well i understand making mistakes but it gets annoying when you blatantly dont follow the recipe and then rate whatever you made lower because you messed it up in the first place
@@lizzybach4254 and in cases like that it isn't his fault, but there are many videos where he just blatantly does not follow the ingredients listed and then says it's bad
The thing about heating up sugars is that generally when you heat it up the higher temperature it reaches, the harder it will be when it cools down, since this guy didnt specify temperature, maybe you were off by a couple of degrees to end up with a scoopable caramel instead of a drippy one
Remember: a candy thermometer can be a very helpful tool when making caramel or any candy. It's the difference between caramel sauce, soft caramel, or Werther's original.
And if you don't have a candy thermometer you can drop a little bit into a shallow dish of really cold water and then try to pick it up with your fingers. If you can pick it up out of the water and roll it into a ball then it's at the fudge stage. Cook for a shorter time if you want it runnier or for longer if you want hard candy. Have you tried to make stained glass candy?
@@karenscoville6307 In my native language, the different stages of sugar caramelization were formerly named after the shape ("little tricke", "big trickle", "little balled", "balled", "big balled", and on and on) it had when you picked it up this way with cold fingers, as it used to be the main method for checking how the sugar was before the use of thermometers to monitor it properly !
After he said to kill the heat, in the butter scene it was bubbling again, he turned it back on. There are different benchmark temperatures when working with sugar. He heated it back up to a certain temp which changed the structure. You need a candy thermometer.
@@SerifSansSerif sure, and you can screw with the amounts of chemicals in a experiment of you know what you're doing. Doesn't mean that it's not chemistry.
Two things actually. You happen to have used a wetter sugar, and also added salt. Golden and brown sugars have molasses and will affect both the consistency and flavor, while white sugar has that extra 'ingredient" removed. The salt can also loosen butter caramels without some proportions being played with. You did well though! What you did end up making is a really rich caramel sauce you can use for topping pies and frozen treats without turning into a rock. Still very good and very useful. The scoop itself is just the consistency itself, different sugar will be the main thing to watch for since it looks like you have the temperature down.
"wetter sugar" has nothing to do with the final textures. Flavor yes. The act of boiling the sugar removes water. The more you boil it, the less water leading to a firmer Carmel. It is 100% caused by not getting to the correct temperature.
@@gabrielh7517 i've made plenty of caramels with different sugars, salt content, etc. Molasses content absolutely affects consistency in recipes this simple if you don't take countermeasures to balance the ratios. Molasses has a different set of temper points than the actual sugar granules so you will get a different result if you use golden or brown sugars while following the same directions intended for white sugar, just like adding salt when the recipe does not call for any.
Right, it looks like he used golden sugar instead of white, so he got a sauce instead of a soft caramel. Still probably tasted really good, but the temperature was probably way off.
I heard in another video its also the scoop, has we can see he use a icecream scoop, while our canoe only use the normal spoon anyways its supposedly doesnt work the same
Watched a few times, not enough water evaporated out of the initial pan and pinned the temperature too low, as water does, you can actually see when he pours in the cream it doesn't sizzle much and falls into a runny liquid, instead of a thick syrup like the. recipie shows
Pastry chef here, after adding the cream, you need to turn on the heat and bring to a soft ball stage again, then add the butter off the heat and whisk until fully mixed in then place in the container
Salt retains water, The same reason is why if you have too much salt in your diet you retain too much water in your circular system giving you higher blood pressure, To fix the issue he should have added big sea salt crystals sprinkled over top at the end once it set up.
@kurtsudheim825 Homie I think you need a nap Yes, we all know it's a stupid comment, but it's also a good comment. It's okay, take a shower, get a warm blanket and lie down for half an hour.😊
I’m glad you’re having fun making these!! I really look forward to them. I loved your reactions and commentary during the anime but this is a whole new vibe. I love the calmness of it but you’re still hilarious haha excited for next week 😊
Try using pure white granulated sugar instead of evaporated cane sugar. The color is easier to keep track of while caramelizing and sometimes the larger sugar particles can hold slightly more moisture than the smaller grains of granulated sugar.
I believe what happened was that you didn’t let the caramel brown enough before adding the cream. Caramel has different “stages” like soft ball, hard ball, soft crack, and hard crack. To ge the right final texture, it is essential to get the right temperature on your sugar and water mix first. Hope that helps! Update: just did some quick research and found out that the final temp of the caramel after adding the cream is most important for deciding the final texture. Looks like his needed to be hotter before letting it cool. Still seems to be a temp issue, I believe. Also, thanks for all the other ideas in the replies!
Also, the butter was added on one big lump rather than several smaller pieces. That probably cooled the caramel unevenly, breaking the crystal structure. Hopefully, this is a nice one thread to rule them all of the improvements that could be made in the next attempt.
Hi, Chef here. The reason he is scooping the caramel so smoothly is because he heated his ice-cream scoop first. If you used raw sugar it works but not as good as pure white refined sugar. Technically you don't need that much water, you just need enough to dissolve the sugar and avoid crystallization, the water 100% evaporates anyways as the sugar caramelizes, if you have a non-stick pot you don't need to use water at all and you would avoid crystallization. You can tell by the sugar bubbles that you didn't cook down your sugar down enough to what we call the "softball stage" this is why it's difficult with raw sugar because you went by the color of the sugar rather than using a sugar thermometer or viscosity of the sugar and it is for this reason alone the caramel became a "sauce" rather than "candy". Also you want your caramel to cool down at room temp to avoid your caramel from becoming grainy. You can also make amazing caramel candy using Condensed milk with white or brown sugar depending on the flavor profile you are trying to get. People also don't know this but when you add the butter, the sugar and butter will eventually become 1, but you need to cook it for a while and let it cook down long enough similar to if you are reducing a sauce and allowing it to thicken.
This was the best reply I would have said this exactly the sugar used and the amount of water was the problem and you wouldn’t scoop it as well without a ice cream scoop lol
@@mariarivera1340the salt is fine. The salt is not what went wrong. When it comes to sugar, when something goes wrong, 99 times out of 100 it has to do with temperature. And that's exactly what happened here. The sugar didn't reach the right temperature.
Three things: 1. Im pretty sure that your sugar had crystalized because you stirred it. This caused it to not mix well. So try to avoid mixing but if you do, use a wooden spoon. Its even better to move the pot around 2. I would also suggest you use salted butter instead of trying to dissolve the salt inside the caramel It also appears as thought you are adding the butter too soon, when the caramel is still cold, in the original video you can see the bubbles. You can also try to heat up the cream a little bit before Also, put everything in boiling water for easy cleanup Hope this helps
great points, i would also add that his sugar didnt look like it had gone long enough before adding the cream. it looked like it was at soft ball stage and needed to go a little longer to hard ball stage. for those wondering what i mean by stage sugar heats up to different stages of heat : thread, soft ball, firm ball, hard ball, soft crack, hard crack, caramel; all of these are cooked to a higher temperature then the previous one.
