I've seen many cooks and chefs say that they'll wash and dry the vanilla pods and infuse it in sugar to make vanilla sugar, and even infuse it in vodka. 😅
My favourite is when Sohla starts brainstorming ways to riff on the recipe...and then can't seem to stop coming up with ideas 😄 She's so knowledgeable and creative
Love that Sohla and Rick have found a home at Food52 that lets their talents and individuality shine. Sohla provides some of the best 'science' side explanations of cooking on the planet. You can tell that all the time she put cooking on the line comes out in her tricks and tips. Tip o' the tasting spoon from a fellow chef.
Also: don't hesitate to deglaze your caramel with things you can add to the cream. Lemon juice, blackcurrant, guava, passionfruit. Everything is possible ! Or emulsify it with some chocolate... Thanks for another great video, Sohla's knowledge is beyond!
I'm glad I came across this comment, because I was picturing citrus caramels. So I would soak the peels in the cream, but not too long, because I have curdled dairy with just zest. But I would top with candied peels. So what am I left to do with all the fruits filled with juice? I guess squeeze some in during the deglazing process!
So like… if I wanna emulsify my cream with chocolate I would be essentially making a ganache that’s a lot less chocolate to keep it creamy and liquidy? Is that right ? Because I’ve screwed up two batches before coming to this vid😫
A restaurant I used to work at would finish stock based sauces with a gastrique, which was a syrup made from equal parts sherry vinegar and white sugar. Occasionally when we made a little bit more gastrique than we needed, we would make it into creme caramel like this recipe. We'd then roll it in puffed rice once it was nearly set and served them as petit fours for the tasting menu. So absurdly good.
Instead of topping off your cream if you don’t have enough, what if you just started by infusing a little more cream than you will probably need? That way it’s all fully flavored and you may getting a little bonus flavorful cream to top off your coffee or whatever you like!
I wouldn’t belittle the dangers of making candies/caramels! I watched a girl melt off the skin on her hand in culinary school because she reached in the pot to grab her whisk when it fell it. It was just a reflex but the results were horrible and she needed skin grafts to recover. I highly recommend exploring the world of making candies but take the dangers of culinary seriously!
With that kind of attitude you can't even drive a car. There are lots of car accidents. You are a responsible adult who can focus so you can make caramel.
This is a tough one to riff on, mostly because I don't really make candies. I think if I were to try, I'd land on something like... Horchata Caramels. Steep the cream in rice, cinnamon, and almonds. Or maybe Pandan and Coconut for that South Asian flavor.
i just commented the exact same thing before scrolling through the comments...good to know i'm not the only one. usually it doesn't bother me in videos but this one just scratched the core of my soul
I steeped some coffee in the heavy cream for a coffee flavored caramel and they turned out so good! I've never had luck with caramel until now. Thank you Sohla!
Anything with Sohla in it, I seek out and watch the entire thing. Love her authenticity and brilliant mind. It’s like I’m so inspired by her and also want to just hang out with her. Missing Ham!
We went apple picking yesterday and I have been looking everywhere for a good caramel recipe! Sohla is my baking/cooking guru! Ever since I started watching her and all the rest of the gang Bon Appétit (dare I say)
It actually worries me that she encourages using a fork. I'm sure there will be people who copy this recipe in a teflon/non-stick pot because they don't have stainless steel. Scratching it with a fork could lead to exposing yourself to the poisonous chemicals used to make most pots/pans non-stick.
A good warning, but I'd wager it did not happen. Burned? Oh yeah. Through his hand? Nope. It's a matter of physics. There isn't enough thermal energy to do that given the temperature of the hand, water content, and mass. Take a steak, perhaps one thin like a human hand and pour such a mixture on it. It will cook it (burn) but won't go through. In fact you could probably drop liquid lead on it and not have it pass through. Edit: Here is molten Aluminum on a steak. Now, the Aluminum is so hot the steak is to a degree protected by the Leidenfrost effect, but you get the idea. ruclips.net/video/hPwc2fDhuM4/видео.html Here is a 3000c Tungsten cube actually making a hole through a steak. This is a lot more extreme than anything you'd find in a kitchen. ruclips.net/video/2YMFRF8NMNI/видео.html
Just wanted to say thanks! I had seen this when it first came out, and then a couple days ago I was trying to figure out how to make pecan pie filling for on top of a cookie (so, without eggs, and added at room temp). I came and watched this video again and quick googled the temps for syrup/chewy/brittle sugar cooking. Then I just confidently went off and used brown sugar, maple syrup, molasses, and later pecans to make a pecan "pie filling" on top of a chewy maple cinnamon sugar cookie. Win! Sohla, you're the best!
