Thank you so much Chef Rose for the reply..Your channel is a big help for us, beginners in baking/cooking. Looking forward for more practical recipes from you. God bless❤
Chef, im glad I've found your channel. Straight forward yet detailed! What I love the most is you're sharing the proper method and explained why. Thank you so much for sharing your knowledge and so much more❤️
So happy i found your channel, chef.i literally hang on to evry word of your spiel because of the tips aplenty. Looking forward to baking some of your creations this weekend when i visit ny aunties who sre in their 70s. I'll surpris them with puting bisaya ss i always make the more western recipes. We're from Negros Occ., but now basedin Manila. Thanks! You're a great teacher.
Chef's Notes: For those of you who would like to sell these in supermarkets, please add 1/2 tsp. of potassium sorbate for a longer shelf life. If you want to make them with nuts, make sure you toast the nuts first before adding it to the mixture so the bars will keep longer.
my aunt and have been avid fan and suki in your baking store chef. thank you for sharing this recipe. nakita jud taka didto sa imung store sa mango avenue.
I was too hesitated to use glucose since the recipe is already too sweet for me. I tried to lower the sugar but the chewiness isn’t there. I tried using glucose with low sugar, and wow, I achieved the chewiness. Thanks, Chef! Off to soft baked cookies naman! 🤎
Thank you for sharing your recipe, Chef Rose. It tastes really good!! 🥰 It doesn't look like yours though. In the video, yours looks thicker and cakelike with a thin middle layer of gooeyness. Mine came out a lot more gooey (like fudge) and so much less cakelike. I baked it at 350F for 35mins. Please help, Chef ☺🙏 Should I have baked it longer to make it look like and have the same texture as yours? If so, how many minutes more?
Yours is okay. Mine is thicker because I beat it a bit too long. I would prefer it to be fudgy and less cake like. Anyway, it you want it like mine, beat it a bit longer. Please expect the center to sink a bit when it comes out of the oven because of the extra air. Both ways are okay.
My idol Chef Rose... Thank you much for sharing this recipe. I have been you student when I started baking way back 2015. I enrolled almost of your workshops in CARO N MARIE. And suki for baking store... Big help jud ka sa amoa mga bakers. Thanks again and God Bless Po!!❤️😘🙏
You can omit the corn syrup or glucose but the butterscotch will not be fudgy and chewy. They will be cake like and a bit dry. You can use honey instead but it will change the flavor a little bit.
How do i store glucose. An opened bottle always sets for me and i cannot use the rest of the contents. I know the glucose makes a chewy and soft bar. Thanks, Chef Rose
Just store the glucose in it's original container. The consistency is always very thick and sticky. To take out the glucose, dip your spoon or cup in water so the glucose will be easier to measure.
Hi! Chef, can I use dried mangoes instead of cashew to make it into mango bar. Or use nangka jam or candied nangka to make it into nangka bar? Using your butterscotch recipe for base. Pls. let me know. Daghang salamat Chef, I hope you can answer my question.
Recipe was hard to follow as I needed to keep scrolling the video back and forth. Would be great if you can add the ingredients and method to the description of your videos. Thank you!
No ma’am. Potassium sorbate is a preservative for cakes, cookies, fillings and sauce. Carbonato also called ammoniaco is used in bakery biscuits for crunch. It is not used as a preservative.
Hi Chef, thank you for this recipe, this is truly yummy. I made 2 trays, followed your video to a tee, however, onr came out a little glossy and looks really nice, the other one looks dull, what might be the reason why I got different outcome?
The difference in the appearance of your butterscotch, i.e. glossy or dull - is dependent on how long you heated your butter and sugar. The longer you heat, the drier it is. But whether the top is glossy or dry, they are both good. Glad to know thar you liked the recipe.
Hello chef! New subscriber here.i love butterscotch brownies.question lang Po chef is the heating element for baking brownies, is it upper lower Or lower onl?.hope you can answer Po thank you in advance.
