Caramels Recipe Demonstration - Joyofbaking.com
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- Опубликовано: 29 сен 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Caramels. A good tasting caramel is such a treat. This recipe for homemade Caramels produces a soft and chewy candy with a wonderfully smooth and creamy texture. I like how you can cut the caramels into any size or shape you like. Maybe you prefer small individual bite-sized squares that you can just pop into your mouth. Or maybe you want long thin strips that can be wrapped in wax paper, twisting the ends to keep the Caramels fresh. Homemade Caramels are perfect for gift giving or you may want to make a batch or two for your next bake sale.
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this is one of the easiest recipes I have found on here! yay! can't wait to try it out. The other videos make it so difficult with all of them saying "oh you will know when you get this color and what not" suuure 🤔 I like that you just added everything and told by the temperature sooo much easier. thanks for the wonderful video.
Definitely going to be trying this method. What a GREAT job of explaining this process. And, I appreciated the "tip" on how to clean the dried on caramel. Wonderful presentation. Professional.
Thank you very much for your delicious recipe beautiful lady, greetings from Venezuela!
i love how you explain in such detail so that people who are not familiar to baking (like me!) find it much more easier to try:-) thank u! lots of Love from Korea!
When the caramels have a grainy texture it's due to the crystallization of the sugar.
I've found this through WikiHow, which gives impressive information. Stephanie shares all of the golden nuggets that make it easy. 1. Have everything ready; butter, etc. 2. buttering the foil and also the measuring cup for the corn syrup. 3. About not resting the thermometer on the bottom of the pot. 4. Wrapping and refrigerating........wow. So much awesome to make the job worthwhile. Thank you!
Great tutorial, nice and slow, very nurturing voice. Thanks. Will be using this recipe to cover apples. :)
Tried it, loved it! Tastes like drops of heaven. Thank you! I don't have a candy thermometer, but I cooked the caramel for 25 minutes like Stephanie mentioned and checked the consistency by pouring a few drops of the caramel into cold water, if it is soft and holds shape it is done...I checked as soon as it hit the 20th minute mark and then two more times just to make sure I don't overcook it. Hope this helps the people who don't have a thermometer.
Shalet Godwin Thanks for the advice
I heat up milk in my caramel pot and make custard with it. Clean pot, clean spoon & delicious dessert!
Elisabeth Duke I'm, please pass on the recipe! That sounds delicious!
How very clever! I shall try this for sure. Thank you.
I love custard! But thick one
I love idea of doing something with the bottom bits of Carmel left. Tks for the tip.
Love it can you show the recipe?
I used an 8" silicon square pan instead of the metal one. Still sprayed it with 'cake release' but didn't need to line it with parchment paper. The caramels came out so much easier
Thanks for not forgetting the metric system.
This is my favourite part of the whole video
I don’t know why us in the US are not using the metric system like the rest of the world
Hey Y'all from Germany
@@boui.1 I'm from the US and I don't know why. Hopefully one day it'll change but we Americans are pretty hard headed lol
Tamara Garcia fr because nobody else’s uses our system but us
Ive made these several time and their awsome!! Pretty easy to make with a thermometer
Thank you so much for the wonderful video on how to make these caramels. I tried another recipe from a different website and it didn't turn out. What it did however is make wonderful caramel sauce for your ice cream topping. I've been trying to find the perfect caramel recipe, and I believe I just found it. Your video and presentation was so well thought out and put together extremely well. I can't thank you enough for helping us out with making caramel candies. I can't wait to try out your recipe.
If you’re in the UK like me you can also use GOLDEN syrup! Or wherever you live. Glucose syrup is also an option.
Love it, love the channel, love the recipes, love the american way Mrs Stephanie make everything.
She is actually Canadian but has lived in the US for long time and learned the cooking & baking preferences. She is so great to follow for all levels of cooks.
cornishcoves Oh, ok, sorry about that but she's amazing either way
Omg so good!!! These are de-LICIOUS!!!!! I couldn't stop eating the caramel while it was setting. By the time it set, all the corners were gone!! lol
I made this recipe twice. Turned out awesome. My whole family loved it.