When Sohla "I don't have feeling in my fingers anymore haha :)" El-Waylly says something is not safe, I listen 😟 The anecdote about the spillage was terrifying!
"Give them to trick-or-treaters you know..." Gosh, that reminds me of when my mom used to make her homemade toffees and wrap them up for Halloween. Even though I grew up in a town of 500 people and everyone knew everyone, my good friend's mom wouldn't let her eat anything homemade from her treat haul one year. When my friend found out she had accidentally thrown away my mom's toffee, she was so upset! I think my mom made a new batch so we could give her some replacement toffee, because you know, my mom's like that. :D
@@sayakchoudhury9711 for safety reasons. You don't know what that person put in your child's candy so it's safer for them to have something that's bought and sealed
@@sayakchoudhury9711 you really don't know why? This is a very old guideline for Halloween candy. Even way back in the 1980's kids couldn't eat anything that was homemade if they got it from trick or treating. Maybe you live in a different country than I do. In the US this has always been the rule. It's just not worth the risk that someone gave out tainted candy.
I just tried making the salted vanilla ones last weekend and so far the feedback has basically been "these are the best caramels I've ever had" so...thanks for the recipe! I'm gonna try making some coffee (not pumpkin spice) ones tonight.
Thanks so much, Sohla, for this lesson in all things caramel. I have done salted butter caramel sauce, but didn’t know that by tweaking the recipe I could also make candy. Thanks for passing on your knowledge. Much love from Paris.
This video is great. I was always afraid to make dry caramel before. I also thought it was a rule you had to heat the cream, which dirties another pot and is inconvenient to also monitor while you are heating the sugar. This video was great training and opened some doors for me with caramel. Thank you!
Me in chemist mode in college trying to crystallize stuff in lab: compounds NEVER properly crystallizes Me in baker mode trying to make caramel: ALWAYS crystallizes the sugar. The universe is on a cruel fucking power trip. 😭
I couldn’t wait to try the earl grey tea caramels like you mentioned. I have really strong tea that I love & steeped the cream for like 5 days… why not. Had no idea how much tea to use to I just followed my nose. 1 1/2 tablespoons, 1/2 a nutmeg cracked, some cardamom… yum right? I’m literally eating these as I type, sprinkled with sea salt, in heaven. Omg.
Sohla is the absolute BEST!!! I love everything about her and it's an honor watching these videos. I learn so much. And even if I never make any of these things, I still watch the videos 3 or 4 times! 🤗🤗
Watching you cook is so relaxing. I feel like I'm hanging out with a friend in the kitchen. Plus I learn so much from you. I'm definitely going to try and make some pumpkin spiced caramel today. 💛😋
Living for this more technical video. I know Sohla has so much genius and it's great to get some fundamentals from her. I was making caramel sauce last night and am so appreciative to have her go over it!
I boil down Martinelli's sparkling apple cider and replace some of the sugar in caramels with that. Add a cinnamon stick to the cream - apple cider caramels!
Needed to come back and say that I made the vanilla bean version for my husband for Valentine's Day and they turned out FANTASTIC! I was so pleased. Thank you Sohla!!!!!
@Cease AndDesist Ashkenazis were originally the Khazars - the nation of people who lived between and north of the Caspian and Black Seas in the area known as the Caucasus. Around 600-700 A.D. the Khazars adopted the religion of Babylonian Pharisaism which today is known as Judaism. In the centuries thereafter, they slowly migrated to Europe, settling mostly in Germany and Eastern Europe. Today they are called "jews" yet have NEVER had any relationship with the area in the Bible called Judea, nor did they ever practice the religion of the Hebrews. The Rothschilds are Ashkenazi jews who originated from Germany. My family is also descended from Ashkenazi jews but we chose Jesus Christ and Christianity the true religion rather than following a counterfeit religion. I use the avatar "Ashkenazi Christian" to inform jews that they need not follow a family religious tradition but CAN be followers of Jesus Christ and the true God of the Hebrews. Read King James Bible Revelation verses 2:9 and 3:9 to clarify what I say. Kind regards, and I hope this answers your question a bit.
