For all the people asking, if they have to use the golden syrup: I made them the evening before yesterday and let them set overnight and I used rice syrup. Actually, I even used rice syrup from two different brands, because I didn’t have enough left in the one that was already open. And they turned out PERFECTLY! They are so easy to make, they taste great and the consistency is just perfect! The few people that have already tried them, loved them! I let them set in a pan that I lined with aluminium foil and then put some baking paper on top (two sheets overlapping at a 90 degree angle) and without greasing it, it came off really easily of the caramel. Also, cutting it wasn’t nearly as painful as I imagined - just keep the knife oiled. And that oil doesn’t leave an oily residue on the cut caramels, if you’re worried about that. Honestly, you should really try making them, if you’ve got a candy thermometer, because they’re REALLY easy to make and very delicious! Also, I made only half the recipe and got a 1 Liter jar’s amount of candy. Just so you know, how much you’re getting out of the recipe. Oh, and I only put a pinch of salt in, because I don’t like salted sweet stuff. So, I can’t tell you, how the ration tastes, but I’m sure it’s delicious. Good luck! :)
I just found a nice way to line tin, with non-stick parchment paper. You must wet it before putting in the tin. It will be easy mold it to the tin. After a few minutes it will be dry and ready to use. It really works!
So by the end of the video I was wondering about the cherry, so I looked again to the title, and boom, It said chewy not cherry! Damn. I need glasses...
I got a touch experimental with these and replaced a third of the golden syrup with maple syrup (I also downsized by about 1/6 overall as my tin is a bit smaller) and stirred in around 150g of chopped pecans after adding the butter. They taste amazing and the crunch of the pecans is rather nice, though they are a bit softer than I hoped. I’m not sure if the temps were a little on the low side (I used a thermometer but perhaps it was not heated evenly) or if that is a consequence of using the alternative syrup.
As as beginner in cake decorating I have a desperate question for you jemma. If you could please help me out. Is it necessary to chose mud cakes when you are decorating cakes? Coz almost in all your behind the scenes videos you guys work with them.
I can allmost taste it i would love to make this for my mum she loves salted caramel and i think it really makes a differece what type of salt you use aswell to really be able to taste it.
I make caramels and they’re perfect for a couple days then they turn like a texture of fudge or it just crumbles… is it crystallizing or am I not storing it properly or what’s happening.
Hi Jemma l love your recipes and watching you and the team. I made your salted caramels which looked good until l cut them. After a few hours they flattened into one big mass. Can you tell me what l did wrong please. I used a thermometer and respected the recipe (l thought) By the way the taste is just delicious😉❤🙏
Hey babe, just a simple question. what's the purpose of adding golden syrup to caramel, I know cooking is all creativity but I'd like to hear your science behind it. cheers
Golden syrup/ corn syrup??? We don't have those in central Europe... what do you other guys from Europe use?? We do make caramel here also, don't we? XD
What's the matter with all these people not using golden syrup??? It's easy to find in any super market - it's made by Tate & Lyle and it comes in a large green and gold tin and always has done for the last 70 years. It's not 'treacle' it's not 'honey' it's just plain golden syrup and only made by Tate & Lyle as far as I'm aware. But defo ALL supermarkets sell it.
Do you need to use a stove that cools down immediately when you turn it off? Mine takes really long to cool off even a little bit, so I'm guessing I would have to take it off the stove instead of just turning the heat off.
I really can't understand why we have to use caster sugar instead of granulated if it's going to melt... just wondering...Does anyone know? By the way, THANKS JEMMA for these wonderful recipes!!!
Sandruchi they are the same thing, but if u mean white sugar, I guess it is because people usually have caster sugar on hand rather than white sugar as most of the recipe require caster sugr
I live in Italy and I don't think I've ever seen double cream anywhere...the kind of cream we have is similar to the one you usually use in coffee, not as thick as double cream. Can I use this one anyway or will it make my caramels too runny?
Also can I use evaporated milk in Lieu of the cream? I found out I can use the racer up so if I can find out I can use evaporated milk I'm going to make them right now cuz it's late at night here but I have all these ingredients as I don't have the corn syrup and I don't have cream but have the alternatives
Hi! I made them yesterday. They are amazing. I already tried some of your recipes and I found them great and very easy to follow. Thanks I just have one question. I want to do this caramel but to fill up some chocolate candys (bonbons). Do you have any tips?
