I remembre making this. I took some cream and mixed it with milk and then put the suger in the pan. But i didnt have brown sugar, So i used brown syrup and it ended up fantastic, best ive ever made.
Good Idea, I could have use one of those thinking about it but I have always made toffee and caramel this way, so I didn't think LOL, thanks for the tip and the feedback Steve
I have been making caramel candy now for about 3 months straight. My original intention was black licorice but it failed and turned into caramel consistency. I now make lots of ginger caramel using powdered ginger and friends beg for more. Fresh cardamom ground and sifted in makes a wonderful treat as well.
Hi Steve! I made your caramels for my family and now I have to make them weekly. We love them! Thank you so much for such an easy and yummy recipe. Hugs from Canada!!
Hey Steve, I just got done making these. Just like you said in the video" try experimenting" kept the temperature down a little(230°), they came out AWESOME. The girls at my office are gonna love them. I gotta shake your hand someday
Hey Steve nice recipe :D when I first started watching you didn't have many views, but man you're the man! You got great tutorials and they are so informative that there is no reason why it should fail. Your views have def.. Sky rocketed. Keep being you and those cuts were perfect btw!
I remember every one of you early viewers, I am just really happy that you have all stuck around, because I seem to attract all the nicest people, The Channel is growing and I am doing my best to keep it as personal as possible. I hope I can keep it up as it gets bigger, because what makes it so much fun, is the great interaction with TH-cams best viewers, people like you. Thanks a bunch... Steve
Wow that's fantastic, I thought it was going to be difficult, but it was the easiest confectionary I've ever made. On a slightly off track point what fabulous chef coats you own! :)
Turned out soft, chewy but a little to soft for me. But my children loved it. Going to make another batch let it go to 230 instead of 220. I have a Taylor candy thermometer but I followed your recipe the #1 to the tee. To 245 but I have a glass top stove so I figured that's why it turned out hard. So with the #2 batch I watched and tested it with ice water, to get the soft ball and my temp was 220 with glass top stove. I'll post again soon I just adore you and this EASY recipe. Thank you again for replying bk to me.
Oh my god, that looks amazing! I'm with you on caramels standing alone without additional flavorings. It's the way my great grandmother made them, so it just tastes like home and love to me.
Home and Love and Grandmothers, that just about sums up the flavours I get from these Caramels, food holds great memories and these bought back all the above to me too. Thanks for sharing your thoughts Steve
Savannah Mitchell That's great news to me Savannah, well done, they are good aren't they :o) Glad you love the channel, if you get chance share it out to your friends and family. Steve
With all respect, simple caramels are their own special thing, but they are also lovely when flavored. Some of my favorites I've made are lavender caramels,vanilla bean caramels, smokey caramels (using smoked sea salt), etc. Incredibly rich and complex flavors.
Paul Lambert It is rare, if not impossible to find caramel that is unflavoured in a retail store, at the very least they will spoil it with fake Vanilla, for no other reason than it can mask poor caramel. What I urge here is to try Caramel as I make it and really appreciate good caramel, before experimenting with flavouring. With respect, please try if exactly this way Paul and see how as it sits on your tongue you hope it won't vanish. then play with your flavours. Once you can make great pure caramel then you are in a position to know what is better or just different. Steve
Estupenda receta y muy bien explicado. La hice ayer y han quedado unos caramelos perfectos. He usado nata con un 30% de grasa (crème fraîche) y azúcar invertido en lugar de nata con un 35% mínimo de grasa (porque no la consigo fácilmente) y sirope de maiz. Me gustaría que hubieran quedado más blandos pero ya he visto por algún comentario que es cuestión de afinar en la temperatura ;)
#2 batch done now waiting ty so much for responding bk😍 this time I checked it also with ice water to make sure I didn't over do it. We will see in a couple hours.......
I love caramels! Thank you for sharing this recipe! I'm wondering if you have recipe for sea salted caramel... One of the BEST caramel I've ever tasted was a Sea Salt Caramel Toffee. My Aunt give me a box long time ago, still 'hunting' for it until now. She cannot remember where she bought it, and what brand :(. It doesn't taste like regular salted caramel, I cannot describe it. But its sooo good! Once again, thank you for sharing easy and wonderful recipes, Steve!