@Cease AndDesist Your comment makes NO sense. First you say "there is no reason to follow False Messiahs" only to contradict yourself with "If you or you (sic) family chose to, that is your right." Look, I know my ancestry and family history whether or not you like it.
Perhaps my favourite caramel play is caramel pork salads! If you have leftover pork just shred it up, make a caramel sauce (with whatever pork-friendly spices you want in the cream, or just straight cream if you're pressed for time), and serve it over your leaf of choice with a few shredded or finely chopped vegetables (my go to is spinach, shredded carrot and a bit of red lettuce). Never fails, and it's a great way to get picky kids eating their greens!
I love caramel but it is complicated to make and can fail easily. This is the best, best tutorial. It's very well explained, encouraging, and fun to watch. I also appreciate that Sohla credits another cook by name, Ed Timber, for his clever technique of clipping the parchment paper to the sides of the pan.
I used to make great caramels once a year, but sugar has pretty much been off my diet for a while. But lordy I’m about ready to try this for holiday gifts again. Several tips here I can really use, thx! (Lol, when I was a 10-yr old latchkey kid of a health foodie mom dying for candy I made lollypops, sort of. I didn’t injure myself, but what a mess I made in the kitchen! Let’s just say my experiment was not so secret. I wasn’t nearly as uptight about sugar with my own kids, so no need for that kind of trouble. It’s a balance 😉)
I keep a bunch (maybe 15-20) of vanilla beans soaking in vodka (or light rum) at all times. Every year or 2 I add more beans, depending on how much I have used the vanilla. As long as the beans are covered with the liquor, they will be fine at room temp. I just add more alcohol when the level gets low-ish. If I need to scrape the seeds out for a recipe, I just put the pod back into the bottle when I am done. It makes the most amazing vanilla extract for baking. With Christmas coming up, a small bottle with 1-2 beans in liquor makes a lovely gift for any bakers on your list.
You know what !! SohLa :) You must teach class, open restaurants, write books, tour to make TV ... You have a wonderful characteR !! LIKE YOU VERY VERY MUCH :)
Last Christmas I made a bunch of caramel candies! Some I cut and wrapped in parchment, some I enrobed in tempered chocolate and some I poured over shortbread and cut into fingers then enrobed that in the tempered chocolate like a Twix
the first (and only, lol) time i made caramel was when i was 14. a recipe for pumpkin cream cheese brownies with a caramel cream cheese sauce by the amazing betty rosbottom (yes, it was as delicious and decadent as it sounds) was published in the LA Times food section which i couldn't resist. it came out well, and like, i made the caramel sauce, it didn't seize, i didn't burn myself, there wasn't even any warning about potential danger in the directions... so i have to think beginners luck? (i wasn't always so successful in my childhood cooking forays, ha). anyway, point being that when sohla said, OMG this is really dangerous, nobody under 16 should do this... OOPS!
Sohlaaaaa, I really love you. I hope you are not getting burn out, please take rest time and take care of yourself. Can you please let me know if I need to put in corn syrup into a caramel that I will use to make windows on a gingerbread house. I don't want to use hard candy because I have no control on color, and find it more manageable with small caramel quantities made in a Turkish coffee pot. I will probably make it in light caramel texture (325-338 F) and pour it halfway through cooking the gingerbread plates (after removing the window placemarks) to fortify the structure.
From what I understand, if you are making hard candy, you do not want to add corn syrup. Corn syrup will prevent the candy from hardening properly. It’s usually added for chewy texture, which I assume you do not want for Gingerbread house windows.
Thanks for the vanilla tips I've had some that I used for regular vanilla and just kept adding new ones to the jug because I didn't know what to do with them. Do have the recipe? Ratio bean to corn syrup?
What kind of caramel would you make? Share with us below!
Thai tea caramel!
Coffee infused!
