Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
No cornstarch please. Just use cream. You know, cream has 33 percent of fat, which is a third. Milk has only 3,7 percent or even less. You better have the butter and cream at room temperature, not very cold from the fridge. Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature. It is soo good.
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
Thank you very much. I made oatmeal nutty clusters with chopped pecans, walnuts, sunflower seeds, slivered almonds, and raisins. They came out awesome. ❤❤❤
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
I ran out of caramel for my coffee this morning (forgot to buy some last night), found this, tried it, and honestly 10/10. Told my partner I got a different caramel from the shops and he said he really liked it and would buy again so blind taste test approved 😊. One note that doesn't seem to be mentioned is low/med heat. I started really low and slowly turned it up as I got impatient with not seeing any granules melting, once I saw a few melt I left it at that point. Then stirred it a little earlier than the video (again impatience and not wanting it to burn) and I took it off the heat whilst I added and stirred the butter and cream taking it back and forth so it didn't cool down too much from the cold ingredients but also didn't burn (I helped my dad make lollies a few times as a kid and know that it goes from ok to very not ok in the blink of an eye) And lastly with it off the heat for 2ish mins I sheepishly added a tiny amount of water because again it was meant for coffee not as a sauce and that was perfect. 1/4 cup fine sugar 1 teaspoon salted butter (ice cream scoop style) Quick dash thickened cream 1-2? Tablespoons of water. Enough for 4 coffees at least. Very happy to be able to make some good gf caramel myself. Good luck everyone!!🎉
I've seen the recipes where water is added and cooked with the sugar. I thought that's different. But this version here is exactly how I was taught! 😊❤😊❤ Brown the sugar add butter and cream...👍🏽 Yum! 😋
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
One thing I always wanted to know was Garrett's popcorn recipe. They say it's seven home ingredients. I truly wish I knew what it was they have the best Carmel popcorn I heard. 🤔😋 Can you get close enough to their recipe.
8 to 10 minutes is the sweet spot time frame the sugar melts on medium heat. Set that timer!!!😊 I make it often. I just need to figure out how to keep it from getting hard once it hits cold icecream.
You have cooked it to a different candy stage if it's getting hard on ice cream, there is a way to keep it soft and you need to use a candy thermometer
Tonight I attempted making caramel for the first time. And now of course a bunch of caramel videos are coming up. Needless to say, it came out well. And I agree, start small.
"Easiest" is a bit of a stretch when Condensed Milk Caramel exists. Which has almost no room for error, unless you forget about it and it explodes. Then you have a HUGE clean up job. My vote for easiest goes to it.
Omg I’ve been thinking about trying to make caramel, but I was super scared and all that, but Omg I swear feel so safe and comforted after this video😂😂😂😂😂 thank youuuuuuu💙💙💙
I been making this as poor man candy since childhood, but was it was always lacking something ! The damn heavy cream ! Thank you…finally no more peanut brittle, onto caramel ice cream for this guy
Worked for me the first time. A bit jarring hearing you explain the “go time” moment while watching it happening in front of me real time. I have to say I have never ever tasted any caramel as delicious as this one. It is the purest and most delicate and complex tastes I’ve had. I did very small amounts of butter, about 1/4 of a tbsp, and a small dashes of cream slowly mixed in in circular motions, maybe around 1-2 tbsp
If you want a version that is not as thick, you can just use water only making it taste savoury is really tough. Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself! Good tip: 1 part water, 2.5 parts sugar Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
How do I thin the sauce? I added water to the sugar, let it simmer till it caramelized and then turned off the heat and added the butter. It looked fine while it was hot but it crystallized when it cooled down. Not hard but there's texture to it.
Ok, but when do I stop? Is there a consistency I am looking for as it cooks? Do I stop once the butter melts and the cream mixes in? Do I keep going after that?
@@Felon229carryover cooking is very much a thing, and things thicken as they cool. Do I stop when I see sauce consistency on the stove, or do I stop before? Is that too far? There's a cut right before he takes it off the stove, so I have no clue how much longer he went after he added the cream, or what it looks like swirling it/running a spatula through it at the final cook time.
Why do so many companies make caramel with palm oil and corn syrup? Why can’t they make it with ingredients like this? Consumers are worth more than profits.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I never thought of caramel as sexy...