“what do you guys think i did wrong though?” lmao. if you’re trying to get the EXACT consistency from the original video why would you think its a good idea to change anything? smh
@@PeacePills.exactly it’s so aggravating. He calls it a “recipe review” and then deviates from the recipe. Doesn’t make any sense if you change things from the original recipe guess what? IT’S NOW A DIFFERENT RECIPE YOU DUMBASS OF COURSE IT DIDN’T TURN OUT THE SAME
Salt is an alkaline base. Its physical property is a coarse granular crystalline structure that directly interacts with liquids, changing their consistencies. Sugar is a highly poly-amorphous compound, meaning it will stick to itself in liquid solutions. When sugar and salt interact, the salt usually wins by breaking the connections. You can imagine inside the liquid under a microscope. The salt is basically a spiky ball, shredding through layers of webbed sugars in the viscous ether.
@@ZodiacBlack11that makes sense but I feel I haven’t run into that problem in practice before though. Idk I’d have to try it out but I see where you coming from
for those saying temp, the recipe states, “once it reaches a golden color” (which is a sufficient indicator).. a thermometer is not necessary.. he used too much water and cream..
If you check the video, the first guy allowed for his syrup to boil and added the cream when the syrup had large bubbles indicating that most of the water had evaporated and it was starting to caramelize. He didn't remove the pot from the hot plate while stirring some more. So the sugar syrup was turning a brown caramel colour already when he added the cream
Usually salted caramel has salt added after making the caramel. It’s like an optional garnish, not an ingredient. Also, if your caramel is too soft you either didn’t let the caramel go long enough or you didn’t cook it with the cream for long enough (usually I work based on temperatures rather than textures as that is more consistent)
I highly recommend using a candy thermometer. This will allow you to narrow in on the exact temp to get to the proper stage. I believe you're looking for 245-250F aka. Firm ball stage. It looks like you might have only reached soft-crack stage which is more a saltwater taffy consistency. What you made still looked delicious, but I'd give it another go with a thermometer.
I love how he wants to know what he did wrong instead of assuming the recipe was wrong. Humility is a good value for cooking Edit im not saying he did everything right i know he messed up multiple times
He did something wrong. firstly, he didnt boil it enough, secondly, thats beet sugar. which can have trouble caramelizing, thirdly, ceramic is NOT something you set caramel in. It doesnt disperse the heat properly, which is why you used treated plastic or glass.
You didn't "kill the heat" before adding the cream... Your voice, repeating the words, the grey image and the forehead slap are just unique. Much love from Nigeria 💖🇳🇬
For those that don't have a candy thermometre, there is still a way to test the caramel! If you take a spoon or fork as you're heating the caramel up, you can take some of it and put it in cold water. You should be able to make a squishy ball with it by rolling it between your fingers straight from the water. This is the soft ball stage which is the 230-235 degree stage which is what you wanted.
Could also be the salt. Salt can change the temps that liquids turn to solids. Freezing and boiling point of water for example(Obviously, boiling point is a liquid turning to gas).
It takes a surprisingly large amount of salt to meaningfully change those boiling/melting points though, so most likely just a lack of air in the mixture and not getting the right temperature. Sugar's slightly fickle in my limited experience.
Salt dissolved has more effects that merely altering boiling temps depending on what other ingredients are being added ie texture/runniness. One way to avoid such interactions is to salt part way through the process of it setting in the fridge.
It was a mixture between temperature and using a fork instead of a real wisk, a fork is good for other things, like pasta making, but the wisk grants a lot more air to be mixed in, thus making a lighter and fluffier texture, whilst maintaining the flavour
in theory it can be done without a whisk and instead with a fork. you can incorporate air with almost anything and dont need dedicated tools, it just takes more effort
You are amazing 👏 Not many people can recover from such trauma and not many even try. Thank you for sharing your story because this encouraged me to try
It's the temperature, but it really comes down to the dish you cooled it in. Just like cooling cookies on a grate vs on a pan, your caramel continued to hold heat in the ceramic dish -- the sugars continued to breakdown, making it more of a syrup. He cooled his in a metal sheet pan, so it was able to cool more evenly.
I'm not an expert in caramels but i don't think what you cool it in or how fast it cools matters? if anything wouldn't that make it thicker since the sugars breaking down is what makes caramel.. caramel? i also don't imagine it matters how long it takes to cool, it takes a lot of energy to break down sugar, i cant imagine it'd make that much of an impact as long as you (obviously) aren't cooling it in an insulating container
@conan4real baking and candy making are VERY finicky. the ceramic was not only a deeper dish but the material holds heat more than the originals did. whatever the exact science, that difference contributed to the runny caramel.
I’m no expert but I’ve always been told that with any confection, the final consistency is almost always the result of exactly what max temp the sugar reaches and how long it spends at that temp.
I would really recommend using a thermometer for that kind of recipe. Salt is nice in caramel, but I'd use salted butter (nice rich butter made with coarse sea salt). And regarding the cream and butter. It should be warm. If you put it in right out of the fridge you risk crashing the temperature of the caramel too fast, not allowing it to react and make the water in the cream/butter evaporate The fork not mixing well is just because it wasn't hot enough yet. You will always have clumping on your utensils with caramel, becase they're colder than the caramel. If hot enough, it wouldn't be to that degree however.
@@lucasfariashoenicke764 Thermometers are used very often in candy making (and sugar preparations in general) and chocolate tempering because being off by even 2 or 3 degrees celsius sometimes can make the recipe fail. That's very much how you learn which temperatures should elicit a reaction on your part. And if you consider using practical tools as "not learning anything", I hope you stick to that and ditch your stove to cook on an open fire you started yourself by cutting and drying wood beforehand, with tinder of your own making, and no lighter or matches but a stick and your bare hands.
@@lucasfariashoenicke764 For candymaking you really could do with a thermometer. There is one method I know to do it without but it is painful, dangerous and wasteful. It involves dipping your hands in ice water until they are painfuly cold then handleing molten sugar with your bare hands (which is hotter than boiling water). Why someone would choose to do that when candymaking thermometer have existed for over a century is beyond me.
@@k.v.7681 clearly, that's not what I meant, all I am trying to say is that cooking shouldn't be so hard and dependant on such a thing as a thermometer. Obviusly it is a useful tool, but the soul of a meal comes from the person and their habilities, even the love one puts into making a meal for themselves or their beloved ones. You do not need a thermometer to cook great stuff
@@clownbag I'm sorry, that doesnt make any sense... if the process requires you to put your hands in boiling sugar, the issue is not wheter to use or not a thermometer, but how to handle the damn caramel
To get it set and be scoopable you need to either use the ratio of half the amount of water to sugar or wait for the caramel to get to a correct temperature where it has had all the water evaporate off This is from someone who studies confectionary recipes and in caramel specifically the ratio of ingrediants and temperature of the syrup absolutely matters
Adding more salt or (any solut for that matter) lowers the freezing temperature of the caramel due to coligative properties and it makes it so that it needs to be even colder to have the same consistency/viscosity that the caramel without salt
YOUR SUGAR! You used pure cane sugar, not refined white sugar(note the color difference). The molasses in the cane sugar hasn’t been removed and changes the way the caramel sets up. You can cook it slightly longer to overcome. It’ll taste pretty much the same same though. 🎉
Yeah, he just had it on the wrong temperature when cooking it, but the one he made is still techacly recipe accurate since its just a different variation
It looked like you used raw/granulated sugar in the beginning instead of caster sugar. Caster sugar is finer and has more surface area, which would have helped it to dissolve more efficiently and combine to make a thick syrup for you to add the cream to. Looked like it wasn't fully dissolved still when you added the cream. I love the caramel that you made, it would be the perfect filling for some donuts or warm it up for a sticky date pudding :D
Test your caramel by dripping a single drop in cold water; if the drop dissolves, you're not there yet, if the drop solidifies, you went beyond, and if the drop forms a soft ball, you're good to go. If you're not there yet, just heat longer. If you're over the required temperature, kill the heat and let it cool a little bit.
