I've just tried this recipe and it's absolutely foolproof! Nailed it on my first try! (after years of burning caramel and giving up altogether) Thank you!
Hello Just wanted to ask how much water did you put? To which amount of sugar Did you put butter? Thank you so much and reply as soon as possible because I want to try it. Thanks
Thank you so much! I went through so much sugar trying to caramelize my sugar for flan. All the other videos kept telling me not to stir, but it kept crystallizing. I put the sugar on medium low heat and stirred and finally it came out perfect the first time I tried it your way. I didn’t add water because I was putting it straight into the oven for flan. Thank you!!
Lol I was just telling my boyfriend the same thing the other day about how there's so many different videos everybody has their own techniques and you really do just have to find what works best for you. I sell flancocho so I always like to see how people do it differently. This video right here actually worked for me because my cakes are not coming out with enough syrup so now I'll have extra syrup and if they want it they could buy it in a little container separately.
it shows you step by step how to do it. the amount of sugar the amount of water, the amount of heat, stirring every thirty seconds , setting to the low heat as you pour in the water, followed it all the way and it came out just like hers. sixth time time doing it. I love her instructions!!!
Thank for the video. My grandmother used to make bread pudding but I didn't remember how to caramelize the sugar. There's no milk or eggs in it but it's really good. Just sugar Cinnamon water and raisins pecans if you like them.
Thank you so much for the recipe. I tried this for the first time. The sugar crystallized a bit. What I did was I drained the sauce in a bowl and threw out the leftover sugar. The sauce still remained amazing.
Great result but a bit dangerous, ( when bobbling)you can also melt the sugar until dark amber turn off your stove and wait for it to cool down a bit then add the water and simmer to incorporate. And you’re done.
Hi..thank you for sharing...many recipies advice putting water in with sugar..not stir during its melting time... which i find that if your not careful..it will crystalize... but this here is great!... QUESTION..Instead of water..could I use milk..or cream?
Hello. This caramelized sugar requires using water, but if you’re looking for a caramel sauce, I will leave the link below 😊 Salted Caramel Sauce | Ep #278 th-cam.com/video/_jorTNJiwLI/w-d-xo.html
Nice method! I checked out of curiosity a recipe for caramel and this is the second video I found. I like it because water is added at the end, so it doesn't evaporate all the time when it is on heat. The recipe should be as energy-efficient as possible ;)
The very first I'm doing it different years ago was bad but then my mom did it so quickly and without water &.it came out lovely, I now do it without water.
I made an oven baked flan and the sugar base crystallized, I thought (WRONGLY) that it would melt from the heat in the water bath and whatever properties sugar and heat have. When the flan was ready to be flipped over the crystallized sugar did not liquefy and was stuck to the pan... I am using this recipe to add that caramel sauce hope it works and doesn't get hard...So far it hasn't and its been 4 mins!!! Very excited about this liquified technique!!!
I've attempted this years ago and was always so afraid and even got burned as soon as I saw the caramel bubbling I stopped because it's so scary but I saw you do it and I said I have to give it a shot because I need more syrup so I did it and I didn't get burned LOL. Thank you for your technique and the only thing that is stayed crystallizing so maybe I just wasn't stirring and fast enough like you are. Eventually it did melt but not like I wanted to straight from the beginning but it's okay it still came out good so I can't wait to try it again. Thanks again for the video
Interesting. This recipe is the opposite of my usual one that adds the water in the beginning so that by the end it solidifies as it cools when poured into molds.. ill give it a go
Is this more of a caramel flavored sauce? I want to know how to make a sugar glaze when you put it on desserts and it gets real hard and crunchy like pouring it over a ham for a crispy, crunchy glazed ham, is this the same thing or a caramel flavor? Please advise.
Hello. This is a caramelized sugar that is beat used in flans, puddings and desserts. It has a thick pourable consistency. Even when refrigerated, it keeps it’s thick consistency without becoming hard and crunchy. This will not firm up and become a hard sugar glaze. I hope this helps 😊
How in the world does yours stay so liquidy? Usually it turns into a rock very quickly. Also, can this be used right away if making Flan? Lastly, a tip for easy cleaning of the pot...fill with hot water and dish soap, and some vinegar. It comes out beautifully after soaking for a while.