Exactly it's more like I wanna swim in it and gets its sticky contents In all my crevices and walk around with said caramel in my crevices in public so no one will know
@@pepepantuflas1 WTF😂😂
😂😂😭
well I think it is I'm going head first into that caramelussy
same
I've just wasted half a bag of sugar trying to make caramelised sugar using the with water method. . Did this as a last resort and had perfect caramelised sugar the first time!!! Thank you❤
Wow, really? This is so strange that there's soo many different recipes for this. They all use water and some add in 1 teasp of fresh lemon juice. I'll try this one.
@@jwm4everthere are two ways of making caramel, dry (this method) and wet (the one you mentioned). The dry method is nice for smaller recipes since it's fast and has no risk of crystallization
The wet method has risk of crystallization since it involves water. But it is good for bigger quantity caramel since the sugar is dissolved in water, so they melt evenly. With dry method where there's a risk of having burnt sugar on the bottom of the pot while upper parts are still melting
Seriously same I hope this works for me
Same!
@@farahmauthen maybe by adding a little glucose or glycerine prevents it from cristallizing again, I assume? Maybe Agave syrup might also work, but then it might become too sweet unless you add more of other ingredients.
Best chefs tip I’ve ever heard “I don’t fucking know just make it look like the picture”
real 😂
Jesus Christ loves you and died for your sins ♥️💛
Lmao
@@marvolovesgod385Amen!
@@marvolovesgod385 then why so you people say everyone is going to hell for not having identical beliefs and preferences to yours?
For some reason caramel videos have been popping up like crazy in my feed lately. This is the first one with propper technique, nice!
Yet with no measurements. WHYYYYYY????
@@maxrobertson9008that’s the whole point. Focus on the technique. You’re using a small 2 Tbsp amount of sugar, start with a small piece of butter, and add small dashes of heavy cream. Doing all of this in small amounts will help you titrate the chemical reaction that’s occurring and you’ll be able to observe the different stages and titration “values” with the heavy cream. It will enable you to make very targeted flavor variations of the purest caramel flavor
@@maxrobertson9008 Cause they arent needed
@@______6879
Is it actually double cream that you use, please?
@maxrobertson9008 the key here is swirling the pan and not stirring.
thanks for sharing this ingredients.. i love caramel.. 😊
I've tried making it.. I'd recommend you get your stuff ready (butter and milk) before putting the sugar on heat because once the sugar melts it gets burnt so easily, so be ready and fast. Also if you want the sauce to be more creamy melt one tablespoon of cornstarch in the milk before adding it to the sugar & butter.
Thanks for tips!
No cornstarch please.
Just use cream. You know, cream has 33 percent of fat, which is a third.
Milk has only 3,7 percent or even less.
You better have the butter and cream at room temperature, not very cold from the fridge.
Put next to the stove on a plate, several small pieces of butter and a cup of cream at room temperature.
It is soo good.
What kind of cream was that?@@doroparker1702
@@doroparker1702why no to cornstarch? I was thinking it would make it thicker but probably wouldn't try as I have to concentrate hard not to taste caramel until it's absolutely ready🔥😂
heavy cream, not milk
One of the best and working recipe ever found on the internet.
Finally , an easy way to making my favorite. I tried for the first time last week and miserably failed the sugar would not turn to its caramel color doing it your way is much better. Thank you!!
I'm obsessed with caramel after tasting it made from scratch. I've been practically putting myself in a diabetic Coma for weeks now. I can't stop. It's a magical wonder piece😁
i agree, my wife wanted to leave me couse she tought i was cheating on her at night with the neighbours wife while leaving the bed for 1-2 hours, but i was making and eating caramel in secret
It's the youtube algorithm you can blame!
Thank you very much. I made oatmeal nutty clusters with chopped pecans, walnuts, sunflower seeds, slivered almonds, and raisins. They came out awesome. ❤❤❤
I'm making a tiny single serve vanilla pudding then a small amount of caramel sauce to go with. This is the perfect recipe for me to enjoy a little bit of dessert just for myself
Dude, DUDE, WOW!! YES!!! YOU SPOKE TO MY SOUL!!! Like I just started searching sauces , and BOOM! YOURS POPS UP!! THANK YOU!
Thank you ur a life saver I just made some and it turned out perfect 👌
Practice makes perfect! Thank you! 😊
I don't usually give "likes," but the color and consistency are on point!
I ran out of caramel for my coffee this morning (forgot to buy some last night), found this, tried it, and honestly 10/10. Told my partner I got a different caramel from the shops and he said he really liked it and would buy again so blind taste test approved 😊.
