Quick Salty Caramel
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- Опубликовано: 17 окт 2024
- For one cup:
¾ cup (150g) white granulated sugar
¼ teaspoons lemon or lime juice (strained) or vinegar
⅓ cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
½ -1 teaspoon salt
Instructions are written here:
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I’m a science nerd, and I love when cooks incorporate the chemistry of it all.
Cooking is just chemistry in the kitchen.
@@jlheelan truer words were never spoken before
this is why i’m so glad i took food prep and nutrition over just regular food prep, we learn all of the science behind the food
@@StarField369 thats amazing!. Im actually taling the same subject
While leaving out the most critical "science part" which is *temperature*
As a former pastry chef who is now in school for a STEM field I feel like we would be best friends or this channel was made for me or something. I was such a nerd about recipe development at my longest gig. I couldn’t figure out why I hated bakery muffins, but I decided they were all too dense and crumb-y, I wanted a perfect soft gas station muffin with a fine crumb. Every muffin recipe called for pure butter, tested them and figured out the milk solids just provided too much structure muffins didn’t need due to size. Developed a recipe using ghee for flavor and grapeseed oil for actual moisture retention and they were amazing.
Whoa yeah haha I was INVESTED reading about your gas station muffin recipe quest. You’re on the right channel
Thanks for sharing your tidbit on baking science💕
Would it be rude to ask for a recipe?
'Make more ghee'...noted..definitely gonna replace milk n play with ghee/oil ratio in my recipe. Thank you 😊
can we hear more of your such food science recipe quests
Your amazing. Definitely want to know more of what you figured out.
For one cup:
¾ cup (150g) white granulated sugar
¼ teaspoons lemon or lime juice (strained) or vinegar
⅓ cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
½ -1 teaspoon salt
Instructions are written here:
www.sugarologie.com/recipes/salted-caramel-sauce
And yeah, it does take me 5 mins (actually, like 5:50, so I guess 6 minutes.) But it's because I use an induction burner, which isn't fair because most people may not have access to one. I'll change the title so that it's more generalized but it's still one of my quicker recipes.
Thank You So MUCH for Posting Your Written Recipe!!! I can’t wait to try to Make this!!! Perhaps Would you have a Fudge Sauce that’s Yummy?? Thank You & God Bless!!😘⭕️❌🙏🙏🙏😋
Is butter a necessary item? Do we have anything than can be used as a replacement?
Thanks for posting the link to the recipe so we can save it
Ty! Ur so underrated girl we get u the likes nd views 🙌
When you say 5 minutes, what do you mean? Because there is no way the entire process is actually 5 minutes. Have you timed it from start to finish or are you just using 5 minutes to denote that it is a fast caramel recipe?
I always add a little water to the sugar first, and prefer brown sugar over white.
That works too 💕
Adding water helps it cook more evenly but you need to cook longer to evaporate the water before the sugar can start to brown
Some recipes call for a wet Caramel or a dry. Just depends
Do you use same amounts of brown sugar?
I like dry caramel, less chance of crystallising. You can always control consistency of finished caramel with the cream added.
Rule of thumb if people "hate caramel" but love any homemade caramel thing they probably just hate storebought corn syrup sauce with artificial "caramel" flavor, they don't hate actual good quality caramel
Yep. And don't even get me started on "sugar free caramel". Oh, you made sugar free sugar? I don't think so.
I also tend to say I hate mayo and tomato sauce, just for convenience. Actually I do love fresh mayo and fresh tomato sauce, I just hate the rancid bottled slime they sold in supermarkets.
@@kittenmimi5326 “rancid bottled slime” you do realise that store bought mayo is made from eggs and oil but like home made mayo is.
@@iswintercomingornot7727 I mean I can't fault people for this one, diabetes runs in my family and I have a mass amount of dietary restrictions myself (the major one being an allergy to alliums - no garlic or onions or anything related). "Close enough" is truly all we can hope for if we don't want to cause health problems or live without. If there's an alternative that is good enough, I'll try it.
Right?!
THANK YOU! THAT LEMON JUICE IS GENIUS!! My caramel always crystalized no matter what I did. This is the first time I've heard this. It's been great!
This will actually really help me when making my next batch. I definitely needed a better understanding of what was happening in the pan, thank you!
Thank you for an easy caramel recipe! I’ve heard of dry caramel, wet caramel, and the catastrophe of crystallization. You de-mystified it all and now I can make my own delicious topping! 😊
I like when ppl explain why things are done the way they are ... Thank you 💙💙
Madam, you just explained science in a digestible and fun way I actually understood. Bravo, madam, bravo
Wow I just love the chemistry 🧪 in between the recipe.
i love when you talk about the science behind it all.
You remind me of my 5th grade teacher who really got me engaged in science. She taught us about chemistry and other things by having us do things like make an apple pie in class and explained the chemistry behind it then she baked it and when we came back from lunch later that day she gave it to us all as dessert and as the finishing touch to the lesson. I loved science ever since that moment and eventually went to college for biochemistry and biotechnology. I always credit her as being my favorite teacher and one of the ones who inspired me the most. I hope you are inspiring countless young people in the same way, and I would bet anything you already have! Keep being wonderful!
