Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
No cornstarch please. Just use cream. You know, cream has 33 percent of fat, which is a third. Milk has only 3,7 percent or even less. You better have the butter and cream at room temperature, not very cold from the fridge. Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature. It is soo good.
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
Remember to put water in the moment it turns into an amber colour. Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently. Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
Do love ❤️ I don't love Carolina so much. I don't know what you're doing here. I didn't love Karen angel. Sometimes I think caramel is very sweet. And yummy, you seem like good. Kill us more young than ice cream. I'm gonna realize current when it's dressing all over it.
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
Why do so many companies make caramel with palm oil and corn syrup? Why can’t they make it with ingredients like this? Consumers are worth more than profits.
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
I seen something on Facebook today that I cannot find in a grocery store so I don't know if it's real. I want to know if anybody knows how to make it it was Werther's coffee candy iced coffee syrup or can I just use caramel like this in a coffee
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
If you want a version that is not as thick, you can just use water only making it taste savoury is really tough. Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself! Good tip: 1 part water, 2.5 parts sugar Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
If you’re adding cold heavy cream pour a small amount then mix it in and repeat until you’ve used all of the cream. You can also use room temperature cream or warmed-up cream to ensure the caramel doesn’t freeze
I never thought of caramel as sexy...
Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
@@pepepantuflas1 WTF😂😂
😂😂😭
well I think it is I'm going head first into that caramelussy
same
Best secret? Butter first , brown sugar in butter on low heat , add milk slowly
Best chefs tip I’ve ever heard “I don’t fucking know just make it look like the picture”
real 😂
Jesus Christ loves you and died for your sins ♥️💛
Lmao
@@marvolovesgod385Amen!
@@marvolovesgod385 then why so you people say everyone is going to hell for not having identical beliefs and preferences to yours?
For some reason caramel videos have been popping up like crazy in my feed lately. This is the first one with propper technique, nice!
Yet with no measurements. WHYYYYYY????
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
@@maxrobertson9008 Cause they arent needed
@@______6879
Is it actually double cream that you use, please?
@maxrobertson9008 the key here is swirling the pan and not stirring.
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization
The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
Seriously same I hope this works for me
Same!
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
Remember guys: LOW HEAT (I set the fire alarm off)
HAHHAAHA
Thanks got the heads up!
Ok!🐳🐳🐳🐋🐋🐋🐬🐬🐬
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
Thanks for tips!
No cornstarch please.
Just use cream. You know, cream has 33 percent of fat, which is a third.
Milk has only 3,7 percent or even less.
You better have the butter and cream at room temperature, not very cold from the fridge.
Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature.
It is soo good.
What kind of cream was that?@@doroparker1702
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
heavy cream, not milk
Worked for me first try
For me also, but after that first time never again 😅
What kind of cream did you use?
@@khadijas_lenseheavy
I keep burning it so frustrating
Remember to put water in the moment it turns into an amber colour.
Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
That’s because this dude doesn’t explain how to make a proper caramel.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently.
Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
Pro tip: Use WARM or ROOM TEMPERATURE cream otherwise
it can boil over. ❤
Dude, DUDE, WOW!! YES!!! YOU SPOKE TO MY SOUL!!! Like I just started searching sauces , and BOOM! YOURS POPS UP!! THANK YOU!
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
I don't usually give "likes," but the color and consistency are on point!
Might warn people to have a pan with enough room for the foam-up it's gonna do temporarily.
Do love ❤️ I don't love Carolina so much. I don't know what you're doing here. I didn't love Karen angel. Sometimes I think caramel is very sweet.
And yummy, you seem like good. Kill us more young than ice cream.
I'm gonna realize current when it's dressing all over it.
😊 No, the really easiest way is "Dulce de leche" and just cooking sweetned coffecream ❤ That's so caramelicious 😊
Use caster sugar - it melts well. You can always add a little more sugar on top while it's in the melting stage.
Thank christ someone pronounced caramel correctly on here. Makes my ears bleed when I hear “car-mul”.
Can I use milk? I don't have creme.
Use extra the butter for the fat if you plan on using milk
Mise first. Then start cooking.
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
It's the youtube algorithm you can blame!
I smashed that like button because I love caramel.
This is a good amount for the 1 portion I need, but what are the measurements?! 😫
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
Never burn and scorch your caramel.
It will be beautiful poop😂
Legend, great tip! And you can carry this advice into many many aspects of life :)
That's not caramel, that recipe its called Dulce de Leche, an Argentinian cream. The caramel is only the base
Finally someone gets it!
I don't have cream. So can i use milk instead?
