Caramel Masterclass with Caramel Recipes 3 Ways | Cupcake Jemma

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It's Masterclass time and one of your top requests is for me to demystify caramel. So here is 3 different kinds of caramel, broken down and explained simply. If you have any more questions, pop them down below and I'll do my best to answer them! :)
You will need...
Double/Heavy cream
Sugar (I use caster sugar but granulated is ok too)
Water
Butter
Nuts
...in various quantities...watch the video ;)
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Опубликовано:

2 окт 2024

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Комментарии : 1,1 тыс.

@auntiedough2488 5 лет назад

I love that you’ve shown the differences in caramel. How about a video showing the differences in meringue...Italian, Swiss, etc. LOVE your videos and YOU, Jemma. So happy to have found your channel 🧁

@laseru 5 лет назад

Also interested in this one with meringue.

@PleochroicRainfall 5 лет назад

YaY meringue!! That’s a great idea! I hope they fulfill our wishes

@auntiedough2488 5 лет назад

I have trouble keeping caramels apart....this video has cured that. I figure a similar meringue masterclass would solve that confusion too! Jemma has a great way of explaining and demonstrating.

@CupcakeJemma 5 лет назад

It’s on the list 🙌🏻

@masha7377 5 лет назад

And buttercreams!!!

@bethalbertson7893 4 года назад

Also, guys, to prevent crystallization, you can put a lid on your saucepan while the sugar is cooking. The lid traps the steam, and any sugar that jumps along the side of the pan will sweat back down (instead of the wet pastry brush wipe). I have made caramel sooo many times (former professional) and this method has never failed me. A glass lid is awesome because you can see the development of your caramel, but a regular metal lid is great too. Just take a peak after a few minutes, and keep peaking shortly thereafter. When the sugar starts to turn amber, you can take the lid off completely. Best to you.

@janellecovington6905 3 года назад

OMG I wish I had seen this comment before I started - immediate crystallization even tho I didn't stir!

@begrateful9836 3 года назад

@@janellecovington6905 brush the sides too if you are scared that it'll crystallise

@Ananegm111 2 года назад

Omg i love you

@mariamarin7045 2 года назад

Beth Albertson, thank you very much for the tip!

@shapisoria7385 2 года назад

Mine became grainy 😔

@Cldiiaa 5 лет назад

Just for myself as i probably going to watch this video a million times while making caramel. The ingredients: Wet caramel at 2:11 245 ml double cream / heavy cream 1 tsp vanilla extract 220 gr caster sugar 120 ml water -- Dry caramel at 5:15 300 gr caster sugar 100 gr cold unsalted butter 200 ml double cream / heavy cream 1 tsp vanilla extract -- Hard caramel at 8:26 225 gr caster sugar 60 ml water 15 gr unsalted butter 60 gr pecan nuts (optional) Maybe come in handy for you guys too!

@yassminhazemeldeeb7452 5 лет назад

Thank you so much.... My new bff

@carlarodriguez4906 5 лет назад

super handy! TKS

@elnywidjaja9885 5 лет назад

Thank you for writing down these recipes.

@soniaclarkson3766 5 лет назад

Thanks it is a bonus

@firmanbakery2905 5 лет назад

Thank you

@marieanne23 5 лет назад

Caramel has always been a mystery to me, such a useful master class! Thank you Jemma🙌🏼🤗

@Userxp- 4 года назад

Everybody: watching Jemma make caramel Me: watching the people behind making cakes😂

@janakimolleti4949 3 года назад

We're on the same page buddy

@jackplays8372 5 лет назад

Love the masterclasses. Definitely one of my favourite types of videos you create!

@jollyfish84 5 лет назад

Seriously if you haven't bought her book BUY IT. I don't use any other cake book now! When I'm asked to make a cake for something, I chuck them the book and say "pick one" and they always turn out perfect. I also bought myself an infrared thermometer after seeing you use one in an earlier video, my caramel has never turned out better so thanks for the tip!

@CupcakeJemma 5 лет назад

So pleased to hear ALL of this. Thank you 💕

@Wat3rDragon 5 лет назад

I can completely back this up, I adore her cup cake book, so many good ideas and each one turns out brilliantly... the only 'bad' thing about it? People expect me to bring in cakes to work all the time now as they enjoy them so much! Haha but I really enjoy baking so it's all good :D

@nd6989 5 лет назад

What's her book called?