You could try modeling and wrapping it around the Carmel or you could melt try layering it in. I have never tried before so I'm not sure if it works or not, just a suggestion
I made these the other day and they taste amazing. But I did everything you said and I cant get the foil off them it's like it hasnt set and it's been in a cool place setting for over 24 hours what am I doing wrong
I guess it's not only about the temperature, it's also about the power of your fire. I'ts not the same to reach the first 155C with maximun power than to gently take your caramel up to that temperature in more time, with a medium heat. And always looking at it and changing your heat as necessary. Every kitchen has a different power and way of heating.
Done this caramel recipe so many times, ppl love it... Give it away to store clerks in my fav shops, friends and family... I decided to try it out with a twist this time, so I added 100 g of dark chocolate to the mix, after I added the butter... It's pretty amazing :D
@lilia da . Golden syrup is a form of inverted sugar syrup and it is interchangeable with corn syrup. Golden syrup was invented in the United Kingdom and is also known as light treacle.. Since you mentioned corn syrup, I am assuming you live here in the United States. You can purchase golden syrup via Amazon (I am personally not a fan of purchasing food on Amazon), or you can also purchase it at the World Market as well as Stater brother's in the U.S. I have made Jemma's recipe using both golden syrup and corn syrup. The golden syrup gives the caramel a darker color and slightly bolder flavor than the corn syrup. This recipe is super easy. They key to it coming out perfectly is to invest in a GOOD candy thermometer, pay attention to the temperature, and resist the urge to stir the caramel while it is cooking. I also line my pan with parchment/wax paper instead of foil. FYI., you can also sprinkle nuts on top when the caramel is slightly set.
Aleli A. Acosta use the 7 minute microwave caramel recipe. I'd imagine that you could manage that with maybe a bit of help for the stirring every couple of minutes, and it makes great caramels. Just google seven minute caramels for a recipe. There's a lot of them but they're all pretty much the same
I used the dull side of the foil, oiled it, and still it stuck completely. I wish I had used nonstick parchment paper OR expensive special heavy-duty nonstick foil. 🙁 A warning to everyone else.....
Why do you use unsalted butter if you're adding salt anyway? Wouldn't it make more sense to grab the (generally) cheaper salted butter and just add a touch less salt?
Gnuthad that’s what I thought as well but both types of butter are similar in price in where I lived. But it would be nice to have both options in mind coz I don’t always have both types of butter at home.
Recipe turned out great : ) caramels were super chewy and had an excellent flavor. There are some comments saying the temperatures are wrong and need to be lowered. That is not the case; just make sure you don't turn your stove too high and keep it low or low-medium at all times so your sugar doesn't burn.
It only took a second try to get it right. I’m dyslexic(why do they spell it like that) so I transferred Celsius to Fahrenheit and though 240 was 420 and I burned the first batch 😊. Tried it again and it was perfect!
Last time I tried making this recipe my caramel was very sloppy because of my terrible quality, broken candy thermometer and it broke in the process! Today I bought a new one and now my caramels are amazing! Recommended recipe 10/5 stars!! Thanks Jemma
Hi Jemma! I made this yesterday and it came out perfectly!!! I did quite a few things differently so let me tell you. I intended to make your full recipe when I started but I found that I only had 1cup of corn syrup so I shrunk the recipe down to 2/3 of yours. I also changed a few of the qualities 1 stick of butter(1/2 cup) 1 1/4 of heavy whipping cream 1 1/4 sugar 2/3 tsp salt (plus more sea salt on top) My candy thermometer also is not calibrated so it is off by about 25°C so I thought I would just go up 25° higher than what you said but I ended up just looking at it for reference kind of and it came out greasy looking but then once it solidified it was perfection!!!!! The wrapping up was easy and so much fun. Mine also came out more chewy than yours and I was able to form them into the shape of tootsie rolls lol. Over all this recipe is amazing than you so much for sharing!!!
