Caramel Masterclass with Caramel Recipes 3 Ways | Cupcake Jemma
HTML-код
- Опубликовано: 6 мар 2019
- It's Masterclass time and one of your top requests is for me to demystify caramel. So here is 3 different kinds of caramel, broken down and explained simply. If you have any more questions, pop them down below and I'll do my best to answer them! :)
You will need...
Double/Heavy cream
Sugar (I use caster sugar but granulated is ok too)
Water
Butter
Nuts
...in various quantities...watch the video ;)
-----
MERCH MERCH MERCH!: cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS:
/ cupcakejemma
MORE CAKE: www.crumbsanddoilies.co.uk
MY TWEETS: / jemmawilson
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW 
Хобби
Also, guys, to prevent crystallization, you can put a lid on your saucepan while the sugar is cooking. The lid traps the steam, and any sugar that jumps along the side of the pan will sweat back down (instead of the wet pastry brush wipe). I have made caramel sooo many times (former professional) and this method has never failed me. A glass lid is awesome because you can see the development of your caramel, but a regular metal lid is great too. Just take a peak after a few minutes, and keep peaking shortly thereafter. When the sugar starts to turn amber, you can take the lid off completely. Best to you.
OMG I wish I had seen this comment before I started - immediate crystallization even tho I didn't stir!
@@janellecovington6905 brush the sides too if you are scared that it'll crystallise
Omg i love you
Beth Albertson, thank you very much for the tip!
Mine became grainy 😔
Just for myself as i probably going to watch this video a million times while making caramel. The ingredients:
Wet caramel at 2:11
245 ml double cream / heavy cream
1 tsp vanilla extract
220 gr caster sugar
120 ml water
--
Dry caramel at 5:15
300 gr caster sugar
100 gr cold unsalted butter
200 ml double cream / heavy cream
1 tsp vanilla extract
--
Hard caramel at 8:26
225 gr caster sugar
60 ml water
15 gr unsalted butter
60 gr pecan nuts (optional)
Maybe come in handy for you guys too!
Thank you so much.... My new bff
super handy! TKS
Thank you for writing down these recipes.
Thanks it is a bonus
Thank you
After 40 or so years of making wet caramel, the only thing I would add to this is that start by either not heating the sugar/water mixture for 15 minutes or heating it at a really low temperature. Getting the sugar to dissolve fully so that the solution is clear BEFORE bringing it to the boil really helps avoid the crystallisation that Jemma refers to.
That sounds like a great tip. Thanks!
Does the cream need to be warm before adding it to the sugar?
@@danielslack8389 if you're making a simple caramel, then no dairy is involved at all. I would imagine that if you're making a caramel sauce, then warming the cream probably won't do any harm at all....
@@nautilusshell4969 Just a thought, if the cream was supposed to be warm, Jemma would have told us. She is not out to catch us out. She shares all of her secrets with us.
@danielslack8389 All the other videos I've watched said to make sure it's room temperature.
I love that you’ve shown the differences in caramel. How about a video showing the differences in meringue...Italian, Swiss, etc. LOVE your videos and YOU, Jemma. So happy to have found your channel 🧁
Also interested in this one with meringue.
YaY meringue!! That’s a great idea! I hope they fulfill our wishes
I have trouble keeping caramels apart....this video has cured that. I figure a similar meringue masterclass would solve that confusion too! Jemma has a great way of explaining and demonstrating.
It’s on the list 🙌🏻
And buttercreams!!!
Everybody: watching Jemma make caramel
Me: watching the people behind making cakes😂
We're on the same page buddy
Seriously if you haven't bought her book BUY IT. I don't use any other cake book now! When I'm asked to make a cake for something, I chuck them the book and say "pick one" and they always turn out perfect. I also bought myself an infrared thermometer after seeing you use one in an earlier video, my caramel has never turned out better so thanks for the tip!
So pleased to hear ALL of this. Thank you 💕
I can completely back this up, I adore her cup cake book, so many good ideas and each one turns out brilliantly... the only 'bad' thing about it? People expect me to bring in cakes to work all the time now as they enjoy them so much! Haha but I really enjoy baking so it's all good :D
What's her book called?