Said to kill the heat before adding the cream. You still had it boiling. You gotta take it off the heat and needs to stop boiling before you add the cream. But still looked delicious
Generally, to get it thicker, you need to let it cook for longer, so after you’ve added the cream, let it stay on the heat, until it’s around the same thickness as this guy had, if you want the same consistency
I make salted bourbon caramel every Christmas & its definitely a temperature thing. The difference between a smooth, glossy caramel piece & caramel sauce is literally a matter of a few degrees. Its that finicky. I've been doing the caramels for years & sometimes I still end up with sauce instead of candy. (Which means time for a new candy thermometer!)
@@boop3nowurded538 it's a matter of cooking to different temps that are literally just a few degrees different. It has to do with how the sugar crystals melt & reform. And stirring. By hand. Constantly. You stir until the temp on your candy thermometer is where you want it. Candies, caramels especially are super finicky to make & even after making them for over a decade, it's not always easy. Humidity, barometric pressure, all sorts of things affect it. It's worse than yeast dough, honestly. I wait for cold, sunny days to make them.
Not to over-explain (and maybe you already know about it) but most thermometers have a screw underneath the top of it where the readout display attaches to the probe -- this screw can be rotated to retune your thermometer. You just put it in a cup of ice water which should be 32 degrees F or 0 degrees C. So you may be throwing away perfectly good candy thermometers that just need retuned!!
@@potatofrappe this thing was my grandmother's candy thermometer. It won't get tossed, but it will be given a retirement into a jug of her old wooden spoons & knives because I don't have enough to dust as it is. 😆
Actually that wasn’t the issue! Salt is a pretty standard ingredient in caramels, the issue was that he didn’t heat it up to the correct temp. The video he followed wasn’t very clear on the temp needed tho lol
Higher temp, cook longer, less water. The sugar you used was darker so your golden brown will have to be a bit darker than his. Which means turning up the heat and cooking it a bit longer. Cutting back on the water will also help to thicken it.
Salt is what did ya in luv. Baking is really sensitive to chemical and thermal changes. I love salted caramel too! Try sprinkling flaky salt over your half set batch:)
You're like my mum. She'll want to attempt a new recipe but then would add one or two ingredients or change the instructions as she wants and then would complain how it doesn't look similar or taste how they describe it 😂. Like no duh, you change stuffs. Don't expect it to be same.
First step i dont think you boiled enough of the water off, it was barely bubbling. Then after you mixed in the sugar, and it boiled a minute. You left it on the heat when you added the milk. He said to turn it off, add the millk, butter, WHISK it together. (You used a spoon). The salt may have changed the consistency. Then put it in a container to set in the fridge. It looks delicious still, though.
he speaks like he doest want to speak and he always cook other people recipes the wrong way on purpose but when it comes to his own thing u see him cooking with passion 😂😂he jarring asf
Yeah it's the way sugar crystallizes differently when heated to different temperatures. As you used light brown sugar it appeared to be the same dark brown colour when it wasn't still quite hot enough. Use an instant read thermometer and look up a sugar chart online, from memory it's 115°c but I'm a pizza chef now 😜
@@isanowl7898white sugar isn't bleached, also it looks like a Korean brown sugar which is a very light brown and not the same composition as pure white sugar
The crystal size is considerably larger in what they used, as well. Not sure if it implies a difference in composition or behavior, but it's definitely an indicator of the carelessness at hand haha
I’m 🇯🇵 and I thought his final piece was Japanese curry 🍛 in this video 😅 I love how he signs off with a quiet/polite “thank you!” just like an introvert software engineer I work with 😂
@@Your_chosen_name compared to Indian curry, it’s definitely milder and sweeter. I love Indian curry because it has a lot more depth of spices, which is very different from Japanese curry - both are very good for different reasons. If you’d like to try, you can get a box of Japanese curry roux at any Asian supermarkets (the cooking direction is on the box and it’s really easy!) 😊 Highly recommend!
@@deadlykitten7235don’t worry bro it ain’t gay to appreciate another man I’m a guy and I thought it was cute too just like how we find cats cute or sunsets beautiful ya know?
To get it to mix easier, you needed to heat to just above the needed temperature, remove from heat and add the butter in slowly or in smaller pieces. My guess is you just barely got it to boiling which wasn't quite long enough because you needed to steam off a little more of the water. Or your ratios were off. Cooking and baking is a science even though most do not see it as such. You have to know the proper ratios of ingredients, the temperatures, the times and even the differences in certain ingredients such as butter versus margarine versus shortening. They all cook differently and melt differently. It really is a trial and error for people who are still learning. And to be honest, a good cook/baker never really stops learning. I have cooked most of my life and I still learn new things and I love that fact.
i think its cuz you added the cream all at once, i usually whisk it as im pouring. maybe too much cream, or maybe leave it in the fridge a little longer as well?
It’s the amount of time he cooked the sugar, or the sugar temperature. When you cook sugar, it’s critical to use a thermometer so it hits the right temp. Just 5 degrees Fahrenheit up or down will change the texture, he needed to heat it up for longer so it hit the right temp for the texture he was going for
Adding all at once should be fine. The ratio of cream to sugar could be off, but most likely it's the temperature that the sugar was at when the heat was turned off
It is all about timing and temperature. You should have reduced the caramel further, before adding cream it has to be hard-ball - and turn off heat when adding the cream (to hard ball caramel).
When dealing with caramel or anything with sugar, having to come up to a certain temp is where most contact creators, and or cooks who do contact creating fail to mention is that temperature is very important
The salt lowers the freezing temperature of water at least (sea water only freezes at -1,8ºC, whereas fresh water freezes at 0ºC), so it might affect how the caramel sets too.
First and foremost try adding 10 mL less of cream. continue reducing the amount of cream until you get the texture you want. Cream in deferent countries will have deferent standards for what percent fat it will have. Otherwise you can look for sources of added water such as the quality of your butter. Try evaporating all the water out of your butter. Finally, if you where using a sugar other than white refined sugar you could be adding extra sources of hydroscopic particles. In the end the texture of such a simple caramel depends on the ratio of water, fat, and sugar. Hydroscopic particles, butter water, and total cream are factors in the quantity of water.
It’s a temperature thing. Heat up to 220 for runny caramel, 230 for what you wanted to achieve, and 245 for hard caramel.
U saw the story by the baking science guy huh
@@RamiGuapo This is pretty common knowledge that anyone who has made caramel can and probably should have looked up
I just did it by color.
Thanks for the likes guys/gals...
Yeah so freeze it. Lol
You are smarter than me, I was going to say just freeze it, because idk but it looks rlly cold
I love how instead of tormenting him, people are now actually helping him out and correcting his mistakes!
This ain't Instagram my guy.
well i understand making mistakes but it gets annoying when you blatantly dont follow the recipe and then rate whatever you made lower because you messed it up in the first place
@@greasycheese8095The recipe didn't mention anything about the temp, which was the main problem.
@@lizzybach4254 and in cases like that it isn't his fault, but there are many videos where he just blatantly does not follow the ingredients listed and then says it's bad
@@greasycheese8095 buddy, got my foot into the kitchen to try some of his vids... poor presentation, but got a praise from my wife for the taste!