Hello our kitchen goddess haha. Loved this recipe, looks so yummy. I looooooove chewy caramel 🤤😍🍬. Can you please make a video recipe about the golden syrup? Please please?! 🙏🏻
I made this yesterday, quite concerned about not getting them right after reading so many failure comments to be honest. My hometown is Madrid, centre. They turned out beautifully!! I discovered my candy termomether was reaching only 98ºC when water was already boiling, so I removed 2ºC from the temperatures she gave us. I will try to make caramel cookies now!! :D
Liquids aren't measured in grams, which confuses me. It's either milliliters or cups. Grams would depend on the density of the product, ie water vs. heavy cream
Do you think I could get away with using coconut cream? also I live in Southern California, would these temperatures work for me here, I am referring to the 120° and the 115°?
Hey Jemma! I love this video! Would you PLEASE be able to explain to me the science behind these caramels? I understand you cook the sugar syrup to hard-crack stage, which is when the sugar concentration is at 99% (right?). So by adding the cream... what does it do to the concentration... how did you get a dark caramel colour... What did heating to hardcrack stage, then hardball stage do - what role did the cream play in it??? I'm confused!
Made these twice now and they came out absolutely delicious and perfect both times! Literally addicted to eating to them :p Thanks for such an amazingly simple yet awesome recipe - your recipes are always fool-proof and the result is undoubtedly rewarding each time! :D
Has anyone from the US been able to replicate this with what's generally available here? I am rural too, so have even more limited options. The Golden Syrup, Castor's Sugar, and Double Cream are all not available to me. I can get heavy cream fresh from a local dairy, and mill white sugar myself. Even have honey from our bees, but I am not sure if that would change the recipe too much. Should I use light corn syrup instead? I am overthinking a bit perhaps, but I have never made caramel that actually tasted good yet. The recipe looks promising, except I can't get the ingredients. 😢 And I really want to make her cookie recipe. 😅
I have made caramel a billion time now and all the times it's stuck to the foil/baking paper and my n ma fam have had to peel it off!!! IT REALLY SUCKED☹️☹️☹️!!!
I used whip cream instead of double cream and powdered sugar instead of caster cugar . Instead of foil i used cooking paper. And i DIDN'T use a thermometer and it came out great! I suggest cutting the caramel with a pizza cutter.
I used just liquid glucose and they come out perfectly. You can use any nearly kind of syrup. It's just a matter of trying the different results, but I'm sure that whith any kind you're going to reach a very tasteful and decent outcome
What I have learnt from this video: People don't know what Golden Syrup is and compare it to Corn Syrup... totally not the same thing. I guess they do the same thing but Golden Syrup actually has a deeper flavor to it, not just sugary sweet.
Golden syrup is a UK/Australian item. I only know of it because of my friend in perth, from when I made ANZAC cookies, Golden Syrup has a very toasted sugar flavor.
I’m trying to follow your recipe however I’m having a hard time because you mentioned grams. And I’m working with millilitres over here. Do you have a recipe that converts grams into cups or millilitres
Hi Jemma! What can we use instead of golden syrup or corn syrup? It is impossible to get them where I live :-( But we have glucose syrup - is it a good substitute? Thanx a lot :-)
For all the people asking, if they have to use the golden syrup: I made them the evening before yesterday and let them set overnight and I used rice syrup. Actually, I even used rice syrup from two different brands, because I didn’t have enough left in the one that was already open. And they turned out PERFECTLY!
They are so easy to make, they taste great and the consistency is just perfect! The few people that have already tried them, loved them!
I let them set in a pan that I lined with aluminium foil and then put some baking paper on top (two sheets overlapping at a 90 degree angle) and without greasing it, it came off really easily of the caramel. Also, cutting it wasn’t nearly as painful as I imagined - just keep the knife oiled. And that oil doesn’t leave an oily residue on the cut caramels, if you’re worried about that.
Honestly, you should really try making them, if you’ve got a candy thermometer, because they’re REALLY easy to make and very delicious!
Also, I made only half the recipe and got a 1 Liter jar’s amount of candy. Just so you know, how much you’re getting out of the recipe.
Oh, and I only put a pinch of salt in, because I don’t like salted sweet stuff. So, I can’t tell you, how the ration tastes, but I’m sure it’s delicious.
Good luck! :)
Plz tell me Hannah if I can make it without butter?
How many days does this last? I heard the caramel crystallizes after a few days.. is this true?
@@s.e.2681 no
I'll be using organic tapioca syrup...I use that in anything that calls for corn syrup, interchanges beautifully!
