Homemade Salted Caramels | Chef Studio Basics
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- čas přidán 16. 10. 2020
- Wondering how to make homemade salted caramels? It's not as complicated as you might think and the results are a super creamy, buttery candies. These caramels are nothing like those awful hard caramels you get at halloween. Soft, flavourful and they don't stick to your teeth.
Salted Caramel Recipe:
Ingredients:
120 ml cream
113 butter
200 g sugar
60 g corn syrup
1 tbsp water
Method:
Line a loaf tin with parchment or tinfoil. Spray the lining liberally with non stick cooking spray and set aside.
In a small pot combine the cream and butter. Heat this over medium low until the butter is melted then remove from the heat and set aside.
In a separate larger pot, add in the sugar, corn syrup, and water. Get this over medium heat and heat without stirring. You can swish the sugar around in the pan gently but try not to stir as this can cause the sugar to crystallize.
Heat until the sugar starts to become a light amber colour and reaches 162 C (320F). Then, stream in the warm butter and cream mixture slowly. It will bubble up and then fall back down slightly (this is why it’s important to always use a larger pot that you would normally for caramel). Now, you’ll want to heat this until it reaches 118C (245F).
Remove the caramel from the heat and pour into the lined loaf tin. Allow to cool for 5 minutes before topping with some flakey sea salt. Set aside to cool completely.
Once cool and set, remove the caramel from the tin and cut into portions.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, and Chef’s Table, just to name a few. Hope you enjoy our kitchen tested recipes. - Jak na to + styl
I ate a lot of these 😬
Please what's a great substitute for corn syrup. Cant seem to get it where I am
Glucose, golden syrup or honey all work! Could also use agave.. but agave kind o tastes like crap
@@ChefStudioChannel 😂😂@agave tasteless crap. Thanks for the tip
If I wrap them individually how should I store them, in the fridge or in room temperature?
Finally a recipe of candy caramel to grams instead of cup!!! Thanks a lot dear❤️❤️❤️
Your recipes are as clear and straightforward as the lighting in your videos is beautiful and calming. Thanks for this recipe, Chef.
What a sweet comment. Thanks so much for this 😊☺️
Mine came out super runny, so I just put it back on the stove and brought up again to temp and let it boil for a while to thicken. Worked like a charm!
Screw the cheese pull! It's all about the caramel pull now! 🤤
GIB ME THE SUGAR
I was lucky enough to eat some of these and they were the softest, most delicious, melt-in-your-mouth caramels I have ever had!
You da best lil sis
Ugh they look so good
❤️ love this thank you Blessings🙏🏾
I like a lot! 😄 More please 💪🏻
3:06 Really cool serving platter, Chef!! Also those look really yummy!!
Haha thank you! My aunt bought it for me from a market years ago :) and they are really yummy ;)
Thank you so much, What is corn syrup? Can I find this in the supermarket?
it looks very delicious, I wonder about how is two different tastes in together. Definitely I will try it! Thank youu
Thanks for your comment ☺️ it sounds a bit strange but the combination is really delicious!
@@ChefStudioChannel mmm, I can't wait for taste this combination 😻
This looks delish... If I was a kid for trick or treat I would be all over your house!!.. definitely been at your door begging for candy when you got a cool chef in the hood😁. Thanks Girl!!
Hahaha got keep it a secret from the local kids. Though Im sure they are more interested in the house that gives out full size candy bars 😂 those places were always the most popular hahah
When I see that one disslike thumb i really want to know why. This is a wonderfull instruction video. Tanx for sharing. Will try this soon. 🙂
Is there a good way to remove all the bubbles, besides using a chamber vacuum machine?
What can I use as substitute for corn syrup?
How essential is the corn syrup? Is there a way around it if I don't have any on hand?
Basically it’s there to stop the sugar from crystallising. You could use glucose or golden syrup to replace it if you have any! Might be able to get away with honey as well :) hope this helps
Can you use brown sugar instead of white sugar for a more in depth, richer flavor?
These looks tempting 😁. Also can you please suggest a substitute for corn syrup. Thanks for the video.
Hey! Thank you so much for the comment 😊 you can use glucose or golden syrup to replace the corn syrup.
@@ChefStudioChannel thanks 😊.
Is it okay to use parchment paper instead of the aluminum foil?
im going to try this in the morning I will let you know the results...... when i edit this
im sorry but idk what i did wrong because I folowed the intructions step by step and it tastes like disgusting butter and brown sugar.
Hi can we add honey instead of corn syrup?
Can we encase these in chocolate
Wait have you always used Fahrenheit?!?!
Hahahahaha nah usually celsius. I’m using my American thermometer. Celsius temps are in the description!
Nothing about these caramels would make me salty!
🤦♀️🤦♀️🤦♀️
Tried making caramels today but they turned out way too hard. I'm gonna try this recipe, it has way more butter and way lesser corn syrup than mine so hoping that will make the difference! *Fingers Crossed*
Check your elevation. I live at 4700 feet above sea level. You need much lower temperature 🥰
So u use Gram and Liter, but instead of Celsius u use FARENHEIT
*police siren*
*door breaks open*
FBI OPEN UP!!!!!!
This is not salted caramel
It is caramel with some sprinkled salt on top
They look tasty tho
That's what salted caramel is by definition, caramel with salt sprinkled on top. haha nice try though smart guy!