How did it take me this long to "find" you??? The details and precise instruction in ALL your videos would be wonderful enough! But, add your sweet, easy to listen to voice and accent, along with your beautiful smile and charm and WOW! First of all, store bought caramel sauces are too sweet and filled with other junk. Even homemade versions thus far for me are too sweet as well (I am a dark chocolate fan). But THIS??? Is crazy good!!! The complexities of flavor and ease of preparation make this a stunning drizzle!!! I have definitely gone to the dark side. Thank you, Helen!
I was wondering the exact same thing L O L3 failed recipes with pale colored caramel and I was just so frustrated I looked up the word… Secret to dark caramel sauce… And this was the first video that came up and I’m so very grateful
On the topic of caramel safety, the reason it's so dangerous is that sugar begins to melt and caramelize at 320°F/160°C, so it is much hotter than boiling water, and we all know how dangerous boiling water is.
That high temp in combination with being very thick and sticky. As a rule leads to second or even third degree burns. You should always seek medical treatment for burns from caramel. As it sticks to your skin. Usally you need to vipe it off (witch useally leads to more burns while trying) or cool and flush it away with water. And by the time you get to the tab you will have burned yourself quite a lot. I always keep a big bowl of cold water close to me, while making caramel. To dunk hands in or pour over any area I get hot caramel on. You should be extremly careful while making caramel. If it boils over. Turn off the heat. But dont try to wipe it up or prevent it from burning on the stove. Dont do anything. Let it burn. Dont touch it for atleast 40 min. Then clean up the mess. Not having 2nd and 3rd degree burns all over your hands and body is worth the mess.
Keep pets and children well out of the way and when swirling, and go very easy. The results are amazing, once melted and at the right colour (I like mine light to medium brown) you could pour it out onto some baking paper on a cold metal surface, let is set and cool completely, and then break it up into shards of caramel for an ice cream topping. Or grind it up to a fine powder and you have caramel powder.
not only that, but the moment it touches your lips or fingers, it will solidify around it it's basically like dipping your hand in a pot of boiling water and leaving it there
I tried to make this as a double batch as my first attempt. I used a large Princess skillet that was wider than the burner (first mistake). I could smell the sugar starting to burn and knew something was wrong. The water cooked off and left the sugar full of holes from the bubbles and hard as a rock. I figured my first try was ruined but the pan was so crusted that I'd need to soak it. I added more water and left it over low heat for an hour stirring and scraping occasionally to help the sugar dissolve. Then I forgot about it and when I returned to the kitchen, the liquid was bubbling and there were no more crystals. I had a second chance! It worked out this time and I brought some of the caramel sauce to work and my co-workers loved it! They were surprised that I'd never made caramel before. I think I have weird luck [shrug]. Love your videos, Helen! We've done a number of your recipes
Why I'm visking with the spoon...😂 Becuse I'm drunk...🤣🤣🤣🤣🤣😂😂😂😂😂 Thank you...Great channel,demonstrations, presentation, explanation, clarity, comprehensiveness, no irritating background music, speed of talk and presentation.
Just made this, doubled the recipe, and it came out PERFECT. The time between bitter and burnt is indeed fine, it does go really fast in the end. Mine disnt foam this much, just a little. It is so good, i used some to fill dark chocolate candies with toasted pecans, and they're so good. Its great on my coffee creations too.
Hey Helen, a tip from a caramel enthusiast (me): you can leave out the whisking from the first phase; sugar is hydrophilic and the quantity of water specified in the recipe will naturally sip through and moisten all of the sugar in a very short time, no whisk needed. If you pour your water carefully and without splashing, you can also skip the brushing
Another method is to cover the pot for the first several minutes of boiling. The steam will accumulate on the lid and then "rain" down the sides of the pan, basically performing that same service for you. After a few minutes of boiling, remove the lid so the water can evaporate and temperature increase.....proceed with the recipe as she directs.