I just found a nice way to line tin, with non-stick parchment paper. You must wet it before putting in the tin. It will be easy mold it to the tin. After a few minutes it will be dry and ready to use. It really works!
Tried this recipe, turn out really nice! Mine was hard as yours when i chill them first. If i put it too long in room temperature it started to soften
you should do a colab with Gemma from bigger bolder baking lol
I'm pretty sure Gemma is subbed to Jemma bc I've seen her comment on a video before
So by the end of the video I was wondering about the cherry, so I looked again to the title, and boom, It said chewy not cherry! Damn. I need glasses...
Luz A Guevara cherry caramels sound amazing..
i thought it was Cheeky lol
who cares if u need glasses
😂😂😂
You guys are not born on earth - May be Jupiter . How can a person be such talented cook ? Awesome. !
you are so amazing...your personality is so bubbly as well. could watch your videos for hours. thank you for sharing the recipes with us
I got a touch experimental with these and replaced a third of the golden syrup with maple syrup (I also downsized by about 1/6 overall as my tin is a bit smaller) and stirred in around 150g of chopped pecans after adding the butter.
They taste amazing and the crunch of the pecans is rather nice, though they are a bit softer than I hoped. I’m not sure if the temps were a little on the low side (I used a thermometer but perhaps it was not heated evenly) or if that is a consequence of using the alternative syrup.
Looks wonderful. And I love listening to you talk.
This really looks yummy. Thanks for making the video, it looks detailed and great. What else can i use inplace of the golden syrup?
my step daughters hamster is named caramel hehe and shes so fluffy
someday, someone's gonna eat that hamster. and that person might name him striker.
As as beginner in cake decorating I have a desperate question for you jemma. If you could please help me out.
Is it necessary to chose mud cakes when you are decorating cakes? Coz almost in all your behind the scenes videos you guys work with them.
can you make a video about cake pops. love your channel. it's been a great inspiration.
6:39 I can't help noticing Jemma saying "wound"
I have no intention of making caramels but you were fun to watch.
Thank you, Jemma! My absolute favorite flavor is salted caramel! ❤❤❤
Plz do the recipe for the biscuit cupcakes you do in your shop. The custard creams, bourbon, jammy dodger Oreo and the lotus💖💖
I can allmost taste it i would love to make this for my mum she loves salted caramel and i think it really makes a differece what type of salt you use aswell to really be able to taste it.
Hi Jemma,
I wonder if you can show how to make Caramel Fudge! It's my favorite.
Hello Jemma!! I'm a big fan of your channel. Can you make any recipes with cane syrup? I need some idea from you. Thank you and love you so much
I make caramels and they’re perfect for a couple days then they turn like a texture of fudge or it just crumbles… is it crystallizing or am I not storing it properly or what’s happening.
Hi Jemma l love your recipes and watching you and the team.
I made your salted caramels which looked good until l cut them. After a few hours they flattened into one big mass.
Can you tell me what l did wrong please. I used a thermometer and respected the recipe (l thought)
By the way the taste is just delicious😉❤🙏
I love Thursdays x
just made it cant wait for it to cool to try it !!!!!!!!!!!!!!
Hey babe, just a simple question. what's the purpose of adding golden syrup to caramel, I know cooking is all creativity but I'd like to hear your science behind it. cheers
Do you have to have a sugar thermometer if you want to make these? I would love to try make it but we don't have a sugar thermometer xx
U are such a good baker!!!!! Luv u as a baker!!!!!!!!!!!!!!!😜😜😎😎
Hello Jemma, it looks yummy,
I wanted to know is golden syrup same as corn syrup ?
I saw your book in Jamie Oliver's resaurant!!
that is just gorgeous!
hi Jemma is it possible to make with this recipe caramel jelly???? and how?
Golden syrup/ corn syrup??? We don't have those in central Europe... what do you other guys from Europe use?? We do make caramel here also, don't we? XD
oh yeah I love caramel
Well I tried my best, I ended up with salty goo. 😂
I bet it tasted amazing! Gooey stuff tastes yummy, especially if it's carmel 😋😋😋.
Mmmmmm I have to make these
If I wanted to add dark chocolate when would I add it and how much? Please make a recipe with dark chocolate!!!