Hi. I usually like to make mine ahead of time. Even a couple of hours before, so it thickens up nicely. You can leave it at room temperature for about an hour and then refrigerate it covered with plastic wrap. :)
Just want to say, thank you so much for this!! I was making myself some Filipino leche flan, but I failed so bad with the caramel sauce because I don't have llaneras at home. (Instead of steaming the flan, I added gelatin.) I already made two different attempts before this video, lol. I tried doing this for the first time, but I somehow made it a bit bitter (overcooked maybe because it foamed). I then tried doing it for the second time and it's finally perfect!! I love it!! Thank you so much~
Hi. My advice is, make sure you're using the correct quantities for each ingredient and follow the video step by step. It will always have the consistency of a thick syrup, even after placing it in the fridge :)
How, this is the only recipe to work for me, rather than the ones on official websites is crazy. Thanks so much. Saved me from endless rock candy bowls.
Will decreasing the amount of water makes thicker caramel that is thin enough to coat outer layer of donuts yet still able to set so when you bite into the donut it will crack easily?
Hi. I just want to ask, when I make the flan and use the preserved caramelized sugar, do I have to reheat it to put it on the mold or is it still liquid consistency even if you place it in your fridge?
You shouldn’t stir sugar when making caramel. Just don’t be impatient and heat it up as slow as possible and it will all dissolve equally. Tilt the pan but don’t stir. Also use a wet pastry brush to get the sugar off the sides like she has issues with. Water is unnecessarily for caramel if you do it correctly and adding it after your already at the caramel stage is just pointless and dangerous imo. What would I know though I’m just a chef 🙈
issy the cheats way would be add the water from the start and from memory it’s 10% water to sugar and low at heat! Caramel stage is 145 degrees Celsius. If you want to make honeycomb then that is the exact heat you’ll add bicarb soda but if you do decide to make honeycomb then remove the pan from the heat when you add it and do it in a large tray because it will expand and it can be extremely dangerous hence my reaction to watching this dangerous caramel demo. If you don’t know what your doing then don’t advertise it to the fucking world because if you’ve ever been burnt by caramel you would understand how hot it is! 😵 sorry for being a bit nasty but this video is just outrageous. Everything about it is the wrong way to do it.
Hi. This recipe is a pretty thick consistency, but I don't think this would be the correct recipe for arnibal. For arnibal, you would possibly need a caramelized brown sugar syrup. Unfortunately I don't have that recipe on my channel yet. :)
In Chinese cooking, we use your “caramel sauce “ as a coloring agent,kind of. So we do it quite frequently. My way would save you lots of time and aftermath cleaning After put sugar then add some water, not too much. All sugar will eventually dissolve into water solution. Nothing left behind. You can use high heat till the color reach lighter brown than the final sauce. Even in your way, just put some water, cover up and boil it for a few minutes. You would get clean pan and a sugar juice.😂
I just made this and it turned out great. Thank you. I started the stove at low and then turned it down a little more before I added water. Just some info for others. This is very easy. I'm dumber than a bag of bricks when it comes to cooking, so if I can do it ANYONE can lol. Just keep stirring (yes, your arm may get tired)! Took me about 45 minutes in total. 30 minutes for the sugar to melt and about 15 to add small amounts of water. The recipe in the description makes 1 cup.
IIQueen G's RecipesII thanks for the response! Okay, sounds good. I burnt my sugar twice anyway lol smh. Oh and have you ever done this method with raw cane sugar?
***Please answer*** Almost every other caramelized sugar recipe (we call it golden syrup) says to add a bit of lemon juice to prevent crystallization. Is there a reason why you're not using it?
Hi, I have never used lemon juice in my caramelized sugar recipe. This recipe is a thick syrup consistency and doesn't require anything else, except sugar and water. Just make sure to follow the instructions correctly. :)
It was turning out amazing. I was pouring in my second bit of water and my son jumped up next to me and knocked the whole cup in. So i had to quickly mix but some unfortunatley stuck to the pan. But will see if it thickens up for me
Hi. It is a good idea to allow it to cool for at least an hour or leave it in your fridge overnight if you're making it the day before. I hope this helps. :)
Thank you for the recipe and the advice. I just got done making it, and it came out well. I messed up a little bit because my water was too hot. It began to crystallize so I just bumped up my temperature to medium and began to stir vigorously until the crystals dissolved.
