just made this today and it turned out perfect. i made the mistake of waiting a bit after adding the butter because my cream was a little cold and i had to warm it up in the microwave. this caused my caramel to clump up and become very hard but i persevered, had faith and kept stirring on low-medium heat until it melted down again. added the cream after and it was like nothing wrong happened. thank you for the recipe!
I made it! It is absolutely delicious. There is nothing like homemade, buttery caramel sauce. So, I burned the first batch. Although I thought I was using medium-high heat, the sugar changed color too quickly. I could smell that it was burnt, plus it was darker then I felt comfortable with. I threw it out. For my second batch, I used a much lower heat. It seemed to take forever to get the sugar to melt, but I'm glad I did it that way because, now, I know (roughly) where to set my heat (well, okay, I'm not sure I really do, but it's safer to start low). At the end, I added some vanilla bean paste along with the salt. Oh my sweet, sweet goodness, is it good.
This is the first caramel I’ve ever made that was this easy. No crustallization, lovely texture. Thank you for such a clear and simple process video! I also love that there is no water involved, or corn syrup and all that other mess. Just a few simple ingredients.
I'm 13 years old. I saw your video when I searched "How to make caramel" and I started to make caramel by your instructions (with my grandmother's help so I could not burn anything) and I made a caramel milk. The only thing I didn't do is that I poured milk except of heavy cream, but I still warmed it. So thank you!
A couple tips to add. First, use a light-colored pot, like stainless steel, because you MUST be able to see the caramel's color. Second, I used a silicone spatula instead of a wooden spoon. It was more difficult at first, as the sugar is not forgiving at first, but later, stirring was easy and I did not have any crystals on the spatula. I had one "lump" of sugar that never properly dissolved, but I simply used a sieve. Maybe next time, I'll use a whisk, but the end result was still excellent.
Caramel has always been my nemesis! But when I watched your video, I decided it to give it one more try so I followed your recipe step by step. It all seemed to be going accordingly but then, I had a panicky moment when, after adding the room temp. heavy cream, the sauce suddenly turned very liquidy... and it would not seem to thicken. I kept alternating between on and off the stove, and even though it had already reached the dark color I wanted, it was still liquidy. I tested with dipping the spoon in the sauce then dunking it in a water cup, but it would just dissolve.. Then my husband, who was on the phone providing moral support, said "take if off the stove and allow it to cool a bit. It will thicken!" Sure enough, within minutes the sauce had the consitancy of the one you showed in the video. And it tasted wonderful! I absolutely LOVE your recipes! Thank you!!
I tried making (and failing) caramel three times in a row using other posts recipes with the wet method. Idk why I didn’t try looking for a Preppy Kitchen recipe first because they never fail me. Eternally grateful for this amazing caramel sauce ❤
Candymaker here: You can add a little bit of water (how much doesn't really matter, but the more water, the longer it takes to reach high temperatures) so it will liquidify quicker. Then if you change about 1/3 of the sugar by weight into glucose or fructose, it will prevent crystallization.
The best tip about it is the pan, is all about the pan. If you're afrid of pouring heavy cream onto caramel with high temperature, let it cool down a lilbit, mix it and turn fire on and begin to stir the pan at medium temperature.
I followed this video and tried today for the first time. I can’t believe it but I actually completed the recipe and it’s absolutely delicious. My family loves it. Thank you!
I attempted making caramel for my very first time today while watching this video, and it came out perfectly! I followed it to a T, including purchasing a new stainless steel pot (time to get rid of my nonstick ones!). I've loved all your recipes I've made so far, and I especially love your videos. Thank you!!
OMG! Sometimes i “take notes” (in the area where you would write a comment) during a video with a recipe or how to instructions I need/want to remember. So i accidentally hit send out of habit when i was done!!😂🤣😂😅😅😅😆. THIS WAS JUST MY 📝 📓!!! Can anyone say “Here’s your sign!”
