All the recipes I'm seeing are with Water and they all say do NOT stir it at all. So this recipe is the opposite and I was about to pass it by. After reading your review I'm going to try. I just don't want to waste money on all these ingredients to burn it
@@jwm4ever aww of course! Please lmk how it goes for you. It’s definitely a “trust the process“ recipe haha so just keep going!! And a low temp is the key!💕
I’m scared to make this because I know I will have to hide this from my kids.. as in hide in the closet eating spoonfuls of it as a coping method for the toddler midlife crisis moments 😂
Hi. Ive tries this recipe twice now and it didnt turn out neither time. I did exactly like you did step by step. Took my sugar like 30+ minutes to melt. Butter did bubble like crazy when added the when i added the cream it pretty much crystallized. Never got thick even after being in the fridge fir a couple days.
I don't quite know why but when you added the butter and mentioned it would bubble violently, I immediately thought it's like sugar frying butter and have decided that's all the more reason to try it.
So wish I had watched this before I ended up with sugar rocks in the midst of caramel. Trying it again today because I cannot rest until mine looks like this!
There’s a lot of people that make caramel like this. Not sure why this recipe is number one on Google when this is the standard way of making caramel sauce.
If you're looking for a caramel that you can drizzle over ice cream in the next several days, or over a cake, you probably should use a recipe that includes water. When this caramel cools off it's a tad too thick, I my professional opinion. This is called a dry caramel vs a wet caramel. I like caramel that stays more fluid in a jar even after it cools for what I use it for.
I am always looking for a caramel recipe and I watched your video last night determined to make it today and I did!! It came out so so so so good, omg I almost wish I never found you. I just had a bowl of vanilla ice cream w my special caramel sauce drizzled on top and then I added two cookies. Friggon so good!! Now I’m off to go ride my bike to work off this deliciousness! You’re the best!
Hi! I had a clump in mine at the very end, do you know how to avoid this? The whole process was perfect until after I put the cream in and then I got like 80% liquid and 20% clumps. It tastes delicious though!!! Thank you
Thanks for the great video. I have trouble making the caramel for flan. Would you recommend just the melting process of the sugar before pouring into baking dish? It gets away from me so fast! I've started warming my dish in order to be able to spread it a bit before it turns hard. Somehow it turns out great, tho!
So flan is a different sugar melting process, but when done right, your sugar shouldn’t harden right away! If it does, you’re probably cooking it at too high a heat. That sugar should cook on a lowwww heat and should take 10-ish minutes
How would you add this to the inside of a cookie?? A friend wants me to make chocolate caramel brownies but in cookie form 😂 was planning on using a few recipes of yours!
A suggestion to your question. You can add dolpes of Carmel on a baking tray and put in the freezer until stiff. Then make your cooking mix and add the frozen Carmel in the middle and wrap. I do this with Nutella and works like a wonder!
Is the butter and the cream supposed to be at room temperature when it’s added? When I added the cream it didn’t bubble it just solidified the Carmel around my whisk, ruining the whisk, kind of a garbage recipe if that wasn’t stated in the instructions.
Homemade Nutella! I start with bagged pre-crushed nuts (I purchase what I find on sale). You also need good quality chocolate. I use dark chocolate. In a large microwave safe bowl, melt the chocolate in 20 second intervals. Add nuts when the chocolate is melted and smooth. Store at room temperature in canning jars.
I tried to make the caramel, following as you directed...but when I started adding the cream, the mixture started to harden and clump... any opinions/suggestions on what may have went wrong or to do differently?
nooooooooooooo when I took then sugar of the heat I started measuring out my butter and the sugar started bubbling and turned dark brown. its burnt now :( I was doing so well
So basically he stole some of these else's recipe claimed it is yours and made it number one on Google. This recipe done what five times today and And theirs has done years ago yours has done 9 months ago yeah you can pipe down on the being so proud thumbs down
I love this recipe because it doesn't use corn syrup, and I love how you showed the stages because I always get worried about what it should look like!!
Right!? Whenever you think its done, it usually needs more time! So glad it helped!
Well, I found out how fast it goes from toasty to burnt. 🫤 I must have had it on too high of heat. I’m determined now so I will probably try it one more time. I just hate throwing out the burnt stuff. Thanks for the recipe, though.
I love the taste of burnt caramel
😋 @fmknokey
Can attest how easy this actually is to make! (And so much better than a store bought caramel) I used it as a filling for a chocolate cake & my family devoured!!
Yesss I’m so glad you know and love it!
Just made your brown butter brownies last night and they were so good and easy to make. Thank you!!!❤❤❤
Omg thank you and I’m so glad! They are my new fave!
Will these harden enough in the fridge to form into small balls? I'm an awesome husband and wanted to make chocolate covered caramels in a silicone mold.
Note to self: No, it will not. This is strictly a sauce.