What's the matter with all these people not using golden syrup??? It's easy to find in any super market - it's made by Tate & Lyle and it comes in a large green and gold tin and always has done for the last 70 years. It's not 'treacle' it's not 'honey' it's just plain golden syrup and only made by Tate & Lyle as far as I'm aware. But defo ALL supermarkets sell it.
Im so going to make these vegan 😎 YUM ❤️
I did to 😆 just waiting for it to cool
Thank you.
155C = 311F (Hard Crack)
omg you're so cool and I also love caramel so this can help me!!!
hey jemma .... how about giving measurements in BOTH EUROPEAN AND AMERICAN ... like cups and teaspons :)
so what exactly is a european measurment? she is british, so the measurment would be european
but ye are looking for the metric system i guess?
Why would the caramels stick if the shiny side of the foil is up instead of the other way?
They look yummy!!!!
Going to try these😋
That look really good 😊😊😊😊
pleaseee make a recipe of unicorn cake
Miranda sings' song is playing in the background
Do you need to use a stove that cools down immediately when you turn it off?
Mine takes really long to cool off even a little bit, so I'm guessing I would have to take it off the stove instead of just turning the heat off.
"WHAT IS GOLDEN SYRUP?"
i have made these a couple of times.. and they are so damn good! I always eat way to many😂😍😍
She says grams and her recipe. I’m referring to the double cream is in grams and the sugar. How did you convert them
I really can't understand why we have to use caster sugar instead of granulated if it's going to melt... just wondering...Does anyone know? By the way, THANKS JEMMA for these wonderful recipes!!!
Sandruchi they are the same thing, but if u mean white sugar, I guess it is because people usually have caster sugar on hand rather than white sugar as most of the recipe require caster sugr
I live in Italy and I don't think I've ever seen double cream anywhere...the kind of cream we have is similar to the one you usually use in coffee, not as thick as double cream. Can I use this one anyway or will it make my caramels too runny?
Do you use all the things you make in masterclasses in the shop or just throw them away? Or eat???
Also can I use evaporated milk in Lieu of the cream? I found out I can use the racer up so if I can find out I can use evaporated milk I'm going to make them right now cuz it's late at night here but I have all these ingredients as I don't have the corn syrup and I don't have cream but have the alternatives
I'm not familiar with the term double cream and cater sugar and the syrup!
Nice tats
Omg I did this and so did not follow directions🤣I added some butter after I added the creme 😅they turned out okay but man I was like AH CRAP!!!
Hi!
I made them yesterday. They are amazing. I already tried some of your recipes and I found them great and very easy to follow.
Thanks
I just have one question. I want to do this caramel but to fill up some chocolate candys (bonbons). Do you have any tips?
Hi
at what temp u cook for 1st & 2nd round? 155 DEG C & 127 DEG C
awaiting
awaiting for the reply :)
You could try modeling and wrapping it around the Carmel or you could melt try layering it in. I have never tried before so I'm not sure if it works or not, just a suggestion
What do we use in place of “golden syrup”? Corn syrup? Maple syrup?
I made these the other day and they taste amazing. But I did everything you said and I cant get the foil off them it's like it hasnt set and it's been in a cool place setting for over 24 hours what am I doing wrong
looks like dodol
this looks vvv delicious!!!
I want to make cookie whit this toffee, is it ok?
Losing my mind over this recipie.. after adding the cream and heating everything up to 127 degrees, the caramel burned at 120 degrees. Twice. 😑
Same
I guess it's not only about the temperature, it's also about the power of your fire. I'ts not the same to reach the first 155C with maximun power than to gently take your caramel up to that temperature in more time, with a medium heat. And always looking at it and changing your heat as necessary. Every kitchen has a different power and way of heating.
