Salted Caramel - Bruno Albouze
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- Опубликовано: 6 фев 2025
- Let's talk caramels; the insanely addictive kind...
To get the full recipe go to brunoalbouze.com
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This channel deserves so much more attention. This man is extremely talented and his work is beautiful. He creates art, not just food.
I’ve been watching cooking videos since i was a child. I’m 46 now and cooking is by far my favourite passion. I have never been more impressed by any chef than I am by the quality and instruction you have given here for free. Thank you so much sir!
This recipe is great!
I followed the no water method and it worked perfectly.
Simple but so good.
You are the man Bruno!
Matt Lamb I'm so scared to make these
Was that confectioner sugar? Idk why I've never thought to do that. Can't wait to try r
These out!
of all the cooking channels on youtube, i've actually learned the most about cooking from you! you have novel and really practical and useful tips. thank you, Bruno!
Omg he sounds just like Lumier from the animated Beauty and the Beast. Love it.
this is better than the new star wars
+Anne Lynguris Chewbaccaramel
This comment is still relevant 3 years later.
This comment aged will
@@BrunoAlbouze hey can I put this over popcorn. 😋
Hi Bruno, could u kindly share the full recipe again? Seems its not on your website anymore. Can’t wait to try this recipe, Thank you!
Recipe
0.65 cup (160ml) heavy cream
1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract
1.2 lb (500g) powdered sugar or granulated (powdered sugar is more pure)
5 ounces (160g) European style salted butter (highest quality available)
1 tsp (4g) fleur de sel or Maldon sea salt flakes.
Method
Heat up heavy cream with vanilla seeds and pod. Cover and let them infuse. Cube butter and set aside along with the salt. Line a 8x8 inch
(20cm) cake pan or similar. For the caramel a sec (without water), cook one-third of sugar in a heavy-bottomed saucepan on medium high heat.
When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color. Repeat this step with remaining sugar and
continue cooking until the caramel turns into deep amber color and shows no more lumps, reduce the heat - The candy thermometer should now
read 345ºF (175ºC) and begin smoking; you don't want to wait too much longer or it will get bitter. Turn off the burner. Pass the hot vanilla infused
heavy cream through a sieve to deglaze the caramel. Press down the vanilla bean with a spatula to extract as much flavor as possible. Turn the
heat back on, and cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and salt. Stir up mixture until
completely smooth.
Pour the caramel out into the oiled parchment lined pan and thump it against the counter a few times to get the air bubbles out. Then, allow it to
sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with wax paper in contact and lift them out of the
pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the caramel block in half, then
each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each
other. Sprinkle some fleur de sel if the caramels are served the same day or wrap them without salt; it will melt. Cut squares of wax paper a little
longer than your caramels; 3.5x3.5 inch (9x9cm). Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room
temperature for about two weeks but they wont last that long with children around!..
I CANNOT stop binge watching you....YOU do EVERYTHING well!
ok its now cooling on the counter.... i hope i did it all perfectly... I was so scared i was actually sweating while making it! xo thank you Bruno!
+DDelilahM already?? wow.. I am amazed :) keep me posted!
Bruno Albouze the video wasnt up but a few minutes when i realized OMG i HAVE all the ingredients for this!... so i ran into the kitchen with my laptop and followed instructions....im not confident in my candy thermometer though so im starting to worry LOL
+DDelilahM cool! no worries about the thermometer.. it ends up softer if not cooked enough and harder if over cooked but in both cases it will be good anyways :)
Bruno Albouze
Yikes... its been a few hours and they are still VERY soft.... :(
+DDelilahM No worries, you can recook it to the right temperature.
Oh Bruno, I have no idea how, but you've made my favourite treat better than I've ever imagined it. Gorgeous!
if i wasnt so tired everyday working at the bakery, i would make this. i did a couple years ago, but mine were apple cider caramels.....so good!!
I tried so many recipes to make these caramels, but this one is the only one which worked very well! Thank you so much for the recipe! Mine came out very good tasting, but I did cut the recipe in half. The only thing is that mine came out a little too soft! Not complaining but any idea why that happened and how I can make them harder? Thank you very much sir! :) loved it
Nidhi Neelesh of they came out too soft, 1 u could of melted it an cook a little longer or next batch cool 1 to 2 degree more as yes thermometer might be off a little. But his looked really soft as well as his bends easy.