I love green apple flavored caramel
I was thinking that Chai would be excellent.
Chocolate-covered!
I'd love if Sohla would teach us more thrifty tricks of what not to throw out and what we can do with it (vanilla pods, frying oil, etc.)
I've seen many cooks and chefs say that they'll wash and dry the vanilla pods and infuse it in sugar to make vanilla sugar, and even infuse it in vodka. 😅
Ya I'm gonna click off it's so bad
there are so many other channels that do this. like ThatDudeCanCook etc. it's a search away.
Sustainability with Sohla!
Yes!
My favourite is when Sohla starts brainstorming ways to riff on the recipe...and then can't seem to stop coming up with ideas 😄 She's so knowledgeable and creative
Love that Sohla and Rick have found a home at Food52 that lets their talents and individuality shine. Sohla provides some of the best 'science' side explanations of cooking on the planet. You can tell that all the time she put cooking on the line comes out in her tricks and tips. Tip o' the tasting spoon from a fellow chef.
Also: don't hesitate to deglaze your caramel with things you can add to the cream. Lemon juice, blackcurrant, guava, passionfruit. Everything is possible ! Or emulsify it with some chocolate... Thanks for another great video, Sohla's knowledge is beyond!
I like the way you think! 😋
I'm glad I came across this comment, because I was picturing citrus caramels. So I would soak the peels in the cream, but not too long, because I have curdled dairy with just zest. But I would top with candied peels. So what am I left to do with all the fruits filled with juice? I guess squeeze some in during the deglazing process!
So like… if I wanna emulsify my cream with chocolate I would be essentially making a ganache that’s a lot less chocolate to keep it creamy and liquidy? Is that right ? Because I’ve screwed up two batches before coming to this vid😫
A restaurant I used to work at would finish stock based sauces with a gastrique, which was a syrup made from equal parts sherry vinegar and white sugar. Occasionally when we made a little bit more gastrique than we needed, we would make it into creme caramel like this recipe. We'd then roll it in puffed rice once it was nearly set and served them as petit fours for the tasting menu. So absurdly good.
When do you add the extra cream for a caramel sauce?
Instead of topping off your cream if you don’t have enough, what if you just started by infusing a little more cream than you will probably need? That way it’s all fully flavored and you may getting a little bonus flavorful cream to top off your coffee or whatever you like!
I try to avoid capitalism overdrive at Christmas, so most of my gifts are utilitarian or consumable. These will be in this year's gifts. Thanks Sohla!
Why is it that whenever Sohla says "I believe in you" I sincerely feel like she does.
When sohla says "you'll be fine" I actually believe everything in life will be fine 🥲
I wouldn’t belittle the dangers of making candies/caramels! I watched a girl melt off the skin on her hand in culinary school because she reached in the pot to grab her whisk when it fell it. It was just a reflex but the results were horrible and she needed skin grafts to recover. I highly recommend exploring the world of making candies but take the dangers of culinary seriously!
Cooking is chemistry for edibles.
With that kind of attitude you can't even drive a car. There are lots of car accidents. You are a responsible adult who can focus so you can make caramel.
“They’re not to scale.” Sohla, you’re wonderful. Keep being awesome.
I love the way Sohla teaches. So cheery and encouraging, yet so packed full of information & science. ❤
Thank u Sohla for defending pumpkin spice without pumpkin. The point is to have the spices that go into a pumpkin pie, not the pumpkin itself!!
I prefer the pumpkin with the spice taste. Otherwise your basically get chai spiced coffee with slightly different spices.
The amount of faith this woman has in all of us ❤️
This is a tough one to riff on, mostly because I don't really make candies. I think if I were to try, I'd land on something like... Horchata Caramels. Steep the cream in rice, cinnamon, and almonds. Or maybe Pandan and Coconut for that South Asian flavor.
Horchata would be so yummy
Ooh! Maybe use some sweet rice flour in the cream and top with candied pecans!
Sohla's encouragement to jump off script is EVERYTHING! My mind is absolutely blown with every episode!!
Oh GOD the sound of the fork stirring in the pot is like nails on a chalk board to me!
That sound ⬆️ and styrofoam rubbing together get to me.