Hi thanks for the recipe. Will it get sticky if we put under a cup of creme flan? Or will it be just like liquid if we flip our creme caramel out of the cup/ remekin? Thanks!
Hi, welcome to my channel. The sugar takes about 15-18 minutes to caramelize. At that point you will reduce your heat to low and slowly add the water carefully. Then stir until dissolved. :)
I used brown sugar and it worked fine u just have know the correct color so like a really dark red amber color. U basically wanna stop just before it gets foamy cause it will taste bitter.
The viscosity of the sauces in your video are different . At the beginning of the video the sauce is thick, almost like honey and that's yummy for me. But at the end, the sauce is a bit watery. I need to make the one that looks like honey. Still, I give you thumbs up for this sauce. [EDIT] Oh... I forgot to subscribe :) .
Hi, the sauce at the beginning of the video is the result of the caramelized sugar that had been at room temperature for an hour. When you make this sauce, it will be a bit watery at first but as the sauce sits, it will thicken. Once you refrigerate the sauce, it will thicken even more and keep it's consistency. Follow the steps in the video and you will have the perfect sauce. :)
This was the video recipe I was looking for, Oof! Is so hard to find a sugar caramel recipe for desserts without showing a fool dessert like a pudding or an upside down pineapple recipe added and they never show how is the caramel made -,- , anyway, thank you so much for this!
Hi. This caramelized sugar recipe doesn't harden, even after refrigerating. Now, when you add the water it will harden the sugar somewhat. At that point you will continue stirring until it's completely dissolved. I hope this helps.:)
Has anyone figured out a hack for this? I made some caramel popcorn a couple days ago and i couldn't believe how long it takes. I wanted to punch myself for getting involved.
Hi, if you would like to make caramel popcorn, you will have to make caramel sauce. If you are interested, I have a salted caramel sauce recipe on my channel. :)
When I am doing caramelized sugar it hardens quickly when remove to heat, I'll your method next time and i hope i can make it will last even 3-5 mins before it hardens
Hi. It's not a good idea to scrape the sides of the pot when making caramelized sugar. The sugar tends to crystallize along the sides and you don't want that in your final product.
I've just tried this recipe and it's absolutely foolproof! Nailed it on my first try! (after years of burning caramel and giving up altogether) Thank you!
Hello
Just wanted to ask how much water did you put?
To which amount of sugar
Did you put butter? Thank you so much and reply as soon as possible because I want to try it. Thanks
Thank you so much! I went through so much sugar trying to caramelize my sugar for flan. All the other videos kept telling me not to stir, but it kept crystallizing. I put the sugar on medium low heat and stirred and finally it came out perfect the first time I tried it your way. I didn’t add water because I was putting it straight into the oven for flan. Thank you!!
Lol I was just telling my boyfriend the same thing the other day about how there's so many different videos everybody has their own techniques and you really do just have to find what works best for you. I sell flancocho so I always like to see how people do it differently. This video right here actually worked for me because my cakes are not coming out with enough syrup so now I'll have extra syrup and if they want it they could buy it in a little container separately.
it shows you step by step how to do it. the amount of sugar the amount of water, the amount of heat, stirring every thirty seconds , setting to the low heat as you pour in the water, followed it all the way and it came out just like hers. sixth time time doing it. I love her instructions!!!
Wow you saved me alot of time scrapping my flan bowl with the crystalized caramel thank you so much
I tried 3 other recipes for the caramel and this one really works.
Thank for the video. My grandmother used to make bread pudding but I didn't remember how to caramelize the sugar. There's no milk or eggs in it but it's really good. Just sugar Cinnamon water and raisins pecans if you like them.
Thanks for sharing 😊
Thank you so much for the recipe. I tried this for the first time. The sugar crystallized a bit. What I did was I drained the sauce in a bowl and threw out the leftover sugar. The sauce still remained amazing.