I made John's chocolate cake and frosting with my nephew for his 11th birthday. We made caramel, then whipped it for the filling of the chocolate cake. Yummm!!🥮🥮🍰🥮🍰🥮🥮
I am so glad I found this recipe. I have been craving caramel iced coffee for a while now, but I just could NOT get my caramel to stop crystallizing and / or burning before I could even melt the sugar completely . All good now, though. It turned out perfect!
I just made this and I LOVE it! It taste just like the Werther’s Original Caramels! Especially if you add some vanilla. My 6 year old gobbled it up with some apple slices, sprinkled with cinnamon and sugar on top 🥰 It was a nice treat! I will be making this again!
I made the recipe today. I watched the video twice and took down some quick bullet points. I did have a suitable pan because I often check the clearance area at Homegoods. I have an old fashioned coil electric cooktop so I was concerned about having it at the right heat setting. I started off on the lower side because I was afraid of burning the sugar. I ended up turning it up to more of a medium /medium low when the sugar hadn’t melted at all really in ten minutes. I definitely had trouble with crystals on the side of the pan at first and the wet pastry brush didn’t really help. But once the burner temperature got warmer the crystals seem to fade. After I added the butter and cream to the pan I had a thin mixture of cream and butter with a raggedy lump of caramel in the middle. But I persevered. I put it back on the stove kept stirring until it hit the right temperature. 🎉🎉🎉🎉 When I poured it into the heat proof container it was silky smooth and it tastes delicious.
It's pretty great. My fiance did this once, but she added a bit of Marsala Wine (Lombardo) instead of the butter. It ended up like a very dense cream, but incredibly flavourfull.
I'm so glad I watched this video. My caramel did, in fact, have a bunch of fat sitting on top of it. But, I stirred, stirred, stirred and it came together beautifully. This tastes amazing and I never want to buy caramel again.
I have had no problems making caramel in a non-stick pan. I start with a 1/4 cup water and 1 cup of sugar and just let it go on high heat until it turns the caramel color that I want. Then in another small pan, I warm my heavy cream with a teaspoon of vanilla, so it is not cold when it hits the sugar, which I slowly drizzle in while stirring with a wooden spoon. Then for the last part, I add in my 1 teaspoon of sea salt.
I've been wanting to make my own since the stuff at the store is full of bad ingredients. You make things seem so much easier. I definitely want to try this.
Made it just now and turned out delicious. I left it to turn a deep, dark brown color (so pretty!). As a side note, I added a little bit of vanilla extract to the cream for a touch of extra flavour Thank you :)
Thanks so much for the recipe. I've have never tried makung caramel before. My first time doing it, got is right at first batch and it tastes pretty nice. Thanks again
Thanks for the helpful video. Is there a reason why salt gets added so late in the process? Just wondering if it has some effect that needs to be avoided if added earlier.
300g sugar Medium high stiry for 3-5 minutes until boiled Boil for one minute workout mixing Take off heart and add 5 tbsp room temp butter Add 1 cup room temperature heavy cream Continue to boil for one minute (220 F) Add 1/2 tsp salt
2 questions. When its set, can i stir it in my mixer to have a more puffy result? And 2, if i want to do a chocolate caramel sauce what proportions should i change?
I’m going to try this as a dip for the soft pretzels! But he makes everything look easy. If JOHN has had trouble with it, there is no way I can do it 😂
@@PreppyKitchen I will try. But I can guarantee that I will mess it up somehow lol. Love your videos btw. I love watching them and they inspire me to at least try to make some thing new!
hello, we hardly get butter here and usually use margarine to replace it so can i use margarine instead of butter? or it wont work well without butter?🤧
I realize this is a video for luscious caramel, but it's a recent video with active comments. I've been binge watching the muffin (and other) videos, but am waiting for you to share a recipe for Morning Glory Muffins. You have so many others that all come out perfect, so I KNOW that a Preppy Kitchen Morning Glory Muffin recipe would live up to its name. Thank you!
