Incredibly helpful! so many how to videos on this topic make the assumption that you have experience with this and just give you a recipe. Very simplistic instructions... Perfect!
Hi there. There's no need to put anything on the ladle before you add the caramel. As long as the ladle isn't hot, like you've run it under a hot tap, the ladle will be colder than the caramel. This means that the caramel will set as soon as it touches the ladle, and it won't stick. I hope that this helps and thanks for the comment. The Amateur Chef.
I think this video was brilliant, best one I've seen. You very clearly explained how to make the toffee and helped me make an (almost!) perfect croquembouche. Thanks
Nice video ,not quite understand why there're a few negative comments. I do have a question though which is why some ppl add a bit water to make this? what's the difference? thanks
Thank you! Yours is a lot easier to make than some others. Other people say use caster sugar to pan and add water etc..... so much harder. Thanks again 🙏🏻
I think it was great. People, why so picky?! You want a "Professional" video then go pay for it. This video is here as a free guide. There's no subtitles, it's not a grainy video, it's in english, and it covered alot. So the volume is a little off...turn your volume down. The video is exactly what it was suppose to be...a tutorial. I subscribed ~ Thanks.
Thanks so much for this video. I got it in my head to make simple sugar shapes to decorate a cheesecake with, but it's been so long since my pastry course I wasn't at all confident about it. I had you video playing as I worked and they came out beautifully. Thanks again.
Thank you soo much, I've been trying to figure out how to do this for years, and just couldn't quite unterstand how to do it, but after watching this video it really helped me :) Thank you, this video get 5 star from me :D
i can never be bothered to read all the comments.............no time either, i want to go in the kitchen and try this out., i have no doubt my efforts will look like yours, but i know i will have fun trying it out..................so THANK YOU VERY MUCH for showing me how to do it!!! have a great day your self, cos i think i will..............siggi
just a tip , a heavy bottom stainless pot works much better , its common among chefs and pastry chefs that you never stir melting sugar you will increase the risk of it crystallizing
Thank you! It's very helpful. I tried to do it before by boil sugar, glucose syrup and a little bit of water but it turned out so hard like a rock candy. Now I know how to do sugar decorations! Thank you
I was thinking the same thing, but as long as you aren't rushing there isn't too much danger of that. A bowl will usually have some sort of foot on the bottom that would show up in your sugar and is also usually bigger. But if you want a bigger one then a bowl would defiantly work.
I LOVE this video. How fun and fantastic. Just one thing......I HAVE AND HATE MY DARN EXPENSIVE ELECTRIC RANGE. I live in Florida where most homes were built to accommodate electric. WHAT A MISTAKE. I can never get the results that I want without gas, and as I cook a lot, it is so exasperating! I will, however, try this for mY next deserts. THANK you so much for this!
I enjoyed your tutorial. I can see lots of beautiful deserts decorated with lovely sugar decorations. Thank you for sharing. Ps you have a beautiful kitchen!
I can suggest idea on that we can uses paper cups in two different sizes in dimeneson one of can big size can we full of sugar syrup and the small one you can deep in fix with paper cup then after some few seconds cuts the paper cup can really comes out like sugar glass
Hy, I want to ask something about caramel decoration. How can i keep it? If i put the cake with this decorations, in refrigerator, they are metls, if i keep it in kitchen they are ok. You know how i maintain decorations "unmelted"? Thanks.
Thanks for this ace video. Love spun sugar and its so much fun! I watch master her and always see them do it but now I know how to from your video cheers
@TheAmateurChefUTube Great video! I'm hoping to see more helpful videos on how to make different garnishing pieces for cakes and desserts! Thumbs up for you!
thought you are not supposed to use a wooden spoon?Shouldn't you use a silicone spatula? Was told this so as to not get impurities in the ismomalt from the wood.
You overcooled it by the looks of this. The sugar needs to be slightly more liquid and id have been moving the fork backwards and forwards as opposed to the steel.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Incredibly helpful! so many how to videos on this topic make the assumption that you have experience with this and just give you a recipe. Very simplistic instructions... Perfect!
Hi there. There's no need to put anything on the ladle before you add the caramel. As long as the ladle isn't hot, like you've run it under a hot tap, the ladle will be colder than the caramel. This means that the caramel will set as soon as it touches the ladle, and it won't stick. I hope that this helps and thanks for the comment. The Amateur Chef.