Helen, I'm also a big fan of Chef John. Most all of my recipes come from him. His Mushroom Ragout, his Chicken Marsala are both ''over the top". Thanks for the caramel help, always good to learn how to do things properly, and not having to use a candy thermometer!!
omg! what a delicious caramel!! I made it and did what another commentator said: I used soy sauce instead of salt. Also, I added salted caramel whisky and omg! so so delicious!! thank you for sharing this recipe! love you so much xoxoxoxo
Thank you for an excellent video presentation! I appreciate the way you go through step by step and encourage us to be careful. I look forward to trying this recipe.
#realcomment Thanks Helen. I will try this one for my next special dessert- not something I do very often but there are always those important occasions. Nice variation on the dry method that moves really fast! You and Chef John are my two favorite TH-cam instructors!!
You have no idea how much this helped me… I have made three batches of caramel colored caramel sauce and I’m getting so frustrated because I can’t figure out how to get that dark amber color… This was immensely helpful! Your accent is adorable and your personality is infectious… I forgot my glass of wine for the first three batches… and I’m really sad but I’ll get it tomorrow when I make this recipe!!! THANK YOU!!!
Ive only watched five of you videos and subscribed! I'm 60 and have worked in the food industry for the better of that!! Thank-you for your positive knowledge on so many levels of food !
I genuinely enjoyed your video and your commentary. I loved your personality and it made me feel a lot more confident about making caramel I made it and it came out amazing, thank you very much!
OH I LOVE YOU!!!!! You MUST offer online courses!!!! I am opening a bakery and it is taking for EVER to open our doors, but patience patience patience. I have made caramel before, but I found your voice so calming and sweet and love love love the accent so much. Btw I do love the idea of a darker flavor to the caramel. Customers will appreciate the extra effort and uniqueness. I'm a new fan!
Yum!!! Just yum!! Im in the process of organising Christmas lunch/dinner and butterscotch sauce is my go to for the trifle but I might do a jar of caramel just to mix it up. 😍😍
ok i just made this!! your video was very helpful. i MAY have made it in a pan that was to big 😬 it got toaasty and dark FAST. 😅 i will try a smaller pan next time.lol. thanks
Hello Helen, pj here. I love caramel, and coffee. So here's my question ❓ Is it possible to use homemade caramel sauce with half & half or heavy cream, and maybe some whole milk, to make a caramel coffee creamer. I found out that i have an allergic reaction to those coffee flavored liquids at a grocery store, or star bucks, , i watch many of ur videos, they are all awesome, so if you can, let me know if its possible, I've been doing so much research on the Internet, and had no luck 😢, thank you Helen, regards, pj Cimorelli
So I made this one time and I cried because it split, then I made it again but added the butter in larger pieces so it would slowly seep in like one of those easy hollandaise sauces
Great video! Getting ready to teach my daughter to make caramel sauce and she’s so excited. Do you have a crepe video? It’s one thing I’ve always been too scared to try!
In case you’re still looking, the TH-cam channel French Cooking Academy has tutorials on making crepes, sweet as well as savory serving suggestions etc.
If you want flavoring, you can add a touch of vanilla extract at the end. Myself, I add a generous splash of bourbon after all the cooking is complete.
Thank you for sharing, please try your caramel on a cortland apple from a nearby farmers orchard,( to insure freshness) cortland is a less sweet apple. You make a fantast6ic caramel. i am going to try dark brown sugar for my caramel.
Hi Helen I don't know if you'll see this or have time to answer, but here goes. I typically do a dark dry caramel sauce, & I do love to add butter for the flavor, but every time I do the butter separates & is hard on top once I refrigerate the sauce. I make the sauce for iced caramel frappuccinos. Would doing a wet caramel help the butter to stay emulsified, or is there another reason it separates? I've also realized I've been adding cold ½ n ½ (that's usually what I've got) when I should be letting it come to room temp.
Oh.. no.. a dry caramel doesn't take any stirring.. Unless - like you do - you make a very small quantity. Just make a pile on the bottom of a thick bottom pan. The top off the pile is exactly above the central burner of the stove. The sugar in the layer just above the bottom cools down the layer just below it In my pan I can use low-medium hear until the edge of the pile starts melting. (That's when the entire lowest layer that is directly touching the pan has melted.) I stil don't stir, but I flatten the pile somewhat and switch the stove to low. You really don't have to stir until you see the melted sugar through the top.
