Mine came out super runny, so I just put it back on the stove and brought up again to temp and let it boil for a while to thicken. Worked like a charm!
Basically it’s there to stop the sugar from crystallising. You could use glucose or golden syrup to replace it if you have any! Might be able to get away with honey as well :) hope this helps
This looks delish... If I was a kid for trick or treat I would be all over your house!!.. definitely been at your door begging for candy when you got a cool chef in the hood😁. Thanks Girl!!
Hahaha got keep it a secret from the local kids. Though Im sure they are more interested in the house that gives out full size candy bars 😂 those places were always the most popular hahah
Tried making caramels today but they turned out way too hard. I'm gonna try this recipe, it has way more butter and way lesser corn syrup than mine so hoping that will make the difference! *Fingers Crossed*
I ate a lot of these 😬
Please what's a great substitute for corn syrup. Cant seem to get it where I am
Glucose, golden syrup or honey all work! Could also use agave.. but agave kind o tastes like crap
@@ChefStudioChannel 😂😂@agave tasteless crap. Thanks for the tip
If I wrap them individually how should I store them, in the fridge or in room temperature?
Your recipes are as clear and straightforward as the lighting in your videos is beautiful and calming. Thanks for this recipe, Chef.
What a sweet comment. Thanks so much for this 😊☺️
Finally a recipe of candy caramel to grams instead of cup!!! Thanks a lot dear❤️❤️❤️
Mine came out super runny, so I just put it back on the stove and brought up again to temp and let it boil for a while to thicken. Worked like a charm!
I was lucky enough to eat some of these and they were the softest, most delicious, melt-in-your-mouth caramels I have ever had!
You da best lil sis
Screw the cheese pull! It's all about the caramel pull now! 🤤
GIB ME THE SUGAR
it looks very delicious, I wonder about how is two different tastes in together. Definitely I will try it! Thank youu
Thanks for your comment ☺️ it sounds a bit strange but the combination is really delicious!
@@ChefStudioChannel mmm, I can't wait for taste this combination 😻
I like a lot! 😄 More please 💪🏻
Ugh they look so good
❤️ love this thank you Blessings🙏🏾
What can I use as substitute for corn syrup?
3:06 Really cool serving platter, Chef!! Also those look really yummy!!
Haha thank you! My aunt bought it for me from a market years ago :) and they are really yummy ;)
How essential is the corn syrup? Is there a way around it if I don't have any on hand?
Basically it’s there to stop the sugar from crystallising. You could use glucose or golden syrup to replace it if you have any! Might be able to get away with honey as well :) hope this helps
Thank you so much, What is corn syrup? Can I find this in the supermarket?
This looks delish... If I was a kid for trick or treat I would be all over your house!!.. definitely been at your door begging for candy when you got a cool chef in the hood😁. Thanks Girl!!
Hahaha got keep it a secret from the local kids. Though Im sure they are more interested in the house that gives out full size candy bars 😂 those places were always the most popular hahah
These looks tempting 😁. Also can you please suggest a substitute for corn syrup. Thanks for the video.
Hey! Thank you so much for the comment 😊 you can use glucose or golden syrup to replace the corn syrup.
@@ChefStudioChannel thanks 😊.
Is there a good way to remove all the bubbles, besides using a chamber vacuum machine?
Can you use brown sugar instead of white sugar for a more in depth, richer flavor?
Is it okay to use parchment paper instead of the aluminum foil?
Hi can we add honey instead of corn syrup?
Can we encase these in chocolate
When I see that one disslike thumb i really want to know why. This is a wonderfull instruction video. Tanx for sharing. Will try this soon. 🙂
im going to try this in the morning I will let you know the results...... when i edit this
im sorry but idk what i did wrong because I folowed the intructions step by step and it tastes like disgusting butter and brown sugar.
Nothing about these caramels would make me salty!
🤦♀️🤦♀️🤦♀️
Wait have you always used Fahrenheit?!?!
Hahahahaha nah usually celsius. I’m using my American thermometer. Celsius temps are in the description!
Tried making caramels today but they turned out way too hard. I'm gonna try this recipe, it has way more butter and way lesser corn syrup than mine so hoping that will make the difference! *Fingers Crossed*
Check your elevation. I live at 4700 feet above sea level. You need much lower temperature 🥰
This is not salted caramel
It is caramel with some sprinkled salt on top
They look tasty tho
That's what salted caramel is by definition, caramel with salt sprinkled on top. haha nice try though smart guy!
So u use Gram and Liter, but instead of Celsius u use FARENHEIT
*police siren*
*door breaks open*
FBI OPEN UP!!!!!!