Hi Natalia, these Caramels tasted Divine and I know that Salted Caramel is Very popular just now but I wanted to make real. beautiful caramel. Now the thing is, to make Salted Caramel, all you do is sprinkle a little salt on top, that's it. As these Caramels are so good, I would suggest Getting the queen of Salts which means a good Fleur De Sel, then you are in for a heavenly experience.. Just Sprinkle a little on top after they have cooled a little en.wikipedia.org/wiki/Fleur_de_sel Steve
If you don't have quite enough corn syrup can you replace some it with honey; would that work? Like, if I'm only like two table spoons short of having 1/3 cup. Could you add 2 TBS of honey? And have you noticed if candy thermometers tend to lose accuracy over time?
Caramel Ice Cream is delicious, the Caramel needs to be softer, you will see on Friday I will make some of this Caramel Softer, that is what you need for Ice Cream, If you take a look at my Hokey Pokey Ice Cream Recipe that will work really well with this Caramel. Thanks for your comment. HOKEY POKEY ICE CREAM - Too Good for Words ☺♪♫ Steve
Thanks, I was kind of happy with my Subscribers, my channel is kind of young and I have the best subscribers on TH-cam, I am happy to let it grow as it does, so long as I attract great people, there are ways of growing faster but then you just get he wrong sorts. Not great people like you :o) Steve
Hi Steve! Yes, me again. This is another one of your recipe I tried 1 1/2 week ago. They were great, tasted real good (no vanilla required of course) and were very chewy. The kids loved them. Now, might the ingredients I used, but there was 1 issue with them. By the middle of the next day, the bowl was empty. They disappear, simply vanished, wrappers and all! Weird hey?!? The kids "swear" it wasn't them. Wonder why they had those smirks on their faces... Thank again! P.S. Next planned recipe is the Easy Nutella Star bread. I want to regularly pick one, try it, and give you feedback. Can't wait for summer to get here to try the sausage one with my new smoker. P.S.S. Do you do recipes on smokers? I'm a big BBQ and smoker fan!
Benoit Monette Thanks Benoit. I have thought about your problem and I believe the solution is to double the recipe. You see I think during the night the uneaten Toffees were probably lonely and left to find friends, it can happen. I find more toffees tend to stick around longer. You will see the same problem if you leave one cookie on the side over an hour or so it will get sad and leave, I have seen it time and time again.. Or a piece of Star bread for that matter :( Steve
Easy recipe but mine turned our hard but a dark amber, it looks beautiful but hard lol gonna try again tastes good though reminds me of Sugar daddy lollipop in the USA
Gosh that looks heavenly steve! I would kill for a piece of that. How would you store it? Fridge or at room temp steve? Also, could you put some sea salt on top as it's setting to make it salted caramel or not a good idea?
Of Course :o) Good Idea, me thinks Angie. I was going to do salted Caramel, it's so popular but I just wanted the plain ones this time, My they were good. Storing... I like to store these in my belly LOL, Seriously, they need to be stored on baking/wax paper and not touching as they just melt back together, so either on a tray on wax paper or wrap then individually, they will last for months in the fridge... Yeah right LOL Have a great day ... Steve
Thank you, I don't have that exact Recipe but it is similar but no the same as what we call a Rum Ball in Australia which is on my list of Recipes to do, I would love to come to Brazil and learn how to make the Brigadeiro, That would be cool. Thanks Steve
I would love to get that pan you have. Tall for cooking candy with a long handle and a helper handle. I tried to read the brand on the side of the handle. where can I buy one?
I had to look to see, it's my trusty Scan Pan Coppernox, I love these pans they are sturdy, a little heavy but well built.. I'm not sure where to get them from though sorry..
You said you used wax paper, but it looked like you used parchment paper. With wax paper, if you used it for something like this, the wax would melt off and end up in your caramel, but parchment paper is infused with silicone, so it's non stick, but won't melt off.
Thank you, steve for sharing this recipe. I like the sllightly tougher toffee that is not so easy to bend If I leave this recipe cooking to a higher temperature, would it be tougher? What temperature would you suggest? I really look forward to hearing your thoughts. Kind regards.