I like to add a very small amount of soy sauce in my caramel. In the very end and once the caramel has cooled of to like 40-50 celsius or cooler. It adds salt and a complex deep flavour to the caramel. It also makes it look darker. Soy sauce and a bit of salt. Really takes the caramel to another level in my opinion.
#realcomment I made caramel ONCE after watching a TV chef (Julia?) and it was a terrifying experience. I had a too-large candy thermometer that kept falling off my small pan, wrong kind of pan, electric stove, too hot and when I dumped in the butter per TV chef it foamed madly like an angry volcano. Then it crystalized in the pan into an armored disc that took me the better part of a century to soak out. I lost all interest in even the thought of caramel after that!
Not a funny situation, but you're description gave me a Chuckle. I've had that armored disc happen, but as Helen said, keep cooking & it will melt. I couldn't scrub my disc out but I put water in the pan, brought it to a boil, all the sugar melted, & I cleaned off utensils by swirling then in the boiling water, let it cool a bit and poured it all down the drain. Just a tip should that ever happen again. Hopefully it won't though.
I made mine and it crystallized, I added the butter and then it turned into what looks like dry brown sugar granules. I didn't bother to add the cream at that point because I guessed I ruined it and I didn't want to waste my organic cream (it's expensive)! Is there anything I can do with this dry brown sugar mixture now or is it garbage? I'm so disappointed :( Would it re-melt even with the butter in it? It smells heavenly but not sure what to do with it now.
When would be the best time to add orange to it? I'm trying to come up with a recipe of orange butter caramel and then using the fat-washing technique to add the flavors to spirits. Thanks!
I would add some orange peel to the sugar and water and let them infuse for a day or so, then remove the orange peel and proceed with making the caramel.
What t I do for creme caramel/flan is melt sugar in pot. When the melted sugar gets an amber colour, remove it from heat and move the pot, so that caramel coats the walls of the pot. Then dump in the egg mixture. You may hear a cracking sound, that's fine. I put this pot in slightly bigger pot with some water in in it, then it goes into the oven.
The safety here is so important, hot melted sugar can go over 300 degrees Fahrenheit and it doesn't even look like a dangerous boiling pot when it's still really hot. It's easy to assume it's not any hotter than boiling water, you thought burning yourself with that was bad? I think people who deep fry food already understand how hot liquids in the kitchen can get but most of us aren't making candy like this. There was this ridiculous video from those trash content farm fast paced cutesy music DIY channels a while back, showing how to make candy floss by drizzling it on electric beaters! Wow great idea let's fling hot sugar everywhere in an uncontrolled manner... Just be careful and enjoy your caramel 😋 after it cools
Seeing Americans using "bonne maman"'s pots is really the best. It makes me wonder if there is one house in the world where "bonne maman" hasn't come yet...
Helen, you say that salt will enhance/emphasize the sweetness. My instincts say that this is true, but others, like (the genius) Stella Parks, say that salt will make sugary things taste less sweet. I’ve always wondered about this, and have been confused. Do you know of any definitive/scientific sources as to which is true, and how it works? My Harold McGee books are in storage; I wonder what he has to say about this.
would you mind sending me a link to the article where Stella says that salt will reduce how much sugar you are tasting? i don't have any data on this. i am just talking from what it tastes like to me. salt inhibiting bitterness is a different story. there is a ton of scientific literature on that.
By pan do you mean a skillet? You need tall sides. It bubbles up a lot when you add butter and cream. i use a saucier (in other words a pot with sloped sides), but straight sides will work fine. A shallow skillet could be dangerous.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
How did it take me this long to "find" you??? The details and precise instruction in ALL your videos would be wonderful enough! But, add your sweet, easy to listen to voice and accent, along with your beautiful smile and charm and WOW! First of all, store bought caramel sauces are too sweet and filled with other junk. Even homemade versions thus far for me are too sweet as well (I am a dark chocolate fan). But THIS??? Is crazy good!!! The complexities of flavor and ease of preparation make this a stunning drizzle!!! I have definitely gone to the dark side. Thank you, Helen!