The thing about heating up sugars is that generally when you heat it up the higher temperature it reaches, the harder it will be when it cools down, since this guy didnt specify temperature, maybe you were off by a couple of degrees to end up with a scoopable caramel instead of a drippy one
this is my best guess. I think he just needed to heat it just a bit hotter and it would've turned out how he wanted it to.
yea das precisely it, an exact temperature wouda been nice by the dude@@tacomoustachio
Or maybe you didn’t let it rest well
@@aRandomperson2on832 who are you talking to💀
or maybe it's that he hadded salt
"This isn't in the recipe but I'm doing it anyway."
"What did I do wrong?"
He needs to leave whatever radioactive town he's in.
Yeah 😅
I do not understand people who say things like that.
take my dislike and go .
Thank you, ma’am
Remember: a candy thermometer can be a very helpful tool when making caramel or any candy. It's the difference between caramel sauce, soft caramel, or Werther's original.
And if you don't have a candy thermometer you can drop a little bit into a shallow dish of really cold water and then try to pick it up with your fingers. If you can pick it up out of the water and roll it into a ball then it's at the fudge stage. Cook for a shorter time if you want it runnier or for longer if you want hard candy. Have you tried to make stained glass candy?
@@karenscoville6307 In my native language, the different stages of sugar caramelization were formerly named after the shape ("little tricke", "big trickle", "little balled", "balled", "big balled", and on and on) it had when you picked it up this way with cold fingers, as it used to be the main method for checking how the sugar was before the use of thermometers to monitor it properly !
@@karenscoville6307 they taught us that in culinary school.Works.everytime I make new Orleans pecan candy or as they say in Texas pralines.❤🎉🎉 Mmm
There is also some differences between Caramel and Camel 🤣🤣🤣😁😁😁 opppssss sorry just joking!!! Do you angry with me???? Ooo cummon man!!!
True! Werthers are the things people reject
Him:8,5
editor:9
His editor approved
I was searching for this Comment lol
nope, he just can't pay for the ".5" so he rounded it
he is the editor and he always does thst
Purposely make a mistake in video = more comments = more engagement = more views = more money
@@κιττψHope he enjoys those extra 2 cents 😂 Shorts don’t pay all too well if I recall
Now it is a topping for ice cream. Looks delicious.
Yeah it wasn’t a fail
or cake filling
american discovers helado de dulce de leche / tramontana
true or like for coffe lattes 🤔
Its something that you can't miss in your fridge here in the Conosur region of South America
After he said to kill the heat, in the butter scene it was bubbling again, he turned it back on. There are different benchmark temperatures when working with sugar. He heated it back up to a certain temp which changed the structure. You need a candy thermometer.
Você tem razão! Na receita original o caramelo ainda estava borbulhando e na receita da pessoa do video ele desligou o fogo! Parabens pela observação!
No he just left in on the eye instead of turning it off as well as removing it from the heat source, it'll keep cooking otherwise
Candy making and baking are both just pure chemistry
Nope.
You can screw with them more than you think/imagine. You just need to know what the hell you're doing.
@@SerifSansSerif sure, and you can screw with the amounts of chemicals in a experiment of you know what you're doing. Doesn't mean that it's not chemistry.
as heisenberg once said
Confections are all about texture and structure.
Its like edible materials engineering.
Has to be to temp don’t add salt. Add salt flakes after as a garnish.
Two things actually. You happen to have used a wetter sugar, and also added salt. Golden and brown sugars have molasses and will affect both the consistency and flavor, while white sugar has that extra 'ingredient" removed. The salt can also loosen butter caramels without some proportions being played with.
You did well though! What you did end up making is a really rich caramel sauce you can use for topping pies and frozen treats without turning into a rock. Still very good and very useful.
The scoop itself is just the consistency itself, different sugar will be the main thing to watch for since it looks like you have the temperature down.
"wetter sugar" has nothing to do with the final textures. Flavor yes. The act of boiling the sugar removes water. The more you boil it, the less water leading to a firmer Carmel. It is 100% caused by not getting to the correct temperature.
@@gabrielh7517 i've made plenty of caramels with different sugars, salt content, etc. Molasses content absolutely affects consistency in recipes this simple if you don't take countermeasures to balance the ratios.
Molasses has a different set of temper points than the actual sugar granules so you will get a different result if you use golden or brown sugars while following the same directions intended for white sugar, just like adding salt when the recipe does not call for any.
@@gabrielh7517@dunno6161 im gonna need you both to send me a sample. Ill settle this.
Nerd
Great comment!
Your sugar was already brownish, so when it reached the same color, it was probably not hot enough yet. Temperature is everything for caramel
Right, it looks like he used golden sugar instead of white, so he got a sauce instead of a soft caramel. Still probably tasted really good, but the temperature was probably way off.
It would be interesting if you used raw sugar. Guessing an interesting taste.
I heard in another video its also the scoop, has we can see he use a icecream scoop, while our canoe only use the normal spoon anyways its supposedly doesnt work the same
@@simexGGnothing to do with the scoop as the caramel wasnt solid enough
Watched a few times, not enough water evaporated out of the initial pan and pinned the temperature too low, as water does, you can actually see when he pours in the cream it doesn't sizzle much and falls into a runny liquid, instead of a thick syrup like the. recipie shows
Pastry chef here, after adding the cream, you need to turn on the heat and bring to a soft ball stage again, then add the butter off the heat and whisk until fully mixed in then place in the container
I'm Not a pastry chef.. Or any kind of professional but I was wondering why he didn't boil it again and get it tighter
The salt affect the viscosity of the caramel too. The same happens with margarine bars. The ones with more salt are "more soft".
I noticed that too , I thought I was tripping out😅
Salt retains water, The same reason is why if you have too much salt in your diet you retain too much water in your circular system giving you higher blood pressure, To fix the issue he should have added big sea salt crystals sprinkled over top at the end once it set up.
@@BenjaminStJohn-en9nvthank you for this information. Now I know something new!
that's not even caramel at this point, just caramel flavored.
"margarine" I thought they stopped selling engine grease in the supermarkets...
Baking is science, cooking is art
That is ridiculously simplistic. & no you still can't do whatever tf you want, they're still a recipe in cooking
& they're dead literally no baking at all here
@kurtsudheim825 Homie I think you need a nap Yes, we all know it's a stupid comment, but it's also a good comment. It's okay, take a shower, get a warm blanket and lie down for half an hour.😊
Cake designers
Crystal Methamphetamine
this guy is probably the most calm person I've ever met on RUclips shorts
He just sounds tired to me tbh😊
Benzos
He sounds so blazed
Remmainings
Its nice to not be yelled at for once
Really? How many have you met so far?
I’m glad you’re having fun making these!! I really look forward to them. I loved your reactions and commentary during the anime but this is a whole new vibe. I love the calmness of it but you’re still hilarious haha excited for next week 😊
Try using pure white granulated sugar instead of evaporated cane sugar. The color is easier to keep track of while caramelizing and sometimes the larger sugar particles can hold slightly more moisture than the smaller grains of granulated sugar.
Yeah was gonna say, used wrong sugar
🤓
@@felwinterslie3211No one likes people like you.
@@felwinterslie3211 He literally asked.
I would have never thought of that but I will keep this in mind!!!!!