One note that doesn't seem to be mentioned is low/med heat. I started really low and slowly turned it up as I got impatient with not seeing any granules melting, once I saw a few melt I left it at that point. Then stirred it a little earlier than the video (again impatience and not wanting it to burn) and I took it off the heat whilst I added and stirred the butter and cream taking it back and forth so it didn't cool down too much from the cold ingredients but also didn't burn (I helped my dad make lollies a few times as a kid and know that it goes from ok to very not ok in the blink of an eye)
And lastly with it off the heat for 2ish mins I sheepishly added a tiny amount of water because again it was meant for coffee not as a sauce and that was perfect.
1/4 cup fine sugar
1 teaspoon salted butter (ice cream scoop style)
Quick dash thickened cream
1-2? Tablespoons of water.
Enough for 4 coffees at least. Very happy to be able to make some good gf caramel myself.
Good luck everyone!!🎉
I've seen the recipes where water is added and cooked with the sugar. I thought that's different. But this version here is exactly how I was taught! 😊❤😊❤
Brown the sugar add butter and cream...👍🏽 Yum! 😋
Worked for me first try
For me also, but after that first time never again 😅
What kind of cream did you use?
@@khadijas_lenseheavy
THANKS! This looks gorgeous and way better to the other recipes
this is worth liking thanks man
Use caster sugar - it melts well. You can always add a little more sugar on top while it's in the melting stage.
Remember guys: LOW HEAT (I set the fire alarm off)
HAHHAAHA
Thanks got the heads up!
Ok!🐳🐳🐳🐋🐋🐋🐬🐬🐬
where's the fire alarm for the wall and throw it out into the river unless it's nuclear powered then you're going to be in a world of hurt because the federal authorities will track you down and throw you in the hoosegow and then you'll never be able to make caramel again so so sad I got to cry but I haven't slept in a day and I'm not going to stop yapping
⭐️⭐️⭐️⭐️⭐️ AWESOME. . . THANK YOU FOR THIS VIDEO ‼️👍
I got up to make this for the top of banana bread I made today- it was really that quick, no mess,3 minute caramel😋thanks!
Thanks for your recipe. Appreciate your time and sharing 😊
"once it's there get you mise en place together"
This is so wrong, on so many levels, it's actually hilarious
What ??
Oh wow! Thank you this helped me so much, who knew caramel was actually so easy
Img thank u i made it while this was playing on loop style. Truly a life saving ❤❤❤❤thank u😊😊😊😊😊😊😊😊😊
Carmel is my favorite sweet. But I've never made homemade Carmel. I need to try it for the filling of some of my cakes I make for my kids and grandbabies birthdays 🎂 🥳
Legend, great tip! And you can carry this advice into many many aspects of life :)
Do the most simple version to start with, good advice.
Thank you. My chex mix was a hit!
Thank you so much! I can't wait to try this way❤
Great tips ! Brilliant
Thank u!♥️
One thing I always wanted to know was Garrett's popcorn recipe. They say it's seven home ingredients. I truly wish I knew what it was they have the best Carmel popcorn I heard. 🤔😋 Can you get close enough to their recipe.
Pro tip: Use WARM or ROOM TEMPERATURE cream otherwise
it can boil over. ❤
It works 🤩👌
Thanks🙏
😊 No, the really easiest way is "Dulce de leche" and just cooking sweetned coffecream ❤ That's so caramelicious 😊
Thank you so much for this! I've been putting off the attempt because I didn't want to burn a cup of sugar and have to throw it away.
Excellent tuts
I loved the way u explained.।।।।। Small batches
used evaporated milk in place of cream and I just finished a silky smooth caramel sundae so delish but I don't know about so sexy lol ty for pro tips
Condensed sweetened milk over medium heat…so flipping good. Taste like Carmel
Carmel is a city in California, the word is caramel
Excellent coaching 👍
i love this approach. this is how i learn stuff
8 to 10 minutes is the sweet spot time frame the sugar melts on medium heat. Set that timer!!!😊 I make it often. I just need to figure out how to keep it from getting hard once it hits cold icecream.
Wonder if a little corn syrup would change its properties? (Wild guess, no actual knowledge.)
You have cooked it to a different candy stage if it's getting hard on ice cream, there is a way to keep it soft and you need to use a candy thermometer
Maybe Mote Cream??!!🤗😋🙏🙏
Nobody can beat my caramel sauce recipe
Tonight I attempted making caramel for the first time. And now of course a bunch of caramel videos are coming up. Needless to say, it came out well. And I agree, start small.