I was wondering the exact same thing L O L3 failed recipes with pale colored caramel and I was just so frustrated I looked up the word… Secret to dark caramel sauce… And this was the first video that came up and I’m so very grateful
Your channel was recommended by Adam Ragusea and any friend of Chef John's is a friend of mine. Love your content and subbed.
All of these channels are gold!
Helen's videos give me the serotonin boost that BAs videos used to pre-scandal
On the topic of caramel safety, the reason it's so dangerous is that sugar begins to melt and caramelize at 320°F/160°C, so it is much hotter than boiling water, and we all know how dangerous boiling water is.
That high temp in combination with being very thick and sticky.
As a rule leads to second or even third degree burns.
You should always seek medical treatment for burns from caramel.
As it sticks to your skin.
Usally you need to vipe it off (witch useally leads to more burns while trying) or cool and flush it away with water. And by the time you get to the tab you will have burned yourself quite a lot.
I always keep a big bowl of cold water close to me, while making caramel. To dunk hands in or pour over any area I get hot caramel on.
You should be extremly careful while making caramel.
If it boils over. Turn off the heat. But dont try to wipe it up or prevent it from burning on the stove. Dont do anything. Let it burn.
Dont touch it for atleast 40 min. Then clean up the mess.
Not having 2nd and 3rd degree burns all over your hands and body is worth the mess.
Keep pets and children well out of the way and when swirling, and go very easy. The results are amazing, once melted and at the right colour (I like mine light to medium brown) you could pour it out onto some baking paper on a cold metal surface, let is set and cool completely, and then break it up into shards of caramel for an ice cream topping. Or grind it up to a fine powder and you have caramel powder.
not only that, but the moment it touches your lips or fingers, it will solidify around it
it's basically like dipping your hand in a pot of boiling water and leaving it there
I tried to make this as a double batch as my first attempt. I used a large Princess skillet that was wider than the burner (first mistake). I could smell the sugar starting to burn and knew something was wrong. The water cooked off and left the sugar full of holes from the bubbles and hard as a rock. I figured my first try was ruined but the pan was so crusted that I'd need to soak it. I added more water and left it over low heat for an hour stirring and scraping occasionally to help the sugar dissolve. Then I forgot about it and when I returned to the kitchen, the liquid was bubbling and there were no more crystals. I had a second chance! It worked out this time and I brought some of the caramel sauce to work and my co-workers loved it! They were surprised that I'd never made caramel before. I think I have weird luck [shrug]. Love your videos, Helen! We've done a number of your recipes
I love that you referenced chef John. You're both go-to channels for me.
Great recipe! I've always had better luck with wet caramels than dry, too. Throw a pinch of five spice or similar in there for extra complexity.
This channel deserves a millions subs. And you gotta love the way she says "technique"!
Love your show, love your accent and speech patterns. This video's favorite phrase? "it will become liquid again." Absolute ear candy.
Why I'm visking with the spoon...😂
Becuse I'm drunk...🤣🤣🤣🤣🤣😂😂😂😂😂
Thank you...Great channel,demonstrations, presentation, explanation, clarity, comprehensiveness, no irritating background music, speed of talk and presentation.
Just made this, doubled the recipe, and it came out PERFECT. The time between bitter and burnt is indeed fine, it does go really fast in the end. Mine disnt foam this much, just a little. It is so good, i used some to fill dark chocolate candies with toasted pecans, and they're so good. Its great on my coffee creations too.
Hey Helen, a tip from a caramel enthusiast (me): you can leave out the whisking from the first phase; sugar is hydrophilic and the quantity of water specified in the recipe will naturally sip through and moisten all of the sugar in a very short time, no whisk needed. If you pour your water carefully and without splashing, you can also skip the brushing
Another method is to cover the pot for the first several minutes of boiling. The steam will accumulate on the lid and then "rain" down the sides of the pan, basically performing that same service for you. After a few minutes of boiling, remove the lid so the water can evaporate and temperature increase.....proceed with the recipe as she directs.
Amazing this was simple and tasty. I didn't even burn it, I totally thought I would. Great for beginners!