Ok
for all the years of finding the perfect one. this is the right thing that i made. i can now do my sago gulaman samalamig drinks. thanks a lot.
You're welcome! Enjoy 🙂
Great result but a bit dangerous, ( when bobbling)you can also melt the sugar until dark amber turn off your stove and wait for it to cool down a bit then add the water and simmer to incorporate. And you’re done.
I needed to see this . I kept throwing out my sugar because it started clumping. I probably needed to keep melting the sugar. Thank you.
It’s a great recipe! I have been making it for years. You’re going to love it 😊
perfect! now to the flan! thank you!
Hi..thank you for sharing...many recipies advice putting water in with sugar..not stir during its melting time... which i find that if your not careful..it will crystalize...
but this here is great!...
QUESTION..Instead of water..could I use milk..or cream?
Hello. This caramelized sugar requires using water, but if you’re looking for a caramel sauce, I will leave the link below 😊
Salted Caramel Sauce | Ep #278
th-cam.com/video/_jorTNJiwLI/w-d-xo.html
Thank you for this!!!! Worked like a charm! It saved my peach upside down cake 🙌🏻🙌🏻🙌🏻
So glad! 🙂
Thank you,thank you! Was on my third attempt before giving up. You made it so simple. And it came out GREAT! Thank you again…
Hello. You're welcome. Glad I could help 😊
Hello mam.. where can i see the exact amount of sugar and water?
Hello. The full recipe is in the video description box 🙂
Nice method! I checked out of curiosity a recipe for caramel and this is the second video I found. I like it because water is added at the end, so it doesn't evaporate all the time when it is on heat. The recipe should be as energy-efficient as possible ;)
The very first I'm doing it different years ago was bad but then my mom did it so quickly and without water &.it came out lovely, I now do it without water.
Very well explained
I made an oven baked flan and the sugar base crystallized, I thought (WRONGLY) that it would melt from the heat in the water bath and whatever properties sugar and heat have. When the flan was ready to be flipped over the crystallized sugar did not liquefy and was stuck to the pan... I am using this recipe to add that caramel sauce hope it works and doesn't get hard...So far it hasn't and its been 4 mins!!! Very excited about this liquified technique!!!
It's a great recipe. It will keep its thick syrup consistency. Enjoy 😊
I've attempted this years ago and was always so afraid and even got burned as soon as I saw the caramel bubbling I stopped because it's so scary but I saw you do it and I said I have to give it a shot because I need more syrup so I did it and I didn't get burned LOL. Thank you for your technique and the only thing that is stayed crystallizing so maybe I just wasn't stirring and fast enough like you are. Eventually it did melt but not like I wanted to straight from the beginning but it's okay it still came out good so I can't wait to try it again. Thanks again for the video
Going to try this right away. My previous and first caramel try was a total failure. Thanks for sharing!
Turned out great despite some of it crystallizing when I poured hot water.
Thank you so much 🙏 I tried with a cup of sugar first and worked perfectly I made it 2 days ago and it didn’t crystallize.
I just made this today, I drank it with milk cold and it was refreshing!
Wonderful!
Your recipe is different from all the others I will definitely give it a try thanks wish me luck burnt 2 pots already.
So did I... 2 pots...
Good recipe!
Thank you for sharing
Interesting. This recipe is the opposite of my usual one that adds the water in the beginning so that by the end it solidifies as it cools when poured into molds.. ill give it a go
Great recipe, it's just what I needed, thank you!
Is this more of a caramel flavored sauce? I want to know how to make a sugar glaze when you put it on desserts and it gets real hard and crunchy like pouring it over a ham for a crispy, crunchy glazed ham, is this the same thing or a caramel flavor? Please advise.
Hello. This is a caramelized sugar that is beat used in flans, puddings and desserts. It has a thick pourable consistency. Even when refrigerated, it keeps it’s thick consistency without becoming hard and crunchy. This will not firm up and become a hard sugar glaze. I hope this helps 😊
Really helpful. I did it as per the recipe. It came out well. Thank you!
