Please don't stop making videos. It makes me happy to see you every week baking. Also, I'm happy to see you happy with what you do. Love you, Stephanie! :)
I made the caramel portion of this recipe this evening and it turned out really nicely! I'd never made caramel so I was mildly terrified at the prospect but everything happened like you said it would and the instructions were super clear. I just wanted to say thanks so much for sort of visually holding my hand through a recipe that would otherwise be too daunting.
It is summer but cool and rainy with more of the same tomorrow so I know what I'll be making to cheer myself up! These look absolutely delicious! Thanks for tasting one for us.
"Thanks so much for this recipe & for this video I am truly 100% grateful for all your baking skill's! and I love the fact that you're real & when you're really happy you're happy like a kid being filled with the joy of God!"
I make mallow cups using a similar technique. Use marshmallow cream in the center and stir a little flaked coconut in with the top layer of chocolate. Delicious! I may have to try these caramel cups sometime!
You are so good. My mouth was watering when you were tasting them. Will surely try them. Today I have made your recipe of the oatmeal cookies for the 2nd time. And I have soaked dried fruits again, as last time my cake was a bit crumbly. You are amazing.
WORMGERM miss or Mr: wormgerm whatever u think about me I don't care because everyone can take his or her thinking wherever he want and in ur thinking I m creepy but I don't think so because in our religion Islam is told to admire good things and excellent work of ur teacher so she could desire to make it more,most and most better then ever,I m not getting angry with u just telling u that y I posted this comment u can also use this technique on ur teachers then u can observe
Your videos are so helpful and always come at the perfect time. I was wondering if this caramel could be added to a buttercream frosting? And if so, what amount should be added for flavor but not to ruin the buttercream consistency?
Hi Stephanie fantastic recipe! I have a question about the caramel. Mine separated into the fat and sugar layers in the fridge. Any idea how this happened? Thanks again!
I made caramel as per your video , it turned out excellant. I made white chocolates with caramel centre using plastic molds,they are superb.Thanks.In is quite hot weather in Mumbai, consistancy of caramel for last six days,is excellant.
Hi Stephanie. First and foremost, you're such a lovely lady and great tutor. I loovvee your recipes and had try a bunch so far and they turned out reaallly delicious and had stayed moist and soft for many days ! About this video .. do we need to store them inside an airtight container or wrapped up in foil will also do ? Thanks xxxx from Malta ( Europe )
I must share with you.. I made this today.. All was going well until I had to add in the cream.. I wasn't expecting it to foam up and steam so fast. It only took. a few seconds and I thought all my hard work was a disaster. My Carmel was a chunk of hard caramel. I was going to throw it out but figured oh why not go through with it. I added the butter and the vanilla.. stir stir stir.. it got half better.. ok lets put it on the burner again.. You did say 5 minutes.. and I had lumps of sugar.. well after about 3 min. I saw it was starting to change.. my lumps were not so bad but there were stilll some. I took out my strainer and got a bowl, strained it and then let it sit on the counter to cool down. after an hour I had my family taste test. they loved it !! I made the candy.. Added some nuts to some and tonight it is a big hit in my family..thanks for the video and all the little do's and don't.. Something that I would of thrown away turned out to be one of the best tasting desserts yet..
I made these today and they are delicious. Mine weren't pretty since I decided that I could make them without the paper liners. Not a good idea but I was too lazy to go to the store, lol. I have to say that this caramel was so easy and delicious.
I was looking on your site for a demonstration of making napoleons. I couldn't find anything. Would you consider doing a video making napoleons? My family wants me to make one for Thanksgiving.
You said you can keep the caramel sause up to a week at room temperature. What if I keep it in the fridge (and reheat it for use), how long will it stay fresh?
🤓Extra little tip: if you make these in paper cups it’s best to use a pastry brush or the back of a small spoon to bring the chocolate up the sides of the paper liners. If your using a candy mold you can add enough chocolate to completely coat the inside of the mold then turn it up-side-down on to a pan to remove the extra chocolate from the mold to use later. Then you can let the chocolate harden. The reason I say to do this is if you don’t bring the chocolate up the side of the cup or mold, when you add the Carmel it will not be sealed inside of the chocolate. The caramel will find the hole in the chocolate and run out the sides of the candy and make a big mess.
Hi Stephanie, I just finished them, now they are in the fridge :D But I don't know if I did something wrong with the chocolate because it wasn't liquid as yours, it had the aspect of a mousse... The only thing that I did differently was to add a bit of soy cream, cause I wanted it a bit more fluid and all of a sudden it became like I wrote before. What happened? :(
Hi Maam’ You mentioned that in this videos that you are not going to temper the chocolate ...Why so??is it because it has two different flavor of chocolates
Hi, I would love for you to make a mallow cup. One of my childhood favorites, but they are not as good as they used to be, or my taste buds have changed. Thanks.
Please don't stop making videos. It makes me happy to see you every week baking. Also, I'm happy to see you happy with what you do. Love you, Stephanie! :)
I made the caramel portion of this recipe this evening and it turned out really nicely! I'd never made caramel so I was mildly terrified at the prospect but everything happened like you said it would and the instructions were super clear. I just wanted to say thanks so much for sort of visually holding my hand through a recipe that would otherwise be too daunting.