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
I FAILED HORRIBLY 😂
This is much more difficult than it looks on your video. Pretty sure someone will screw this up after watching your channel.
It looks difficult? Idk bout you but that looks so manageable.
@@ashperdite it isn't, because i got oveeconfident with the color
Why do so many companies make caramel with palm oil and corn syrup? Why can’t they make it with ingredients like this? Consumers are worth more than profits.
Condensed sweetened milk over medium heat…so flipping good. Taste like Carmel
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
Do the most simple version to start with, good advice.
I seen something on Facebook today that I cannot find in a grocery store so I don't know if it's real. I want to know if anybody knows how to make it it was Werther's coffee candy iced coffee syrup or can I just use caramel like this in a coffee
For some reason when I make it, it turns hard like candy. What am I doing wrong?
Where did you find Clover brand heavy cream? The best!
Useless
There is nothing sexy about gloopy ploopy.. Maple syrup is kinky but nothing sexy about any food!
Need to know the amounts
thanks for sharing this ingredients.. i love caramel.. 😊
Weird target audience here: intimidated to make caramel but knows what "mise en place" means.
What are uses the caramel got really hard what did I do wrong?
Caramel is not sexy gaywad it's soothing and comforting soothing and comforting isn't always sexy
N3xt time say which temperature. My son hurnt everything
I've watched a dozen of these videos and the recipe seems to be universal and so does my ability to burn that effing sugar every time😬
plz write down the receipe in comment too
It’s so tasty, I could eat this for a year🗿🐳🐳🐳
It’s so tasty🐳🐋🐬
Too tasty!!!🤤
20:07 We hear and we obey
Obey first, then ask Allah for forgiveness
Why does mine when added a little water starts to stoll after the water is boiled off and becomes just normal sugar again
Should the heavy cream be room temp before adding?
if I don't want it creamy can I just add butter only? pls help
Part of the chemical reaction that makes caramel, caramel is using the cream
Thank you so much for this! I've been putting off the attempt because I didn't want to burn a cup of sugar and have to throw it away.
Small batches is how i got good at making roux(?) And creme gravies. Ill add this to my repertoire
Looking down at the two cups of sugar in my pan as I watch this...
When you get the sugar hot enough to melt it becomes molten lava. It will burn you to the bone.
Nobody can beat my caramel sauce recipe
Every other recipe I’ve seen says don’t move it around like this video is doing 🤷🏼
Terrible advice, just ruined by grandmas pan
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
Can i make it with milk instead of heavy cream?
Yes if you add cornstarch to milk.
Preferably milk powder since it can have less water.
The water mwthod doesn't work for me either, but the dry one does 😊
I'm watching this with my 1 kilo of sugar cooking 😂
Can you add milk instead of heavy cream?
Can this also be done using milk instead of cream?
If I don't have cream can I use milk or is that too thin?
This isn't a pro tip you just made a small quantity
Fire alarm: "WOAH WOAH WOAH WHATS GOING ON IN HERE?!"
He said smth abt caramel is WHAT?😃
Can milk substitute for the cream
Instead of heavy cream can we add any other
Looks easy but you have to act quickly
If you want a version that is not as thick, you can just use water only
making it taste savoury is really tough.
Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself!
Good tip: 1 part water, 2.5 parts sugar
Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
What happened 😕 mine solidified? Ty
Ypu have to add milk
If you’re adding cold heavy cream pour a small amount then mix it in and repeat until you’ve used all of the cream. You can also use room temperature cream or warmed-up cream to ensure the caramel doesn’t freeze
You need to learn the difference between a chef and a cook.
من فضلك كتابة المقادير
Instead of cream can we use milk?
Yes😊
How to store it? And how long does it last?
Oh wow! Thank you this helped me so much, who knew caramel was actually so easy
Naaaaaaaaaaaaaah pls stop shake your pas like such
Thanks for your recipe. Appreciate your time and sharing 😊
No, Carmel is not sexy
You had to make it awkward...
Bros attracted to Caramel
Will it work if I use milk?
Is it granulated or caster sugar
Thanks caramel good
Sugar milk and butter?
It works 🤩👌
Thanks🙏
Hear your cream a little first
It’s giving diarrhea
That looked like diarrhea
Can u use milk isntead
Can u give me ingredients
Can I use milk
do I have the heat on low???
Recipe:
A couple of TBSPs.
(Tablespoons) of sugar
in a dry clean pan
Let it melt on a lower heat
Add small amounts of butter
& cream (heavy)? ❤🍮
+ apple 🍎 or hot dog 🌭 😂
That looks like milk?