Welcome to my channel! I hope you will enjoy my other recipes. Use the lower heating element only for the butterscotch. Thank you for subscribing. Happy Easter!
@@ChefRoseofCaroandMarieCebu it's a beksul Korean cooking syrup. As I checked the contents it contained sugar, water, oligosaccharides, and sulfites. Use to put on dishes. And can be used as sweetener
Butterscotch is sweet. Reducing the sugar will make it dry. Also do not pack the brown sugar when you measure it. You can increase the butter by about 10-15%.
@@ChefRoseofCaroandMarieCebu Thank you chef.. the best jud ni nga imo recipe chef, ningtry kog himo last weekend, my friends love both butterscotch and food for the gods. will share pictures next time.
@@ChefRoseofCaroandMarieCebu I want to know the size of the cup that you always use in your recipe is it 250 ml it will be better if you write the ingredients in grame
@@ChefRoseofCaroandMarieCebu Thanks for your reply chef. So meaning hindi po pwede gamitin ang buttercup brand sa paggawa ng sylvannas or sansrival kasi need dun ata ay real butter.
Salamat chef kay nag advance na ka daan sulti.unsaon pag last long kung i.display sa stalls..Pila ka weeks pud sya modugay chef. Can i use half butter and half oil?
It will not be chewy and will not taste the same if you use half butter and half oil. It can keep ar room temp well wrapped for 2-3 weeks but to be sure, please add 1/2 tsp. potassium sorbate to your cake mixture.
Hi Chef Rose, i tried your making your butterscotch recipe, and I'm glad of the result. It was the best butterscotch recipe i ever tried. I would like to ask, this Potassium sorbate can also be used in bread and cake making? Thanks very much!❤❤
Gud day! Ask ko lng po kung hindi po sya naka ref at ititinda gagawa ng marami ilang araw po ang itatagal ng may potassium at ng walang potassium? Thank you!
I do not understand re butas butas in your butterscotch bars. Maybe air bubbles? Tap the baking pan on the table before baking. Yung crack could be your oven was too hot. Anyway, please do try again. And please check kung tama ba pagka divide mo sa recipe.
Hi Chef, I followed the recipe. Kaya lang po after 30 to 37 minutes bale stay 5 minutes sa oven then saka papalamigin sa pan... And then saka tatanggalin sa pan... Kaya lang po bakit ganun ang lambot nya na sobrang sticky... San po nagkamali?
Maybe hindi pa luto. Baking time is only approximate because no two ovens are alike. Try again and bake it 10 minutes longer. You have to cool it thoroughly before slicing. I usually slice them 8 hours after baking because if you over bake the butterscotch, the moment they cool down, they will be very dry and hard. Timing is crucial for this recipe. Please do try again.
@@ChefRoseofCaroandMarieCebu Once the oven stop timer stops, dapat alisin ba agad? Once cooling time, gaano po sya katagal dapat magstay sa pan? Ok lang ba na andun sya until lumamig saka i-slice? Thanks po
It depends on your oven because as I mentioned earlier no 2 ovens are alike. As long as it is already cooked, take it out of the oven. I leave it on the baking pan until it cools down. I usually cover them once they have cooled down and then I slice the following day.
@@ChefRoseofCaroandMarieCebu And last one. My butterscotch is taller in all sides of the pan and in the middle looks like it shrunk... How to make it even?
Hi chef, any substitute for the corn syrup or glucose syrup? Or pwede po ba na hnd lagyan? Hirap po kasi humanap nun dito sa UAE. Thanks for this recipe chef! ❤️ Caramel bars soon please 🙏🏽
You can omit if you can't find it there but the bars will not be as chewy. You can also try honey. It usually works but you might get a bit of a honey flavor.
Pwede naman corn syrup. I use whatever I have - glucose or corn syrup. Same lang ang effect. Look at the photo, texture niya is not cakey. It is fudgy.
