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
@@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.
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
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'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
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 made caramel sauce for the first time and I burnt it. I wasn’t going to try again because I didn’t want to waste more ingredients. Great idea to just make a little caramel sauce until you get a handle on making it. I just wish you would have said what amounts to use besides the two Tablespoons of sugar. I guessed. It actually came out great! Now I am not afraid to try a big batch. Especially, since it tastes so good. Thank you.
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 🎂 🥳
Remember to put water in the moment it turns into an amber colour. Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently. Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
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.
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! 😋
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💙💙💙
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
Honestly this is how I’ve been making it at home for years and I always thought it was closer to butterscotch. I also sub almond milk or oat milk for the cream even though it isn’t vegan with the butter I use lol
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
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.
"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.
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
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
It's really not. Like he said, once it's reached the amber colourand starts to smell a LITTLE bitter and smoky then add butter and cream. Easy peasy. Don't blow it up in your head. Don't overthink it. It's really that simple.
If u are afraid of burning the sugar just use loght brown muscavado butter and let it fry the butter caramélisés instead of the sugar but its just as good for a sauce or a topping. Im too afraid myself to do the white sugar and burnt it so many times i gave up😂
Is the ingredients for the sauce the same as chewy toffee? And Would I be correct in saying that if you refrigerate the toffee sauce you will actually get chewy toffee? please can you let me know? Because it confuses me because the ingredients and recipe seems to be the same?
Everyone talking about burning it: caramel isn’t the easiest thing to make, you have to go low and slow for like 20-30 minutes so it doesn’t way overcook in like 5-10 seconds (trust me, I have burned it before, it literally takes like 20 seconds to go from white/clear to almost black if the heat isn’t low).
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
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!
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
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
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!
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 don't usually give "likes," but the color and consistency are on point!
Worked for me first try
For me also, but after that first time never again 😅
What kind of cream did you use?
@@khadijas_lenseheavy
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!
Remember guys: LOW HEAT (I set the fire alarm off)
HAHHAAHA
Thanks got the heads up!
Ok!🐳🐳🐳🐋🐋🐋🐬🐬🐬
Dude, DUDE, WOW!! YES!!! YOU SPOKE TO MY SOUL!!! Like I just started searching sauces , and BOOM! YOURS POPS UP!! THANK YOU!
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!!
Use caster sugar - it melts well. You can always add a little more sugar on top while it's in the melting stage.
One of the best and working recipe ever found on the internet.
I smashed that like button because I love caramel.
I made caramel sauce for the first time and I burnt it. I wasn’t going to try again because I didn’t want to waste more ingredients. Great idea to just make a little caramel sauce until you get a handle on making it. I just wish you would have said what amounts to use besides the two Tablespoons of sugar. I guessed. It actually came out great! Now I am not afraid to try a big batch. Especially, since it tastes so good. Thank you.
Pro tip: Use WARM or ROOM TEMPERATURE cream otherwise
it can boil over. ❤
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 🎂 🥳
Thanks for your recipe. Appreciate your time and sharing 😊
THANKS! This looks gorgeous and way better to the other recipes
I keep burning it so frustrating
Remember to put water in the moment it turns into an amber colour.
Be very careful with this step. Make sure your cooking pot is pointed away from you when you do this. High chance of scalding yourself with hot caramel (this stuff is no joke, way hotter than oil is) that will not only make you writhe in agony, it’s also a pain to wash off due to it being sticky.
That’s because this dude doesn’t explain how to make a proper caramel.
There is a reason why you need to heat it to a certain temp. Maybe a slight lack of skill but you will get there one day. Look up a better video and do yourself a favor and get a candy thermometer
@@wowMush You get it too hot it turns bitter and black. Everyone does it differently.
Some people can tell how hot a caramel mixture is based on their colour. They know when to add the water.
That's because while you want your caramel to become an amber colour, you want to take it off the heat long before it does. The residual heat will continue to cook it. If you take it off at the amber stage, it will continue to cook and burn. Also try a saucepan as opposed to this method imo
thanks for sharing this ingredients.. i love caramel.. 😊
There’s something so sexy about Caramel Sauce got me rolling 😂
Legend, great tip! And you can carry this advice into many many aspects of life :)
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.
Oh wow! Thank you this helped me so much, who knew caramel was actually so easy
Practice makes perfect! Thank you! 😊
Img thank u i made it while this was playing on loop style. Truly a life saving ❤❤❤❤thank u😊😊😊😊😊😊😊😊😊
Great tips ! Brilliant
Thank you. My chex mix was a hit!
I just want to drink the caramel in the opening shot, my god it looks so good
Everything about this made me feel something
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.
Great advice, thank you !