Saaaame! Sohla I love you buy this hurt my whole ass heart
I had to mute during that part.
Agreed! So bad! Editing fail
i just commented the exact same thing before scrolling through the comments...good to know i'm not the only one. usually it doesn't bother me in videos but this one just scratched the core of my soul
I steeped some coffee in the heavy cream for a coffee flavored caramel and they turned out so good! I've never had luck with caramel until now. Thank you Sohla!
Sohla always has the best tips and tricks and explains everything so clearly! I love watching anything with sohla! She’s the best.
Anything with Sohla in it, I seek out and watch the entire thing. Love her authenticity and brilliant mind. It’s like I’m so inspired by her and also want to just hang out with her. Missing Ham!
We went apple picking yesterday and I have been looking everywhere for a good caramel recipe! Sohla is my baking/cooking guru! Ever since I started watching her and all the rest of the gang Bon Appétit (dare I say)
This is the moment we need to get Sohla a silicone covered sauce whisk instead of a fork. LOL
That sound makes me cringe 😬
To skip fork on metal scraping noises 😖 Starts 10:43 - Ends 11:49
It’s the exact opposite of ASMR
It actually worries me that she encourages using a fork. I'm sure there will be people who copy this recipe in a teflon/non-stick pot because they don't have stainless steel. Scratching it with a fork could lead to exposing yourself to the poisonous chemicals used to make most pots/pans non-stick.
@@eileen_a_b I would hope most people know not to use metal on non stick/teflon
That Rick cameo 😂
🤣
I need that link 🥵
I love Sohla lessons a lot but the sound of fork scraping the pan made me soooo uncomfortable
Same.
Feel like that's more audio and post editing folk as well
I had to skip that bit! Hope she didn’t say anything important!
@@jasminedoyle1724 same!
Yup, I had to stop watching because I was getting (bad) goosebumps. This must be the bad version of ASMR.
more than halfway through the video: "if you're a child, don't do this" loooool
Raspberry caramel and Turkish pepper caramel so good. Either put them in layers or one of each.
Thanks for watching Anni and that sounds delicious!
@@food52 Turkish pepper is a type of Swedish liquorice candy
Anni - have you tried The Marabou chocolate with this mixture? If you have, is it any good?
@@idalaursen8935 should be good melt the chocolate a d dip them one and one in it
OOF. That Fork in the pan _hurts_ me. I am getting goosebumps from that noice ooof
To skip fork on metal scraping noises 😖 Starts 10:43 - Ends 11:49
I think we glossed over the man who burned a hole in his hand a BIT too quickly.
Yes, we did.
Yeah well technically it was a different kind of sugar. I mean 425° liquid gon' 425° liquid!
A good warning, but I'd wager it did not happen. Burned? Oh yeah. Through his hand? Nope. It's a matter of physics. There isn't enough thermal energy to do that given the temperature of the hand, water content, and mass. Take a steak, perhaps one thin like a human hand and pour such a mixture on it. It will cook it (burn) but won't go through. In fact you could probably drop liquid lead on it and not have it pass through.
Edit:
Here is molten Aluminum on a steak. Now, the Aluminum is so hot the steak is to a degree protected by the Leidenfrost effect, but you get the idea.
ruclips.net/video/hPwc2fDhuM4/видео.html
Here is a 3000c Tungsten cube actually making a hole through a steak. This is a lot more extreme than anything you'd find in a kitchen.
ruclips.net/video/2YMFRF8NMNI/видео.html
@@nonconsensualopinion i think i agree with you, but more importantly those videos you linked are more entertaining than they have any right to be
@@rowing-away I certainly didn't watch them only once!
I could not love Sohla, her creations, her teaching, or her enthusiasm more. Keep these episodes coming! #MoreSohlaMoreBetter
I'm thinking of possibly making some lao gan ma chili crisp caramels! Coat them with good dark chocolate and a tiny dollop of lao gan ma on top!
OMW that sounds amazing
"High and tight"... I love watching Sohla! Always informative and always makes me laugh while I learn.
That used to describe a Marine hair cut. Oh, well!