@@ChefRoseofCaroandMarieCebu yung measurement ba chef same lang din if isubstitute ko yung corn syrup? Masyado kasing runny at sobrang liquid ng corn syrup ea.
maam can we have the complete recipe po lalo po nka data lng po kmi pra easily reachable po lalo kun ktulad ko po limit lng un pang net kc nka data.. slmat po in advance chef
Hello po, sana ma notice nyo po message ko. .. since hindi po tlga ako marunong magluto as panunuod lang po tlga ako natututo and sa mga measurements lang po ako sumusunod. Mam, pano po ba ang measurements pag maramihan na po ang gagawin pang negosyo na po sana… salamat po
You can adjust sugar according to the sweetness level that you want. Just want to let you know that by reducing the sugar by 50% will not give you the same results.
Tried this recipe and I love how it turned out. It was a hit! Thanks!
Great to hear! 😊. Thank you! Happy Holidays!
Thank you so much Chef Rose for the reply..Your channel is a big help for us, beginners in baking/cooking. Looking forward for more practical recipes from you. God bless❤
My pleasure! Thanks so much too!
Napaka-informative po ng vlog ninyo. Kasi yung technique, sinasabi ninyo po. 👏 Thank you po.
Thank you!
Chef, im glad I've found your channel. Straight forward yet detailed! What I love the most is you're sharing the proper method and explained why. Thank you so much for sharing your knowledge and so much more❤️
Thank you too!
So happy i found your channel, chef.i literally hang on to evry word of your spiel because of the tips aplenty. Looking forward to baking some of your creations this weekend when i visit ny aunties who sre in their 70s. I'll surpris them with puting bisaya ss i always make the more western recipes. We're from Negros Occ., but now basedin Manila. Thanks! You're a great teacher.
Thank you so much too! Good luck!
Thanks chef for sharing. Your fruit recipe po now pinagkakakitaan ko na.😊
Wow!!! So happy to know that!
Looks wonderful. Excellent presentation, and thank you much.
tried this recipe karon lang jud.. followed every step and it turned out divine! lami jud sya, salamat Chef Rose 💕
Great! Happy to know that!
Thank you po chief ang galing mo po talaga. God bless po❤
Thank you! Happy Holidays!
Binake ko to nong Christmas day tapos nagustuhan ng korean family ko ngayon lang daw sila nakatikim ng butterscotch brownies 😂😂😂
Wow!!! Happy to know that! Happy New Year!
Hello chef rose.i really appreciate your cooking.perfect recipe 👍🤪
This is the most perfect way of making the butterscotch! Old school but the outcome is heaven!
Chef Marie, thanks for sharing your recipe, it is a nice recipe every one who tasted it was very happy it's so chewy and yummy😍
Thank you so much!
Chef's Notes: For those of you who would like to sell these in supermarkets, please add 1/2 tsp. of potassium sorbate for a longer shelf life.
If you want to make them with nuts, make sure you toast the nuts first before adding it to the mixture so the bars will keep longer.
Hello chef.. how long ang shelf life with and without potassium sorbate? Thanks much chef😊
@@mariatamondong3367 About 7-10 room temp. About 2-3 weeks refrigerated.
Hi chef, how many gms po of potassium sorbate shld I put in this recipe?
@@mariatamondong3367😢
thank you chef rose for the recipe. ✌👍😍🙏
My pleasure 😊
i followed your recipe. Ang sarap po. 🤗
Thank you! So happy that you liked it!
Looks yummy. Good for coffee or tea. Thank you!
my aunt and have been avid fan and suki in your baking store chef. thank you for sharing this recipe. nakita jud taka didto sa imung store sa mango avenue.
Thank you chef for sharing your recipes👍👍
Hi chef ! Thank u kaau for this.. looking forward sa signature brownies.. 🥰 God bless u.
Oh my, lami kaau imu butterscotch bar chef, I try today chef superb good with coffee ☕️!thank you so much chef and God bless always 😊
So happy that you liked it!
Yummy! Good tutorial . Delicious indeed. Would love to do taste test.
Thank you Chef❤️
Ang ganda po panoodin ng mga videos ninyo,❣️
Thank you so much!
Thanks sa recipe maam Rose, yummy kaayo.