@jello1977 omggg. Nooo 😭 seriously. I wrote impulsively and I didn't pay any attention and i was thinking why are you being so sensitive about a simple word 😭😂
I made this and the first time it went off without a hitch. The second time it went totally sideways and became a crystallized mess and hardened to a rock like consistency.😢 But, I'm happy to say that the third time landed me back in caramel bliss. My main tip is stir that melty sugar until your arm falls off and get every little lump out at that stage or they'll be there forever. I even took it off the heat, so it didn't go too dark, to stir and melt the lumps then added a bit of heat to keep everything melted or melting, and was able to get everything smooth. Also, definitely heat the milk. Mine was like 95° After that you're golden...or caramelly should I say?😊
Hi; Great Video! I am a maker of commercial popcorn with a 7 gallonCaramelizer on site...I have been using a powdered mix to make our Caramel popcorn but I think I will attempt to use this recipe. I will be making the sauce at home and cooling tthen transporting to the shop for the popcorn coating. Does this harden when dried so it becomes crispy? maybe adding a little baking soda will help with that? Or I guess I could simply make in the caramelizer But may prefer to add the made batch time will tell... Dave
Jesus loves you ❤️ Please repent and turn to him and receive Salvation before it is too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus. Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Jesus longs to be with you. Please repent and turn to Him and receive Salvation before it is too late.
for those who for some reason or another can't get the caramel to not caramelize, you can add a little bit of honey, which is an invert sugar, to prevent the crystalization of the caramel. it won't change the taste, and it won't crystallize.
John - this recipe looks amazing - thank you! I reviewed the written recipe in the link and it says not to use cane sugar in the sugar description, yet the picture of the sugar used is a box of Dominos pure cane granulated sugar. What type of sugar should be used?
Mine turned out a bit darker (first ever attempt) and tastes more like butterscotch than caramel. I might try a little less butter next time.. it was still very nice though ..thank you 🥰
I've always used brown sugar, and I melt the butter and brown sugar at the same time. I use it for apple pie. I don't use cream. I want to try this. I wonder the taste difference.
"Have faith and keep stirring" will be my new personal motto
Caramel profiteroles, divine!
Same!
First take the caramel! Then do whatever recipe done!
So true
😂
just made this today and it turned out perfect. i made the mistake of waiting a bit after adding the butter because my cream was a little cold and i had to warm it up in the microwave. this caused my caramel to clump up and become very hard but i persevered, had faith and kept stirring on low-medium heat until it melted down again. added the cream after and it was like nothing wrong happened.
thank you for the recipe!
Same thing happened to me had faith waited for it to melt down and thicken ITS DIVINE
Never warm in the microwave, it heats unevenly and will cause issues in a recipe like this.
same thing happened to me, I’m trying to redeem it now 😭
Exact same for me lol!
I made it! It is absolutely delicious. There is nothing like homemade, buttery caramel sauce. So, I burned the first batch. Although I thought I was using medium-high heat, the sugar changed color too quickly. I could smell that it was burnt, plus it was darker then I felt comfortable with. I threw it out. For my second batch, I used a much lower heat. It seemed to take forever to get the sugar to melt, but I'm glad I did it that way because, now, I know (roughly) where to set my heat (well, okay, I'm not sure I really do, but it's safer to start low). At the end, I added some vanilla bean paste along with the salt. Oh my sweet, sweet goodness, is it good.
The heat was too hot for mine as well! Here's to trying again tomorrow. 😅
YOU MAKE IT SOUND SOOO NICE.
I'M GOING TO HAVE THE FAITH TO START STIRRING.
Thanks!
This is the first caramel I’ve ever made that was this easy. No crustallization, lovely texture. Thank you for such a clear and simple process video! I also love that there is no water involved, or corn syrup and all that other mess. Just a few simple ingredients.