Helen is such an exceptional explainer of things. 🔥🔥
Helen, I'm also a big fan of Chef John. Most all of my recipes come from him. His Mushroom Ragout, his Chicken Marsala are both ''over the top". Thanks for the caramel help, always good to learn how to do things properly, and not having to use a candy thermometer!!
omg! what a delicious caramel!! I made it and did what another commentator said: I used soy sauce instead of salt. Also, I added salted caramel whisky and omg! so so delicious!! thank you for sharing this recipe! love you so much xoxoxoxo
I just made this recipe with brown butter and it came out beautifully.
Thank you for the video. It made me far more comfortable with making caramel.
I like everthing in this video......thanks.
I love this lady for so many reasons.
JUST discovered your channel. Chef John, grams, wine for yourself ? You just won a new subscriber.
I love chef John's channel as much as yours Helen
Thank you for an excellent video presentation! I appreciate the way you go through step by step and encourage us to be careful. I look forward to trying this recipe.
#realcomment Thanks Helen. I will try this one for my next special dessert- not something I do very often but there are always those important occasions. Nice variation on the dry method that moves really fast! You and Chef John are my two favorite TH-cam instructors!!
Such a greatly informative channel with a lovely presenter. Thanks
You have no idea how much this helped me… I have made three batches of caramel colored caramel sauce and I’m getting so frustrated because I can’t figure out how to get that dark amber color… This was immensely helpful! Your accent is adorable and your personality is infectious… I forgot my glass of wine for the first three batches… and I’m really sad but I’ll get it tomorrow when I make this recipe!!! THANK YOU!!!
Ive only watched five of you videos and subscribed! I'm 60 and have worked in the food industry for the better of that!! Thank-you for your positive knowledge on so many levels of food !
Thanks for a new perspective on caramel sauce. You video was lovely
i think i can learn a lot from this channel,
i am going to subscribe.
This video is so underrated.
I made this recipe this weekend. It turned out perfectly. Thank you so much, Helen! 🤎
I genuinely enjoyed your video and your commentary. I loved your personality and it made me feel a lot more confident about making caramel I made it and it came out amazing, thank you very much!
Thank you ! I've really been looking for something like this :) You deserve more subs.
I love your attitude "so what, l got more reading done ".
OH I LOVE YOU!!!!! You MUST offer online courses!!!! I am opening a bakery and it is taking for EVER to open our doors, but patience patience patience. I have made caramel before, but I found your voice so calming and sweet and love love love the accent so much.
Btw I do love the idea of a darker flavor to the caramel. Customers will appreciate the extra effort and uniqueness. I'm a new fan!
Thank you for this amazing video,everything is well explained,i like you
Yum!!! Just yum!! Im in the process of organising Christmas lunch/dinner and butterscotch sauce is my go to for the trifle but I might do a jar of caramel just to mix it up. 😍😍
I tried taking sugar to this black tea stage and making simple syrup and it makes for some great complexity in cocktails.
Drooling at those crepes,going to compare my recipe.
Got here from Adam Ragusea's channel. Loving it so far! :)
Yum!! This is perfect! Could you do a tutorial on caramelized white chocolate and a recipe with this yummy caramel you made? My request. :)
Great video I’m going to try this
Yes..Food Wishes is awesome too!
This looks fabulous!
thanks for the Caramel Sauce video.
Love this! Thank you for sharing 😊
ok i just made this!! your video was very helpful. i MAY have made it in a pan that was to big 😬 it got toaasty and dark FAST. 😅 i will try a smaller pan next time.lol. thanks
i love this woman
You are the best. Explaining really perfect . Thanks though
I like your narrating and accent 💕
I would advise adding the salt at the beginning, sometimes adding salt after the caramel is made can cause it to crystallise
Oh ok well thats y mine did that
Remind me again - why use unsalted butter, then add salt? Why not use the salted butter I already have in the fridge?
No big deal!! Spoon or wisk...!! It does the job!!Nothing fixes it better!! That's what you have the 🍷 for. Thanks for sharing.
Thx Helen 😀
Love your recipe, I hit it in the first try.