Might warn people to have a pan with enough room for the foam-up it's gonna do temporarily.
Thank you so much! I can't wait to try this way❤
Small batches is how i got good at making roux(?) And creme gravies. Ill add this to my repertoire
Excellent coaching 👍
I loved the way u explained.।।।।। Small batches
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! 😋
This was a great recipe to make tu
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 don't have cream. So can i use milk instead?
Vary nice ❤
I FAILED HORRIBLY 😂
Condensed sweetened milk over medium heat…so flipping good. Taste like Carmel
This is a good amount for the 1 portion I need, but what are the measurements?! 😫
He said a couple of tablespoons on gentle heat... once amber add a knob/teaspoon of butter ready. You can take off heat & stir in cream a bit at a time until your desired thickness. ½ cup more or less. Stick back on low heat briefly to stir fully until smooth. Then done.
Fire alarm: "WOAH WOAH WOAH WHATS GOING ON IN HERE?!"
Is it heavy cream that was used? Butter’s salted? I’d love to try to make this!
Instead of cream can we use milk?
Yummy 😋
Honestly this is how I’ve been making it at home for years and I always thought it was closer to butterscotch. I also sub almond milk or oat milk for the cream even though it isn’t vegan with the butter I use lol
"once it's there get you mise en place together"
This is so wrong, on so many levels, it's actually hilarious
Bros attracted to Caramel
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
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.)
To think I accidentally made caramel that was perfect.
"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.
Yummy save me some time ❤❤
❤❤❤
Can i make it with milk instead of heavy cream?
Yes if you add cornstarch to milk.
Preferably milk powder since it can have less water.
I’ve been making homemade caramel and butterscotch for years and my family loves them. Now, if you have a foolproof recipe for macarons, please share!!! Mine never turn out with a proper foot.. very frustrating!
Have you checked your oven temp? Like with an actual oven thermometer? You may be setting it to the proper temperature but your oven may need to be recalibrated and could be off a bit which could be ruining your foot formation 🤔🤔
Omg I saw the amber Coller from the sugar and I remember when I used to make squid game cookies lol😂
Tips please! I tried it many times and worked texture wise, BUT it always tasted too bitter
Just made to this guide 🎉❤🎉❤
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 I don't have cream can I use milk or is that too thin?
What cream or milk did you use?
Thanks caramel good
What you added third thing? Milk 🥛 or cream ??
Can you use it on cake
I tried it immediately after seeing this video, i turned out good , but needs improvement,not bad for my first try
Will this stay smooth and spreadable even after refrigerating?
No it will get a bit harder because you are making it cold but just be careful not to leave it in the fridge too long
Is it granulated or caster sugar
How to store it? And how long does it last?
Didn't know to do this at low heat, I ended up setting my alarm off, dang.
It’s so tasty, I could eat this for a year🗿🐳🐳🐳
It’s so tasty🐳🐋🐬
Too tasty!!!🤤
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)? ❤🍮
My biggest issue is the lowest heat still to hot for the caramel, which is challenging to control
It's really not. Like he said, once it's reached the amber colourand starts to smell a LITTLE bitter and smoky then add butter and cream. Easy peasy. Don't blow it up in your head. Don't overthink it. It's really that simple.
if I don't want it creamy can I just add butter only? pls help
Part of the chemical reaction that makes caramel, caramel is using the cream
Hi what type of cream you’re usually?
Regular Heavy cream
Thanks bro
Need to know the amounts
If u are afraid of burning the sugar just use loght brown muscavado butter and let it fry the butter caramélisés instead of the sugar but its just as good for a sauce or a topping. Im too afraid myself to do the white sugar and burnt it so many times i gave up😂
Is the ingredients for the sauce the same as chewy toffee? And Would I be correct in saying that if you refrigerate the toffee sauce you will actually get chewy toffee? please can you let me know? Because it confuses me because the ingredients and recipe seems to be the same?
❤🎉👌
Can you use half-and-half
Wow, it worked- shotgun caramel! LOL!
I was about to make this but when you said “starts to smoke” that is scaring me away 😂
Smexxyyyy 😫
Could i use milk?
I can smell it through the screen
Ama try this
plz write down the receipe in comment too
Everyone talking about burning it: caramel isn’t the easiest thing to make, you have to go low and slow for like 20-30 minutes so it doesn’t way overcook in like 5-10 seconds (trust me, I have burned it before, it literally takes like 20 seconds to go from white/clear to almost black if the heat isn’t low).
"caramel sauce" lollll
do I have the heat on low???
I’m thinking of starting a caramel business while I’m not at my full time job, worked for Milton Hershey so why not me? 🤷🏻♂️😂
Sugar milk and butter?
I need the measurements.