June Ariola Hi June, It doesn't take a lot more heat to make it Hard Ball, about another 10C and the toffee will set harder. Do you have a thermometer? You can test it by dropping a bit into cold water. Steve
Steve's Kitchen Thanks, Steve. Yes, I have a Farenheit thermometer. You said 250 F, so I imagine 270 F would be about right, but I can always test for hard ball in cold water. Thank you kindly. Happy new year.
Ok, I just finished making these caramels. I agree 100% - don't add anything to it for flavor (vanilla, etc.). I made the batch exactly as your recipe, but added a small amount of vanilla in a small separate dish and added a small amount of the melted caramel to it when it was still hot to "test" the vanilla flavor (I thought I would like it more). Nope, it doesn't need anything for extra flavor whatsoever! I cooked the caramel to 238 degrees (adjusted for 6500 foot altitude) but it cooked a tiny bit too much and it's not soft. It does, however, melt nicely when sucking on it for about 30 seconds. I will try to adjust the temperature so it's the perfect soft consistency and then it will be PERFECTION! Thank you!
Sunfleur1988 Thank you for those kind word and I am so glad you gave the vanilla idea a test, I really love the flavour or caramel, vanilla is used way to often in my mind and can spoils some natural flavours.. Thanks you Steve
Thank you for this recipe! Chewy toffee is my personal cooking Nemesis, I have tried several times, and every time it turned out grainy :( Will try again with your tips in mind!
Thanks, Grainy is often down to stirring during the boil, try to avoid that at all costs, and wash any heavy crystals down with a brush and hot water. If it does come out grainy add a little water and bring it up to temperature again but really, if you follow closely there will be no grain and my! they taste good :o)
Hi Steve, I've made this recipe 3 times now, the first was perfect but the second and 3rd didn't set properly (very soft)? The second attempt I thought maybe I'd not let it come up to temperature but the ones I've just made definately went to 120 degrees celcius? Please help
+uthman eli Yes, Remember to hit the little Cog ✹ next to the Subscribe button above or on mobile devices click here th-cam.com/users/steveskitchen and hit the bell 🔔. That way you’ll get a personal notification of new videos from Steve's Kitchen. Then you won’t miss a video, It’d mean a lot to me 😎 This note is automatically added to the end of all my replies. Steve
Hey there! So, I made this recipe last night and doubled it, because I love caramel, and I sprayed the pan, lined it with wax paper, then sprayed that. the wax paper is completely stuck to the caramel. Is there an easy way to get it off of the caramel and is there a better way for next time? I do have 9x9 silicone baking "pans" if I can use those to purchase the caramel into without spraying... TIA
+smdenmark Some cheaper wax papers will do that, it's a lesson I learned too, they are not designed to bake on. try to get baking paper, generally that will not stick. Also it should not need spraying..
+Steve's Kitchen I used Reynolds wax paper that says it is microwave safe and can be used on bottom of cake pans when baking. But what about simply pouring the caramel into a silicone baking pan?
Hi Steve how do I make the toffee into different shapes so I don't have to cut it into pieces at the end? Can I pour it into chocolate molds to get a variety of shapes? Tia
Thank you, Ronavish. The problem is where I live we have only two types of cream, cooking cream (15 to 18% fat) and whipping cream (30 to 35%). We don't have a huge tradition of butter because we use mainly olive oil, so we don't have so many types of cream. Thank you for the advice. If I ever find heavy whipping cream I will try it.
![[[OFFICIAL MV]] เอิ้นขวัญให้อ้าย- อ๊ะอาย สกุณาพร | ค่ายเพลงเป็นหนึ่ง](http://i.ytimg.com/vi/83x6L3X3qh0/mqdefault.jpg)
How fun is that jacket.
+Pamela Ibekwe-Uche Thanks
+Steve's Kitchen. could i add coconut to the mixture to make caramel coconut balls?
Pamela Ibekwe-Uche I reckon that would be neat, yes. Wait till it is cooled a little.
Thanks
I remembre making this. I took some cream and mixed it with milk and then put the suger in the pan.
But i didnt have brown sugar,
So i used brown syrup and it ended up fantastic, best ive ever made.
Good.. ;o)
I made this last week and i have orders for more. Its heavenly. Thank u Steve.
I can feel the positive energy in you from your clothes, simple way of neat cooking! I officially a fan!
That's the way Heidi :o) Have a great week.
@@Steve-Owens can i Parcell these? The delivery takes about 4 days? Will they melt?