Thank you now I get it
Looks amazing
I never understood the point of using unsalteed butter when the recipe calls for adding salt. Why not use regular salted butter?
"first get all your ingredients ready" ... next shot shows all ingredients plus glass of wine and kindle 😄👏👏👏 well done!
Hello Helen, pj here. I love caramel, and coffee. So here's my question ❓
Is it possible to use homemade caramel sauce with half & half or heavy cream, and maybe some whole milk, to make a caramel coffee creamer.
I found out that i have an allergic reaction to those coffee flavored liquids at a grocery store, or star bucks, , i watch many of ur videos, they are all awesome, so if you can, let me know if its possible, I've been doing so much research on the Internet, and had no luck 😢, thank you Helen, regards, pj Cimorelli
I am sure it's possible. you could even add some of this sauce to your coffee
So I made this one time and I cried because it split, then I made it again but added the butter in larger pieces so it would slowly seep in like one of those easy hollandaise sauces
Great video! Getting ready to teach my daughter to make caramel sauce and she’s so excited. Do you have a crepe video? It’s one thing I’ve always been too scared to try!
In case you’re still looking, the TH-cam channel French Cooking Academy has tutorials on making crepes, sweet as well as savory serving suggestions etc.
@@anderspedersen7488 thanks!
Hah, I saw the wine at the back of the ingredients composition and ...hit the button, subconsciously.
If you want flavoring, you can add a touch of vanilla extract at the end. Myself, I add a generous splash of bourbon after all the cooking is complete.
Thank you for sharing, please try your caramel on a cortland apple from a nearby farmers orchard,( to insure freshness) cortland is a less sweet apple. You make a fantast6ic caramel. i am going to try dark brown sugar for my caramel.
Is this recipe ok to use this as a cupcake filling? Thanks so much!
Hi Helen I don't know if you'll see this or have time to answer, but here goes. I typically do a dark dry caramel sauce, & I do love to add butter for the flavor, but every time I do the butter separates & is hard on top once I refrigerate the sauce. I make the sauce for iced caramel frappuccinos. Would doing a wet caramel help the butter to stay emulsified, or is there another reason it separates? I've also realized I've been adding cold ½ n ½ (that's usually what I've got) when I should be letting it come to room temp.
Oh.. no.. a dry caramel doesn't take any stirring..
Unless - like you do - you make a very small quantity.
Just make a pile on the bottom of a thick bottom pan. The top off the pile is exactly above the central burner of the stove.
The sugar in the layer just above the bottom cools down the layer just below it
In my pan I can use low-medium hear until the edge of the pile starts melting. (That's when the entire lowest layer that is directly touching the pan has melted.)
I stil don't stir, but I flatten the pile somewhat and switch the stove to low.
You really don't have to stir until you see the melted sugar through the top.
you make it seem so easyyy s2
I like to add a very small amount of soy sauce in my caramel. In the very end and once the caramel has cooled of to like 40-50 celsius or cooler.
It adds salt and a complex deep flavour to the caramel.
It also makes it look darker.
Soy sauce and a bit of salt. Really takes the caramel to another level in my opinion.
great idea!
love this idea.
love this idea.
love this idea.
love this idea.
#realcomment I made caramel ONCE after watching a TV chef (Julia?) and it was a terrifying experience. I had a too-large candy thermometer that kept falling off my small pan, wrong kind of pan, electric stove, too hot and when I dumped in the butter per TV chef it foamed madly like an angry volcano. Then it crystalized in the pan into an armored disc that took me the better part of a century to soak out. I lost all interest in even the thought of caramel after that!
I hear you. Caramel gone wrong can be very traumatic :)
Not a funny situation, but you're description gave me a Chuckle. I've had that armored disc happen, but as Helen said, keep cooking & it will melt. I couldn't scrub my disc out but I put water in the pan, brought it to a boil, all the sugar melted, & I cleaned off utensils by swirling then in the boiling water, let it cool a bit and poured it all down the drain. Just a tip should that ever happen again. Hopefully it won't though.
Yummy yummy yummy
wondering if light and /or dark brown sugar can be used as well the white?