Done this caramel recipe so many times, ppl love it... Give it away to store clerks in my fav shops, friends and family... I decided to try it out with a twist this time, so I added 100 g of dark chocolate to the mix, after I added the butter... It's pretty amazing :D
@lilia da . Golden syrup is a form of inverted sugar syrup and it is interchangeable with corn syrup. Golden syrup was invented in the United Kingdom and is also known as light treacle.. Since you mentioned corn syrup, I am assuming you live here in the United States. You can purchase golden syrup via Amazon (I am personally not a fan of purchasing food on Amazon), or you can also purchase it at the World Market as well as Stater brother's in the U.S. I have made Jemma's recipe using both golden syrup and corn syrup. The golden syrup gives the caramel a darker color and slightly bolder flavor than the corn syrup. This recipe is super easy. They key to it coming out perfectly is to invest in a GOOD candy thermometer, pay attention to the temperature, and resist the urge to stir the caramel while it is cooking. I also line my pan with parchment/wax paper instead of foil. FYI., you can also sprinkle nuts on top when the caramel is slightly set.
How do you store it? Does it need to be refrigerated?
Isn't that music Miranda Sings 'Where My Baes At?'
YAAAS
I JUST REALIZED
HEEY WHERE MA BAES AT
YES 😂😂
Yaaa
did anyone notice the miranda sings music in the background😂
omg yes I literally just wanted to write the same😂
+Kidrauhl4eveeer 😂😂
omg i was just about to comment that 😂😂
I went scrolling looking for this comment and then came back to the top and found it! fml
lol, yes. I had to laugh involuntarily because I remembered her lipstick mouth singing
I really Love caramel aswell! I want to make it when I'm older I'm only 9
Aleli A. Acosta use the 7 minute microwave caramel recipe. I'd imagine that you could manage that with maybe a bit of help for the stirring every couple of minutes, and it makes great caramels. Just google seven minute caramels for a recipe. There's a lot of them but they're all pretty much the same
You’re 11 now, it’s your time to shine.
9\11
You're 12. Make it.
Do it with your parents permission!! I started baking when I was six, with my mom’s help of course
I used the dull side of the foil, oiled it, and still it stuck completely. I wish I had used nonstick parchment paper OR expensive special heavy-duty nonstick foil. 🙁 A warning to everyone else.....
Thanks for telling us, sorry for your caramels though 😢 When I make them I'll use parchment ✔️
Yeah I thought parchment should be foolproof lol
Why do you use unsalted butter if you're adding salt anyway? Wouldn't it make more sense to grab the (generally) cheaper salted butter and just add a touch less salt?
Gnuthad that’s what I thought as well but both types of butter are similar in price in where I lived. But it would be nice to have both options in mind coz I don’t always have both types of butter at home.
Recipe turned out great : ) caramels were super chewy and had an excellent flavor. There are some comments saying the temperatures are wrong and need to be lowered. That is not the case; just make sure you don't turn your stove too high and keep it low or low-medium at all times so your sugar doesn't burn.
If you are very high above sea level, you will have to lower your temperature.
Comment under this one of u agree that at 5:10 the mixture looked disgusting!!!!!!??
It only took a second try to get it right. I’m dyslexic(why do they spell it like that) so I transferred Celsius to Fahrenheit and though 240 was 420 and I burned the first batch 😊. Tried it again and it was perfect!
Delicious, I made it with home made rosemary syrup…. It’s a bomb
They look amazing but I can feel my fillings coming out at the thought!!
I tried making these and they turned out amazing!! Dipped them in dark chocolate and sprinkled sea salt on top. Delish :)
Last time I tried making this recipe my caramel was very sloppy because of my terrible quality, broken candy thermometer and it broke in the process! Today I bought a new one and now my caramels are amazing! Recommended recipe 10/5 stars!! Thanks Jemma
Hi Jemma! I made this yesterday and it came out perfectly!!! I did quite a few things differently so let me tell you. I intended to make your full recipe when I started but I found that I only had 1cup of corn syrup so I shrunk the recipe down to 2/3 of yours. I also changed a few of the qualities 1 stick of butter(1/2 cup)
1 1/4 of heavy whipping cream
1 1/4 sugar
2/3 tsp salt (plus more sea salt on top)
My candy thermometer also is not calibrated so it is off by about 25°C so I thought I would just go up 25° higher than what you said but I ended up just looking at it for reference kind of and it came out greasy looking but then once it solidified it was perfection!!!!! The wrapping up was easy and so much fun. Mine also came out more chewy than yours and I was able to form them into the shape of tootsie rolls lol. Over all this recipe is amazing than you so much for sharing!!!
Can background music not be a thing?
Yeakssss I hate tatto ... tatto is lesson demonic from Hell ...