@@nd6989 The Cake Book, if you google cupcake Jemma book you'll find it, or look on her website cupcakejemma.com :)
Looks good I'm gonna try it out
Love the masterclasses. Definitely one of my favourite types of videos you create!
I would love to see a masterclass on tempering chocolate please. This was great, you do explain it well.
You may try tempering chocolate just by adding pellets or small pieces of cold (room temperature hard) chocolate or even pellets of cacao butter, and mix with a spatula until they melt. You do that until those little pieces don't melt anymore. 2-3 pellets/pieces of chocolate/cacao butter are OK for 200-300g melted chocolate. You may also test the tampering with a small dot you spread on a piece of baking paper. It should get hard in a couple of minutes.
I only googled yesterday how to make caramel ...... nothing as informative as this came up and then her you are.... awesome timing. Thankyou!!!
Totally love your easy and simple ways of making complex stuff xx
Sarah Hodkinson wahoo! Great timing
Caramel has always been a mystery to me, such a useful master class! Thank you Jemma🙌🏼🤗
Hi Jemma, you're an excellent teacher. I am 59 years old and just started baking, kinda wishing that I had done this when younger. But, as they say, it's never too late to learn and I am absolutely loving it!. Thank you so much to you and your team for helping and inspiring me to make this dream happen. 💖👏💖
Hi Jackie. I’m 63 … or maybe 64 … and I’ve just started baking / cooking too! Loving it. Better late than never indeed 💕
These master classes are a brilliant idea!!! I’m loving the new beats as well, Bravo!
Thanks Jemma for another tutorial. Very helpful and informative. I must say that I really appreciate how you always caution about being careful with hot oil ( in the doughnut tutorial) and hot sugar ( this tutorial) you are so helpful and kind to take that extra minute and always caution. Goes to show you are beautiful being inside out. Thanks for always going that extra mile for us viewers /subs. The way you emphasise safety/caution haven’t seen that in other videos , there may be a passing mention about safety or none at all.. You are sharing very useful information / tips but never forget to caution us.. GodBless.
Omg!!! Thank you so much! I’ve been wanting to request a caramel masterclass and you’ve done it 😁😁😁 thank you so so so much. I’ve always used your salted caramel recipe 😍
For the first time I made my caramel just right! Thank you, Jemma! Will definitely try out the rest of the masterclasses!
Your recipes are the only ones that work out for me I have tried many other channels recipe but not a single one was as good as yours thank you so much
May God bless you Jemma for ur sincerely sharing this video to all✌🏼
This is perfection!
Such a useful demo, thanks Jenna!
Thanks for this masterclass!
I never could do caramel in my life!
Yesterday I did chewy and liquid with this recipe and both were fantastic!
You are amazing!
Hi Jemma can you make a masterclass on the difference between the buttercreams Italian,swiss ect.Also the best way to make them. Thank you
This was brilliant thanks jemma
*Thank you so much, Jemma! Making a caramel will never be difficult anymore because of your recipes and tips* ❤
Thank you for this amazing Masterclass!!!
Hi Jemma, please could you do a ganache masterclass for making drip cakes. I can never seem to get my consistency right. Thank you x
Ashleigh Deane it’s 50/50, yeah?
Your wish is my command 😉
CupcakeJemma thank you 😆 x
Deliciousness Yumyum Not necessarily.
you're so nice
Just made it and have to say that it's probably the easiest one to follow making caramal has always been something that I was afraid to make but I made it and it is busy cooling down in the bowl now and Fam is so excited to eat it. It smells amazing and I must say is definitely better than the one in the can thanks you so much you helped this teen make amazing caramal for my tarts
Caramel is my fav! Thanks I really needed this video!
You’re a true master of your craft and a great presenter to boot. Thank you for sharing your vast knowledge and tips 👍
Great Masterclass! Keep them coming. G'day from South Australia.
Caramel has always seemed like one of those really difficult things to make. This made it seem so much simpler. And not very expensive at all which is fab.
Thank you for sharing Jemma!
Awesome masterclass! Thanks a million, Jemma!