I made mine and it crystallized, I added the butter and then it turned into what looks like dry brown sugar granules. I didn't bother to add the cream at that point because I guessed I ruined it and I didn't want to waste my organic cream (it's expensive)! Is there anything I can do with this dry brown sugar mixture now or is it garbage? I'm so disappointed :(
Would it re-melt even with the butter in it? It smells heavenly but not sure what to do with it now.
I accidentally made this instead of normal caramel. Is there any way to de-bitter it? Do i just keep adding salt or should i add more cream?
When would be the best time to add orange to it? I'm trying to come up with a recipe of orange butter caramel and then using the fat-washing technique to add the flavors to spirits. Thanks!
I would add some orange peel to the sugar and water and let them infuse for a day or so, then remove the orange peel and proceed with making the caramel.
@@helenrennie 💜
Hi , should I bolu the Heavy cream too? Tq
I've kept caramel in the fridge for years. It never spoils.
can we add vanilla extract
What is the yield of this recipe? How much actual caramel do you get?
How can I make caramel with brown sugar and no butter?
can we addmore cream say 1 cup to 3/4. cup
Love your accent
Can we make this for creme caramel or
It is too liquid and will not stick to the flan? Thanks.
For creme caramel, you do the first step of caramelizing the sugar and immediately pour it into ramekins. You don't add the cream and butter.
What t I do for creme caramel/flan is melt sugar in pot. When the melted sugar gets an amber colour, remove it from heat and move the pot, so that caramel coats the walls of the pot. Then dump in the egg mixture. You may hear a cracking sound, that's fine. I put this pot in slightly bigger pot with some water in in it, then it goes into the oven.
@@ancamg thank you
That would be rather delicious drizzled on vanilla ice cream.
What to do if the butter is still at the top?
Great👌👌👌👌👌
The safety here is so important, hot melted sugar can go over 300 degrees Fahrenheit and it doesn't even look like a dangerous boiling pot when it's still really hot. It's easy to assume it's not any hotter than boiling water, you thought burning yourself with that was bad? I think people who deep fry food already understand how hot liquids in the kitchen can get but most of us aren't making candy like this. There was this ridiculous video from those trash content farm fast paced cutesy music DIY channels a while back, showing how to make candy floss by drizzling it on electric beaters! Wow great idea let's fling hot sugar everywhere in an uncontrolled manner... Just be careful and enjoy your caramel 😋 after it cools
i trust you.
I want my sauce to remain liquid.How can i succeed that?
Seeing Americans using "bonne maman"'s pots is really the best. It makes me wonder if there is one house in the world where "bonne maman" hasn't come yet...
I’ve never tried, but now I’m curious to see if I can!
Your so cute, and sweet
Helen, you say that salt will enhance/emphasize the sweetness. My instincts say that this is true, but others, like (the genius) Stella Parks, say that salt will make sugary things taste less sweet. I’ve always wondered about this, and have been confused. Do you know of any definitive/scientific sources as to which is true, and how it works? My Harold McGee books are in storage; I wonder what he has to say about this.
would you mind sending me a link to the article where Stella says that salt will reduce how much sugar you are tasting? i don't have any data on this. i am just talking from what it tastes like to me. salt inhibiting bitterness is a different story. there is a ton of scientific literature on that.
try coffee for half the water ;)
I have no words to explain your innocent beauty.🌷🌷From Pakistan.
#realcomment This looks delicious! Does it matter whether you make caramel in a pan or a pot? Or is it a matter of personal preference?
By pan do you mean a skillet? You need tall sides. It bubbles up a lot when you add butter and cream. i use a saucier (in other words a pot with sloped sides), but straight sides will work fine. A shallow skillet could be dangerous.
@@helenrennie Yep I meant skillet. Thank you for replying!
I'm glad you asked that it's hard to gauge the pan size because of the camera angle.....
I want to be helen's best friend
Can you add a shot of bourbon or spiced rum to it?
I’d do that towards the end, but absolutely!
Mine keeps curdling :(
Oh i will definitely join you to the dark side.. emm.. i mean dark caramel haha. Thank you .. amazing recipe and you have a lovely personality
...no pomegranate molasses?