@@Steve-Owens what can I replace the glucose syrup with?
I love toffees I’m a child but I still love making food an awesome recipe
I used a silicone pan sitting on a baking sheet for these. No need to grease or line with paper. The pan just peels off nicely. Gorgeous caramels
Good Idea, I could have use one of those thinking about it but I have always made toffee and caramel this way, so I didn't think LOL, thanks for the tip and the feedback
Steve
I have been making caramel candy now for about 3 months straight. My original intention was black licorice but it failed and turned into caramel consistency. I now make lots of ginger caramel using powdered ginger and friends beg for more. Fresh cardamom ground and sifted in makes a wonderful treat as well.
Yum! The Cardamom in particular sounds great :)
Hi Steve! I made your caramels for my family and now I have to make them weekly. We love them! Thank you so much for such an easy and yummy recipe.
Hugs from Canada!!
Hey Steve, I just got done making these. Just like you said in the video" try experimenting" kept the temperature down a little(230°), they came out AWESOME. The girls at my office are gonna love them. I gotta shake your hand someday
Thomas Allison That would be cool Thomas, I hope you are a star at work my friend
Steve
Hey Steve nice recipe :D when I first started watching you didn't have many views, but man you're the man! You got great tutorials and they are so informative that there is no reason why it should fail. Your views have def.. Sky rocketed. Keep being you and those cuts were perfect btw!
I remember every one of you early viewers, I am just really happy that you have all stuck around, because I seem to attract all the nicest people, The Channel is growing and I am doing my best to keep it as personal as possible. I hope I can keep it up as it gets bigger, because what makes it so much fun, is the great interaction with TH-cams best viewers, people like you. Thanks a bunch...
Steve
Another super recipe...matcha caramel will be a hit thanks to you.
+msc D-A Thank you.. :)
Steve
OH Steve! You did me in with this one! Just had to make it, BEST caramel EVER!! Thanks so much for this one & as always good eating!
Hi Laurie, you may well be the first :o) I am so glad, aren't they just heavenly to eat. Thanks for sharing with me, have a great day
Steve
Love the way you said share the love on this one thumbs up ...
Thank you for your simple and fantastic recipe I can now make my own caramel.
Wow that's fantastic, I thought it was going to be difficult, but it was the easiest confectionary I've ever made. On a slightly off track point what fabulous chef coats you own! :)
***** Thanks Grace, welcome and thanks for the kind words :o)
You're an awesome teacher! Love it! X
+Danielle Chong Thank you Danielle
Beautiful...!!! And it does smell delicious...!!! Thank you...!!!
wonderful explanation. very clear to understand,
Why! Thank you :)
Thanks steve's
Great and delicious recipe.
+Stephen Finho You're welcome..
Those soft caramels look amazingly delicious Steve.
I can almost taste them. :)
They were Anne, as I ate them, I hated to swallow, the flavour just kept releasing mmmmm :o)
Steve
THANKS IT COME OUT DELICIOUS..... GREAT RECEPI I MADE IT AT 13000 FT ABOVE SEA LEVEL.....
WoooooHoooo.. Thanks Wolfie.
Steve
Turned out soft, chewy but a little to soft for me. But my children loved it. Going to make another batch let it go to 230 instead of 220. I have a Taylor candy thermometer but I followed your recipe the #1 to the tee. To 245 but I have a glass top stove so I figured that's why it turned out hard. So with the #2 batch I watched and tested it with ice water, to get the soft ball and my temp was 220 with glass top stove. I'll post again soon I just adore you and this EASY recipe. Thank you again for replying bk to me.
+morena c You're welcome and thank you for sharing your results and thoughts. Have a wonderful Holiday.
Steve
+morena c I think cooking thermometers tend to lose accuracy over time.
Oh Wonderful Recipe Steve, Thank You, Minty
Hey Minty :o) How are you, thanks for dropping in...
Steve
Great Steve, TY, I hope you are as wonderful as you can be :o) Be Well~
I'm always great Minty, not sure if I'm wonderful but I suppose in the greater scheme we all are :o) Thank you and have a Super Weekend
Steve
I do love all those colours on your outfit.
thanks 😊
Oh my god, that looks amazing! I'm with you on caramels standing alone without additional flavorings. It's the way my great grandmother made them, so it just tastes like home and love to me.