@@none941 Yep, I literally laughed out loud
Just wanted to say thanks! I had seen this when it first came out, and then a couple days ago I was trying to figure out how to make pecan pie filling for on top of a cookie (so, without eggs, and added at room temp). I came and watched this video again and quick googled the temps for syrup/chewy/brittle sugar cooking. Then I just confidently went off and used brown sugar, maple syrup, molasses, and later pecans to make a pecan "pie filling" on top of a chewy maple cinnamon sugar cookie. Win! Sohla, you're the best!
When Sohla "I don't have feeling in my fingers anymore haha :)" El-Waylly says something is not safe, I listen 😟 The anecdote about the spillage was terrifying!
In the back of my mind, I've always wanted someone to explain ALL the different stages of Carmel. Awesome content, thanks!!
ooooh teach us scotch mallows PLEASE and Thankyou!
"It's delicious...get over it!" Words to live by!
Thank you Sohla! Excited to try these and maybe try it with the chili powder 🥰
Thank you for letting us live with the pumpkin spice! We like it, everybody chill!
"Give them to trick-or-treaters you know..." Gosh, that reminds me of when my mom used to make her homemade toffees and wrap them up for Halloween. Even though I grew up in a town of 500 people and everyone knew everyone, my good friend's mom wouldn't let her eat anything homemade from her treat haul one year. When my friend found out she had accidentally thrown away my mom's toffee, she was so upset! I think my mom made a new batch so we could give her some replacement toffee, because you know, my mom's like that. :D
I was just thinking, unless you know those trick or treaters, they're not gonna eat anything homemade.
Unfortunately, children are instructed to toss homemade Halloween treats UNLESS u know the person.🥰
@@DraGnFly007 why though? Just curious.
@@sayakchoudhury9711 for safety reasons. You don't know what that person put in your child's candy so it's safer for them to have something that's bought and sealed
@@sayakchoudhury9711 you really don't know why? This is a very old guideline for Halloween candy. Even way back in the 1980's kids couldn't eat anything that was homemade if they got it from trick or treating. Maybe you live in a different country than I do. In the US this has always been the rule. It's just not worth the risk that someone gave out tainted candy.
"Sugar magma" 🤣
Exactly. Molten sugar will mess you up if you're not careful.
I just tried making the salted vanilla ones last weekend and so far the feedback has basically been "these are the best caramels I've ever had" so...thanks for the recipe! I'm gonna try making some coffee (not pumpkin spice) ones tonight.
I make puffy peanut brittle every year. I was so happy last year when I didn't burn myself when pouring it into the pans.
Could you please post a link to the straight-side saucepan you used to cook the caramel in? Great video, you explained everything so carefully! :)
Sohla is such a great teacher! And then an ad for Werther’s popped up!
Thanks so much, Sohla, for this lesson in all things caramel. I have done salted butter caramel sauce, but didn’t know that by tweaking the recipe I could also make candy. Thanks for passing on your knowledge. Much love from Paris.
This video is great. I was always afraid to make dry caramel before. I also thought it was a rule you had to heat the cream, which dirties another pot and is inconvenient to also monitor while you are heating the sugar. This video was great training and opened some doors for me with caramel. Thank you!
Me in chemist mode in college trying to crystallize stuff in lab: compounds NEVER properly crystallizes
Me in baker mode trying to make caramel: ALWAYS crystallizes the sugar.
The universe is on a cruel fucking power trip. 😭
Sohla’s energy is so contagious and awesome. This is how I act when I’m teaching something I really love.
Can’t wait for the stuffing off script!!!
😂 some off the auto closed captions are hilarious! (“Vegan tomato is angry today”)
I couldn’t wait to try the earl grey tea caramels like you mentioned.
I have really strong tea that I love & steeped the cream for like 5 days… why not.
Had no idea how much tea to use to I just followed my nose.
1 1/2 tablespoons, 1/2 a nutmeg cracked, some cardamom… yum right?
I’m literally eating these as I type, sprinkled with sea salt, in heaven. Omg.
Earliest i've ever been to a Sohla vid. MORE SOHLA ON ALL CHANNELS. GIVE HER THE MONEY. I LOVE HER ASSISTANT HAM.