Hello beulah
Please.tell me..how youdid it
Did.you.use brown sugar
aamena mukam no I didn’t.. used normal white sugar and followed her procedure
So i just made it im waiting for it to cool and ill taste it later im so proud of myself already. It soooo good 👍
How in the world does yours stay so liquidy? Usually it turns into a rock very quickly. Also, can this be used right away if making Flan? Lastly, a tip for easy cleaning of the pot...fill with hot water and dish soap, and some vinegar. It comes out beautifully after soaking for a while.
Hi. I usually like to make mine ahead of time. Even a couple of hours before, so it thickens up nicely. You can leave it at room temperature for about an hour and then refrigerate it covered with plastic wrap. :)
Thank you much for this....a really big help...I'm almost giving up on how to have this....❤️❤️❤️
This would make a good addition in a home brewed beer
Just want to say, thank you so much for this!! I was making myself some Filipino leche flan, but I failed so bad with the caramel sauce because I don't have llaneras at home. (Instead of steaming the flan, I added gelatin.) I already made two different attempts before this video, lol.
I tried doing this for the first time, but I somehow made it a bit bitter (overcooked maybe because it foamed). I then tried doing it for the second time and it's finally perfect!! I love it!! Thank you so much~
Oh and, I subscribed~ ;)
Thankyou. But mine keeps setting hard. How to keep it runny and not set hard like hard toffee ?
Hi. My advice is, make sure you're using the correct quantities for each ingredient and follow the video step by step. It will always
have the consistency of a thick syrup, even after placing it in the fridge :)
@@QueenGsRecipes ok thankyou
How, this is the only recipe to work for me, rather than the ones on official websites is crazy. Thanks so much. Saved me from endless rock candy bowls.
Hi. Glad to hear 🙂
Can this be poured over flan once done.. it stays liquified and doesn't harden.
My caramel hardens when I make the flan
Hi. Yes you can pour this caramelized sugar over your flan. The consistency will always be thick like a syrup. :)
This is fantastic...
can you use it to make nests??? plus great video very imformative
Hello. This caramelized sugar recipe has the consistency of a thick syrup. I wouldn't suggest using it for making nests 🙂
Can you use brown sugar instead of white?
Hello. Unfortunately, for this recipe, you will need white sugar :)
looks good! ill use this for choco flan😁
Will decreasing the amount of water makes thicker caramel that is thin enough to coat outer layer of donuts yet still able to set so when you bite into the donut it will crack easily?
Hi. I just want to ask, when I make the flan and use the preserved caramelized sugar, do I have to reheat it to put it on the mold or is it still liquid consistency even if you place it in your fridge?
Hi. Yes you can use the caramelized sugar right out of the fridge, there is no need to reheat it. It will be thick, but pourable. :)
@@QueenGsRecipes Thank you so much for replying! Great recipe. Already tried it!
Have to try this recipe. All my caramel pudding is a disaster and the main reason is caramel turns solid
Me too. The sugar crystalized and turned solid
Mine too. 😔
You shouldn’t stir sugar when making caramel. Just don’t be impatient and heat it up as slow as possible and it will all dissolve equally. Tilt the pan but don’t stir. Also use a wet pastry brush to get the sugar off the sides like she has issues with. Water is unnecessarily for caramel if you do it correctly and adding it after your already at the caramel stage is just pointless and dangerous imo. What would I know though I’m just a chef 🙈
Joel Makris mine always turns out quit thick should I turn the temp up or down to make it thinner?
issy the cheats way would be add the water from the start and from memory it’s 10% water to sugar and low at heat! Caramel stage is 145 degrees Celsius. If you want to make honeycomb then that is the exact heat you’ll add bicarb soda but if you do decide to make honeycomb then remove the pan from the heat when you add it and do it in a large tray because it will expand and it can be extremely dangerous hence my reaction to watching this dangerous caramel demo. If you don’t know what your doing then don’t advertise it to the fucking world because if you’ve ever been burnt by caramel you would understand how hot it is! 😵 sorry for being a bit nasty but this video is just outrageous. Everything about it is the wrong way to do it.
Adding the water to the hot sugar was scary lol. But it worked perfectly.