I think I’m going to add a little corn starch
@@brusselsprout5851 🤔
Hope we enjoyed it? I almost fainted when you were cutting into small squares.
skylilly1 😂😂😂😂
Wow. This was so intense to watch 😳
This recipe is by far the BEST caramel recipe out there!
OMG this is SO dramatic, I’m living for his narration 🤣🤣🤣
Me tooo😂😂😂😂
I WILL BE MAKING THESE, MY FAVORITE CANDY TO EAT IS A GOOD CARAMEL WITH RAW HUNKS OF PECANS ON THEM.. THE COMBO IS FANTASTIC!
That sounds so amazing!!! Your voice should be a new Disney character
Vyeyllah he sounds exactly like Lumier lol
Your food, savoury & sweet is not only delicious but it's a work of art.🥗🍰
Oh my God! How did I miss this over Christmas?!? I think this will be on point for Valentine's Day. Sehr Lecker!
OMG...
I have so many feelings. Im hungry, turned on, excited..... this is no regular cooking video!!!
🤩🤩😁💜💜💦
I am for sure subscribing Bruno 🍬
I'm crying....love the voice over! Thought he was a AXE Deodorant narrator......."That is exxxactly, What you wan't". :) Made my day!
Oh my goodness, is it just me or has anyone else been in a kind of trance listening to him speak !! I lost track of what he is doing 😂😂
You are wonderful and I am very impressed by the manner of presentation in addition to the high-taste in cooking
Fleur De Sel Is *AMAZING* 😍🤤😍🤤
how he says caramel .. !!!!
+Katrín Birgisdóttir The french pronounciation :)
Just made it tonight and can't wait to cut the bonbons tomorrow!
omg just made them... they are in the fridge... Im sooo excited😍😍 and afraid that I did mistakes... but it smells soooo good
how was the candy??
Great recipe, easy to follow and the results are ridiculously good!
thanks Bruno!
Great recipe. BTW: if you half the amount of sugar and double the amount of cream you (more or less) end up with caramel au beurre salé de Bretagne (or Crème de Salidou as they say on the presqu'île de Quiberon...). Would be an idea for a sequel...
I couldnt focus on your cooking ...your voice took me across galaxy
Thank you Chef Bruno! Amazing voice, presentation, recipe and video! New subscriber!
Bruno, you're my hero!
Its so hard not to disturb the candy for two hours.... I tried a little off of the whisk and I'm addicted.
+thomas cocker lol
The whisk got me too! God damn whisk!
That is some GORGEOUS food porn 😮😮😮
Blahahahaha
Your very sad!!
Wow chef it's mouthwatering😋😋😋
Looks great and I like that there’s no corn syrup!
Ok so are we not gonna talk about how intense the background music is?
Sir you have such an excellent voice!
Impressionante a voz ao narrar. Um Q de suspense de filme 😄👏
Dear Bruno per muffin the blueberry can I use strabury instead of blueberry thanks
I know the recipe says to add "powdered sugar", but I want to make sure that really means it's the mixture of sugar and cornstarch (sometimes, I see terms like caster sugar or icing sugar and I get a bit confused).
No cornstarch, sucrose only. Granules or powder doesn't matter much. A dry caramel will be quicker to get going with powder, but the end result will be the same.
That was great experience. Not only experience but many joyful faces when my friends tasted it. Thank you so much for this recipe. I have just one question how to do liquid caramel? I need it for Ice Cream.
Thanks for sharing Bruno. I have to get some groceries for this awesome receipe. Plz don't be upset if I also use this receipe to make some incredible English Toffee. Merry Christmas and plz Nourish Your Soul!
in deed love the caramel and hes voice!
Maija Mansnerus
Me *TOO*
Hi from Ontario, Canada
💜❣💜
Can I use it for soft centered cookies?
Hey Bruno - what about when you dont have salted butter available? How much salt should you use?
Children safe around Caramel. Love Children. It's Adults that have an attitude
Bruno can you substitute the heavy cream for half and half cream? Or whipping cream?