I believe what happened was that you didn’t let the caramel brown enough before adding the cream. Caramel has different “stages” like soft ball, hard ball, soft crack, and hard crack. To ge the right final texture, it is essential to get the right temperature on your sugar and water mix first. Hope that helps!
Update: just did some quick research and found out that the final temp of the caramel after adding the cream is most important for deciding the final texture. Looks like his needed to be hotter before letting it cool. Still seems to be a temp issue, I believe. Also, thanks for all the other ideas in the replies!
Absolutely.
I also think he didn't turn off the heat before adding the cream. You can se sugar is still bubbling hard when he adds it.
Also, the butter was added on one big lump rather than several smaller pieces. That probably cooled the caramel unevenly, breaking the crystal structure. Hopefully, this is a nice one thread to rule them all of the improvements that could be made in the next attempt.
@@Pluveusand the butter didn’t have time to melt. Salt could throw off the balance and he didn’t really follow the recipe at all.
@chalibar Yes. That is what he did wrong.😢
@@untaimedbeastIt didn’t? I thought It did
Hi, Chef here. The reason he is scooping the caramel so smoothly is because he heated his ice-cream scoop first. If you used raw sugar it works but not as good as pure white refined sugar. Technically you don't need that much water, you just need enough to dissolve the sugar and avoid crystallization, the water 100% evaporates anyways as the sugar caramelizes, if you have a non-stick pot you don't need to use water at all and you would avoid crystallization. You can tell by the sugar bubbles that you didn't cook down your sugar down enough to what we call the "softball stage" this is why it's difficult with raw sugar because you went by the color of the sugar rather than using a sugar thermometer or viscosity of the sugar and it is for this reason alone the caramel became a "sauce" rather than "candy". Also you want your caramel to cool down at room temp to avoid your caramel from becoming grainy.
You can also make amazing caramel candy using Condensed milk with white or brown sugar depending on the flavor profile you are trying to get.
People also don't know this but when you add the butter, the sugar and butter will eventually become 1, but you need to cook it for a while and let it cook down long enough similar to if you are reducing a sauce and allowing it to thicken.
spoon out of 10
Bro your like walter white lmao
Dude that’s an amazing tip
This was the best reply I would have said this exactly the sugar used and the amount of water was the problem and you wouldn’t scoop it as well without a ice cream scoop lol
I knew he was making a sauce when I seen the amount of water he put lol
Idc how it scoops..It looks 👀 delicious!!! 🤤 😋 Bravo 👏
"It's not in the recipe but..".... "let me know what I did wrong..".... Well wait a minute😂
thought the same thing
Fr dude sounds dumb af for that
It’s salt, you have to put salt or it’s bland
@@Markmen-cw8djyou don’t. It’s caramel. It’s already sweet. Fuck you mean bland
@@Markmen-cw8dj no, you don't.
*adds an extra ingredient he wasn't told to add*
"Let me know what I did wrong"
👀
It was salty for taste he cut the heat to late
@@madmonk4567 he already was gonna add butter
he could have added the salt after serving in the form of flaky sea salt, if he wanted salted caramel@@madmonk4567
Its the salt
He trolled us to generate comments. He succeeded.
"Kill the heat" lets it continue to boil 💀
Ikr and he added salt…talk about not following instructions
@@mariarivera1340the salt is fine. The salt is not what went wrong. When it comes to sugar, when something goes wrong, 99 times out of 100 it has to do with temperature. And that's exactly what happened here. The sugar didn't reach the right temperature.
@@illwill1991since cooking is a science, adding anything whenever you like is not reccomended
@@GizmoGremlinDogtrue, but in this case the answer is temperature
Seems like you're not aware of how heat works...
I like how you’re so calm and nice, unlike the others who make so much sound
he never fails to make anything look radioactive 😂
Exactly. It looks green 😭
So true😂
It doesn’t look too bad tbh
why is this comment is on every short?
I always look forward to this comment 😂
Three things:
1. Im pretty sure that your sugar had crystalized because you stirred it. This caused it to not mix well. So try to avoid mixing but if you do, use a wooden spoon. Its even better to move the pot around
2. I would also suggest you use salted butter instead of trying to dissolve the salt inside the caramel
It also appears as thought you are adding the butter too soon, when the caramel is still cold, in the original video you can see the bubbles. You can also try to heat up the cream a little bit before
Also, put everything in boiling water for easy cleanup
Hope this helps
You giving genuine advice to someone on RUclips instead of making fun of them for messing uo has made my day, thank you
You’re a real one
Realest! ❤
great points, i would also add that his sugar didnt look like it had gone long enough before adding the cream. it looked like it was at soft ball stage and needed to go a little longer to hard ball stage. for those wondering what i mean by stage sugar heats up to different stages of heat : thread, soft ball, firm ball, hard ball, soft crack, hard crack, caramel; all of these are cooked to a higher temperature then the previous one.
And I’m pretty sure he didn’t cut the heat
"Instead of following his recipe completely, I decided to add some salt."
“what do you guys think i did wrong though?” lmao. if you’re trying to get the EXACT consistency from the original video why would you think its a good idea to change anything? smh
@@PeacePills.exactly it’s so aggravating. He calls it a “recipe review” and then deviates from the recipe. Doesn’t make any sense if you change things from the original recipe guess what? IT’S NOW A DIFFERENT RECIPE YOU DUMBASS OF COURSE IT DIDN’T TURN OUT THE SAME
@@PeacePills. Yeah. I don't understand some people. If you want it to work follow it exactly!
Salt is an alkaline base. Its physical property is a coarse granular crystalline structure that directly interacts with liquids, changing their consistencies. Sugar is a highly poly-amorphous compound, meaning it will stick to itself in liquid solutions. When sugar and salt interact, the salt usually wins by breaking the connections. You can imagine inside the liquid under a microscope. The salt is basically a spiky ball, shredding through layers of webbed sugars in the viscous ether.
@@ZodiacBlack11that makes sense but I feel I haven’t run into that problem in practice before though. Idk I’d have to try it out but I see where you coming from
for those saying temp, the recipe states, “once it reaches a golden color” (which is a sufficient indicator).. a thermometer is not necessary.. he used too much water and cream..
If you check the video, the first guy allowed for his syrup to boil and added the cream when the syrup had large bubbles indicating that most of the water had evaporated and it was starting to caramelize. He didn't remove the pot from the hot plate while stirring some more. So the sugar syrup was turning a brown caramel colour already when he added the cream
this. also he added the cream slowly. he didnt pour it all at once. the temperature is critical.
yeah when it comes to caramel you need to be very specific with the recipe, so i say it was kinda on the guy who made the video he followed...
When the caramel changes color and become light brown there is no longer water....but it is true that the darker it is the harder it gets
Usually salted caramel has salt added after making the caramel. It’s like an optional garnish, not an ingredient. Also, if your caramel is too soft you either didn’t let the caramel go long enough or you didn’t cook it with the cream for long enough (usually I work based on temperatures rather than textures as that is more consistent)
E
Nah, in France it's called "caramel au beurre salé" basically the butter itself is salted, no salt is added during the preparation.
@@arcadymorel7565 did you see the part where I wrote “[salt] is not an ingredient” by any chance?
@@Will140f then he shouldn't have added the salt to begin with ?
@@Will140f Classic french people, am I rite?