@Wat3rDragon 5 лет назад

@@nd6989 The Cake Book, if you google cupcake Jemma book you'll find it, or look on her website cupcakejemma.com :)

@misokuhlefortunate7595 5 лет назад

Looks good I'm gonna try it out

@idaleite318 5 лет назад

I just have to say that I really enjoy your videos! They are sooo helpful, and you make everything look so easy! I have probably watched all of your masterclasses by now 😂 And also you are a very likable person, makes it so fun to watch! So thank you so much! :)

@christinemwilliams 5 лет назад

I would love to see a masterclass on tempering chocolate please. This was great, you do explain it well.

@ancamg 5 лет назад

You may try tempering chocolate just by adding pellets or small pieces of cold (room temperature hard) chocolate or even pellets of cacao butter, and mix with a spatula until they melt. You do that until those little pieces don't melt anymore. 2-3 pellets/pieces of chocolate/cacao butter are OK for 200-300g melted chocolate. You may also test the tampering with a small dot you spread on a piece of baking paper. It should get hard in a couple of minutes.

@family2424 5 лет назад

Hi Jemma can you make a masterclass on the difference between the buttercreams Italian,swiss ect.Also the best way to make them. Thank you

@ashleighdeane342 5 лет назад

Hi Jemma, please could you do a ganache masterclass for making drip cakes. I can never seem to get my consistency right. Thank you x

@PleochroicRainfall 5 лет назад

Ashleigh Deane it’s 50/50, yeah?

@CupcakeJemma 5 лет назад

Your wish is my command 😉

@ashleighdeane342 5 лет назад

CupcakeJemma thank you 😆 x

@mominetti 5 лет назад

Deliciousness Yumyum Not necessarily.

@mumoolesmillsbodybalancea2162 5 лет назад

you're so nice

@nautilusshell4969 3 года назад

After 40 or so years of making wet caramel, the only thing I would add to this is that start by either not heating the sugar/water mixture for 15 minutes or heating it at a really low temperature. Getting the sugar to dissolve fully so that the solution is clear BEFORE bringing it to the boil really helps avoid the crystallisation that Jemma refers to.

@suew4609 Год назад

That sounds like a great tip. Thanks!

@danielslack8389 Год назад

Does the cream need to be warm before adding it to the sugar?

@nautilusshell4969 Год назад

@@danielslack8389 if you're making a simple caramel, then no dairy is involved at all. I would imagine that if you're making a caramel sauce, then warming the cream probably won't do any harm at all....

@sandyb7678 Год назад

@@nautilusshell4969 Just a thought, if the cream was supposed to be warm, Jemma would have told us. She is not out to catch us out. She shares all of her secrets with us.

@spangelicious837 9 месяцев назад

@danielslack8389 All the other videos I've watched said to make sure it's room temperature.

@sarahhodkinson8089 5 лет назад

I only googled yesterday how to make caramel ...... nothing as informative as this came up and then her you are.... awesome timing. Thankyou!!! Totally love your easy and simple ways of making complex stuff xx

@CupcakeJemma 5 лет назад

Sarah Hodkinson wahoo! Great timing

@ginnysmith2218 5 лет назад

Thank you for the cleaning tips! Life saver!

@farhaan8846 4 года назад

8:16 You didn't show the end result of chewy caramel. That broke my heart 💔😢

@kidalone 5 лет назад

OMG LOVE your videos they're super detail and specific, THANK YOU!

@Stielstra123 5 лет назад

I got caramel on my skin once a few years ago, I still have the burn scar

@theialx 5 лет назад

me too they never go away

@whyilee 5 лет назад

same

@PleochroicRainfall 5 лет назад

Oh my gosh! I’m so sorry that happened!

@CupcakeJemma 5 лет назад

Argh! It’s the worst isn’t it!

@GhostedStar 4 года назад

Same I left the spoon i used t stir on the table and it dropped on my foot ;-; theres a brown circle on both Of my toes Now-

@gartenmama9105 5 лет назад

Thank you for these really good explained recipes!

@mangle9143 Год назад

Finally, caramel that I can make as someone who's dairy free!

@lulugregory3246 5 лет назад

Is butterscotch a variant of caramel or something completely different? And if it is a variant what type of caramel do you use and what makes it butterscotch?

@leeperry1545 5 лет назад

Dark brown sugar makes butterscotch

@leeperry1545 5 лет назад

Dark brown brown sugar and evapurated milk makes butterscotch, dont use water or light brown sugar

@sb90sb 4 года назад

Such clear instructions, thank you !! I was wondering if i can make the wet and dry caramel without the double cream as well, as i dont have it?