Home and Love and Grandmothers, that just about sums up the flavours I get from these Caramels, food holds great memories and these bought back all the above to me too. Thanks for sharing your thoughts
Steve
Thank you for sharing your recipe! I'm in the middle of unpacking, but once the baking/cooking tools are found, these are the first thing I'm making!
Tell me when you get straight and do, Love to hear how they come out :o)
Steve
Will do!
Those look fabulous, I will certainly make them at home. Thanks for sharing such a great recipe Steve!:)
Hi Alycia, if you do, please share back with me.. Send me a pic if you can on Gplus or FB :o)
Steve
I just adore all your chef jackets
Thanks :o) I hope that's not the only good thing on the Channel :o) But if they make you smile, Job Done
Steve
of course not, I love your recipes too! simple, clear, and to the point.
all I can say is this recipe is amazing. Keep making great videos and happy holidays from your new fan in Canada.
philtyrich1 Thanks, happy holiday to you too..
Steve
Just made these, cooling right now! (: I hope they turn out right, it was my first time making Caramels (: love your channel Steve!
Savannah Mitchell That's great news to me Savannah, well done, they are good aren't they :o) Glad you love the channel, if you get chance share it out to your friends and family.
Steve
With all respect, simple caramels are their own special thing, but they are also lovely when flavored. Some of my favorites I've made are lavender caramels,vanilla bean caramels, smokey caramels (using smoked sea salt), etc. Incredibly rich and complex flavors.
Paul Lambert It is rare, if not impossible to find caramel that is unflavoured in a retail store, at the very least they will spoil it with fake Vanilla, for no other reason than it can mask poor caramel. What I urge here is to try Caramel as I make it and really appreciate good caramel, before experimenting with flavouring.
With respect, please try if exactly this way Paul and see how as it sits on your tongue you hope it won't vanish. then play with your flavours. Once you can make great pure caramel then you are in a position to know what is better or just different.
Steve
Estupenda receta y muy bien explicado. La hice ayer y han quedado unos caramelos perfectos. He usado nata con un 30% de grasa (crème fraîche) y azúcar invertido en lugar de nata con un 35% mínimo de grasa (porque no la consigo fácilmente) y sirope de maiz. Me gustaría que hubieran quedado más blandos pero ya he visto por algún comentario que es cuestión de afinar en la temperatura ;)
Thank, yes the exact temperature with Sugar makes a huge difference to the final setting of the toffee. Enjoy and say Hi when you can.. ;o)
#2 batch done now waiting ty so much for responding bk😍 this time I checked it also with ice water to make sure I didn't over do it. We will see in a couple hours.......
+morena c Missed the earlier comment Thanks Morena ;o)
Great vid - you make it sound so easy. I must give this a try. YUM YUM.
I think you're one of the best chef in TH-cam^_^
Good job 👍
Thank you kamaz511, It's very nice of you to think that, I just love food, culture and travel, I hope that comes across in time :o)
Steve
Thanks Chef Steve!
Welcome.
Magnifique !!! on en mangerait ...
I love caramels! Thank you for sharing this recipe!
I'm wondering if you have recipe for sea salted caramel...
One of the BEST caramel I've ever tasted was a Sea Salt Caramel Toffee. My Aunt give me a box long time ago, still 'hunting' for it until now. She cannot remember where she bought it, and what brand :(. It doesn't taste like regular salted caramel, I cannot describe it. But its sooo good!
Once again, thank you for sharing easy and wonderful recipes, Steve!
Hi Natalia, these Caramels tasted Divine and I know that Salted Caramel is Very popular just now but I wanted to make real. beautiful caramel. Now the thing is, to make Salted Caramel, all you do is sprinkle a little salt on top, that's it.
As these Caramels are so good, I would suggest Getting the queen of Salts which means a good Fleur De Sel, then you are in for a heavenly experience.. Just Sprinkle a little on top after they have cooled a little
en.wikipedia.org/wiki/Fleur_de_sel
Steve
thx you .love you for sharing your great secrets
with me yummy
loopiewho Thanks for taking time to say
Steve
Very delicious
IM EATIN ONE RIGHT NOW
Nice.. Jealous of you ;o)
Awesome!!
I like your coat. it's pretty cool, and interesting
Thanks :o)
looks amazing!