In the middleast we usually add lemon to make syrups for our dessert. Never thought of making a caramel that way. So cool!
Baklava !!!Yesssssss
My family recipe calls for lemon 🔥🔥🔥🔥🔥🍋🍋🍋🍋🍋🙏💞💫💖
@@zoezzzarko1117 Yum Baklava! Lemons are a must right? Do you also use rose water for some desserts with syrup?
@@meenax7197 never ever rose water in our family recipe. We keep it very simple w lemon and cinnamon...walnuts... sugar... butter... phyllo dough - that's it.
And it turns out... MAGICAL !!
And lasts sooooo long. Almost like it is preserved !!
@@zoezzzarko1117 Delicious! In some of our dessert dishes we use rose water in the syrup its mostly for certian arabic desserts if that makes sense. But you are right about preservation it's amazing how long things can last.
@@meenax7197 it was so wonderful talking to you.... you have very good energy!!
I truly HOPE you have a wonderful life 💞💫💥💖💜❤🥰🙏
Loving the explanation. Not enough people know the science behind cooking. Great to understand whats happening. Plus, YUMmy!
I love how you talk about the science behind each of your baking videos
do you know that you are not just teaching us how to do it but actually educating us. These explanations are essential to us to know what is the science behind every thing. Thanks dear for your time. NICE VOICE. pretty face. Blessed!
hey sugarologie, thank you for all the very informative videos! I love to bake, but don't really have the resources and time to try the different methods or recipes. you're my go to now! 😘
Thank you so much 💕
This video is so peaceful
Thank you for having a link to an actual page with the recipe. I have an app I send recipes to that transfer well from a web page. Not so helpful when people just have written instructions on the description!❤
Thank you for adding the ingredients!!
i love carmel and when its fresh and good quality instead of just corn syrup flavoring is something i will savor because of the richness 😊❤
wow really cool tip with the lemon! I always knew acidic acid like that helps break things down but never thought about applying it to something like this
Omg this has to be the most straightforward caramel making tutorial❤️
my recipe is white granulated sugar, water and corn syrup and then heavy cream and butter with a splash of vanilla extract and its AMAZING!
Great explanation (and solution) for avoiding grainy sauce. I'm happy to say I just made your caramel sauce and it's wonderful! I only had half and half but it was an excellent substitute for the heavy cream. I just surprised my husband by serving it to him warm drizzled over a brownie with a scoop of vanilla bean ice cream, then topped with a few chopped walnuts and fresh strawberry slices. We both say ten out of ten. Thank you!
Never had an issue making caramel sauce without lemon juice, turns out perfect every time
does it not make it sour?
This worked SO WELL!!! I suck at caramel, and this saved me :) I made an excellent flan :)
Chemistry! Awesome video, and I'm thrilled that I now know of a recipe for making caramel that actually seems easy and achievable. Thank you!
I’d love to see one for butterscotch
Ohhhh!
Butterscotch sounds delightful.
A dark, fudge-y chocolate sauce would be wonderful, too! One with a high cocao percentage... I can't stand the store-bought ones... they're always so full of ersatz ingredients.
thank you for sharing the science behind it!
When they bring up the chemistry of what they make that how you know theyre a good chef 😂❤
Definitely that caramel must taste heavenly it has crème butter
Oh I just love how this was chock-full of very good information thank you!
😁Thank you for the information that will help me a lot and I’m sure that everyone else feel the same. Thanks again.👌🏽
No one is going to mention that the quality is just perfect?
Wow ty so much! I love love the way you explain stuff. Keep doing it please..this part of school was always a little difficult for me to understand
That's how my moms fresh made cranberry sauce is! Everyone who hates cranberry sauce always loves my mom sauce! Sometimes it takes someone who knows what they're doing!
Yep
Who doesn’t like caramel sauce?? Everyone loves it! Not as much as chocolate but love love it and I prefer it!
I love your content! Educational and yummy 😋🤤
Oooohhhh...good chemistry!!!
Thanks for the sugar explanation, I found it really helpful
thank you so so much for explaining why it works!
You are like a magician. A sugar magician.
That does look caramelicious!
Omg I love caramel and this looks incredible
Love this! Definitely gonna try it
This is a great video not to mention chemistry ❤😂
I love these caramel recipes because they don't use corn syrup and the recipe is based on color, not temperature!
I don't have corn syrup available at all and don't have a food thermometer so these recipes are brilliant!
I needed this months ago.
Looks delicious! I'll try it!
I can see why people who don’t like caramel sauce like this one. Adding the butter brings it closer to a butterscotch sauce which is far superior.
I'm so excited to try this, I've always had problems with melting sugar before
That's some Good Eats level science. Love it
I love this! Thanks so much!
That's wicked. I'm not a pro or anything but I enjoy cooking and baking so I appreciate the tips, wherever they come from.
How much lemon juice would you recommend for this recipe?
It’s good with brown sugar too!