Yummmmy...tnx chef rose
Most welcome 😊
I was too hesitated to use glucose since the recipe is already too sweet for me. I tried to lower the sugar but the chewiness isn’t there. I tried using glucose with low sugar, and wow, I achieved the chewiness.
Thanks, Chef! Off to soft baked cookies naman! 🤎
Great!
Thanks for sharing Madam
My pleasure 😊
Thank u for sharing chef...God bless po
Welcome 😊
Hello chef thank you for sharing this recipe,i ask you how many days deuration this recipe.
A week at room temp. Longer if refrigerated.
Thank you for sharing your recipe, Chef Rose. It tastes really good!! 🥰
It doesn't look like yours though. In the video, yours looks thicker and cakelike with a thin middle layer of gooeyness.
Mine came out a lot more gooey (like fudge) and so much less cakelike. I baked it at 350F for 35mins.
Please help, Chef ☺🙏 Should I have baked it longer to make it look like and have the same texture as yours? If so, how many minutes more?
Yours is okay. Mine is thicker because I beat it a bit too long. I would prefer it to be fudgy and less cake like. Anyway, it you want it like mine, beat it a bit longer. Please expect the center to sink a bit when it comes out of the oven because of the extra air. Both ways are okay.
@@ChefRoseofCaroandMarieCebu Thank you so much for addressing my query, Chef Rose! It is much appreciated! 💕
Salamat kaayo chef Rose.
This is my favorite.
Thanks for sharing
My pleasure
My idol Chef Rose... Thank you much for sharing this recipe. I have been you student when I started baking way back 2015. I enrolled almost of your workshops in CARO N MARIE. And suki for baking store... Big help jud ka sa amoa mga bakers. Thanks again and God Bless Po!!❤️😘🙏
Salamat chef sa pagtutor nimo.
You are welcome! Happy Holidays!
Looks so good. What is the equivalent weight of 2 cups flour please. Thanks!
250 grams
Thank you chef, tried baking this twice 🤗 everybody love's it.
Great to hear!
Thank you chef
.waiting for a caramel.bars recipe soon
Very soon!
Daghan salamat Chef Rose!
Watching here again host
Thank you!
Hello, what can I replace for the corn syrup or glucose? I do not want to use any of them. Thanks for the recipe.
You can omit the corn syrup or glucose but the butterscotch will not be fudgy and chewy. They will be cake like and a bit dry. You can use honey instead but it will change the flavor a little bit.
thanks a lot chef
Hi Chef! New subscriber here.glad I found your channel.Is the temperature 325 in Fahrenheit.?
Yes it is. Thank you for watching! Welcome to my channel!
Hi po ...I'm your new subscriber I'm happy because i found...
I found you..
Hello 😊 Thank you for subbing! Welcome to my channel ❤️
How do i store glucose. An opened bottle always sets for me and i cannot use the rest of the contents. I know the glucose makes a chewy and soft bar. Thanks, Chef Rose
Just store the glucose in it's original container. The consistency is always very thick and sticky. To take out the glucose, dip your spoon or cup in water so the glucose will be easier to measure.
hello, it looks so yummy😋 may i know the size of the baking pan? tnx😘
9"x9" square pan. Thank you for watching!
Thank you Chef
Chef can I use maple syrup instead of glucose or corn syrup? Thank you 🙏🏻
Yes you can.
Salamat Chef Rose!
Hi! Chef, can I use dried mangoes instead of cashew to make it into mango bar. Or use nangka jam or candied nangka to make it into nangka bar? Using your butterscotch recipe for base. Pls. let me know. Daghang salamat Chef, I hope you can answer my question.
Yes, you can. I make mango bars using the same recipe. Omit coffee and nuts. Replace with dried mangoes. Happy Holidays!
Thank you for the quick reply, making this today. ❤
Good evening chef, is the liquid glucose same as karo syrup?thanks
Karo syrup is light corn syrup and not liguid glucose BUT for this recipe, you can use Karo syrup.