@TheTynys 5 лет назад

who loves unicorn cupcakes?? hi jemma i wated to thank you for your wonderful unicorn video!! i now can make unicorn cupcakes from scratch!!!

@anthonycancook1187 5 лет назад

yummy id love to see them!!

@angelanna2960 5 лет назад

u are the best cupcaker

@maryannnagamatsu4154 4 года назад

Tried ur wet caramel & it’s perfect thank you so much for sharing your recipe:))

@zainabbharuchi4328 5 лет назад

To avoid my caramel crystallising, I add a little squeeze of glucose syrup and it definitely helps! Keeps it smooth all the time

@starwyatt8473 7 месяцев назад

When do you add the glucose syrup?

@zainabbharuchi4328 7 месяцев назад

@@starwyatt8473 into the dry sugar at the beginning

@radekm3022 3 года назад

I tried doing chewy caramel, but as soon as I add some cream all i get is a clump of caramel instead of "liquid" form (I'm stirring pretty hard) - couldn't even get to mixing in buttter part yet :/ Any ideas what could go wrong? I tried twice with same result. I managed to get wet caramel right at 3rd try, but this one somehow doesn't like me...

@jojosbigsis 3 года назад

My mom talks about being very young, and her mom was making candy. She wanted to see into the pan, and pulled the handle, which dumped HOT sugar syrup all down the front of her and onto her bare feet. She’s 86 now, but has never forgotten the pain.

@reneehernandez8214 2 года назад

I’m so sorry your mother had to experience that pain.

@megjanew 5 лет назад

Great video! Very informative and definitely helpful.

@emilymakai 5 лет назад

Caramel has always seemed like one of those really difficult things to make. This made it seem so much simpler. And not very expensive at all which is fab.

@SkittlesBoris 2 года назад

Tried your chewy recipe and complete failure two times. You neglected to say the cream must not be cold so fail number one. Everything clumped and the sugar never blended with the cream. Fail number two. I heated the cream first and as I was adding it to the melted sugar I thought it was going well but again clumped up and had to be discarded before I even could add the butter. Decided not to waste the butter and into the bin it all went. Is there something you've left out? Something you haven't shown?

@jackiegrant410 4 года назад

Hi Jemma, you're an excellent teacher. I am 59 years old and just started baking, kinda wishing that I had done this when younger. But, as they say, it's never too late to learn and I am absolutely loving it!. Thank you so much to you and your team for helping and inspiring me to make this dream happen. 💖👏💖

@nelliemayo9886 2 года назад

Hi Jackie. I’m 63 … or maybe 64 … and I’ve just started baking / cooking too! Loving it. Better late than never indeed 💕

@mannifester8889 5 лет назад

I would love to see a masterclass about lava cakes 😍

@nathanaelweiersmuller326 3 года назад

Me too

@souadsabah905 4 года назад

Just made it and have to say that it's probably the easiest one to follow making caramal has always been something that I was afraid to make but I made it and it is busy cooling down in the bowl now and Fam is so excited to eat it. It smells amazing and I must say is definitely better than the one in the can thanks you so much you helped this teen make amazing caramal for my tarts

@chelsiekhan3674 3 года назад

Would you recommend a wet or dry caramel for filling the center of macarons? I absolutely love your bakes! So far I’ve made the macarons, Persian love cake (which was so yum), and the cream puffs! Thanks in advance! ♥️

@aurorarainbows 5 лет назад

Jemma could you please do a video for caramel candy that taste like werthers original?

@forouzanyazdizade3545 5 лет назад

Hello jemma. Thanks for your good videos. I have a question: what kind of caramel is apropriate for flancake?

@anneyoung1148 5 лет назад

Thank you for demystifying caramel types! It's kind of my last frontier of baking and a bit scary.

@cheffilzakitchen 5 лет назад

For crunchy caramel, plz tell measurements of sugar, water and butter

@EricHonaker 5 лет назад

What's different about making toffee compared to caramel?

@yumishinku3401 5 лет назад

mmmm as I know caramel is sugar+water and toffee is caramel+butter or/and cream

@jn2263 5 лет назад

I think toffee is just hard caramel

@valeriewong4517 5 лет назад

Caramel is sugar cooked to the right color/temperature, then mixed with cream and butter. Toffee is equal amounts sugar+butter cooked to hard crack.

@EricHonaker 5 лет назад

@@valeriewong4517 Thanks!

@susannes3135 4 года назад

This is my 1st try making caramel. I tried the drizzle recipe. I messed up some how as mine tastes like burnt sugar. It started to smell like burning sugar a minute before it started to change color. I took it off when it was slightly lighter than the video color. What could I have done wrong?