😁
Hi. Would that apply to dark brown sugar too?
I'm trying to make an arnibal for my taho. Its not thick enough the way I make it? What should I do to make it thicker? Thanks in advance.
Hi. This recipe is a pretty thick consistency, but I don't think this would be the correct recipe for arnibal. For arnibal, you would possibly need a caramelized brown sugar syrup. Unfortunately I don't have that recipe on my channel yet. :)
Can this be use for brownies?
What if it want it to harden into a topping?
Doest it hardened in the fridge?
Hi. It doesn’t harden, it only becomes very thick and glossy 🙂
Is it normal for sugar to become brown but not clumped? I think I am mixing too much.
In Chinese cooking, we use your “caramel sauce “ as a coloring agent,kind of. So we do it quite frequently. My way would save you lots of time and aftermath cleaning After put sugar then add some water, not too much. All sugar will eventually dissolve into water solution. Nothing left behind. You can use high heat till the color reach lighter brown than the final sauce. Even in your way, just put some water, cover up and boil it for a few minutes. You would get clean pan and a sugar juice.😂
Perfect recipe, and it works... thank you so much 🙏😘
I just made this and it turned out great. Thank you. I started the stove at low and then turned it down a little more before I added water.
Just some info for others. This is very easy. I'm dumber than a bag of bricks when it comes to cooking, so if I can do it ANYONE can lol. Just keep stirring (yes, your arm may get tired)!
Took me about 45 minutes in total. 30 minutes for the sugar to melt and about 15 to add small amounts of water. The recipe in the description makes 1 cup.
OMG. I could drink that sauce
Do you think this will work to add drips to cake a cake?
Hi, unfortunately this caramelized sugar is not best for dripping cakes. You should try using a caramel sauce. I hope this helps. :)
IIQueen G's RecipesII thanks for the response! Okay, sounds good. I burnt my sugar twice anyway lol smh.
Oh and have you ever done this method with raw cane sugar?
***Please answer***
Almost every other caramelized sugar recipe (we call it golden syrup) says to add a bit of lemon juice to prevent crystallization. Is there a reason why you're not using it?
Hi, I have never used lemon juice in my caramelized sugar recipe. This recipe is a thick syrup consistency and doesn't require anything else, except sugar and water. Just make sure to follow the instructions correctly. :)
Looks good.
Hi i made this recipe just now turned out perfect thanks for the recipe going to put it on my pancakes
I have tried 4 recipes and allll failed. So i am trying this one right now let see how it goes for me
It was turning out amazing.
I was pouring in my second bit of water and my son jumped up next to me and knocked the whole cup in. So i had to quickly mix but some unfortunatley stuck to the pan. But will see if it thickens up for me
Maybe I missed it, but why do we add water to the caramelized sugar vs. not adding water at all?
Hi. By adding the water, your caramelized sugar will become a thick syrupy consistency. :)
@@QueenGsRecipes thank you for your quick response :)
Can I add the caramel to my flan mold while it is still runny, or should I wait until it has reached a syrup like consistency?
Hi. It is a good idea to allow it to cool for at least an hour or leave it in your fridge overnight if you're making it the day before. I hope this helps. :)
Thank you for the recipe and the advice. I just got done making it, and it came out well. I messed up a little bit because my water was too hot. It began to crystallize so I just bumped up my temperature to medium and began to stir vigorously until the crystals dissolved.
Hi thanks for the recipe. Will it get sticky if we put under a cup of creme flan? Or will it be just like liquid if we flip our creme caramel out of the cup/ remekin? Thanks!
I’m
Can it be used for pancakes
Hi, this recipe is mainly used for flans, puddings, cakes and in frostings. :)
May i know how long exactly you cook this recipe? You've just earned a new subscriber
Hi, welcome to my channel. The sugar takes about 15-18 minutes to caramelize. At that point you will reduce your heat to low and slowly add the water carefully. Then stir until dissolved. :)
@@QueenGsRecipes thank you hope it turns like yours
Thank you so much
How much water you added?
Hi. The recipe is in the video description box. :)
Can I use brown sugar?!