Impulsively tried this last night at 10pm. Worked quite well!
I'm 13 years old. I saw your video when I searched "How to make caramel" and I started to make caramel by your instructions (with my grandmother's help so I could not burn anything) and I made a caramel milk. The only thing I didn't do is that I poured milk except of heavy cream, but I still warmed it. So thank you!
A couple tips to add. First, use a light-colored pot, like stainless steel, because you MUST be able to see the caramel's color. Second, I used a silicone spatula instead of a wooden spoon. It was more difficult at first, as the sugar is not forgiving at first, but later, stirring was easy and I did not have any crystals on the spatula. I had one "lump" of sugar that never properly dissolved, but I simply used a sieve. Maybe next time, I'll use a whisk, but the end result was still excellent.
Hi John, would you be able to make a video of a sticky toffee pudding? For the British cousins😊. Thanks
Ooooooh yes!!!!!!!!!
Please 😊
Just use Nigella's recipe. It's amazing.
I'm American, and I LOVE sticky toffee pudding!!!
Hmm yes 😍🇬🇧
Caramel has always been my nemesis! But when I watched your video, I decided it to give it one more try so I followed your recipe step by step.
It all seemed to be going accordingly but then, I had a panicky moment when, after adding the room temp. heavy cream, the sauce suddenly turned very liquidy... and it would not seem to thicken. I kept alternating between on and off the stove, and even though it had already reached the dark color I wanted, it was still liquidy. I tested with dipping the spoon in the sauce then dunking it in a water cup, but it would just dissolve..
Then my husband, who was on the phone providing moral support, said "take if off the stove and allow it to cool a bit. It will thicken!" Sure enough, within minutes the sauce had the consitancy of the one you showed in the video. And it tasted wonderful! I absolutely LOVE your recipes! Thank you!!
this dude is just likable
In a moist kinda way
I tried making (and failing) caramel three times in a row using other posts recipes with the wet method. Idk why I didn’t try looking for a Preppy Kitchen recipe first because they never fail me. Eternally grateful for this amazing caramel sauce ❤
John -- THANK YOU SO MUCH for the tip about non-stick pans! That solved a long-time riddle for me!
Candymaker here: You can add a little bit of water (how much doesn't really matter, but the more water, the longer it takes to reach high temperatures) so it will liquidify quicker. Then if you change about 1/3 of the sugar by weight into glucose or fructose, it will prevent crystallization.
Gotta love food sciences
John this recipe is so tasteful❤
I made it with 100g of glucose and 200g of sugar and was great👍 Thanks for sharing🥰
Looks fantastic and easier than I thought. Great tips! I’ve tried making this several times over the years without success. Thx for the tutorial ‼️🍎
The best tip about it is the pan, is all about the pan. If you're afrid of pouring heavy cream onto caramel with high temperature, let it cool down a lilbit, mix it and turn fire on and begin to stir the pan at medium temperature.
We heard him.
Ingredients:
1 1/2 cups of sugar
1 cup of heavy cream (warmed up)
5 tbsp unsalted butter
1/2 tsp salt
Goob
I like how you say "easy" and then start off with "you need a new pan".
You always need a new pan. And new utensils and probably a new knife. Don’t forget to upgrade your range.
I need a new heater mine burned
And my pan
And the wall behind it now has black marks
@@Minos-rly hahahah
He is always reading my mind. Almost. I was just looking at your channel yesterday to see if you made your own butterscotch.
I will try this one now! 🥰 Have a Merry Christmas Everyone 🥰🥰🥰🌲🎉
I followed this video and tried today for the first time. I can’t believe it but I actually completed the recipe and it’s absolutely delicious. My family loves it. Thank you!
I am definitely going to make this. Thank you for sharing.
I attempted making caramel for my very first time today while watching this video, and it came out perfectly! I followed it to a T, including purchasing a new stainless steel pot (time to get rid of my nonstick ones!). I've loved all your recipes I've made so far, and I especially love your videos. Thank you!!