I love caramel so much. It’s like the best thing in the world to put on ice cream and I’m also a little boy on my grandma
Phone
This was a great recipe to make tu
"Easiest" is a bit of a stretch when Condensed Milk Caramel exists. Which has almost no room for error, unless you forget about it and it explodes. Then you have a HUGE clean up job.
My vote for easiest goes to it.
To think I accidentally made caramel that was perfect.
Great advice, thank you !
Caramel anything is a Supreme satisfaction.
Omg I’ve been thinking about trying to make caramel, but I was super scared and all that, but Omg I swear feel so safe and comforted after this video😂😂😂😂😂 thank youuuuuuu💙💙💙
Hi what type of cream you’re usually?
Regular Heavy cream
Might warn people to have a pan with enough room for the foam-up it's gonna do temporarily.
“There is something so sexy about homemade caramel” ☠️
Yummy save me some time ❤❤
Fire alarm: "WOAH WOAH WOAH WHATS GOING ON IN HERE?!"
Vary nice ❤
I been making this as poor man candy since childhood, but was it was always lacking something ! The damn heavy cream ! Thank you…finally no more peanut brittle, onto caramel ice cream for this guy
Dude, that's a whole different thing cooking the caramel to a different candy stage you better research that
I don't have cream. So can i use milk instead?
I made caramel for first it came out great and so good
It’s so tasty, I could eat this for a year🗿🐳🐳🐳
It’s so tasty🐳🐋🐬
Too tasty!!!🤤
This was easy!
Can I use milk? I don't have creme.
Use extra the butter for the fat if you plan on using milk
"caramel sauce" lollll
Should the heavy cream be room temp before adding?
Where did you find Clover brand heavy cream? The best!
Worked for me the first time. A bit jarring hearing you explain the “go time” moment while watching it happening in front of me real time. I have to say I have never ever tasted any caramel as delicious as this one. It is the purest and most delicate and complex tastes I’ve had. I did very small amounts of butter, about 1/4 of a tbsp, and a small dashes of cream slowly mixed in in circular motions, maybe around 1-2 tbsp
You should have way more cream than that, about a half a cup
Small batches is how i got good at making roux(?) And creme gravies. Ill add this to my repertoire
If you want a version that is not as thick, you can just use water only
making it taste savoury is really tough.
Just put some sugar, melt it in and when it just about to turn slightly orange in goes some hot water. Take care not to burn yourself!
Good tip: 1 part water, 2.5 parts sugar
Disclaimer: Caramel contains a lot of sugar, so make sure to be proactive about your sugar intake when consuming it.
How do I thin the sauce? I added water to the sugar, let it simmer till it caramelized and then turned off the heat and added the butter. It looked fine while it was hot but it crystallized when it cooled down. Not hard but there's texture to it.
Can I use milk instead of cream?
Yes
Can this also be done using milk instead of cream?
Ok, but when do I stop? Is there a consistency I am looking for as it cooks? Do I stop once the butter melts and the cream mixes in? Do I keep going after that?
Don’t keep going if you want a sauce,if you want it chewy then yes
@@Felon229carryover cooking is very much a thing, and things thicken as they cool. Do I stop when I see sauce consistency on the stove, or do I stop before? Is that too far? There's a cut right before he takes it off the stove, so I have no clue how much longer he went after he added the cream, or what it looks like swirling it/running a spatula through it at the final cook time.
@@ThatGamerDude9000 until everything incorporates then take it off
Can milk substitute for the cream
Everything about this made me feel something
Just made to this guide 🎉❤🎉❤
Recipe:
A couple of TBSPs.
(Tablespoons) of sugar
in a dry clean pan
Let it melt on a lower heat
Add small amounts of butter
& cream (heavy)? ❤🍮
Bros attracted to Caramel
I FAILED HORRIBLY 😂
Yummy 😋
Wow, it worked- shotgun caramel! LOL!
If I don't have cream can I use milk or is that too thin?
Why do so many companies make caramel with palm oil and corn syrup? Why can’t they make it with ingredients like this? Consumers are worth more than profits.
What cream or milk did you use?
I tried this technique and my house nearly was on fire 💀 but I am grateful that I survived and that the house wasn't on fire
What you added third thing? Milk 🥛 or cream ??
Can you use half-and-half
Instead of heavy cream can we add any other
Can I ask how long it keeps… Thanks !
Is it granulated or caster sugar
Never burn and scorch your caramel.
How to store it? And how long does it last?
Instead of cream can we use milk?
Yes😊
Is it heavy cream that was used? Butter’s salted? I’d love to try to make this!
Light corn syrup is my tip. Lol.