I highly recommend using a candy thermometer. This will allow you to narrow in on the exact temp to get to the proper stage. I believe you're looking for 245-250F aka. Firm ball stage. It looks like you might have only reached soft-crack stage which is more a saltwater taffy consistency. What you made still looked delicious, but I'd give it another go with a thermometer.
🤓
Thank you for pointing this out, I'm about to do it later and I'll see how it goes
@@squeesquaafulthe biggest part of candy making is temperature for most candies.
@@squeesquaafulyou obviously don't know how sugar and candy making works
@@charlesholmes2370 I didn't say goddamn word to you, boy. Let alone anything about f****** candy
His reaction was jaayez😂🔥 nice vid🤣🔥
"ok thank you" he so polite 🥺
Right? 🥹
?
Bacot
Megawaaaattttt
yall should watch his full videos he's a savage
I love how he wants to know what he did wrong instead of assuming the recipe was wrong. Humility is a good value for cooking
Edit im not saying he did everything right i know he messed up multiple times
He did something wrong. firstly, he didnt boil it enough, secondly, thats beet sugar. which can have trouble caramelizing, thirdly, ceramic is NOT something you set caramel in. It doesnt disperse the heat properly, which is why you used treated plastic or glass.
@@bloodwraith729huh…thank you
He used a sppon instead on an ice cream scooper
@@gbulb8519 that doesnt necessarily affect the scooping lol
@@bloodwraith729 I’m amazed, that the ceramic tint shatter
I love this dude and his honest trying of these recipes, so real
Kinda innacurate tho haha, but yeah he uses stuff that's usually in Ur household.
His sona is an NPC he's acting as expected honestly
Although he didn't try this recipe did he
He added salt.
Lmao not the disappointment at the end😂😂
You didn't "kill the heat" before adding the cream...
Your voice, repeating the words, the grey image and the forehead slap are just unique.
Much love from Nigeria 💖🇳🇬
Was just about to say this !! 😂
His voice is dead
And he added an additional ingredients
@@idontwannamakeagoogleaccou1033asf 🤣 I was worried while watching
Probably should have cooled with ice bath too.
I would have used an actual whisk but I think the main difference is that your sugar didn’t get hot enough
i agree
Dude can’t cook cut him some slack
Yeah mixing with a fork 🤣
Is either that or he needs a bit more butter
@@RootboyFrenzyMati mean, if it works then it's fine.
For those that don't have a candy thermometre, there is still a way to test the caramel! If you take a spoon or fork as you're heating the caramel up, you can take some of it and put it in cold water. You should be able to make a squishy ball with it by rolling it between your fingers straight from the water. This is the soft ball stage which is the 230-235 degree stage which is what you wanted.
Thank you very much. 🙏🙏
This is how my grandmother made Christmas candy. She taught my mom who taught me. Soft ball for divinity. Makes a thread for peanut brittle.
@@Girlyfish66 It's how my mom taught me to make christmas candies!
that method's lead me to shouting 'BALL D**N YOU! BALL!' Works, but I'm impatient.. .and angy. I want caramel nowwwww
yeah just get a thermometer
i always love that clip of the entire audience face palming
Recipe problem ❌
Skill problem✔️
At least he was honest that it was his mistake unlike some people who blame the recipe
@@noona7701 And he pointed out he added he salt
@@sirfer6969 yup
Bro he literally says "Lemme know what I did wrong."
Why you all are crying for it .I didn't wanted to hurt him .I said it for fun .take it easy guys
Could also be the salt. Salt can change the temps that liquids turn to solids. Freezing and boiling point of water for example(Obviously, boiling point is a liquid turning to gas).
Not enough to really be impactful though
It takes a surprisingly large amount of salt to meaningfully change those boiling/melting points though, so most likely just a lack of air in the mixture and not getting the right temperature. Sugar's slightly fickle in my limited experience.
also retains moisture
Salt dissolved has more effects that merely altering boiling temps depending on what other ingredients are being added ie texture/runniness. One way to avoid such interactions is to salt part way through the process of it setting in the fridge.
Of course it's the salt! He did everything else perfectly!
It was a mixture between temperature and using a fork instead of a real wisk, a fork is good for other things, like pasta making, but the wisk grants a lot more air to be mixed in, thus making a lighter and fluffier texture, whilst maintaining the flavour
Yeah no shit, hr did it for the video numbnuts
Also, to make the caramel curl, you need to have very cold caramel paired with a warm spoon that is heated in hot water
I think he didn't let it get hot enough before removing it from the heat . When making candy temperature is VERY important..
in theory it can be done without a whisk and instead with a fork. you can incorporate air with almost anything and dont need dedicated tools, it just takes more effort
If you do it wrong ofc its not gonna turn out like you want
You are amazing 👏 Not many people can recover from such trauma and not many even try. Thank you for sharing your story because this encouraged me to try
It's the temperature, but it really comes down to the dish you cooled it in. Just like cooling cookies on a grate vs on a pan, your caramel continued to hold heat in the ceramic dish -- the sugars continued to breakdown, making it more of a syrup. He cooled his in a metal sheet pan, so it was able to cool more evenly.
I thought it was glass, not metal? 😅
I'm not an expert in caramels but i don't think what you cool it in or how fast it cools matters? if anything wouldn't that make it thicker since the sugars breaking down is what makes caramel.. caramel? i also don't imagine it matters how long it takes to cool, it takes a lot of energy to break down sugar, i cant imagine it'd make that much of an impact as long as you (obviously) aren't cooling it in an insulating container
@@conan4real
What can you imagine?
@conan4real baking and candy making are VERY finicky. the ceramic was not only a deeper dish but the material holds heat more than the originals did. whatever the exact science, that difference contributed to the runny caramel.
@@iruleharderthanyou12 can you imagine being autistic and having a speech pattern with repetitive words?
That 'alright, thank you' at the end was so sweet and polite it caught me off guard-
I love his alright thank yous thats a huge reason why I watch him tbh
bro actually made perfect caramel sauce by accident
I’m no expert but I’ve always been told that with any confection, the final consistency is almost always the result of exactly what max temp the sugar reaches and how long it spends at that temp.
I would really recommend using a thermometer for that kind of recipe. Salt is nice in caramel, but I'd use salted butter (nice rich butter made with coarse sea salt). And regarding the cream and butter. It should be warm. If you put it in right out of the fridge you risk crashing the temperature of the caramel too fast, not allowing it to react and make the water in the cream/butter evaporate
The fork not mixing well is just because it wasn't hot enough yet. You will always have clumping on your utensils with caramel, becase they're colder than the caramel. If hot enough, it wouldn't be to that degree however.
Stop telling people to use thermometers to cook, thats not how you learn anything
@@lucasfariashoenicke764 Thermometers are used very often in candy making (and sugar preparations in general) and chocolate tempering because being off by even 2 or 3 degrees celsius sometimes can make the recipe fail. That's very much how you learn which temperatures should elicit a reaction on your part. And if you consider using practical tools as "not learning anything", I hope you stick to that and ditch your stove to cook on an open fire you started yourself by cutting and drying wood beforehand, with tinder of your own making, and no lighter or matches but a stick and your bare hands.
@@lucasfariashoenicke764 For candymaking you really could do with a thermometer. There is one method I know to do it without but it is painful, dangerous and wasteful. It involves dipping your hands in ice water until they are painfuly cold then handleing molten sugar with your bare hands (which is hotter than boiling water). Why someone would choose to do that when candymaking thermometer have existed for over a century is beyond me.