John is the only chef that I would NEVER skip.
Amen!
Aw, but Chef Jean-Pierre is the grandfather everyone needs. Check him out :)
Me: I should probably start eating better and working out more
Also me: *drooling over videos on how to make sweets*
Literally me right now! 😢
Me: get it together you have goals!
Also me: oh I’m going to make this caramel 😂🤦🏽♀️
My go to sauce for drizzling over waffles and pancakes
1.5 cups sugar
3 tablespoons butter
1 cup heavy cream (room temp)
Pinch of salt
5 T of butter
3. I have been doing 3. It works great
1 cup heavy cream (room temp!!) DONT USE COLD !! WARM IT UP!
pinch of salt
3 Tablespoons
1.5C sugar
@@MrsCluffRN 5 Tablespoons in the video, but I use 3.
OMG! Sometimes i “take notes” (in the area where you would write a comment) during a video with a recipe or how to instructions I need/want to remember. So i accidentally hit send out of habit when i was done!!😂🤣😂😅😅😅😆.
THIS WAS JUST MY 📝 📓!!!
Can anyone say “Here’s your sign!”
" You are an innocent by-stander", I needed that affirmation😄
Except he said bystandard
I made John's chocolate cake and frosting with my nephew for his 11th birthday. We made caramel, then whipped it for the filling of the chocolate cake. Yummm!!🥮🥮🍰🥮🍰🥮🥮
I just made this yesterday. but the old version with water. still good!
Made this and was worried it was so thin but as it cooled it thickened. Delicious!
Thanks for sharing this technique.
I love the way you illustrate the making of caramel
Just made this sauce and it came out perfect - soooooo yummy! Thanks John.
This looks SO wonderful! I'm going to make a batch & add some when I make vanilla bean ice cream on the weekend.
I am so glad I found this recipe. I have been craving caramel iced coffee for a while now, but I just could NOT get my caramel to stop crystallizing and / or burning before I could even melt the sugar completely . All good now, though. It turned out perfect!
I just love your recipes and watching you make them and look so easy!!
I just made this and I LOVE it! It taste just like the Werther’s Original Caramels! Especially if you add some vanilla. My 6 year old gobbled it up with some apple slices, sprinkled with cinnamon and sugar on top 🥰 It was a nice treat! I will be making this again!
I made the recipe today. I watched the video twice and took down some quick bullet points. I did have a suitable pan because I often check the clearance area at Homegoods. I have an old fashioned coil electric cooktop so I was concerned about having it at the right heat setting. I started off on the lower side because I was afraid of burning the sugar. I ended up turning it up to more of a medium /medium low when the sugar hadn’t melted at all really in ten minutes. I definitely had trouble with crystals on the side of the pan at first and the wet pastry brush didn’t really help. But once the burner temperature got warmer the crystals seem to fade. After I added the butter and cream to the pan I had a thin mixture of cream and butter with a raggedy lump of caramel in the middle. But I persevered. I put it back on the stove kept stirring until it hit the right temperature. 🎉🎉🎉🎉 When I poured it into the heat proof container it was silky smooth and it tastes delicious.
Anytime John says “Hey, I’m John Kanell,” you know it’s going to be a lit recipe ❤
i think he says that every time...
100% 😂 I just sent my sister this recipe saying basically the same thing
@@pick2206 he does and I have yet to try a bad recipe from him lol
What a stupid comment
I just tried this! Turned out perfect! Thanks so much
OMG! This is too delightful for words!❤😊
It's pretty great. My fiance did this once, but she added a bit of Marsala Wine (Lombardo) instead of the butter.
It ended up like a very dense cream, but incredibly flavourfull.
I make cajeta (goat milk caramel) and put it in my coffee.
Sounds like heaven.