I just have to say that I really enjoy your videos! They are sooo helpful, and you make everything look so easy! I have probably watched all of your masterclasses by now 😂 And also you are a very likable person, makes it so fun to watch! So thank you so much! :)
Snickers brownie? That sounds HEAVENLY!
Spent my day binge watching cupcake Jemma’s videos and have no regrets 😎
Just want to say I love how simple and non-intimidating the videos are! Absolutely loving these and every video and trying the recipes out! Just like the buttermilk vid, always wanted to see a fool-proof way of doing this too! Thanks love! Xx
Thank you so much! Glad you’re enjoying themxx
Thanks for the lovely vid, I'm definitely gonna go experiment with my nuts! I'm seeing a lot of people asking for this, and I agree that it would be great if you could also show the best way of making these vegan.
Thank you for demystifying caramel types! It's kind of my last frontier of baking and a bit scary.
Thanks a bunch for sharing the different caramel tips and tricks!
OMG LOVE your videos they're super detail and specific, THANK YOU!
Very nice 👌👌👌👌👌
My mom talks about being very young, and her mom was making candy. She wanted to see into the pan, and pulled the handle, which dumped HOT sugar syrup all down the front of her and onto her bare feet. She’s 86 now, but has never forgotten the pain.
I’m so sorry your mother had to experience that pain.
I just can't stop watching your videos ... You are by far the best cakemaker master I have ever seen.
This is fantastic! Thanks, Jemma
To avoid my caramel crystallising, I add a little squeeze of glucose syrup and it definitely helps! Keeps it smooth all the time
When do you add the glucose syrup?
@@starwyatt8473 into the dry sugar at the beginning
Very nice recipies! Jemma can you show as one recipie for easy " croissant"? Have a nice day!👍👏🍴
Thank you for these really good explained recipes!
Thanks for all the tips Jemma. This is very helpful! 💜🎂
I love your all recipe
who loves unicorn cupcakes??
hi jemma i wated to thank you for your wonderful unicorn video!! i now can make unicorn cupcakes from scratch!!!
yummy id love to see them!!
u are the best cupcaker
Omg, thank you for this video, Jemma! It's really helpfull for a newbie at baking world like me. God bless you. Love love love
LOVE LOVE LOVE This is awesome, thank you so much!
Loved it😊
Can you use the wet caramel to coat popcorn??
The hard caramel would best. The wet and dry caramels will result in sticky popcorn.
I got caramel on my skin once a few years ago, I still have the burn scar
me too they never go away
same
Oh my gosh! I’m so sorry that happened!
Argh! It’s the worst isn’t it!
Same I left the spoon i used t stir on the table and it dropped on my foot ;-; theres a brown circle on both Of my toes Now-
YEAY great masterclass, thank you!
You’re the best Jemma, your recipes help me so much, love from an amateur baker
This came at an apropos time. I made the cornflake brownies last week (and succeeded at making GOOD caramel for the first time EVER!), and then tried to make rum turtles this weekend, but they didn't turn out as well as I'd hoped. Now I'm thinking I'll try it again with the dry caramel.
Rebekah Martin awesome! I hope this helps!
which type of caramel did u use for the brownies??
Is butterscotch a variant of caramel or something completely different? And if it is a variant what type of caramel do you use and what makes it butterscotch?
Dark brown sugar makes butterscotch
Dark brown brown sugar and evapurated milk makes butterscotch, dont use water or light brown sugar
Great video, going to try them all. Perfectly explain the differences. Thnx very much jemma!
Excellent!!! Thank you so much for sharing these recipes.
8:16 You didn't show the end result of chewy caramel. That broke my heart 💔😢
What's different about making toffee compared to caramel?
mmmm as I know caramel is sugar+water and toffee is caramel+butter or/and cream
I think toffee is just hard caramel
Caramel is sugar cooked to the right color/temperature, then mixed with cream and butter. Toffee is equal amounts sugar+butter cooked to hard crack.
@@valeriewong4517 Thanks!
This is my 1st try making caramel. I tried the drizzle recipe. I messed up some how as mine tastes like burnt sugar. It started to smell like burning sugar a minute before it started to change color. I took it off when it was slightly lighter than the video color. What could I have done wrong?
