When you lifted the slice off the counter I was hoping you'd say here you can have it. Lol it looks absolutely amazing. Thanks for a great collab Joanne.
OMG Joanne, I LOVE anything salted caramel!! I wish I can reach reach into the screen and take a slice, also thank you so much for this collab, I LOVE anything chocolate!!
I just had some of this pie actually about a hour ago. I don't like chocolate, but I tried this at a FRG lunch sale & this was the bomb. It was so gud that I talked it up & it was sold out quickly. Now I'm sad is all gone.
Joanne! I made this dessert for a class (I am in gastronomy school) but the caramel didnt got hard. It was all melty... Why? What I did I do wrong? Does it has to reach certan temperature?? This looks so so amazing!!
I have a question: How firmly is the caramel supposed to set? Because when I put the caramel in the refrigerator, it still wasn't completely set after four hours. It was still about the consistency of cold honey when I took it out to put the chocolate on it.
waw . you're amazing . and this is amazing . i just discovered your channel . and let me tell you . you just got yourself a new subbie . keep the good work . love all the way from Morocco.
Which is better to use, the Kitchenaid Artisan or the Kitchenaid Heavy Duty? I really want to buy one but I don't know the Pros and cons. Please anyone help me. Thank you.
Question for you.....I have never seen anybody add corn syrup to caramel so what is the purpose? The sugar makes it sweet as it so do you use it as a thickening agent? I never use corn syrup cause it is a major GMO unless you are using organic.
+Daria Dalton the mayor purpose of the corn syrup ( or any inverted sugar, actually) is to prevent the crystallization of the sugar so the caramel sauce end being smooth and luscious and delicious. :)
Update: I decided to try putting it in the freezer for a time to get it to firm up. It firmed up after a few hours, so I decided to put it back in the fridge overnight. Result: It melted RIGHT back to the consistency of cold honey. What am I doing wrong?
MusicOTNight2096 Caramel will always have a range of temperatures depending on if it's at room temp or in the freezer. For instance when I keep my caramel sauce in the fridge, I always have to warm it up to get it to the perfect runny consistency for a sauce. For this recipe, it sounds like maybe it wasn't reduced enough? It definitely is a *little* bit runny, though it shouldn't leak when you cut it. Were you cooking on a gas or electric stove?
Fifteen Spatulas This was a gas stove. I'm excited to have another go at this recipe, as I LOVE salted caramel. I've worked with caramel before, but I've found that it's very fickle; sometimes it works, and sometimes it doesn't.
I prepared this pie and put it in the fridge. After the night me frozen caramel and he became very tasteless :/ What have I done wrong. Is this pie need to eat right away?
Fifteen Spatulas Thanks for the information. I could reduce the caramel, or I could just scoop up and eat the remaining caramel I don't use with a milk chocolate bar. ;)
This dessert tastes so wonderful, but I can not get the caramel to set. I've made it three times, and, although each time it has set better, it will not set completely. Any suggestions?
+Robert Wrigglesworth Hi Robert, quick question, do you refrigerate the pie or serve it at room temperature? The caramel viscosity is so different at the various temperatures. When I was testing different thicknesses, I found that when the caramel is too thick it's not as enjoyable, so I've tried to hit the point where it's still a little runny but serves well out of the fridge. If it's not to your liking, cut the amount of heavy cream in half, and that will help thicken it up quite a bit.
+Fifteen Spatulas Hi, Joanne. I've kept the tart in the fridge, usually overnight. When I cut the tart, within minutes the caramel gets really gooey. I'll try cutting the cream. Does humidity play a big roll? I haven't been able to get my kitchen lower than 58%. I appreciate your help. Thanks!
When you lifted the slice off the counter I was hoping you'd say here you can have it. Lol it looks absolutely amazing. Thanks for a great collab Joanne.
it tastes more like a twix. i love them!
OMG Joanne, I LOVE anything salted caramel!! I wish I can reach reach into the screen and take a slice, also thank you so much for this collab, I LOVE anything chocolate!!
That looks so good
even garbage?
That smooth surface of the caramel is so satisfying
Oh gosh this was a delightful video to watch and how cool is that tart pan? So much easier to get it out without breaking the cookie crust.
Love Hani and Lainey's channels, too! Three awesome ladies!
This tart looks amazing!! Mmm salted caramel and chocolate.
this is one of the best recipes I've ever seen on your channel. thanks, Joanne!
Yuum! I love that you're putting measurements in cups as well :3 Super helpful! Thank you, definitely giving this a try!
i cannot take it anymore....your recipes are on fire lately...a perfect 10!!!
btw, i hope you're starting to feel better too.
This look SO delicious! Ahh, I need to try this!
Looks SO good. Definitely trying this out!
yes definitely
just finished making this. its so good!
did your caramel got thick?? like the one she makes?
It looks glorious indeed.
That looks delicious, I will definitely have to make this!
I just had some of this pie actually about a hour ago. I don't like chocolate, but I tried this at a FRG lunch sale & this was the bomb. It was so gud that I talked it up & it was sold out quickly. Now I'm sad is all gone.
Sireka Chatmon Glad it was such a hit!!!
Oh my! This looks divine!
this sounds and looks so good!