@@k.v.7681 clearly, that's not what I meant, all I am trying to say is that cooking shouldn't be so hard and dependant on such a thing as a thermometer. Obviusly it is a useful tool, but the soul of a meal comes from the person and their habilities, even the love one puts into making a meal for themselves or their beloved ones. You do not need a thermometer to cook great stuff
@@clownbag I'm sorry, that doesnt make any sense... if the process requires you to put your hands in boiling sugar, the issue is not wheter to use or not a thermometer, but how to handle the damn caramel
Great job, especially for only the first time. You'll like the way it turn out more and more each time time you try. Congratulations.
He would’ve done it right if he payed attention and turned the heat off 😅
What a lovely and kind comment. You'd be the kind of personal coach/ dad I'd want lmaoo
To get it set and be scoopable you need to either use the ratio of half the amount of water to sugar or wait for the caramel to get to a correct temperature where it has had all the water evaporate off
This is from someone who studies confectionary recipes and in caramel specifically the ratio of ingrediants and temperature of the syrup absolutely matters
Nah it was the teaspoon of salt
@@glichedbaldi8089 no the salt absolutely does not change anything in the caramel chemically it just balances out the sugar
@@zionkashyap613i think this was just a Joke. 😉
Confectionary science sounds like an awesome area of study. Do you do taste tests (for scientific purposes of course 😉)
@@user-rn7sg7xg9l for personal experiments at home
Adding more salt or (any solut for that matter) lowers the freezing temperature of the caramel due to coligative properties and it makes it so that it needs to be even colder to have the same consistency/viscosity that the caramel without salt
its the salt you added in the mix that didnt allow it to stay firm , bc adding salt to liquids pushes their freezing temperature further
"what did i do wrong?" should've just followed the recipe
The fact that your comment has 62 likes… you’re completely wrong and sound dumb
YOUR SUGAR! You used pure cane sugar, not refined white sugar(note the color difference). The molasses in the cane sugar hasn’t been removed and changes the way the caramel sets up. You can cook it slightly longer to overcome. It’ll taste pretty much the same same though. 🎉
Thank God someone else noticed the sugar color difference, that immediately made me know this wouldn't turn out the same way.
@@GabrielleHayes1921is there any difference in taste except for the colour?
I was wondering why I was looking at moist feces instead of tangy orange caramel
@@random__122 Yes there is a difference in taste. There's a difference because of the addition of molasses.
@@-pyrosef- thanks👍
“alright thank you” was so cute bro 😭😭
L
dude looks like he could be cute, i want a face reveal now
@@Bluntz_huh
@@Bluntz_ bros never heard a compliment before
@@Bluntz_🍑🕳
If you add salt, it's going to be more liquidity bc salt has sodium chloride which it melts thing
"The taste 8.5/10" proceeds to put 9/10
He approximated it like a teacher 😅
it wouldn't be a futurecanoe vid if he actually gets the rating right.
bro changed his mind
Bro I love this guy he is always sounds so calm and idk how
The consistency of that works for so many things.
Yeah, he just had it on the wrong temperature when cooking it, but the one he made is still techacly recipe accurate since its just a different variation
Yeah
It looked like you used raw/granulated sugar in the beginning instead of caster sugar.
Caster sugar is finer and has more surface area, which would have helped it to dissolve more efficiently and combine to make a thick syrup for you to add the cream to. Looked like it wasn't fully dissolved still when you added the cream.
I love the caramel that you made, it would be the perfect filling for some donuts or warm it up for a sticky date pudding :D
bro: im not depreesed
also bros voice and enthusiasm:
he’s pretty insecure about his voice (he’s said it in a video before i’m not assuming)
What vid plsss@@aisha_ok
@@nivrrtakr2891 yea i remember, in the video, he said he got fired from his old job because he had no enthusiasm which lead him to being insecure
I love how lame it sounds its actually cool
if there is a condition for it, Moist Charlie has it too
Looking radioactive as usual 👌👌👌
THIS so much 🤙
it’s not his fault that he’s based out of chernobyl
Your Mom’s radioactive
i like how this man says alr thank you in the end, not much people say thank you nowadays, very lovely mate❤
Didn't take much to make you completely extatic 😂
Test your caramel by dripping a single drop in cold water; if the drop dissolves, you're not there yet, if the drop solidifies, you went beyond, and if the drop forms a soft ball, you're good to go.
If you're not there yet, just heat longer. If you're over the required temperature, kill the heat and let it cool a little bit.
**Intentionally changes the recipe**
"wHaT dId i Do wRoNg?"
Said to kill the heat before adding the cream. You still had it boiling. You gotta take it off the heat and needs to stop boiling before you add the cream. But still looked delicious
Generally, to get it thicker, you need to let it cook for longer, so after you’ve added the cream, let it stay on the heat, until it’s around the same thickness as this guy had, if you want the same consistency
You're right I was about to say the same thing 👍I allways do it like this
@@mimi-xl2bbwhat other flavored candy have you made?
Thank you for explaining
He also didnt cut the heat, or didn't for long enough, before he added his cream.
@@treyjowers yeah you're right he didn't let it caramelize very well
Salt affected the freezing point, brought it to a point lesser than that in your freezer.
Ice crystals didn't form properly. Try with less or no salt.
I make salted bourbon caramel every Christmas & its definitely a temperature thing. The difference between a smooth, glossy caramel piece & caramel sauce is literally a matter of a few degrees. Its that finicky. I've been doing the caramels for years & sometimes I still end up with sauce instead of candy. (Which means time for a new candy thermometer!)
All I Want for Christmas is a candy thermometer
Wait so do u need to cool it aftet making or cook it differently?
@@boop3nowurded538 it's a matter of cooking to different temps that are literally just a few degrees different. It has to do with how the sugar crystals melt & reform. And stirring. By hand. Constantly. You stir until the temp on your candy thermometer is where you want it. Candies, caramels especially are super finicky to make & even after making them for over a decade, it's not always easy. Humidity, barometric pressure, all sorts of things affect it. It's worse than yeast dough, honestly. I wait for cold, sunny days to make them.
Not to over-explain (and maybe you already know about it) but most thermometers have a screw underneath the top of it where the readout display attaches to the probe -- this screw can be rotated to retune your thermometer. You just put it in a cup of ice water which should be 32 degrees F or 0 degrees C.
So you may be throwing away perfectly good candy thermometers that just need retuned!!
@@potatofrappe this thing was my grandmother's candy thermometer. It won't get tossed, but it will be given a retirement into a jug of her old wooden spoons & knives because I don't have enough to dust as it is. 😆
I love my mum
me to in a different way son
Adorable
I love your mum too
I love yours too(joke pls no take seriously)😂
Real
“This wasn’t in the recipe but….” Followed by “what did I do wrong?” Lmao
Let me guess you were dropped as a baby?
@@quackatit it’s a video about caramel, lol it’s not that deep you dolt 😂
@@alecdziuk6450 Im just wondering bro.
@@quackatitu a dum dum 😢
Actually that wasn’t the issue! Salt is a pretty standard ingredient in caramels, the issue was that he didn’t heat it up to the correct temp. The video he followed wasn’t very clear on the temp needed tho lol
The last clip got me
Like man you disappoint us. 😂😂😂
Higher temp, cook longer, less water.