@nicolelane7054 5 лет назад

Brilliant video, thanks for taking the trouble to make it. Is your cream at room temperature?

@DiaDia18 5 лет назад

Very nice recipies! Jemma can you show as one recipie for easy " croissant"? Have a nice day!👍👏🍴

@sarahariffin7958 5 лет назад

Hi Jemma....should I use this master class recipe for your lavender and also salted caramel or use the recipe you made few years ago?

@luxus1243 5 лет назад

May God bless you Jemma for ur sincerely sharing this video to all✌🏼

@clairressagoad2789 5 лет назад

Loved this...

@collarmole1819 5 лет назад

Snickers brownie? That sounds HEAVENLY!

@vatsalnarang5814 5 лет назад

Who the hell has disliked this video? I can't even think of one reason to dislike it!

@CupcakeJemma 5 лет назад

Vatsal Narang 😘

@vatsalnarang5814 5 лет назад

@@CupcakeJemma ❤️😍❤️

@li907 5 лет назад

Caramel! It's gonna be really hard not to make alot of caramel now... help...

@FSD999 4 года назад

Please someone tell me what I did wrong... I followed the recipe for wet caramel exactly and as soon as I added the cream it crystalized and I had one huge chunk of crystalized sugar floating in the cream. What am I doing wrong? I just want caramel :-(

@megadeth116 2 года назад

Same for me

@alaiyamahim9379 5 лет назад

Thanks Jemma for another tutorial. Very helpful and informative. I must say that I really appreciate how you always caution about being careful with hot oil ( in the doughnut tutorial) and hot sugar ( this tutorial) you are so helpful and kind to take that extra minute and always caution. Goes to show you are beautiful being inside out. Thanks for always going that extra mile for us viewers /subs. The way you emphasise safety/caution haven’t seen that in other videos , there may be a passing mention about safety or none at all.. You are sharing very useful information / tips but never forget to caution us.. GodBless.

@hezar5166 4 года назад

Now i know what I'm gonna make for myself every day till I die 🙌😅

@zombieblood1675 4 года назад

with the amount of sugar you'll be consuming I don't think you'll be making it for very long

@kathrynhawes775 5 лет назад

Great Masterclass! Keep them coming. G'day from South Australia.

@gametillyoudrop7255 3 года назад

Can you use butter instead of the cream because I watched your caramel popcorn video and in that you used butter? Thanks!

@kirstbuzz 5 лет назад

I just can’t seem to get the wet caramel right. I don’t know if my pan is taking too long to heat it and making it rock hard..when it turns Amber like the video i temper it with the cream then add it but separates ?

@ausy5903 4 года назад

I had the same problem

@entrips6757 3 года назад

mine like it solidified fast when i added cream, i think flame is too high, shld be low

@chl0beary 4 года назад

Does caramel apple use dry caramel or hard caramel ? I’ve never eaten one before so I want to try making it

@magnusnordstrom3927 5 лет назад

Thanks for the lovely vid, I'm definitely gonna go experiment with my nuts! I'm seeing a lot of people asking for this, and I agree that it would be great if you could also show the best way of making these vegan.

@duhdogdvg 5 лет назад

Ive been trying to make wet caramel all day. Every attempt it has crystallized. I wipe the sides, tried using lids, and at times both methods at the same time. I think my pot is fine. Has a thick bottom. I just dont know what else could cause it to crystalize Really starting to frustrate me

@tjsr 5 лет назад

If your heat is too high, you might end up with pieces hardening. Another method you can try is to not add all your sugar at once. All you want to do with caramel is liquefy it - if you let a small amount liquefy then only once it's all melted add a layer over the top and dissolve that which will be just enough to bring the temperature down a bit so it doesn't crystalise, that could be another way to try. I'm actually surprised she didn't use this method in the hard caramel method, as it allows you to avoid stirring.

@Poonamsmartkitchen 5 лет назад

Very nice 👌👌👌👌👌

@LaulenaHarvey 4 года назад

Does anyone know if you could use light brown sugar instead of caster sugar for the brittle, Or maybe add molasses later to the caramel brittle when you add the butter?

@AH-yp7rd 5 лет назад

Loved it😊 Can you use the wet caramel to coat popcorn??

@lizziemeyer9707 5 лет назад

The hard caramel would best. The wet and dry caramels will result in sticky popcorn.

@mariac8821 4 года назад

Hi Jemma. I thought I heard you said Master class, do you have classes in the Master Class?