Woooow i love it !! 🫶🏻🫶🏻🫶🏻
Now people have told me I’m fucked up for this
But have you ever added just a bit of salt to icecream with caramel sauce? Best thing ever
Nah I love salted desserts - I bet that tastes amazing
I call this a butterscotch. No need to constantly stir. Also dark sugar /brownsugar also works well
Would you use the same quantity of brown... vs. white sugar ?? 🙏🙏🙏🥵
@@zoezzzarko1117 just mix brownsugar , cream and butter. Melt and mix. Now the amounts are basically 1 part cream,1 part sugar and 1/2 part butter. I am guessing for you need to make it to taste and when it cools the thickness needs to be maybe adjusted.Cinnamon works also in this. Ofcourse coffee and cardamon these kinds of spices may deepen taste
@@urielpolak9949 you are just so wonderful ...thank you SO MUCH for all this help !!!! 💞💫💖💥❤
This couldn't possibly last around me til it's cool. 😊
Caramel made perfectly❤
You can also avoid crystallization by adding the sucker in small batches until it’s completely melted
"sucker" ?
@@cheryldavis8776 Sugar *
I love lemon & I love caramel, I just wish my hubby loved caramel too ❣🙆♀️ I'm looking firward to trying this recipe❣
This looks sooo good
thanks!, just saved your recipe to my file so I can use it
Lots of science in cooking
I'm a total sugar addict and I just want to try the sugary lemon!😋
I made a vegan version of your frosting and it turned out AMAZING!!! Thank you so much
Vegan. How so???
@@nancykane8680
Guessing coconut milk and coconut butter or cocoa butter
Has one human in the history of humanity ever said they don’t like caramel sauce?
Me- I like it in chocolate, and that’s it.
that would be me haha
My mom and little sister.
Y'all in the reply section can go to hell
🙋🏻♀️
That's the same way I do it, except I use oat milk for mine! Looks delicious
Yay for invert sugar!
SO needed this! You're awesome💪🏾
I just wanna know what kind of people you know that dont like caramel sauce 💀
If it’s salty, I hate it.
But when I make it at home with brown sugar, cream, and butter, I love it!
@@vb9239 wow i hate regular caramel but salted caramel is my jam.
My partner lol. Meanwhile it is my go to topping! He likes solid caramels though, so go figure
@@vb9239hat soubds more like a dylche de leche then a caremel sauce
@@kennedygardiner42o not really. Dulce de leche is not really the same taste. Less strong and less buttery but more milky.
Yes, someone who says caramel right
Btw, if you like something different. I used to make the same caramel sauce as you did but replaced the cream with coconut cream/milk. It was so extra my family loves it with everything specially ice creams & pancakes. 😊
Which brand of coconut milk?
So many have gum emulsifiers... just... yuck
@@zoezzzarko1117 right? I find the powder one good if you can't get a fresh. I think it was maggi brand. Has to be diluted in water first. Also theres the brand Coco Mama. Found it in asian store, it's fresh cocomilk in a pouch. So good in regular cooking though i havn't tried it yet on my caramel. Will do if i get in the mood again. 😅 enjoy.
@@Cris-qe9jz thank you so very much for all this info !!
So that's why my "caramel" solidified when I was messing around in the kitchen. I really ought to freshen up on my basics before doing anything else lol
i would love to try this recipe tho thank you for the recipe
I like using brown sugar as well
I'm dying, these cravings you give me.
I add lemon zest I actually smiled when I saw you add lemon juice because I thought I was the only one adding lemon lol
I never add salt though I like my caramel sweet
I was thought that stirring makes caramel crystalized,😮 thanks for info!
I just put Demerara sugar, butter and evaporated milk in a pan. Easy and delicious.
Never met anyone who didn't like caramel sauce
love it
Thank you so much for this video. Other videos I saw recommended glucose syrup but I couldn't find any !
Ohhhmywiskers I'm saving this
This is great to know, thank you ❣️
Food science addition earned a sub
I like salty caramel too, the sweet ones are too common. 🥰
Butterscotch. Use brown sugar instead of white sugar. And sugar doesn't granulate if you don't stir it after it starts bubbling (Ie Toffee).
That looks yum ❤😊
Very informative. Will try this method in the future
Looks delicious 😋 Do you have any recipes for a thicker caramel (like for making Turtles)?
I made this instantly upon seeing the video.
The sugar turns bitter FAST!!!! I got a text and stopped looking for a few seconds. I tried a second batch and it was better. My third batch will be even better.
My advice: As soon as the sugar liquifies, add the cream. As soon as the cream is close to being incorporated, lift from heat and add butter and salt. Stir with pan off heat by a few inches.
I heard that if you wipe a brush with water around the pan your using it prevents the crystallisation of the sugar.
Your voice reminds me of Inga lam so much! Both so soothing. 😇
How about just using light brown sugar and melting that easily vs melting the white sugar and seeing it clump up?
Do you have to add the lemon juice? Because it looks delicious but i have a citrus allergy so i really want to try your carmel so im just asking if the lemon is optional or not
If you want to prevent crystallization you can use any acid, like cream of tartar or vinegar. The same amount should work :)
Add a little drizzle of corn syrup to prevent crystallization.