Aside from glucose or light corn syrup, can I use agave syrup or caramel syrup as an alternative sweetener ma'am? Thank you in advance.
You can give it a try.
Recipe was hard to follow as I needed to keep scrolling the video back and forth. Would be great if you can add the ingredients and method to the description of your videos. Thank you!
Noted! For the list of ingredients, you can take a screenshot at the end of the video where you can find it. Thank you!
Can't you just be thankful to the chef for sharing her recipe instead of complaining? Write it down
Gaga Ka! Huwag Kang manhood Kung mag iinarte Ka! Okay nmn un video bka Di Ka Lang Marunong SA Baking
❤️ thanks ,chef
Hello chef, what degrees would it be in Celsius?
I use Fahrenheit. Should be about 160 - 170 Celsius.
Thank you very much ♡
Chef is that light brown sugar
Light or dark brown sugar are both okay to use.
If i put 1/2tsp potassium sorbate, about a few months before it expires? How many weeks or months it expires?
It will last no more than 2 weeks with potassium sorbate.
hi chef good am
how many days is the shelf life of these butterscoth bars when refrigerated? thank you and keep safe🙂
About 2 - 3 weeks refrigerated and wrapped well.
@@ChefRoseofCaroandMarieCebu thank you chef❤
Hi, do you cool the butter mixture before you mix it to the eggs mixture?
I cool it only for like 3 minutes - enough not to scramble the eggs.
Madam can you make video on butterscotch cake
I will work on that when I get the time.
Can i use half butter half oil?
Oil will give a different flavor and texture profile. You can try but it won't be the same.
thank you
You're welcome! 😊
Good evening Chef. Is potassium sorbate the same as carbonato as what we use in making biscuits in our bakery?
No ma’am. Potassium sorbate is a preservative for cakes, cookies, fillings and sauce. Carbonato also called ammoniaco is used in bakery biscuits for crunch. It is not used as a preservative.
Hi Chef, thank you for this recipe, this is truly yummy. I made 2 trays, followed your video to a tee, however, onr came out a little glossy and looks really nice, the other one looks dull, what might be the reason why I got different outcome?
The difference in the appearance of your butterscotch, i.e. glossy or dull - is dependent on how long you heated your butter and sugar. The longer you heat, the drier it is. But whether the top is glossy or dry, they are both good. Glad to know thar you liked the recipe.
Thanks so much Chef!God bless you more.
Salamat po chef😘😘
Thank you so much for watching!
Hello chef! New subscriber here.i love butterscotch brownies.question lang Po chef is the heating element for baking brownies, is it upper lower Or lower onl?.hope you can answer Po thank you in advance.
Welcome to my channel! I hope you will enjoy my other recipes. Use the lower heating element only for the butterscotch. Thank you for subscribing. Happy Easter!
Thank you so much for answering my question.God bless u chef.
Can I use cooking syrup?
What is cooking syrup? Where do you usually use it?
@@ChefRoseofCaroandMarieCebu it's a beksul Korean cooking syrup. As I checked the contents it contained sugar, water, oligosaccharides, and sulfites. Use to put on dishes. And can be used as sweetener
Chef how can i lessen the sweetness without making it dry? Can I lessen the brown sugar? I followed the recipe but it was too sweet
Butterscotch is sweet. Reducing the sugar will make it dry. Also do not pack the brown sugar when you measure it.
You can increase the butter by about 10-15%.
@@ChefRoseofCaroandMarieCebu thanks po chef 🥰
Chef can I make an unsweetened butter scotch. Gusto ko yung flavor at amoy pero sugar less.
good day po.pwd po ba makagamit ng breadflour pra sa butterscotch?thank you
No ma'am. Hindi mo makukuha ang texture and consistency of the butterscotch. Sobrang tigas siya.
@@ChefRoseofCaroandMarieCebu salamat po maam.
❤️❤️❤️yum👌
can i use walnuts instead of cashew nuts?
Sure you can!