That looks so freaking good but there's no way that would only take me 10 minutes lol. Somehow my times are automatically doubled 😂 I don't know why this happens. Thank you for showing the different stages, it's helpful as a visual learner.
You are so welcome!
omg I made this recipe today and IT WORKED! Finally I can make caramel without crystallization. I have failed 4 times with wet caramel, so thank you thank you thank you so much. At one point I thought I’d ruined it bc it different from yours, but I trusted you and kept going. So delicious!
I LOVE THIS! So beyond happy to hear that.
@@bromabakery you are amazing!!
typo correction*** “because it looked different from yours”
WOW, Thanks for sharing your results.
All the recipes I'm seeing are with Water and they all say do NOT stir it at all. So this recipe is the opposite and I was about to pass it by. After reading your review I'm going to try. I just don't want to waste money on all these ingredients to burn it
@@jwm4ever aww of course! Please lmk how it goes for you. It’s definitely a “trust the process“ recipe haha so just keep going!! And a low temp is the key!💕
lovee!! who doesn't love caramel.
Right?! It goes so good on everything!
Her kitchen is my dream kitchen
Thank you!!!!
Crying as I do not have heavy cream 😂
I’m scared to make this because I know I will have to hide this from my kids.. as in hide in the closet eating spoonfuls of it as a coping method for the toddler midlife crisis moments 😂
This series gets better and better🥰🥰
Aww thank you Mariel!
Glorious!
Truly magical!
Hi. Ive tries this recipe twice now and it didnt turn out neither time. I did exactly like you did step by step. Took my sugar like 30+ minutes to melt. Butter did bubble like crazy when added the when i added the cream it pretty much crystallized. Never got thick even after being in the fridge fir a couple days.
Same it crystallized for me and stayed separated :/
This is absolutely the BEST recipe ever. Thank you so much!
love your videos!
Thank you!!
Awesome!!!!👏👏👍🤗👍❤
I don't quite know why but when you added the butter and mentioned it would bubble violently, I immediately thought it's like sugar frying butter and have decided that's all the more reason to try it.
You’re onto something…
@@bromabakery could you brown butter and then let it solidify for a nutty note caramel? Or does it need those milk solids to make the magic happen?
Looks easy I will try it ❤️
Enjooooyyy!
So, it really works with no additional heat?? I’m blown away!!
Yes, it’s so easy!
That looks soooo delicious ❤
easy and famous?? i have to try it!
Let me know how you like it!
Does the salt make it a salted caramel? Or just enhance the flavor?
Where is your top from? I love your style and you are soooo entertaining!
+1! I've been hunting for something similar
Sadly its not available anymore!
Can you please make coffee scones? I’ve made this other girls recipe but it didn’t do it justice at all and you have never failed me ❤
We love a good scone around here! I'll see what I can do!
Gahhh!!! This looks like even I’ll be able to do this. On my list to try this week!!
Hell yeah girl YOU GOT THIS!
So wish I had watched this before I ended up with sugar rocks in the midst of caramel. Trying it again today because I cannot rest until mine looks like this!
4 ingredient but it looks awesome
Def going to try this! I’ve been using Half Baked Harvest’s recipe for caramel and it’s caramel water. 😂 wasted time! Thank you for this recipe!!!
Uh oh! You're gonna love this one :)
There’s a lot of people that make caramel like this. Not sure why this recipe is number one on Google when this is the standard way of making caramel sauce.
Probably paid for it. Lots of companies content providers pay google to be #1
You were right. Best easy recipe. Thanks
If you're looking for a caramel that you can drizzle over ice cream in the next several days, or over a cake, you probably should use a recipe that includes water. When this caramel cools off it's a tad too thick, I my professional opinion. This is called a dry caramel vs a wet caramel. I like caramel that stays more fluid in a jar even after it cools for what I use it for.
Can’t wait to get back home and try this!
Yesss enjoy!
Can we replace white sugar to brown? Thank you!
I am always looking for a caramel recipe and I watched your video last night determined to make it today and I did!! It came out so so so so good, omg I almost wish I never found you. I just had a bowl of vanilla ice cream w my special caramel sauce drizzled on top and then I added two cookies. Friggon so good!! Now I’m off to go ride my bike to work off this deliciousness! You’re the best!
I'm so glad!
❤😊thank you so much
You are so welcome!
This outfit!!!! 🤩🤩🤩
Thank you so muchhhh!!
So the residual heat is enough to cause the butter to react by bubbling, and also keeps the heat long enough to add heavy cream?
Can you please make videos with less sugar
I am soooo nervous!!! I dont do caramel well but I'm definitely gonna try because I LOVE your recipes. Could you use this for apples as well?
Love your recipe but I don't have heavy cream soooo I am going to use whole milk and try it .
Did you use salted or unsalted butter?
Unsalted! It allows you to control the salt in the recipe more.
Yaay!!!! Just made!! Success!!!!😋
Great job!