Love all your videos! Would this recipe be good for caramel dipped apples? Thank you.
can we use caster sugar
🎛I'm digging his theatrical approach 🎛
Hah, I cooked my sugar to 175C and then the caramel to 125C and I now have a bitter batch of gloopy caramel that won't set, or flow, but droop. Will try again, but cook the sugar to around 160-165C, hoping it atleast won't be bitter if I fail again 💁♀️
Felicidades al mejor chef Bruno Albouze...siempre creativo divertido e inovando gracias por cruzarse en mi camino
@Bruno Albouz
how much time the caramels could be stored in and out of the refrigerator?
Nice, they look good. Bruno any chance you can show us a licorice version.
Hi Bruno, can you show us your way of making homemade toffee/butterscotch chips that can be used for baking?
Can you use regular table salt?
+Thatcutechick14 not recommended
Could you roast some Hazel nuts or almonds in the same pan before adding the sugar?
Some people say if you add nuts, chop fine then you do not need to roast as the heat from the caramel will do that for you. Just saying.
powdered sugar i use contain starch is it ok?
This guy is AMAZING.
I love this! Did you use powdered sugar? My pastry chef did not teach me this way. Sugar crystallizes and I take to soft ball stage. Je taime! Either way
Can i use regular whipping cream instead of heavy cream for this?? Please reply 😭
You are too kind! You're giftng me the Global GF 35 knife?! I can't thank you enough! LOL
Hi Bruno! I dont have Thermometer, how much Time should i cook the Caramel whit the cream before incorporate the butter?
Great recepi, thanks!
We can't get fleur de Sal here in Australia 🙁 that looks delicious
+FitAnge S I buy mine online - You can find anything you want online :)
+Bruno Albouze oh yea of course Amazon but some times they don't ship a lot of food things here. I will check it out thank you
Love your video recipes!
Bruno How long in advance can I make it. If I store it in a container how long will it last
thank you very much for your recipes
that's looking perfect 😍😍 great job chef
I love his voice😂😂😂😂
looking very yummy😝thnx a lot
Ohhh I've learned a lit from your cooking my dear bruno thanks a lot
Is there a way to do this without the use of candy thermometer?
what's the size of your baking pan?
so additictive que j'en mange un tous les soirs au coucher !
can i use good vanilla-essence instead of the actual vanilla bean?
SILKY AND SMOOTH
caramel, my favorite candy😉💜💙❤💛💚👍
Bruno, man, I love you! I wish I was a professional chef 👨🍳 like you. Instead I work in retail and I hate it 😞. I am so miserable.
Bruno, what kind of sugar is that, please? It looks like what we in the USA cask powdered sugar, which has corn starch in it. I've made caramel before but used castor sugar.
Thank you for the video and I hope you see my question.
Lisa Hinton it’s powdered sugar (confectioners sugar) :)
Hi Bruno, what's the difference between powder sugar and caster sugar when making caramel?
+MrValenzio here: www.brunoskitchen.net/blog/post/salted-caramel
What did the expression in the end mean??
Chef - would it be possible for you to do a video showing how to make fruit caramels - raspberry, passion fruit, etc. - similar to Jacques Genin? Merci beaucoup.
It's amazing how the best
Wowww👌👍👌👌
Another amazing video! Looks so good!
bruno those are absolutely bangin
Down and approved :-) asome recipe. Merci monsieur.
Wow it's awesome 👌😍
Cher Bruno, vos recettes sont magnifiques. Puis-je vous suggérer de faire une section pâtisserie à faible sucre. Il paraît que cela devient tendance et que c'est possible. Je voyais une video de Thierry Marx dans laquelle il disait explorer cette voie. All the best.
Hi Bruno,
How are you?
I can't find heavy cream. Can I use double cream instead?
+Jenny Legaspi probably not.
I subscribed just because he talks so sinister like.
and we're gonna top that with a little bit of creme fraiche....awwww yeah
You are my teacher:)
He should do ads for food companies.
Even movie trailers
just finished making and it's cooling but mine looks slightly darker hope it's okay
I was open this video by accident then I see I was watch the whole fucking video and I dont like that much caramel 😂
In America, the powdered sugar we can buy often has cornstarch added to prevent clumping. Will this be a problem for this recipe?
Nick Huang no
This didn’t pair well with broccoli 🤪 I love your channel
Love me some Bruno!