Looks so good I could finish a whole two pans of cake
+Sayeed Moses hehe :)
Hi Joanne, is the crust not baked at all or blind baked?
omg this looks so good i wish i could make it
Gracias por su video
I would totally figure out the best way to add some pretzels to this somehow. Thanks for sharing
That looks soooo good
Joanne! I made this dessert for a class (I am in gastronomy school) but the caramel didnt got hard. It was all melty... Why? What I did I do wrong? Does it has to reach certan temperature?? This looks so so amazing!!
I have a question: How firmly is the caramel supposed to set? Because when I put the caramel in the refrigerator, it still wasn't completely set after four hours. It was still about the consistency of cold honey when I took it out to put the chocolate on it.
very decadent. thank you for sharing.
+WannaBite Thanks!
waw . you're amazing . and this is amazing . i just discovered your channel . and let me tell you . you just got yourself a new subbie . keep the good work . love all the way from Morocco.
+butterfly4682 Thanks!!! Welcome, hope you enjoy the videos. I've been to Morocco before!
That's looks so good!!
This looks heavenly 😍🍫
Thanks Catie! It is truly one of my favorite desserts!
*Drool* Looks picture perfect, Joanne! Love the coarse salt on top. Got any leftovers ;P
I NEED IT RIGHT NOW!!
Which is better to use, the Kitchenaid Artisan or the Kitchenaid Heavy Duty? I really want to buy one but I don't know the Pros and cons. Please anyone help me. Thank you.
Hi dear!! Can i use ur crust recipe to do mini sized salted caramel tart? :)
So Yummy
Now I'm hungry
Question for you.....I have never seen anybody add corn syrup to caramel so what is the purpose? The sugar makes it sweet as it so do you use it as a thickening agent? I never use corn syrup cause it is a major GMO unless you are using organic.
Daria Dalton It's for texture. I don't use it for all of my caramel creations but it's necessary here for the right texture.
+Daria Dalton the mayor purpose of the corn syrup ( or any inverted sugar, actually) is to prevent the crystallization of the sugar so the caramel sauce end being smooth and luscious and delicious. :)
making me hungry 😨
OMG!!!... so simple and delicious :P ... thanks for sharing ;) ... GBY ♥
Hello there could you please Do you pine in the list of ingredients I you turkey fan I know little english
Do you really need the light corn syrup? I dont have that in my grocery store..
Wow👏👏
Is there a corn syrup substitute?
Golden syrup
Do you have any fish recipes that we could make? Since lent is coming and can't eat meat on Fridays.
Update: I decided to try putting it in the freezer for a time to get it to firm up. It firmed up after a few hours, so I decided to put it back in the fridge overnight. Result: It melted RIGHT back to the consistency of cold honey. What am I doing wrong?
MusicOTNight2096 Caramel will always have a range of temperatures depending on if it's at room temp or in the freezer. For instance when I keep my caramel sauce in the fridge, I always have to warm it up to get it to the perfect runny consistency for a sauce. For this recipe, it sounds like maybe it wasn't reduced enough? It definitely is a *little* bit runny, though it shouldn't leak when you cut it. Were you cooking on a gas or electric stove?
Fifteen Spatulas This was a gas stove. I'm excited to have another go at this recipe, as I LOVE salted caramel. I've worked with caramel before, but I've found that it's very fickle; sometimes it works, and sometimes it doesn't.
The first time I watched this I thought she said "Hell yeah" after eating the tart 😆😆. I just realized she actually said "Oh yeah" hehehe
maya guffey lol!
Fifteen Spatulas hehehehe...
I prepared this pie and put it in the fridge. After the night me frozen caramel and he became very tasteless :/ What have I done wrong.
Is this pie need to eat right away?
ZyReXxLT I did not use vanilla paste or she had an impact?
anything frozen is not sweet. the colder it is, it becomes less sweet
Could this recipe work in a 9 inch pie crust instead?
Yes, but you might want to reduce the amount of caramel you make.
Fifteen Spatulas Thanks for the information. I could reduce the caramel, or I could just scoop up and eat the remaining caramel I don't use with a milk chocolate bar. ;)
Fifteen Spatulas I should make this because I love caramel so much that I'll make it, but can I use a stand mixer instead of a hand mixer?
This dessert tastes so wonderful, but I can not get the caramel to set. I've made it three times, and, although each time it has set better, it will not set completely. Any suggestions?
+Robert Wrigglesworth Hi Robert, quick question, do you refrigerate the pie or serve it at room temperature? The caramel viscosity is so different at the various temperatures. When I was testing different thicknesses, I found that when the caramel is too thick it's not as enjoyable, so I've tried to hit the point where it's still a little runny but serves well out of the fridge. If it's not to your liking, cut the amount of heavy cream in half, and that will help thicken it up quite a bit.
+Fifteen Spatulas Hi, Joanne. I've kept the tart in the fridge, usually overnight. When I cut the tart, within minutes the caramel gets really gooey. I'll try cutting the cream. Does humidity play a big roll? I haven't been able to get my kitchen lower than 58%. I appreciate your help. Thanks!
Bacon mac and cheese recipe??
I don't have corn syrup can I use glucose syrup?
+Hadir Kasem I haven't worked with that so I'm not sure.
+calamitasCorvus thank you I'll try it
I would have gone for a more 50/50 layering. That looks like to much caramel for me
Carmel is a city in California. Caramel is sweet.
this SHIT IS AWESOMEEEEEEEEEEEEE
The corn syrup is not needed
i am a vegetarian and i was wondering if you could do some vegetarian recipes Thank You :)
It's good almost, so I want you to translate this recipe into Japanese.
kinda reminds me of a reeces cake xD
R