SO HELPFUL!! Thank you Jemma and team!
Jemma ,Thank you for the Master class on caramel. I watched it a 1000 times before I tried it and it just came out well...
I just can’t seem to get the wet caramel right. I don’t know if my pan is taking too long to heat it and making it rock hard..when it turns Amber like the video i temper it with the cream then add it but separates ?
I had the same problem
mine like it solidified fast when i added cream, i think flame is too high, shld be low
Can you use coconut cream/coconut oil is these caramels?
I'm not an expert but I wouldn't say so because of the difference of fat content in coconut milk and cows milk might make a difference to the consistency of the caramel. *Edit coconut cream
Mary Chappel you can do.. that's how they make vegan caramel.. they use coconut milk cream instead of cream
Thank you Jemma, love watching your videos, and watched this one a few times as I loved watching the others working behind you too, :) have a beautiful weekend
This is sooo helpful! Of course I knew about the wet caramel and brittle recipes from your book, but I always wondered about the dry caramel and when to add butter to it! This definitely clarifies a lot of things! Thanks Jemma!
Maxwell Fong you’re welcome!
For how many days can one store the 1st caramel used for drizzling and dripping. Also, do we store it in the refrigerator or on room temp!
Fridge since it has cream. I am not for sure how long it lasts, maybe the same as the cream expired date. Hope this helps :)
Jemma could you please do a video for caramel candy that taste like werthers original?
Exactly what I needed this lockdown season. Thank you.
Made the wet caramel with lactose free 17% fat heavy cream. It still came out amazing! Thank you for sharing your recipes with us Jemma ❤😍 been following the channel for at least 4 years now
I liked it before it started based on the smooth Caramel Thumbnail. 😂
Me too 🤣
Ditto lol
Yyio
The fact that she's a professional baker with arm badass tattoos makes her super cool
Thanks for sharing,my family gets together and makes candy as a tradition. Your awesome! The difference in Carmel will be such a great help.
Thanks, Gemma, you really have taught me so much!
Caramel! It's gonna be really hard not to make alot of caramel now... help...
Thank you for the cleaning tips! Life saver!
I have long searched for these recipes and did not find them in this wonderful shape thank you
Best caramel so far!
Thank you, I love your videos! So informative! I have never seen three different types of caramel explained before. Awesome and thank you so much!
Thank you so much Jemma for such an informative video
This is absolutely helpful. Caramel demystified! Thank you!
Love your videos Jemma! Your caramel looks so good!
Jemma! I LOVE YOUR RECIPES!!! 🤗 You are the BEST! 🤩
I'm not commenting often, but I have to say: I love the Masterclass Videos. They are so usefull and answer so many questions I always have when watching baking videos that nobody ever explains.
So thank you! Really. I appreciate your work.
Ronija_ this is so lovely to hear. Thank you!
I made the dry caramel ! Delicious! Thank you.
Omg jemma. I would like to get your book .. 🥰 thank you soo much for sharing your recipes whole heartedly. May God bless you.
Great video! Very informative and definitely helpful.
I`m falling in love with baking, and your tips! Thank you for your knowlage and help ! :)
After years of trying recipes and never finding the right recipe. Never liked the taste, but THIS IS IT! Yours!. Wow, the caramels are amazing, and I have never tasted anything so good. Thank you
Thanks a tonne Jemma for all your recipes...they really turn out well!
Love you loadssss 🤗😗
Yum... I should have subscribed sooner... Soooo many awesome tips and recipes. Thanks Jemma,loving your channel so so much!
Thank You 🙏🏾 so much for showing me 3 new way to make Caramel I will be trying them on some of my cakes 🎂
Good old Jemma, she the best, looking forward to Sunday’s bake.
Have learned so much from your videos!! Am getting your cupcake book for sure!! Thanks
You are great. Keep this going. Very helpful and simple. Thanks.
Thanks for clearing up quite a few things for me :) !!!
SUPER useful thank you!!
I just love your cake recipe...you're too good at what you do. I am going to definitely try for sure.. Lots of love to you