Sohla is the absolute BEST!!! I love everything about her and it's an honor watching these videos. I learn so much. And even if I never make any of these things, I still watch the videos 3 or 4 times! 🤗🤗
Yes!!! The one candy I can never get to turn out the way I want! Thank you for sharing your expertise 🥰
Watching you cook is so relaxing. I feel like I'm hanging out with a friend in the kitchen. Plus I learn so much from you. I'm definitely going to try and make some pumpkin spiced caramel today. 💛😋
Living for this more technical video. I know Sohla has so much genius and it's great to get some fundamentals from her.
I was making caramel sauce last night and am so appreciative to have her go over it!
I boil down Martinelli's sparkling apple cider and replace some of the sugar in caramels with that. Add a cinnamon stick to the cream - apple cider caramels!
Sohla, this video ROCKS! So much valuable information! I am here for your advice on using up vanilla beans! 💕
The werther's original hard caramel is my favorite candy! It's so addictive
Needed to come back and say that I made the vanilla bean version for my husband for Valentine's Day and they turned out FANTASTIC! I was so pleased. Thank you Sohla!!!!!
If Sohla is doing a video I am hitting the like button as soon as it starts. I know I'm going to like it! I'm excited for the upcoming stuffing video.
Every holiday season my Mother would make caramels. I miss both my Mother & the caramels. RIP, Mom.
@Cease AndDesist Ashkenazis were originally the Khazars - the nation of people who lived between and north of the Caspian and Black Seas in the area known as the Caucasus. Around 600-700 A.D. the Khazars adopted the religion of Babylonian Pharisaism which today is known as Judaism. In the centuries thereafter, they slowly migrated to Europe, settling mostly in Germany and Eastern Europe. Today they are called "jews" yet have NEVER had any relationship with the area in the Bible called Judea, nor did they ever practice the religion of the Hebrews. The Rothschilds are Ashkenazi jews who originated from Germany. My family is also descended from Ashkenazi jews but we chose Jesus Christ and Christianity the true religion rather than following a counterfeit religion. I use the avatar "Ashkenazi Christian" to inform jews that they need not follow a family religious tradition but CAN be followers of Jesus Christ and the true God of the Hebrews. Read King James Bible Revelation verses 2:9 and 3:9 to clarify what I say. Kind regards, and I hope this answers your question a bit.
@Cease AndDesist Your comment makes NO sense. First you say "there is no reason to follow False Messiahs" only to contradict yourself with "If you or you (sic) family chose to, that is your right." Look, I know my ancestry and family history whether or not you like it.
That salted caramel blondie with olive oil is divine!!!!!
Perhaps my favourite caramel play is caramel pork salads! If you have leftover pork just shred it up, make a caramel sauce (with whatever pork-friendly spices you want in the cream, or just straight cream if you're pressed for time), and serve it over your leaf of choice with a few shredded or finely chopped vegetables (my go to is spinach, shredded carrot and a bit of red lettuce). Never fails, and it's a great way to get picky kids eating their greens!
This was insanely informative. I love watching her videos
Sohla is truly the gift that keeps on giving.
I was thinking Rosemary! Sohla makes this look so approachable, I really want to try this.
Oh lovely, I'm so glad you and Rick are still able to share your cooking with us Internet people.
Oooh chai latte caramels.🤩
depending on where you get it, some pumpkin spice lattes do have actual pumpkin
I love caramel but it is complicated to make and can fail easily. This is the best, best tutorial. It's very well explained, encouraging, and fun to watch. I also appreciate that Sohla credits another cook by name, Ed Timber, for his clever technique of clipping the parchment paper to the sides of the pan.
I used to make great caramels once a year, but sugar has pretty much been off my diet for a while. But lordy I’m about ready to try this for holiday gifts again. Several tips here I can really use, thx! (Lol, when I was a 10-yr old latchkey kid of a health foodie mom dying for candy I made lollypops, sort of. I didn’t injure myself, but what a mess I made in the kitchen! Let’s just say my experiment was not so secret. I wasn’t nearly as uptight about sugar with my own kids, so no need for that kind of trouble. It’s a balance 😉)
I love that Sohla always has references and makes a point to credit them. A lot of presenters don't do this and it bothers me.