+Maafia Apponsah Thanks
Love the jacket
This is a great recepti
Glad you think so!
You get my subscribe at first look ! =D
And this recipe is very easy and delicious ! :)
Thaaaaanks Steve!
Thank you too ;o)
If you don't have quite enough corn syrup can you replace some it with honey; would that work? Like, if I'm only like two table spoons short of having 1/3 cup. Could you add 2 TBS of honey? And have you noticed if candy thermometers tend to lose accuracy over time?
Melissa0774 h
This looks delicious! Could you explain how to use these to make a caramel ice cream? Thanks!
Caramel Ice Cream is delicious, the Caramel needs to be softer, you will see on Friday I will make some of this Caramel Softer, that is what you need for Ice Cream, If you take a look at my Hokey Pokey Ice Cream Recipe that will work really well with this Caramel. Thanks for your comment.
HOKEY POKEY ICE CREAM - Too Good for Words ☺♪♫
Steve
Fabulous 🤗😋🤗
+Emma siveter Thanks
thanks u helped in my exam
aakash antil Cool ;o)
Great video! You deserve more subscribers! You really put effort in your videos! :D
Thanks, I was kind of happy with my Subscribers, my channel is kind of young and I have the best subscribers on TH-cam, I am happy to let it grow as it does, so long as I attract great people, there are ways of growing faster but then you just get he wrong sorts. Not great people like you :o)
Steve
Steve's Kitchen I respect your viewpoint about the subscribers. I'm also a person thinking like that.
Thanks Chrysanths, You see all my subscribers are so nice, and I like it to grow at a rate that keeps it that way ;o) Thanks a million
STeve
U made me hungry Steve!
Job Done then Mery LOL :o) Hope you are having a great day
Steve
When I first saw you on this vid Steve, I thought you were Neelix from Star Trek Voyager.
+Gerald Jones Thank you, I think?
Yummy!
Thanks Sandy :o)
Steve
Wooooooow soo nice
Ai Chan Thanks :o)
Dont have glucose or corn syrup can I still make this recipe. ? What is the benefit of glucose or corn syrup? Thank you
Can I do this without corn syrup, is there an alternative ???
Love it's!!!!!!
Hi Steve!
Yes, me again. This is another one of your recipe I tried 1 1/2 week ago. They were great, tasted real good (no vanilla required of course) and were very chewy. The kids loved them.
Now, might the ingredients I used, but there was 1 issue with them. By the middle of the next day, the bowl was empty. They disappear, simply vanished, wrappers and all! Weird hey?!? The kids "swear" it wasn't them. Wonder why they had those smirks on their faces...
Thank again!
P.S. Next planned recipe is the Easy Nutella Star bread. I want to regularly pick one, try it, and give you feedback. Can't wait for summer to get here to try the sausage one with my new smoker.
P.S.S. Do you do recipes on smokers? I'm a big BBQ and smoker fan!
Benoit Monette Thanks Benoit. I have thought about your problem and I believe the solution is to double the recipe. You see I think during the night the uneaten Toffees were probably lonely and left to find friends, it can happen. I find more toffees tend to stick around longer. You will see the same problem if you leave one cookie on the side over an hour or so it will get sad and leave, I have seen it time and time again.. Or a piece of Star bread for that matter :(
Steve
give them a good ass whoopin
So finally had the balls to do your recipes 😏 just waiting for it to cool down
+morena c :) Superb, how did they taste ??
Steve
awesome recipe, can i use this caramel for cookies? like adding the caramel as if it was chocolate chips
+Bluez Dragonfly If you get the consistency right, yes.
Hey steve luv video how about some instant coffee what would u call that
Easy recipe but mine turned our hard but a dark amber, it looks beautiful but hard lol gonna try again tastes good though reminds me of Sugar daddy lollipop in the USA
+morena c :) ah there you are.. Just heated a tiny bit too long and the sugars started to move to hard crack, next time go a little less.
Steve
Gosh that looks heavenly steve! I would kill for a piece of that. How would you store it? Fridge or at room temp steve? Also, could you put some sea salt on top as it's setting to make it salted caramel or not a good idea?
Of Course :o) Good Idea, me thinks Angie. I was going to do salted Caramel, it's so popular but I just wanted the plain ones this time, My they were good.