Alexandria M im so scared making carmel
you looked like you really enjoyed them, hope you have a lovely Christmas XX
It is summer but cool and rainy with more of the same tomorrow so I know what I'll be making to cheer myself up! These look absolutely delicious! Thanks for tasting one for us.
"Thanks so much for this recipe & for this video I am truly 100% grateful for all your baking skill's! and I love the fact that you're real & when you're really happy you're happy like a kid being filled with the joy of God!"
I make mallow cups using a similar technique. Use marshmallow cream in the center and stir a little flaked coconut in with the top layer of chocolate. Delicious! I may have to try these caramel cups sometime!
Sounds delicious.
Joy of Baking z
Tiffany Weister gosh they sound yummy!
You make everything look so easy your recipes are foolproof thankyou 💕😊
Another great recipe and video. I'll be making these this weekend.
Luv all ur receipe I tried out cakes too
OH my goodness they look yummy!! Gotta make these today!
Perfect for the holidays!
You’re absolutely amazing and very creative ❤️❤️. Love love your channel.
Thank you. It looks so good, I'm going to make it.
Thanks Stephanie these look so good 😊
Always Lovely and Informative Videos!! Thank you so much!!! Yummy results!!!
You are so good. My mouth was watering when you were tasting them. Will surely try them. Today I have made your recipe of the oatmeal cookies for the 2nd time. And I have soaked dried fruits again, as last time my cake was a bit crumbly. You are amazing.
Oh no! not again!! OK back in the kitchen, right now :) thank you Stephanie.
These look so easy ! Thanks for this, I can't wait to try it.
I thank you. I can't wait to make these!
really love your channel!!!! wonderful recipes, thank you for sharing them with us :D
Look absolutely delicious.
No words.......very very good
ur kitchen is so beautiful and ur way of teaching Is beautiful like u
Muhammad Ahsan Creepy
WORMGERM miss or Mr: wormgerm whatever u think about me I don't care because everyone can take his or her thinking wherever he want and in ur thinking I m creepy but I don't think so because in our religion Islam is told to admire good things and excellent work of ur teacher so she could desire to make it more,most and most better then ever,I m not getting angry with u just telling u that y I posted this comment u can also use this technique on ur teachers then u can observe
Muhammad Ahsan- Yours is ... a beautiful mind. Stay as you are.
Hi Stephanie, I wanted to know what brand is that hot plate your using and where to buy one. Thanks Mike.
you're so sweet! i love to watch your videos, your voice is so pleasant :) love from Germany!
Your videos are so helpful and always come at the perfect time. I was wondering if this caramel could be added to a buttercream frosting? And if so, what amount should be added for flavor but not to ruin the buttercream consistency?
Kimberly Johnson
che buono!! thanks😋😋
wow so yummy as usual love u mam
Looks yummy😋 thanks
Hi Stephanie fantastic recipe! I have a question about the caramel. Mine separated into the fat and sugar layers in the fridge. Any idea how this happened? Thanks again!
I love all your food Joy😍😘❤
I'm gonna make these but I'm gonna add some pecans or walnuts. Yummy! Thanks for the video.
Cannot wait to make these for Christmas! thank you for sharing! xox
I just love your videos! I'm gonna make these....and some peanut butter filled as well. ....maybe both in one ;)
I made caramel as per your video , it turned out excellant. I made white chocolates with caramel centre using plastic molds,they are superb.Thanks.In is quite hot weather in Mumbai, consistancy of caramel for last six days,is excellant.
can you teach how to temper chocolate perfectly.all three types.dark,milk and white.
Happy Holidays to you, may you please make homemade snickers bars?
you are really the best
Miss Stephanie is it possible to add Peanut Butter on your Caramel? Thanks for the videos recipes that you shared. God Bless You!
Hi Stephanie.
First and foremost, you're such a lovely lady and great tutor. I loovvee your recipes and had try a bunch so far and they turned out reaallly delicious and had stayed moist and soft for many days !
About this video .. do we need to store them inside an airtight container or wrapped up in foil will also do ?
Thanks xxxx from Malta ( Europe )
Jo B air tight should be fine for these
I've been looking for something like this 🙌🏻 I'm going to try and make a vegan version myself 💞
simple and perfect
Wonderful, those are really cute I love them. Thank you Stephanie.
Love your recipes
Love your videos x
Could you use the Wilton candy melts for the chocolate and then be able to store at room temperature?
sooo good looks yummy
I must share with you.. I made this today.. All was going well until I had to add in the cream.. I wasn't expecting it to foam up and steam so fast. It only took. a few seconds and I thought all my hard work was a disaster. My Carmel was a chunk of hard caramel. I was going to throw it out but figured oh why not go through with it. I added the butter and the vanilla.. stir stir stir.. it got half better.. ok lets put it on the burner again.. You did say 5 minutes.. and I had lumps of sugar.. well after about 3 min. I saw it was starting to change.. my lumps were not so bad but there were stilll some. I took out my strainer and got a bowl, strained it and then let it sit on the counter to cool down. after an hour I had my family taste test. they loved it !! I made the candy.. Added some nuts to some and tonight it is a big hit in my family..thanks for the video and all the little do's and don't.. Something that I would of thrown away turned out to be one of the best tasting desserts yet..