Thank you, I’ve had a lot of hits and misses (mostly misses) can’t wait to try it 🫶🏻👏👏👏
Hi! I had a clump in mine at the very end, do you know how to avoid this? The whole process was perfect until after I put the cream in and then I got like 80% liquid and 20% clumps. It tastes delicious though!!! Thank you
That doesn’t sound right! Without seeing it I can’t say for sure but I wonder if 1 more minute on the stove would’ve helped it come back together.
Your cream was probably too cold. Try heating it up before pouring it in.
Can I use milk instead of heavy cream😊
Great video, wishing u the best in life Miss. Broma !
Thank you!!
Delicious!
Could I substitute the butter with coconut oil?
I only have regular whipping cream, not heavy cream. Will the recipe still work?
Thanks for the great video. I have trouble making the caramel for flan. Would you recommend just the melting process of the sugar before pouring into baking dish? It gets away from me so fast! I've started warming my dish in order to be able to spread it a bit before it turns hard. Somehow it turns out great, tho!
So flan is a different sugar melting process, but when done right, your sugar shouldn’t harden right away! If it does, you’re probably cooking it at too high a heat. That sugar should cook on a lowwww heat and should take 10-ish minutes
@@bromabakery Thanks for the feedback!
Thanks
do you have to use heavy creme or can sub in some milk?
Do you use sea salt or table salt?
Tomorrow I’m making your Dutch Apple Caramel Apple Pie and I’m so excited on how easy this caramel recipe looks.
omg YAY ENJOY
could i use milk instead of heavy cream?
how to make heavy creme at home?
❤❤❤
How would you add this to the inside of a cookie?? A friend wants me to make chocolate caramel brownies but in cookie form 😂 was planning on using a few recipes of yours!
A suggestion to your question. You can add dolpes of Carmel on a baking tray and put in the freezer until stiff. Then make your cooking mix and add the frozen Carmel in the middle and wrap. I do this with Nutella and works like a wonder!
Can I make this in to candy and just add melted chocolate?
Apart from caramel you are looking so beautiful❤❤❤❤ Gorgeous lady ever❤
Would this work for filling cakes and cupcakes?
TOTALLY
You dont need cream or butter. Just alittle water and a lid on the pot
Some recipe call for water with the sugar
Hint: use a wooden spatula. My plastic and rubber have melted.
Well I follow the recipe to the tea in mine it climbed up into a hard ball immediately after I put in the butter
Is the butter and the cream supposed to be at room temperature when it’s added? When I added the cream it didn’t bubble it just solidified the Carmel around my whisk, ruining the whisk, kind of a garbage recipe if that wasn’t stated in the instructions.
Looking for a recipe for caramel that I can dip pretzels in
Do you have recipe for homemade Nutella?
I do not!
Homemade Nutella!
I start with bagged pre-crushed nuts (I purchase what I find on sale). You also need good quality chocolate. I use dark chocolate. In a large microwave safe bowl, melt the chocolate in 20 second intervals. Add nuts when the chocolate is melted and smooth. Store at room temperature in canning jars.
I tried to make the caramel, following as you directed...but when I started adding the cream, the mixture started to harden and clump... any opinions/suggestions on what may have went wrong or to do differently?
It will do that just keep stirring it will be fine.
4 ingredients
nooooooooooooo when I took then sugar of the heat I started measuring out my butter and the sugar started bubbling and turned dark brown. its burnt now :( I was doing so well
Make sure your heat isn't too high so it doesn't seize up! It takes practice for sure but you'll nail it!
"Mise en Place" is the thing that would help.
4 ingredient, not 3
Why did this fail for me 3 times?! What am I missing?
What's going wrong?! Maybe i can help!
You should better use the cream first instead of the butter and when the temperature drops to 45C put the butter and the salt.
you look amazing in brown clothes!
Had to match my caramel!
How come my sugar lumps never melt completely without having the whole liquid almost burnt…
You’re probably using too high a heat! Low and slow, baby
Just beCause a thermometer is really needed.
Right!? I end up taking out the lumps that never melt because I am already cooking it for 30 minutes!
Crack (stage) is whack.
I did it EXACTLY how she did, and mine turned into a big clump right after adding the heavy cream. Ruined.
This happened to me twice as well 😩😩😩
Nope. Don't use caramel recipes that start out with just cooking the sugar. Mine did not turn out. It was a grainy chunky mess 😢
It's 4 ingredients maybe she forgot how to count, overall her recipes are worth watch lol 😂😂😂 I don't know how she keeps herself skinny
salt is optional lol, she said she likes to add it.
Why so dramatic?
So basically he stole some of these else's recipe claimed it is yours and made it number one on Google. This recipe done what five times today and And theirs has done years ago yours has done 9 months ago yeah you can pipe down on the being so proud thumbs down
This is the most millenial video ever, so quircky girl!!!
my spatula melted bc i thought it was silicone but turns out it was made from plastic🥲
NOOO