I made this caramel and put it on apples to make caramel apples..It was amazing the caramel apples came out delicious. THANKS
Thank you for the delicious recipe, Stephanie....
Salutations from India!!🇮🇳🇮🇳
That looks so yummy. I want to eat it right now. Thanks for the recipe.
I love caramels, i probably i make this to my childrens weekend... thank you for sharing your recipes...
Oh. Incroyable. Je n'ai jamais vu faire du caramel comme ça. D'ordinaire on commence par faire fondre le sucre.
Intéressant... A voir
still visiting this post to make it once again . Thank you +JoyofBaking
I just made Caramels for the first time! Amazing!
Looks yummy! I'll have to make some.I use to make glass candy.
I really like this easy delicious recipe!The Induction surface really is helpful to prevent scorching. Additionally, since I had several boxes of Reynold's "non-stick" foil sitting around the pantry I opted to use it to line my pan. It was easy to remove the caramel...it didn't stick at all! ;-DI didn't have any "heavy duty" wax paper made for caramel candies; therefore, I had to use "food safe" cellulose plastic wrap. I prefer the heavy duty wax paper, but this worked out pretty well. The caramel stayed moist & creamy AND didn't stick to the plastic cellulose plastic. Thank goodness for that! lolStephanie, where can we purchase the "heavy-duty" wax paper (purposely made for caramels & other toffee candies?) Not that thin type of wax paper sold in the supermarket...it doesn't work that well and eventually sticks to the caramel pieces.Additionally, what "brand & type" pot are you using...I want one like yours. It appears to have a heavy duty-look to it with a non-stick interior. Where can we purchase one?My sauce pans are way to light and caramel tends to "scorch" easily.
AWESOME im surely going to try this one out thanks.
I love her voice its so relaxing
thank you...you made it less intimidating than i thought it would be!
It is just a matter of being careful as to the size and shaping the caramels with your fingers.
How do you make the ones like shown in the thumbnail representing this video. I was kind of disappointed and happy at the same time with this presentation.
I fussed with the ones in the picture more because I didn't want the
video to be too long. It is just a matter of being careful as to the
size and shaping the caramels with your fingers.
I guess yoo could cut squares, place them on a tray and than heat up in the oven for a moment.
Would make them more "smooth"
Your channel is sooo awesome!
I absolutely love your videos. You explain everything so well. I really look forward to the end of your videos when you taste test your creation because you do it with such passion :) my mouth always waters. Haha....I'm going to make these for my family and friends this holiday, but I'll need to keep most of the stash hidden so my hubby doesn't eat them all. :) Thank you for another great video.
I like the way that you explayn your receipt,it looks delicious!. Hi from P.R. God bless you.
Hello madam Joy..I've been copying your recipe.I just wanna ask what other alternatives we can use instead of corn syrup..Thank you
try honey
So beautiful presentation dear!
Why is it that American recipes almost always use corn syrup?
+spidaminida Corn syrup is often used as it prevents sugar crystallization (grainy texture).
That's interesting! Thanks/!
+Joy of Baking Bunni-BMWqrosario
+spidaminida other places use glucose syrup or other things with the same contents, but different names. Corn syrup is glucose syrup, but we use corn to make it because frankly, we have an abundance of corn for complicated reasons
You can yous golden syrup too
A dash of cream of tartar will prevent seed crystals from forming, insures you get a nice creamy caramel
How wonderful Ante I love all your cooking and I love to follow you i love you :)
Love the recipe , posting on fb for my fellow Chefs.
It looks wonderful! And now I was just wondering if I could use it as a dipping for apples. Is it possible?
I love your videos so detailed
I love caramel!!! Thank you Stephanie!!!
Thank you! this video looks great! What camera did you use Stephanie?