I keep a bunch (maybe 15-20) of vanilla beans soaking in vodka (or light rum) at all times. Every year or 2 I add more beans, depending on how much I have used the vanilla. As long as the beans are covered with the liquor, they will be fine at room temp. I just add more alcohol when the level gets low-ish. If I need to scrape the seeds out for a recipe, I just put the pod back into the bottle when I am done. It makes the most amazing vanilla extract for baking. With Christmas coming up, a small bottle with 1-2 beans in liquor makes a lovely gift for any bakers on your list.
I get the best ideas from the "why the hell not" moments!
She’s our generation’s Julia Child. Cooks, teaches, wants us to eat deliciously.
Great love and respect to Sohla
This was just fantastic! Thank you! I'm so sorry about that childhood mishap! 😱🙏🏼💜
I can’t wait for Sohla’s book to come out!
You know what !! SohLa :) You must teach class, open restaurants, write books, tour to make TV ... You have a wonderful characteR !! LIKE YOU VERY VERY MUCH :)
my friend made me stout caramels last year for xmas and it's now my favorite candy.
Thank you Sohla for sharing your knowledge. Love your videos!
You are twitting around like a little finch or hummingbird. It's cute.
The caramel looks delicious and really easy to make.
It tastes fantastic. Thank you for sharing
Last Christmas I made a bunch of caramel candies! Some I cut and wrapped in parchment, some I enrobed in tempered chocolate and some I poured over shortbread and cut into fingers then enrobed that in the tempered chocolate like a Twix
I love your new kitchen and also love your recipes. Love to see more videos from your channel
I love Sohla! I've been watching a ton of workout videos lately and forgot to get my Sohla fix. I woke up this morning missing her voice. :(
I get it. Pro kitchen is better. But I miss home. That was my fav part of quarantine. June and Sohla cooking at home.
I use different oils at the end in place of vanilla. Orange/almond oil, lemon oil, anything really. Mixing is fun. Best way to get max flavor.
Omg Sohla knows Scotchmallows? That's my favorite candy!!
PLEASE make these more regularly i am begging you
Always keep ice water near by when working with hot sugar to put your hand or arm in in case it burns you.
Loved this video! ❤️❤️❤️
Thanks for this Sohla!
Thank you for standing up for the pumpkin spice latte.
the first (and only, lol) time i made caramel was when i was 14. a recipe for pumpkin cream cheese brownies with a caramel cream cheese sauce by the amazing betty rosbottom (yes, it was as delicious and decadent as it sounds) was published in the LA Times food section which i couldn't resist. it came out well, and like, i made the caramel sauce, it didn't seize, i didn't burn myself, there wasn't even any warning about potential danger in the directions... so i have to think beginners luck? (i wasn't always so successful in my childhood cooking forays, ha). anyway, point being that when sohla said, OMG this is really dangerous, nobody under 16 should do this... OOPS!
Sohlaaaaa, I really love you. I hope you are not getting burn out, please take rest time and take care of yourself. Can you please let me know if I need to put in corn syrup into a caramel that I will use to make windows on a gingerbread house. I don't want to use hard candy because I have no control on color, and find it more manageable with small caramel quantities made in a Turkish coffee pot. I will probably make it in light caramel texture (325-338 F) and pour it halfway through cooking the gingerbread plates (after removing the window placemarks) to fortify the structure.
From what I understand, if you are making hard candy, you do not want to add corn syrup. Corn syrup will prevent the candy from hardening properly. It’s usually added for chewy texture, which I assume you do not want for Gingerbread house windows.
Also I know that when they do candy sculptures and they want hard candy that’s clear, they use isomalt instead of regular cane sugar.
Thank you Danielle for your response. It makes sense. I’m just not certain I want to use Isomalt though. Thank you for the advice
Thanks for the vanilla tips I've had some that I used for regular vanilla and just kept adding new ones to the jug because I didn't know what to do with them. Do have the recipe? Ratio bean to corn syrup?
The syrup is mainly just to help with consistency, just add enough to make it paste like.
@@kassandras9857 Good to know, thanks so much.
So helpful. Thanks!!
Great tutorial.
Thanks Sohla! I am going to be brave and use this method for a caramel sauce 🤗
"99% of the time it was fine but 1 time it exploded" 😂 thanks for the video