Just made it! Our sugar didn't melt completely so we had some tiny lumps but it's tastes SOOOOO GOOD
I'm so glad I watched this video. My caramel did, in fact, have a bunch of fat sitting on top of it. But, I stirred, stirred, stirred and it came together beautifully. This tastes amazing and I never want to buy caramel again.
I have been afraid to try caramel again after the last batch seized up so horribly! You have given me hope, thank you for making such a clear video!!
I made this tonight and it turned out amazing.
I just made caramel sauce this evening. Despite from mine being a bit too liquidy, I'm happy with the results, it tastes very good
I have had no problems making caramel in a non-stick pan. I start with a 1/4 cup water and 1 cup of sugar and just let it go on high heat until it turns the caramel color that I want. Then in another small pan, I warm my heavy cream with a teaspoon of vanilla, so it is not cold when it hits the sugar, which I slowly drizzle in while stirring with a wooden spoon. Then for the last part, I add in my 1 teaspoon of sea salt.
I've been wanting to make my own since the stuff at the store is full of bad ingredients. You make things seem so much easier. I definitely want to try this.
Just made this and omggg! It came out so good (on the second attempt anyhow 😅) thanks for the tip about electric stoves and low heat
Yummy thanks man ❤❤❤
İt did work but my sugar crystalsyed but i managed to boil them more
And it turend out very delicious 😋
I tried and it worked perfectly! Popcorn with caramel ❤
I finally made this last night, and WOW..!
A delicious symphony of flavors is right.
Made it just now and turned out delicious. I left it to turn a deep, dark brown color (so pretty!). As a side note, I added a little bit of vanilla extract to the cream for a touch of extra flavour
Thank you :)
Thanks so much for the recipe. I've have never tried makung caramel before. My first time doing it, got is right at first batch and it tastes pretty nice. Thanks again
I made it yesterday! It's 😍😍😍😍😍 DELICIOUS!!!
Thanks for the helpful video.
Is there a reason why salt gets added so late in the process? Just wondering if it has some effect that needs to be avoided if added earlier.
It enhances the flavour
It enhances the flavor
@preppy kitchen Do I have to use heavy cream can I use half-and-half instead?
Probably the easiest caramel recipe ever. SO good!
300g sugar
Medium high stiry for 3-5 minutes until boiled
Boil for one minute workout mixing
Take off heart and add 5 tbsp room temp butter
Add 1 cup room temperature heavy cream
Continue to boil for one minute (220 F)
Add 1/2 tsp salt
2 questions. When its set, can i stir it in my mixer to have a more puffy result? And 2, if i want to do a chocolate caramel sauce what proportions should i change?
Thoughts on adding a little vanilla? Will it change the consistency?
Thanks a lot for the recipe dear, I just made it and it turned out great. 😊
Very nice recipie John! They looks amazing! Have a nice day and good week! 👍👏🍴
can you make this with brown sugar instead of white?
I’m going to try this as a dip for the soft pretzels! But he makes everything look easy. If JOHN has had trouble with it, there is no way I can do it 😂
Sounds soo good!! Give it a try!
@@PreppyKitchen I will try. But I can guarantee that I will mess it up somehow lol. Love your videos btw. I love watching them and they inspire me to at least try to make some thing new!
thanx 4 all ur quick tips🎉
How do you store it? Does it need to be refrigerated? Last time I made caramel I stored it in the fridge and it was hard like a rock so any tips????
Absolutely great recipe here
I was extremely surprised after I didn’t burn the sugar on my first try
hello, we hardly get butter here and usually use margarine to replace it so can i use margarine instead of butter? or it wont work well without butter?🤧
can you just used milk instead of heavy cream?
Love your videos, very helpful! Thank you!
Can I use cornstarch instead of cream?
Growing up we made caramel sauce in cast iron skillets. So good
Finally it was explained exactly and how easy wow Thank you 😊 so much love your channel!!!