The sugar you used was darker so your golden brown will have to be a bit darker than his. Which means turning up the heat and cooking it a bit longer. Cutting back on the water will also help to thicken it.
and top comment just says , temperature, you got it right, the water just didnt evaporate enough
Salt is what did ya in luv. Baking is really sensitive to chemical and thermal changes. I love salted caramel too! Try sprinkling flaky salt over your half set batch:)
You're like my mum. She'll want to attempt a new recipe but then would add one or two ingredients or change the instructions as she wants and then would complain how it doesn't look similar or taste how they describe it 😂. Like no duh, you change stuffs. Don't expect it to be same.
except it wasn't the salt
That’s meeeeeee 😭 always changing things up because a step is inconvenient then wondering why it didn’t turn out ok 😭 😂
Yeah, thats my mum alright. She will also start cleaning instead of stirring whatever needs stirring and complain it always gets burnt😂
The salt didn't change anything, it was the sugar, he used cane sugar not refined.
Just like my wife lol
First step i dont think you boiled enough of the water off, it was barely bubbling. Then after you mixed in the sugar, and it boiled a minute. You left it on the heat when you added the milk. He said to turn it off, add the millk, butter, WHISK it together. (You used a spoon). The salt may have changed the consistency. Then put it in a container to set in the fridge. It looks delicious still, though.
Tbh he did way better than expected
His voice is very relaxing
Edit: ok sry I just though his voice was cool ;-;
Sounds dead
Annoying as hell bruh 😹
I find hes voice the most annoying part of the video
@@cloroxbleach885on God !!
he speaks like he doest want to speak and he always cook other people recipes the wrong way on purpose but when it comes to his own thing u see him cooking with passion 😂😂he jarring asf
Yeah it's the way sugar crystallizes differently when heated to different temperatures. As you used light brown sugar it appeared to be the same dark brown colour when it wasn't still quite hot enough. Use an instant read thermometer and look up a sugar chart online, from memory it's 115°c but I'm a pizza chef now 😜
That's not light brown sugar, it's unbleached sugar.
@@isanowl7898white sugar isn't bleached, also it looks like a Korean brown sugar which is a very light brown and not the same composition as pure white sugar
Yeah, the sugar already started off pretty golden looking, it definitely tricked him into thinking it was time to stop boiling when it was too early.
@@isanowl7898white sugar isnt bleached, it's just further processed from brown sugar to remove molasses. Which is what gives brown sugar its color.
The crystal size is considerably larger in what they used, as well. Not sure if it implies a difference in composition or behavior, but it's definitely an indicator of the carelessness at hand haha
I think it needed a bit more time on the burner
Before the milk was added, the water could be reduced. But that's just my thought.
Aw, the comments are so wholesome and helpful I've also learnt a lot! Thanks humanity! 🥰❤✨
What?
@@MilkyHorrnnot u liking ur own comment💀
@@최고-33l actually agree with you ❤🎉🎉
@@user-gu8qi4me8x oh thxs
I’m 🇯🇵 and I thought his final piece was Japanese curry 🍛 in this video 😅
I love how he signs off with a quiet/polite “thank you!” just like an introvert software engineer I work with 😂
Hello, may I ask how does Japanese curry taste like? It’s okay if it’s hard to describe, you don’t have to:)
@@Your_chosen_nameit depends on what type of curry 🍛
I’m half american/japanese and my number 1 favorite food is japanese curry
I thought the same!
@@Your_chosen_name compared to Indian curry, it’s definitely milder and sweeter. I love Indian curry because it has a lot more depth of spices, which is very different from Japanese curry - both are very good for different reasons. If you’d like to try, you can get a box of Japanese curry roux at any Asian supermarkets (the cooking direction is on the box and it’s really easy!) 😊 Highly recommend!
Less water. Mix faster after pouring the milk. Don't let the caramel burn on the bottom. Mix it with a fouet/whisker and add the salt later.
canoe: i wonder why these foods dont come out right?
also canoe: thinly slice the potatoes, thickly slice-
That was still mad satisfying how creamy it was (no diddy)
The satisfying scoop was the funniest part of the vid.... Made my day
His "alright thank you" is just too cute😭💕
I'm saying this for a while, it's so true!!! ( I'm a guy btw, but I think I can say this and not seem gay.)
@@deadlykitten7235don’t worry bro it ain’t gay to appreciate another man I’m a guy and I thought it was cute too just like how we find cats cute or sunsets beautiful ya know?
@@Dinosaur-hd2ms True bro. Thank's
To get it to mix easier, you needed to heat to just above the needed temperature, remove from heat and add the butter in slowly or in smaller pieces. My guess is you just barely got it to boiling which wasn't quite long enough because you needed to steam off a little more of the water. Or your ratios were off. Cooking and baking is a science even though most do not see it as such. You have to know the proper ratios of ingredients, the temperatures, the times and even the differences in certain ingredients such as butter versus margarine versus shortening. They all cook differently and melt differently. It really is a trial and error for people who are still learning. And to be honest, a good cook/baker never really stops learning. I have cooked most of my life and I still learn new things and I love that fact.
Lmao the scoop 😂😂😂 I wasn’t expecting much but that part got me chuckling 😂
Meetoo😂
i think its cuz you added the cream all at once, i usually whisk it as im pouring. maybe too much cream, or maybe leave it in the fridge a little longer as well?
Leave in the fridge longer over night? Hun if it's not set as soon as it's cool it's never setting
It’s the amount of time he cooked the sugar, or the sugar temperature. When you cook sugar, it’s critical to use a thermometer so it hits the right temp. Just 5 degrees Fahrenheit up or down will change the texture, he needed to heat it up for longer so it hit the right temp for the texture he was going for
Adding all at once should be fine. The ratio of cream to sugar could be off, but most likely it's the temperature that the sugar was at when the heat was turned off
@@Nerevar666idk rapid temp changes cause problems
@@GillD03 Unlikely, sugar is not complex. it's just about hydration level achieved as a result of raising the temperature of the mixture.
the fork was the first clue you wasnt going to get what you wanted
"ok thank-you" is the cutest thing ever i forgive him EVERY TIME 😭✋🏻
SO REAL LMAO
It is all about timing and temperature. You should have reduced the caramel further, before adding cream it has to be hard-ball - and turn off heat when adding the cream (to hard ball caramel).
When dealing with caramel or anything with sugar, having to come up to a certain temp is where most contact creators, and or cooks who do contact creating fail to mention is that temperature is very important
The salt lowers the freezing temperature of water at least (sea water only freezes at -1,8ºC, whereas fresh water freezes at 0ºC), so it might affect how the caramel sets too.
Condensed milk works better to make this as well. Not exacly the same recipe but makes a good scooping caramel truffle.
I love listening to you to repeat the instructions. It makes my day every time
I’ve never tried carameal before, sounds damn good
Try it!!
You're missing out
I call bs
The fact that he didn’t make fun of the guy’s British accent made me sit up in my seat, he truly isn’t like the rest
First and foremost try adding 10 mL less of cream. continue reducing the amount of cream until you get the texture you want. Cream in deferent countries will have deferent standards for what percent fat it will have.
Otherwise you can look for sources of added water such as the quality of your butter. Try evaporating all the water out of your butter.
Finally, if you where using a sugar other than white refined sugar you could be adding extra sources of hydroscopic particles.
In the end the texture of such a simple caramel depends on the ratio of water, fat, and sugar. Hydroscopic particles, butter water, and total cream are factors in the quantity of water.