Hi, for this recipe you need to use regular white sugar.🙂
I used brown sugar and it worked fine u just have know the correct color so like a really dark red amber color. U basically wanna stop just before it gets foamy cause it will taste bitter.
Can this caramel use for pop corn?
Hi. I have a salted caramel recipe on my channel that can be used for popcorn. :)
❤❤❤
I like it
This is perfect.
What is the ratio for 1kilograms of sugar? Coz when i use 1:1 ratio my caramel turns hard
One kilo of sugar one liter of water will do
This is a lot harder than you made it look, tried 4 times lol
Is this sticky
Hi. It's caramelized sugar that has the consistency of thick syrup. It doesn't crystallize :)
How much water did you add into the sugar solution?
Hi. I added 3/4 cup water and the recipe is in the description box as well. :)
The viscosity of the sauces in your video are different . At the beginning of the video the sauce is thick, almost like honey and that's yummy for me. But at the end, the sauce is a bit watery. I need to make the one that looks like honey. Still, I give you thumbs up for this sauce. [EDIT] Oh... I forgot to subscribe :) .
Hi, the sauce at the beginning of the video is the result of the caramelized sugar that had been at room temperature for an hour. When you make this sauce, it will be a bit watery at first but as the sauce sits, it will thicken. Once you refrigerate the sauce, it will thicken even more and keep it's consistency. Follow the steps in the video and you will have the perfect sauce. :)
Mine is a complete disaster will try again
Hi. Sorry to hear that. When you try again, be sure to follow step by step and it is guaranteed to turn out. :)
Thanks pray it goes well
This was the video recipe I was looking for, Oof! Is so hard to find a sugar caramel recipe for desserts without showing a fool dessert like a pudding or an upside down pineapple recipe added and they never show how is the caramel made -,- , anyway, thank you so much for this!
Hi. Thank you for your message. You are very welcome :)
@@QueenGsRecipes Thanks and sorry for the typo I didn't mean fool but full... I love desserts and I just subscribe to your channel! 😊💝
Does it get hard after you put in refrigerator
Hi. It becomes a thick syrup consistency.
3/4 cups water? It looks to me like more than 1 full cup.
Hello. It is 3/4 cups of water. Also, the full recipe is in the video description box 🙂
@@QueenGsRecipes Thanks, Queen. Hope this time, it is syrupy and not watery.
Very nice 😍
Perfect. Tysm 💕💕
لقد طبقت الوصفة كما هي لاكن النتيجة ان طعم الكراميل مر و ليس حلوا لماذا شكرا لك
I wanted to see it when it got more thick
Mine hardens like stone. 🙄
Hi. This caramelized sugar recipe doesn't harden, even after refrigerating. Now, when you add the water it will harden the sugar somewhat. At that point you will continue stirring until it's completely dissolved. I hope this helps.:)
Thanks you so much for replying quickly.😊 Made another batch its just a but pale but not stone anymore. Thanks again.
Because ur temp is too high
Has anyone figured out a hack for this? I made some caramel popcorn a couple days ago and i couldn't believe how long it takes. I wanted to punch myself for getting involved.
Hi, if you would like to make caramel popcorn, you will have to make caramel sauce. If you are interested, I have a salted caramel sauce recipe on my channel. :)
maybe...can you use a whisk instrad of wooden spoon
Hi. I have always used a wooden spoon for this recipe and it works. Therefore I always suggest a wooden spoon. :)
@@QueenGsRecipes .hi .thank you for your reply. I may try with a wisk.if so,I will let you know how I get on.
Nice caramel
Sugar on side of pan is driving me nuts why didn’t you scrape it down
When I am doing caramelized sugar it hardens quickly when remove to heat,
I'll your method next time and i hope i can make it will last even 3-5 mins before it hardens
👌
I literally suck at making caramel sauce
AtTheRange me too 😣
Me too :(
Ummm???... Did Anyone Else Want To Desperately Scrape The Side Of The Pan!!??😓😞💖😄🤣
Hi. It's not a good idea to scrape the sides of the pot when making caramelized sugar. The sugar tends to crystallize along the sides and you don't want that in your final product.
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