Dude why is this in my recommendations bro
I think this video was brilliant, best one I've seen. You very clearly explained how to make the toffee and helped me make an (almost!) perfect croquembouche. Thanks
Nice video ,not quite understand why there're a few negative comments.
I do have a question though which is why some ppl add a bit water to make this? what's the difference? thanks
Great tutorial, I am going to make some for my daughters birthday cake. Something to do in Coronavirus lockdown!
Thank you! Yours is a lot easier to make than some others. Other people say use caster sugar to pan and add water etc..... so much harder. Thanks again 🙏🏻
I think it was great. People, why so picky?! You want a "Professional" video then go pay for it. This video is here as a free guide. There's no subtitles, it's not a grainy video, it's in english, and it covered alot. So the volume is a little off...turn your volume down. The video is exactly what it was suppose to be...a tutorial. I subscribed ~ Thanks.
Ashamed to say I have never bothered, but this is easier than I thought. I will definitely be giving this a try. Love the corkscrew shape.
Thanks so much for this video. I got it in my head to make simple sugar shapes to decorate a cheesecake with, but it's been so long since my pastry course I wasn't at all confident about it. I had you video playing as I worked and they came out beautifully. Thanks again.
Thank you soo much, I've been trying to figure out how to do this for years, and just couldn't quite unterstand how to do it, but after watching this video it really helped me :) Thank you, this video get 5 star from me :D
I love how he is relatable xD "at least that's what we are trying to go for" Keep at it dude. Thank you for this video.
Muy bonito y elegante para decorar postre, etc. Muchas gracias
i can never be bothered to read all the comments.............no time either, i want to go in the kitchen and try this out., i have no doubt my efforts will look like yours, but i know i will have fun trying it out..................so THANK YOU VERY MUCH for showing me how to do it!!! have a great day your self, cos i think i will..............siggi
I,ve been looking for this method of sugar spins,thanks so much for the video. :)
Muy claras las indicaciones, lo haces tan fácil, ojalá las pueda hacer yo, gracias.
The Amateur Chef , I like all of your videos!
just a tip , a heavy bottom stainless pot works much better , its common among chefs and pastry chefs that you never stir melting sugar you will increase the risk of it crystallizing
Literally every video I have watched so far, they stir the damn sugar lol :/
Great and wonderful art and artist. I like to try it and I hope that I would do it successfully
When he said," You should be able to smell it now", I tried to smell the air....
Nice video. :)
1
Thank you! It's very helpful. I tried to do it before by boil sugar, glucose syrup and a little bit of water but it turned out so hard like a rock candy. Now I know how to do sugar decorations! Thank you
I was thinking the same thing, but as long as you aren't rushing there isn't too much danger of that. A bowl will usually have some sort of foot on the bottom that would show up in your sugar and is also usually bigger. But if you want a bigger one then a bowl would defiantly work.
Loved the video and all the styles of shapes you shared.
we should put the hot carmel to make a shape or we can cool it like cold and can also make??
I LOVE this video. How fun and fantastic. Just one thing......I HAVE AND HATE MY DARN EXPENSIVE ELECTRIC RANGE. I live in Florida where most homes were built to accommodate electric. WHAT A MISTAKE. I can never get the results that I want without gas, and as I cook a lot, it is so exasperating! I will, however, try this for mY next deserts. THANK you so much for this!
Another video suggested putting a light film of vegetable oil on the ladle when making the nest
I enjoyed your tutorial. I can see lots of beautiful deserts decorated with lovely sugar decorations. Thank you for sharing. Ps you have a beautiful kitchen!
How should these be stored before placement and how long in advance can they be made? Thanks!
I can suggest idea on that we can uses paper cups in two different sizes in dimeneson one of can big size can we full of sugar syrup and the small one you can deep in fix with paper cup then after some few seconds cuts the paper cup can really comes out like sugar glass
Can I make that but mini size using a think stick because i want to use that as a decoration for my sablé au chocolat glaçage
Does it stick to the wooden spoon if you use it instead of the steel thingy?
Hy, I want to ask something about caramel decoration. How can i keep it?