@@ChefRoseofCaroandMarieCebu Thank you chef.. the best jud ni nga imo recipe chef, ningtry kog himo last weekend, my friends love both butterscotch and food for the gods. will share pictures next time.
Chef, can I use honey instead of corn syrup? Thnx
Yes you can. Thank you for watching!
@@ChefRoseofCaroandMarieCebu if we are going to use honey, can we achieve the same outcome of the product?
Chef....what if walang glucose? Or corn syrup?
Pwede omit mo lang kaya lang mas chewy with corn syrup or glucose.
@@ChefRoseofCaroandMarieCebu thank you po
Can you tell me how much the size of the cup did you use
I am sorry. I don't understand your question. What cup did you mean?
@@ChefRoseofCaroandMarieCebu I want to know the size of the cup that you always use in your recipe is it 250 ml it will be better if you write the ingredients in grame
Is this sweet?
On a scale of 1-10, I would say it is a 7.
Hi chef. Ang buttercup po ba ay maganda gamitin sa paggawa ng breads and pastries?
Yes but just take note that it is premium refrigerated margarine not butter.
@@ChefRoseofCaroandMarieCebu Thanks for your reply chef. So meaning hindi po pwede gamitin ang buttercup brand sa paggawa ng sylvannas or sansrival kasi need dun ata ay real butter.
Salamat chef kay nag advance na ka daan sulti.unsaon pag last long kung i.display sa stalls..Pila ka weeks pud sya modugay chef. Can i use half butter and half oil?
It will not be chewy and will not taste the same if you use half butter and half oil. It can keep ar room temp well wrapped for 2-3 weeks but to be sure, please add 1/2 tsp. potassium sorbate to your cake mixture.
Chef can we use potassium sorbate in all recipes how about coconut macaroons and caramel bars?
Hi Chef, pwede din bang gamitin yung potassium sorbate sa hopia?
Yes.
Hi Chef Rose, i tried your making your butterscotch recipe, and I'm glad of the result. It was the best butterscotch recipe i ever tried. I would like to ask, this Potassium sorbate can also be used in bread and cake making? Thanks very much!❤❤
Great to hear! Potassium sorbate works only on cakes and fillings but not breads. You use calcium propionate for breads.
Hello may i ask if you use a raw cashew? Thank you in advance
You can use raw cashews but I lightly toasted mine to release the oils and get the full flavor of the cashews.
Chef anu po size pan ginamit mo po jan sa video?
I used a 9"x9"x2" square pan.
Hi Ma'am, can I use a wire whisk instead of a mixer?
Yes, you can. Thank you for watching!
@@ChefRoseofCaroandMarieCebu thank you ma'am for the immediate reply. God bless.
hello chef , para lang po ako nasa face to face class pag nag dedemo kayo ❤️ ung mga tanong ko sa isip ko nasasagot agad sa video hihi
Wow!! Happy to know that nasagot ko mga tanong mo :)
Chef kng wlang glucose or corn syrup ano Ang replacement
Honey
Gud day! Ask ko lng po kung hindi po sya naka ref at ititinda gagawa ng marami ilang araw po ang itatagal ng may potassium at ng walang potassium? Thank you!
Pwede siya room temp for 1 week without preservative. 2 - 3 weeks with preservative room temp. Make sure you wrap them well.
Thank you so much po!
You are welcome!
Chef rose bakit po yung saken butas butas hehe tapos may crack sa gitna- kalahati lang po ng recipe ginawa ko 8x8 pan po.
Ansarap padin po ng kinalabasan chef 💓
I do not understand re butas butas in your butterscotch bars. Maybe air bubbles? Tap the baking pan on the table before baking. Yung crack could be your oven was too hot. Anyway, please do try again. And please check kung tama ba pagka divide mo sa recipe.
@@ChefRoseofCaroandMarieCebu thank you chef ❤️
Chef Rose, size of pan please? Thank you!
I used a 9"x9"x2" square pan. Thank you for watching!
Thank you Chef!
Chef anong size ng cellopane for wrapping? Thanks.
I do not have a particular size. It depends on the size of your bars.