Amazing great chef I am big fan
I realize this is a video for luscious caramel, but it's a recent video with active comments. I've been binge watching the muffin (and other) videos, but am waiting for you to share a recipe for Morning Glory Muffins. You have so many others that all come out perfect, so I KNOW that a Preppy Kitchen Morning Glory Muffin recipe would live up to its name. Thank you!
It's 4 AM and i impulsively made it. honestly i thought it might take up to 40 mins but it almost took 15 - 20 mins. Tuned out pretty dope
Repulsively? Um...ok.
@jello1977 i wasn't sure i even needed it. But i was shocked that caramel can be easy to make
@@atitatahir6262 The word you used, "repulsively" means extremely unpleasant, a strong dislike, and/or unacceptable.
@jello1977 omggg. Nooo 😭 seriously. I wrote impulsively and I didn't pay any attention and i was thinking why are you being so sensitive about a simple word 😭😂
@jello1977 thanks bud. I changed it
Can rhis be whipped to use as filling fir cakes or macarons?
I was just about to buy ice cream topping, now instead, I can make my own. Thanks
This is amazing
Wondering if you have any maple recipes.
I made this and the first time it went off without a hitch. The second time it went totally sideways and became a crystallized mess and hardened to a rock like consistency.😢 But, I'm happy to say that the third time landed me back in caramel bliss. My main tip is stir that melty sugar until your arm falls off and get every little lump out at that stage or they'll be there forever. I even took it off the heat, so it didn't go too dark, to stir and melt the lumps then added a bit of heat to keep everything melted or melting, and was able to get everything smooth. Also, definitely heat the milk. Mine was like 95° After that you're golden...or caramelly should I say?😊
Hi; Great Video! I am a maker of commercial popcorn with a 7 gallonCaramelizer on site...I have been using a powdered mix to make our Caramel popcorn but I think I will attempt to use this recipe. I will be making the sauce at home and cooling tthen transporting to the shop for the popcorn coating. Does this harden when dried so it becomes crispy? maybe adding a little baking soda will help with that? Or I guess I could simply make in the caramelizer But may prefer to add the made batch time will tell...
Dave
Hi John!
Looks yummy.
Jesus loves you ❤️ Please repent and turn to him and receive Salvation before it is too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus.
Jesus loves you. Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Jesus longs to be with you. Please repent and turn to Him and receive Salvation before it is too late.
for those who for some reason or another can't get the caramel to not caramelize, you can add a little bit of honey, which is an invert sugar, to prevent the crystalization of the caramel. it won't change the taste, and it won't crystallize.
John - this recipe looks amazing - thank you! I reviewed the written recipe in the link and it says not to use cane sugar in the sugar description, yet the picture of the sugar used is a box of Dominos pure cane granulated sugar. What type of sugar should be used?
Thank jhone for sharing this yummy recipe ❤
Just made this and you wasn't wrong it's amazing I put mine over some cheesecake I made ❤
Just a quick question what's the best way to store it?
Caramel sauce is my favorite cheat sweet.
Great video John😊😊
Thank you Maryam!!!
You said to use a heavy pan....could I use cast iron? How bad is the cleanup? How do I make icing out of the caramel? Love your channel!!!!!
Mine turned out a bit darker (first ever attempt) and tastes more like butterscotch than caramel. I might try a little less butter next time.. it was still very nice though ..thank you 🥰
You're such a great cook...Great great recipes...❤
That caramel is great for all that is called cake and pastry. What an wonderful topping.
I love you John . Please make arroz con leche
I don't think John makes Mexican food on his channel.
@@catherineflores5025 Eh, he makes a little. He does have some mexican blood
@@catherineflores5025 yes he does make it...
Yum
@catherineflores5025 he makes a little cause hes actually mexican....
I've always used brown sugar, and I melt the butter and brown sugar at the same time. I use it for apple pie. I don't use cream. I want to try this. I wonder the taste difference.
What pot are you using in this video? Please and thank you! :)