If i put the cake with this decorations, in refrigerator, they are
metls, if i keep it in kitchen they are ok. You know how i maintain
decorations "unmelted"? Thanks.
is there any way to make the sugar spirals to strengthen so that they can handdle a chocolate cone with mousse in it?
What an original come-back.
After you make these how long before you shouldn't eat them?
I don't understand why this has bad ratings. Great video! Thanks!
can you use wax paper instead of the non grease sheet?
How long and how do you keep sugar strands
Hi, Thanks, thats so nice and easy,us have too practice diffrent styles.
I can’t wait to try this. Thank you for this culinary lesson.
Been wanting to try this for a while, and I found this video very helpful! Can't wait to give it a go! Thanks!
What a kind of paper you used
How long we can keep these???
Is there anything else in the pan besides sugar?
Can you do this with erythritol or Sukrin gold?
that spiral is so beautiful
Thank you! Very well explained 👍👍
I was so happy to watch this video! Thank you for the tutorial!
love you me
Thank you so much Sir.. amazing tips
hi, how long can you keep it for ?
Thanks for this ace video. Love spun sugar and its so much fun! I watch master her and always see them do it but now I know how to from your video cheers
saludos desde colombia gracias por compartir tu video
Thank you for givin me aloooot of useful tips! :) thanks for makin it easier. Great chef!
Are you from Cardiff?
Isn't the honing rod full of metal grit from straightening knife edges?
Excellent tutorial.
Can we use tracing paper
is this ur 2nd time doing it right?
you have a very spontaneous smile chef
@TheAmateurChefUTube Great video! I'm hoping to see more helpful videos on how to make different garnishing pieces for cakes and desserts! Thumbs up for you!
Very nice video
very amazing amaurte chef
metal fork on a non-stick pan?
TheSurfaceZero !!
TheSurfaceZero that's case iron
The amateur chef
TheSurfaceZero the caramel will ruin the non stick pan anyway.
Beautiful
salam merci pour tous ses astuce génial thank toi
Yeah....I have been searching all over, but I couldn't find your PROFESSIONAL videos.
Excelente, me encanta, gracias!!
I like your kitchen
Nice chef
This is BRILLIANT thanks 😀😀
I’ve always wanted to learn how to do this. Thank you so much.
Will it ruin the pan
Absolutely beautiful and useful! Thanks!
is this sugar SUCROSE or sugar ISOMALT?
Anyone else on a cooking video spree?
Me xD
Not too impressed.
Me!!
majaglitter pjo
12th video back to back lol
is it a powder sugar??
Great video, well done
I think if you add water it wont go as brown, it stays more clear because it takes longer to melt. He melted it very quickly and so it caramelized.
Thank you greatly, Such a wonderful tutorial, really! I found this just in time for holiday dinners too.
nice idea for beginner learner like me 😁👍💕
is it a powder sugar?? or a normal sugar
normal sugar
U think taking a bowl upside down would work great to...like the tortilla bowls
I don't understand this ; are you basically just doing random decorations or are they actually going to be used for decorations
This is JUST amazing I will try it!
Dude you just sad just a thousand times just in this video, just amazing! ;D
thought you are not supposed to use a wooden spoon?Shouldn't you use a silicone spatula? Was told this so as to not get impurities in the ismomalt from the wood.
very nice video ! thanks
I love your vídeos!!!!
Thanks for showing this, it really helped me👍
Can you ues brown sugare
How to make sugar glass from simple ingredients?
great thankyou very much,its nice to see how its done without the fuss!!
I just love your Range, I want one, one day.
Hey!! good video ;)
one thing, try don't use a spoon when you're working with caramel, if you move it too fast the caramel wont work.
I tried this...but the small nest like structure always melts after a few minutes...the thick decorations stay..
very good video
awesome!!! i really like it !!!
pueden agregar en el video los subtitulos en español así puedo comprender mejor el video ?
this is awesome, great for on the pavlova during xmas!
how long do they last?
EG: 1 hour or day or something?
You overcooled it by the looks of this. The sugar needs to be slightly more liquid and id have been moving the fork backwards and forwards as opposed to the steel.
LOOK AT THE USERNAME
lol
@@Devonmer1 loool..Brilliant,thought so too..lol
Soooo nice, thanks to share Your talents....!!
Que didactico me gustaria en español
Ingredients milk?cream? Sugar and butter?