Hi Chef, I followed the recipe. Kaya lang po after 30 to 37 minutes bale stay 5 minutes sa oven then saka papalamigin sa pan... And then saka tatanggalin sa pan...
Kaya lang po bakit ganun ang lambot nya na sobrang sticky... San po nagkamali?
Maybe hindi pa luto. Baking time is only approximate because no two ovens are alike. Try again and bake it 10 minutes longer. You have to cool it thoroughly before slicing. I usually slice them 8 hours after baking because if you over bake the butterscotch, the moment they cool down, they will be very dry and hard. Timing is crucial for this recipe. Please do try again.
@@ChefRoseofCaroandMarieCebu Once the oven stop timer stops, dapat alisin ba agad?
Once cooling time, gaano po sya katagal dapat magstay sa pan? Ok lang ba na andun sya until lumamig saka i-slice? Thanks po
It depends on your oven because as I mentioned earlier no 2 ovens are alike. As long as it is already cooked, take it out of the oven. I leave it on the baking pan until it cools down. I usually cover them once they have cooled down and then I slice the following day.
@@ChefRoseofCaroandMarieCebu And last one. My butterscotch is taller in all sides of the pan and in the middle looks like it shrunk... How to make it even?
Ano pong brand ng butter ang magandang gamitn dito chef?
I use Magnolia Gold Unsalted Butter.
Thank you chef. Ano po shelf life kapag gumamit po mg Potassium sorbate? Saan po pwd makabili?
A month with potassium sorbate. The bars need to be wrapped too. You can buy it in baking supplies store in your area.
Thank you chef. Pwd po makarequest nh recipe ng different flavor ng leclairs at different flavor ng cream puff. Salamat po
Classic Cream Puffs and Eclairs video is scheduled to be uploaded end of the year. Please watch out for it.
Chef nag separate ang sugar at butter ko😢 saan ko po pwede sya gamitin? Sayang po kse
You can continue to mix it with the flour. Okay lang yan. Kulang lang sa mixing kaya nag separate but no problem yan.
d best
Thanks so much!
👌👌❤️
Thank you!
Hi chef, any substitute for the corn syrup or glucose syrup? Or pwede po ba na hnd lagyan? Hirap po kasi humanap nun dito sa UAE. Thanks for this recipe chef! ❤️
Caramel bars soon please 🙏🏽
You can omit if you can't find it there but the bars will not be as chewy. You can also try honey. It usually works but you might get a bit of a honey flavor.
Chef walang available na Glucose syrup samin gumamit ako ng Corn syrup pero nagiba yung texture nya naging bread like yung loob 😅
Pwede naman corn syrup. I use whatever I have - glucose or corn syrup. Same lang ang effect. Look at the photo, texture niya is not cakey. It is fudgy.
@@ChefRoseofCaroandMarieCebu yung measurement ba chef same lang din if isubstitute ko yung corn syrup? Masyado kasing runny at sobrang liquid ng corn syrup ea.
Use same measurement as glucose for corn syrup.
maam can we have the complete recipe po lalo po nka data lng po kmi pra easily reachable po lalo kun ktulad ko po limit lng un pang net kc nka data.. slmat po in advance chef
You can find the measurment of ingredients at the end of the video. Take a screenshot once you see it. Thank you for watching!
❤❤❤
Hello po, sana ma notice nyo po message ko. ..
since hindi po tlga ako marunong magluto as panunuod lang po tlga ako natututo and sa mga measurements lang po ako sumusunod. Mam, pano po ba ang measurements pag maramihan na po ang gagawin pang negosyo na po sana… salamat po
Just multiply all the ingredients by how many recipes you want to make. Thank you for watching!
@@ChefRoseofCaroandMarieCebu thank u po
♥️♥️♥️
The recipe is good but too much sugar considering you added glucose maybe I will just add a cup of brown sugar andthe glucose just saying
You can adjust sugar according to the sweetness level that you want. Just want to let you know that by reducing the sugar by 50% will not give you the same results.
🥰♥️♥️