Is it unsalted butter like what you usually use on your previous demo?
Yes, I normally use unsalted butter.
Thanks! :)
Thank you so much❤
Love you so much ❤️❤️
hi mam i like your rcepes
thank u foryour noteficaion
Hi , can 25 % fat cream be ok to make caramel ?
I made these today and they are delicious. Mine weren't pretty since I decided that I could make them without the paper liners. Not a good idea but I was too lazy to go to the store, lol. I have to say that this caramel was so easy and delicious.
Awesome... Love from India
I was looking on your site for a demonstration of making napoleons. I couldn't find anything. Would you consider doing a video making napoleons? My family wants me to make one for Thanksgiving.
what brand induction burner is that? we are thinking about buying one. are you happy with the quality of it?
You said you can keep the caramel sause up to a week at room temperature. What if I keep it in the fridge (and reheat it for use), how long will it stay fresh?
I've never actually stored the caramel in the fridge, but it should stay fresher a little longer than a week.
🤓Extra little tip: if you make these in paper cups it’s best to use a pastry brush or the back of a small spoon to bring the chocolate up the sides of the paper liners. If your using a candy mold you can add enough chocolate to completely coat the inside of the mold then turn it up-side-down on to a pan to remove the extra chocolate from the mold to use later. Then you can let the chocolate harden. The reason I say to do this is if you don’t bring the chocolate up the side of the cup or mold, when you add the Carmel it will not be sealed inside of the chocolate. The caramel will find the hole in the chocolate and run out the sides of the candy and make a big mess.
thankyou!!😋
IN MAKING IT RIGHT NOW!!!
Hello from Jamaica 🇯🇲 where did u buy the pot u r using and the others behind u I have seen them in many of your videos and really like them.
The cast iron pots I use are Staub.
Hi Stephanie, I just finished them, now they are in the fridge :D But I don't know if I did something wrong with the chocolate because it wasn't liquid as yours, it had the aspect of a mousse... The only thing that I did differently was to add a bit of soy cream, cause I wanted it a bit more fluid and all of a sudden it became like I wrote before. What happened? :(
Lucia Nosella all forms of cream are natural thickeners. Maybe a little unsalted butter or vegetable shortening might help liquefy your chocolate
Is it possible instead of the cups to use a form instead? Would it work?
genius!
Could you make mallow cups?
Can I use homemade white butter n fresh milk cream for making caramel sauce
Good
Could you please post how to make marzipan from almond flour and also how to make marzipan filled chocolate cups? Thanks.
it looks sooo good i am now craving for this but I don't have the ingredients, I think I might just eat nutella instead.
I'm here for the caramel :)
hi just wanna ask if I can use coco powder with this?
Hi Maam’
You mentioned that in this videos that you are not going to temper the chocolate ...Why so??is it because it has two different flavor of chocolates
Thank u for tips ingredients
delish :)
can I use brown sugar
yummy,i will try this
Hi, I would love for you to make a mallow cup. One of my childhood favorites, but they are not as good as they used to be, or my taste buds have changed. Thanks.
I’ve never had a mallow cup but I’ll have to try one.
How many days can i keep this at room temperature?
Hi! My caramel was quite hard so when I bite into it the cup the caramel was very hard. What did I do wrong? Thanks!
I want that little portable oven top
Can you use caramel topping for the inside if its thick?
I've never tried that, but if the caramel topping is thick enough you would try it.
my kitchen smells soooooooo good!!!!!!!!!!!!!!1
That is waw !!
How a days, weeks or month can put in storage or consume.
If I used tempered chocolate…how would I store these?
I’ve never tried making these with tempered chocolate. But typically you don’t have to store tempered chocolate in the fridge.
so nice
Are you American? I tried your black forest cake it works!
can i use a double boiler to melt the sugar?
Definitely not, the sugar wouldn't get hot enough to melt in a double boiler ):
Anazandre owh...heee okay thanks yea! 😅
PLEASE ADOPT MEEEEEEE! 😀😀😀
I wish you would sell this . I’d buy it. If your not tempering , will these start to melt as soon as you touch them like keto fat bombs ?
At room temperature they don’t melt as soon as you touch them.
😍😍😍😍
I had no idea sugar could melt. How cool
So... in a kitchen.. with a hob... why are we using a plug in?
Because of the location. The camera angle isn’t good for the stove.
olá Boa tarde. .
Doesn't make sense to melt sugar a little at a time. By the time you get to the end portion, the beginning sugar is overcooked.
There are several different methods to make caramel. As you saw in the video, the sugar does not over cook with my method.
My caramel came out super runny :( is it all my fault or maybe humidity? it is raining here.. it can't be all my fault :(
helloi like to congratulate you for these vídeos and i would like to request vídeo teach homemade malteseres or whoppers thank you
CAN YOU RE-HEAT IT ??????????
pipe up