GREAT vid! My only thing is when you are saying what to do state why.. like with the thermometer.... not to put it on the bottom... I know why and you know why but some people may not... ;)
Just take sweetened condensed milk,add a bit of butter heat it in a pan until it boils and gets a light brown color..as it will cool down candy gets harder and you get exactly ty
he same result:)
tried it and it was very yum thank you sweetie lots of love xxx i also subscribed
Hi Stephanie!! I just know your Channel now and I'm loving it! Your recipes are amazing!! I'm from Brazil and I'm thinking on doing this caramels to sell here and that's how I founded your video so I would like to ask you if you think it's gonna be a good shot.. and ask you about the corn syroup, could I use honey instead of it? And about the heavy cream.. this is that creamy milk we generally use on desserts like mousses? Thank you so much! And sorry about my rusty English hahah
+Alessandra Franco I'm not sure if you could substitute corn syrup for honey, but in Brazil you can use "Xarope de Milho". And the heavy cream is about 35% fat in the US and "Nata" is the closest in fat (45%-50%) however you would have to add 1/4 of regular milk. Hope it helps and good luck!
Thank you very much for your help Thalyta!!
Good job
I would like to use your recipe for a Twix bar inspired cookie, if I only heat it to 145' would it be pipe-able but still firm enough not to be runny once set?
my favorite caramel when I go to school
after 30 minutes my syrup didn't get to 250...so I figured I'd pour it in the pan..it turned out great. Maybe i'll get a new thermometer. Any suggestions?
looks great!! can this be used to make caramel apples??
awesome.... definitely try this
Mmmmm looks so good!
Hi Stephanie, thankyou for this recipe. I am going to make it next weekend and cover the caramel in milk chocolate. I do have a question though. Do you have recipes for other flavoured caramels, for example raspberry caramel, coconut caramel. I would love to make a box of different flavoured caramels to give as gifts for Easter.
The only other recipe I have is for Maple Pecan Caramels. www.joyofbaking.com/candy/MaplePecanCaramels.html
@@joyofbaking Thankyou Stephanie. Will be trying that too.
Thank you very much. I like it but is it possible not to use the corn syrup?
What kind of saucepan is that? It looks like 6 or 8 quarts, but I can;t find one with a single handle situated like that.
Great video, thank you.
PartlyCloudy I use a Staub cast iron saucepan.
Great easy recipe, thank you! A little too salty for me; next time I will leave out the salt.
Can I use the cream that collects on top of raw organic goat milk ? Also, What temp should I boil too in order to use this caramel to pour over popcorn to make caramel popcorn ? Thanks so much !
Adorable,thank you
Does having brown sugar make a difference? I've tried 2 other recipes, the first I followed the instructions and the second I used a 1/2 cup more sugar and 20 degrees hotter but both times the caramel came out too soft. Any advise will help as this is something new I just picked up in the last week. And while my kids love eating all the caramel I don't think having diabetes would be good for them because I've made a ton of this stuff.
merci beaucoup
Is this recipe good for dipping apples? Do you recommend that?
yummy caramel recipe
Thanks a lot! I made it yesterday. The only minus is that I couldn't remove the foil from the caramel. Is there something that I missed to do correctly?
I tired it step by step and it came fantastic and everyone loved it.. but i notice after couple of days, i notice that candy loose the chewiness and crumble . Can you tell me how i can preserve it without being crumble for long time
allmike Depending on humidity you can have this problem. I would try storing them in the refrigerator.
Mine came out really salty and you could taste the vanilla extract. But it turned out pretty good
You mention several times about the caramel graining. This is a result of too little corn syrup vs granulated sugar in your recipe. Increase the corn syrup to 1 or 1 1/2 cups and the problem with graining will cease. You may have to increase the cook temp a couple degrees to prevent the caramel 'cold flowing" later with the increased corn syrup.
David Golembeski Yes, you can make caramels that way. But I wanted a caramel that didn't use a lot of corn syrup.
Joy of Baking Then why do you complain about the texture that results from less syrup?
JT Maple because it can be prevented. She didn't HAVE to use more corn syrup.
thank you very much for your help :-)
How did you make these beautiful perfect caramel squares in the preview?