Storing... I like to store these in my belly LOL, Seriously, they need to be stored on baking/wax paper and not touching as they just melt back together, so either on a tray on wax paper or wrap then individually, they will last for months in the fridge... Yeah right LOL
Have a great day ... Steve
LOL steve months? Bahahaha I don't think so 😬 thanks Hun
i love your recipe ! Love your caramel too >_< LOOK DELICIOUS!!!
Do you have brigadeiro recipe ?
Thank you, I don't have that exact Recipe but it is similar but no the same as what we call a Rum Ball in Australia which is on my list of Recipes to do, I would love to come to Brazil and learn how to make the Brigadeiro, That would be cool.
Thanks
Steve
I would love to get that pan you have. Tall for cooking candy with a long handle and a helper handle. I tried to read the brand on the side of the handle. where can I buy one?
I had to look to see, it's my trusty Scan Pan Coppernox, I love these pans they are sturdy, a little heavy but well built.. I'm not sure where to get them from though sorry..
Hi Steve could u makes this into a harder toffee or do u have a receipe for harder toffee please and thanks I've just made this one yummy so easy
Michelle Mcevoy Very Easily Michelle, Just heat the toffee higher and it will become harder, look for hard crack on your thermometer.
Steve
Steve's Kitchen hi I just done this and it burnt should it be hard ball??
Michelle Mcevoy No. look for firm ball, I put the temps on the video
You said you used wax paper, but it looked like you used parchment paper. With wax paper, if you used it for something like this, the wax would melt off and end up in your caramel, but parchment paper is infused with silicone, so it's non stick, but won't melt off.
Thank you, steve for sharing this recipe. I like the sllightly tougher toffee that is not so easy to bend If I leave this recipe cooking to a higher temperature, would it be tougher? What temperature would you suggest? I really look forward to hearing your thoughts. Kind regards.
June Ariola Hi June, It doesn't take a lot more heat to make it Hard Ball, about another 10C and the toffee will set harder. Do you have a thermometer? You can test it by dropping a bit into cold water.
Steve
Steve's Kitchen Thanks, Steve. Yes, I have a Farenheit thermometer. You said 250 F, so I imagine 270 F would be about right, but I can always test for hard ball in cold water. Thank you kindly. Happy new year.
What is the start temperature and what temperature of flame is required and for how long is it heated for?
Ok, I just finished making these caramels. I agree 100% - don't add anything to it for flavor (vanilla, etc.). I made the batch exactly as your recipe, but added a small amount of vanilla in a small separate dish and added a small amount of the melted caramel to it when it was still hot to "test" the vanilla flavor (I thought I would like it more). Nope, it doesn't need anything for extra flavor whatsoever! I cooked the caramel to 238 degrees (adjusted for 6500 foot altitude) but it cooked a tiny bit too much and it's not soft. It does, however, melt nicely when sucking on it for about 30 seconds. I will try to adjust the temperature so it's the perfect soft consistency and then it will be PERFECTION! Thank you!
Sunfleur1988 Thank you for those kind word and I am so glad you gave the vanilla idea a test, I really love the flavour or caramel, vanilla is used way to often in my mind and can spoils some natural flavours.. Thanks you
Steve
this looks amazing!! what if i want soft watery caramel? what temperature should i heat it to?
Like a Pouring Sauce you mean ?
+Steve's Kitchen
like a cake filling, so not as soft as a souce, but still holds its shape, and u can still cut through it comfortably?
Jemma J Look for soft ball on a sugar thermometer, about 235 F to 240 F (118 C to 120 C)
Thank you for this recipe! Chewy toffee is my personal cooking Nemesis, I have tried several times, and every time it turned out grainy :( Will try again with your tips in mind!
Thanks, Grainy is often down to stirring during the boil, try to avoid that at all costs, and wash any heavy crystals down with a brush and hot water. If it does come out grainy add a little water and bring it up to temperature again but really, if you follow closely there will be no grain and my! they taste good :o)
i would add a bit of coffee and walnuts
You Could and I would forgive you :)
Hi Steve, I've made this recipe 3 times now, the first was perfect but the second and 3rd didn't set properly (very soft)? The second attempt I thought maybe I'd not let it come up to temperature but the ones I've just made definately went to 120 degrees celcius? Please help
What can I use to substitute corn syrup?
and what happens if I don't include it as a n ingredient? much difference?