HEEY WHERE MY BÆS AT? 👸🏻🙋🏻💁🏻
Hello our kitchen goddess haha. Loved this recipe, looks so yummy. I looooooove chewy caramel 🤤😍🍬. Can you please make a video recipe about the golden syrup? Please please?! 🙏🏻
Hi Jemma , how long will these last & what the best way to store them once made & wrapped?
I am looking for this too
I made this yesterday, quite concerned about not getting them right after reading so many failure comments to be honest. My hometown is Madrid, centre.
They turned out beautifully!! I discovered my candy termomether was reaching only 98ºC when water was already boiling, so I removed 2ºC from the temperatures she gave us. I will try to make caramel cookies now!! :D
Liquids aren't measured in grams, which confuses me. It's either milliliters or cups. Grams would depend on the density of the product, ie water vs. heavy cream
Do you think I could get away with using coconut cream? also I live in Southern California, would these temperatures work for me here, I am referring to the 120° and the 115°?
At 4:05 On the candy thermometer, it has its equivalent on the left-hand side which is Farenheight
Can I use non stick parchment paper instead off the foil?
Yes. And is better.
Hey Jemma! I love this video! Would you PLEASE be able to explain to me the science behind these caramels? I understand you cook the sugar syrup to hard-crack stage, which is when the sugar concentration is at 99% (right?). So by adding the cream... what does it do to the concentration... how did you get a dark caramel colour... What did heating to hardcrack stage, then hardball stage do - what role did the cream play in it??? I'm confused!
hi @cupcakejemma how to store these? do they keep at RT or have to be refrigerated?
Your instructions are spot on! Many thanks for all the tips for these this challenging recipe. Just like Mom made, only better!
Chewy caramels are just my favorite!!! Looks absolutely delicious!
One Kitchen - A Thousand Ideas ik they are amazing
Made these twice now and they came out absolutely delicious and perfect both times! Literally addicted to eating to them :p Thanks for such an amazingly simple yet awesome recipe - your recipes are always fool-proof and the result is undoubtedly rewarding each time! :D
Hi
at what temp u cook for 1st & 2nd round? 155 DEG C & 127 DEG C
awaiting
awaiting for the reply :)
Has anyone from the US been able to replicate this with what's generally available here? I am rural too, so have even more limited options.
The Golden Syrup, Castor's Sugar, and Double Cream are all not available to me. I can get heavy cream fresh from a local dairy, and mill white sugar myself. Even have honey from our bees, but I am not sure if that would change the recipe too much. Should I use light corn syrup instead?
I am overthinking a bit perhaps, but I have never made caramel that actually tasted good yet. The recipe looks promising, except I can't get the ingredients. 😢 And I really want to make her cookie recipe. 😅
I have made caramel a billion time now and all the times it's stuck to the foil/baking paper and my n ma fam have had to peel it off!!! IT REALLY SUCKED☹️☹️☹️!!!
Grease proof paper works well
Hello!!! I did these caramels with condense milk, sugar, glucose and butter. I love it! but i will try with this one. Love from Venezuela!
I used whip cream instead of double cream and powdered sugar instead of caster cugar . Instead of foil i used cooking paper. And i DIDN'T use a thermometer and it came out great! I suggest cutting the caramel with a pizza cutter.
@cupcakejemma can I used corn syrup instead of golden?
I used just liquid glucose and they come out perfectly. You can use any nearly kind of syrup. It's just a matter of trying the different results, but I'm sure that whith any kind you're going to reach a very tasteful and decent outcome
What I have learnt from this video: People don't know what Golden Syrup is and compare it to Corn Syrup... totally not the same thing. I guess they do the same thing but Golden Syrup actually has a deeper flavor to it, not just sugary sweet.
Golden syrup is a UK/Australian item. I only know of it because of my friend in perth, from when I made ANZAC cookies, Golden Syrup has a very toasted sugar flavor.
I’m trying to follow your recipe however I’m having a hard time because you mentioned grams. And I’m working with millilitres over here. Do you have a recipe that converts grams into cups or millilitres
Hi Jemma! What can we use instead of golden syrup or corn syrup? It is impossible to get them where I live :-( But we have glucose syrup - is it a good substitute? Thanx a lot :-)
There are videos of how to make Golden Syrup on You Tube . It is quite an easy process.