SunoftheCakes Ikr? Came here because of the thumbnail 😭
yummm,, deliciousss ^____________^
Hii I love You recipes!!
Hi Stephanie I just watched your caramel demo I am eager to make it too. I want to know if I can use chocolate molds to make the caramel into different shapes if I don't want to cut it at the end?
Tia
I like grainy texture
Thank you
Hi..At what degree F or degree C should I get the mixture for soft n little much chewy consistency toffee (not hard n gummy)
HI thanks i love it . i did it but i have probleem caramel doest firm it is los what i did wrong
If your caramels didn't have the same firmness as my caramels, then could humidity be a problem or the accuracy of your candy thermometer?
yum
Maybe this was asked already, if it was I apologize but can this recipe be frozen?
Not sure what I did wrong, but adding the kosher salt at the end did not work. Now I have gritty caramel from the salt chunks.
Hi
Can i use this caramels candy recipes to make the candy nuts?
Michelle
Can you please make caramel stuffed muffin?
Hi,can I use this caramel to drip chocolate
I'm making candy tins for christmas this year and I'm wondering how to add flavorings, for example mint and maybe lemon extracts (I'm kind of toying with the ideas of adding coconut milk and strawberry juice in a couple batches as well, do you think these would work?)? Also, would I need to replace the vanilla altogether or just reduce the amount? One more question, I live in Hawaii and I'll be dipping these in chocolate, how is the best way to store them until I tin them Saturday?
You could store the caramels in the refrigerator. I've never tried using different flavors, so I'm not sure how it would work.
Thank you for the recipe and responding. For the second batch, I added a couple thin strips of orange peel without the rind and a small dash of each cinnamon and nutmeg and kept the vanilla the same. Fished out the strips of peel about half way through and I'm pretty happy with the results, so I think I'm going to try a little bit of coconut milk in the next batch.
Love soft and chewy caramels.
Can you use this to cover apples?
is it very important to use brown sugar or not?
hi Stephanie, do you have recipe for caramel cake?
Hello recommended, we meet again.
You explain everything so well! Love it!
You have no idea how much it means to me that she also mentions the amounts in metric units.
What a nice lady and a lovely presentation. They look yummy!
I made these caramels & instead of wrapping them in wax paper I just cut them up & put in an airtight jar for Mother's Day. The jar has embossed 'made by hand for you'. I also let a batch go beyond 250 & got great hard toffee which I covered in chocolate and sprinkled desiccated coconut over. Gorgeous.
Variety is the spice of life.
i love your channel ❤️ you work so professionally🙌
I love how you took the time to mention tips on how to clean the pan. Plus having metric saves a lot of conversion googling haha. Thanks for the video!
I hope she's fortunate enough to get her very own televised Cooking Show. She does a great job!
I agree. I've just found her through WikiHow, and she gives all the details to make it a pleasant and worthwhile undertaking.
would it look bad if i took that big brick of caramel and ate it by myself? not that i would do that eventhoughitotallywould
No not at all my friend
Ashley Grey
ok good.
cavity central here I come!
Justin Bechtel just make sure you have something nearby to puke in :-/
heidbrain
i've taken a 15 pack of pepsi and drank it all in about 4 hours, I think a block of carmel is fine :P
you remind me of freddys mom from icarly HAHAHAHAHAHA
BostonSecret45 oh yer😹😹not as mean though
she's not mean, she's just over-protective
BostonSecret45 OMG RIGHT LOL THATS SO FUNNY I LOVED I CARLY
BostonSecret45 OMG RIGHT LOL THATS SO FUNNY I LOVED I CARLY
Moron
I love all your recipes! I'm 16 years old. And I love baking it's my passion! You should me so many new recipes that I would love to try when I get time. But you're amazing! Please don't stop teaching baking shows! ❤️
Now your 20. Still baking?
That was a long time ago and I hope you still enjoy baking and cooking young lady. I hope you are doing well with all you are doing as well!