Not a lot, you'll be fine.
Thank You Steve!
In uk use can get Dr oetker glucose syrup anywhere.
can you use only Brown sugar ? Thanks
+uthman eli Yes,
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Steve
Sir can i skip glucose syrup? Thanks
Yes
Could you use something else instead of corn syrup/glucose???
+Flutterpie Shimmer You can make them with just Sugar :)
Can you use condensed milk?
Any alternatives for the corn sirup?
Does "Loudmouth" make your coats?
Hey there! So, I made this recipe last night and doubled it, because I love caramel, and I sprayed the pan, lined it with wax paper, then sprayed that. the wax paper is completely stuck to the caramel. Is there an easy way to get it off of the caramel and is there a better way for next time? I do have 9x9 silicone baking "pans" if I can use those to purchase the caramel into without spraying... TIA
+smdenmark Some cheaper wax papers will do that, it's a lesson I learned too, they are not designed to bake on. try to get baking paper, generally that will not stick. Also it should not need spraying..
+Steve's Kitchen I used Reynolds wax paper that says it is microwave safe and can be used on bottom of cake pans when baking. But what about simply pouring the caramel into a silicone baking pan?
Baking paper is better but silicon will be great.
Hi Steve how do I make the toffee into different shapes so I don't have to cut it into pieces at the end? Can I pour it into chocolate molds to get a variety of shapes?
Tia
Tia Glenn You could but it could get messy, melted sugar is very hot, so be careful the mold can take it. It wont taste any better mind you :o)
I'm hungry now😠 better make some soft toffee
It'll certainly feed the hunger, they are too good Zac :o)
Steve
Do you put it in the refrigerator to cool
spark bots ! No, it will make it weep. :) Thanks
You seem to use the words caramel and toffee interchangeably but they are different things aren’t they?
Can this caramel melt in the microwave or oven?
Yes.
I must try these. However, it's hard to find heavy cream out of the English-speaking world. I might try adding a bit of ghee and see what happens.
+Isa M I think Ghee will just make it oily, try to get cream :)
Thank you, Ronavish. The problem is where I live we have only two types of cream, cooking cream (15 to 18% fat) and whipping cream (30 to 35%). We don't have a huge tradition of butter because we use mainly olive oil, so we don't have so many types of cream. Thank you for the advice. If I ever find heavy whipping cream I will try it.
Isa M The 30 to 35 that you have will be just fine.
Steve
Steve's Kitchen Thank you!
Can I use glucose powder instead of glucose syrup?
I would think not?
So I tried to make the caramel, but it finished hard and crunchy. Wonder what I did wrong?
+I. Mash Heated to high :(
Hi steve , plz tell me can i use normal sugar in place of brown sugar
Saheba Parveen You most certainly can. The flavours change very slightly. Michele saw your fb message lol. Thanks for asking here.. Steve
Thanks
What are the ingredients of the toffee pls
How to make corn syrup
They look well nice, got no cream tho, milk would work tho yea, just take abit longer?
Scott Wood It would, but it's a little like adding water, you're going to have to burn it all off before the heat gets there :o) Good luck
Thanx mate, i made chewy toffee a couple of times, but them caramels look alot better
Scott Wood Yep, they were pretty good :o)
A good way to impress a woman😊, i will try ths today, keep up the good work!
Ur cute
Jo Gaz Thanks Jo, I still can't reply directly to your massages :o) Hopefully this will get through.
Steve
Sorry Steve still learning :)
Jo
Jo Gaz Ahh Cool the Reply button is there :o) What did you do...
Steve
It seems my replying on the phone is different to the laptop! :) Love your work btw.
Thanks Jo. Great to have you on the Channel..
Steve
Hi Jo, I was just trying a reply from my phone to see how it works. cool there's a new app that lets me comment. let's see how that works
Steve
Can i use golden sirup? Because in The Netherlands its hard to find glucose or corn sirup! 😔
Elisehp17 You can but I think when I was in Holland they sold Glucose in the Pharmacy? Not 100% sure but check
Any replacement of corn syrup or glucose syrup?
Nazia Khan Golden syrup will work
can we use cornflour instead of cornstarch ?
+Ziyaan Khan Yes.
There is no cornflour or cornstarch in this recipe.