@PAMOJA4LIFE 5 лет назад

These master classes are a brilliant idea!!! I’m loving the new beats as well, Bravo!

@judiegarnett2644 5 лет назад

you make this look so easy.. I have tried a few times & it just is not right!!

@CupcakeJemma 5 лет назад

Judie Garnett what happens?

@mc_creates3499 5 лет назад

Can you use coconut cream/coconut oil is these caramels?

@caoimhed 5 лет назад

I'm not an expert but I wouldn't say so because of the difference of fat content in coconut milk and cows milk might make a difference to the consistency of the caramel. *Edit coconut cream

@zainabbharuchi4328 5 лет назад

Mary Chappel you can do.. that's how they make vegan caramel.. they use coconut milk cream instead of cream

@justaddmusclecom 5 лет назад

I liked it before it started based on the smooth Caramel Thumbnail. 😂

@cinemasone 5 лет назад

Me too 🤣

@kerwinnorton210 5 лет назад

Ditto lol

@saadmmcsoud1596 4 года назад

Yyio

@woman4220 4 года назад

I'll make the brittle, but without the nuts

@zeenat174 5 лет назад

Omg!!! Thank you so much! I’ve been wanting to request a caramel masterclass and you’ve done it 😁😁😁 thank you so so so much. I’ve always used your salted caramel recipe 😍

@elt1640 3 года назад

Why does your drip caramel sauce not include butter like other recipes do? Is there any reason? I'm making my dad the salted caramel cake for his 60th birthday and just curious what's the difference as alot of other recipes for drip caramel includes butter. Much like the 2nd batch u made but with slight difference amounts

@RebekahMartinModernJaneAusten 5 лет назад

This came at an apropos time. I made the cornflake brownies last week (and succeeded at making GOOD caramel for the first time EVER!), and then tried to make rum turtles this weekend, but they didn't turn out as well as I'd hoped. Now I'm thinking I'll try it again with the dry caramel.

@CupcakeJemma 5 лет назад

Rebekah Martin awesome! I hope this helps!

@fatemamerchant3211 5 месяцев назад

which type of caramel did u use for the brownies??

@thresiramapuram3456 4 года назад

I'm not sure of the difference between a caramel cake & a butterscotch cake. Could you do a recipe for a butterscotch cake? Thank you :-)

@Assweetasitgets 4 года назад

Thresi Ramapuram that’s a great idea! I think I might try and create a video for butterscotch cake

@thresiramapuram3456 4 года назад

@@Assweetasitgets great thank you. Will look forward to it :-)

@karamooney1552 5 лет назад

This was brilliant thanks jemma

@angelaclothier2077 5 лет назад

Can you do flavoured caramel like biscoff caramel or ginger caramel or chocolate caramel......?

@Poonamsmartkitchen 5 лет назад

I love your all recipe

@iqrarehman3904 4 года назад

hi i have a question. if I don't want to make as much and halved the recipe, would it still turn out the same?

@maryamq 5 лет назад

This is perfection!

@priyankasandhu7341 4 года назад

Hi Jemma, could you please suggest which caramel sauce to use for upside down nuts cake. I made with sugar and butter and it turned hard. It became difficult to scrape through even though I lined it with butter paper. For nuts I used only roasted almonds (chopped)

@siddhigawade6452 5 лет назад

For how many days can one store the 1st caramel used for drizzling and dripping. Also, do we store it in the refrigerator or on room temp!

@LaulenaHarvey 4 года назад

Fridge since it has cream. I am not for sure how long it lasts, maybe the same as the cream expired date. Hope this helps :)

@nige13 5 лет назад

Yummy as usual - you're a star Jemma :-)

@gorgeous8821 5 лет назад

The fact that she's a professional baker with arm badass tattoos makes her super cool

@Muhdbarakaat 3 года назад

I have been meaning to ask can you substitute cream for milk?

@87fio 3 года назад

Thanks for this masterclass! I never could do caramel in my life! Yesterday I did chewy and liquid with this recipe and both were fantastic! You are amazing!

@elad7m7 3 года назад

Hey jemma, thanks for this great video! Could you please tell me what sort of ricpie you recommend for making pecan buds (with chocolate ) ? And do you happen to have a video of this recipe as well?

@1a01n 3 года назад

It’s jemma

@elad7m7 3 года назад

@@1a01n Thank you, Emily, for correcting me

@ariannawebb3383 Год назад

I've just botched two batches of the dry caramel in a row. Can you please provide more instruction on the process of adding the cream? I don't understand what I'm doing wrong. Does the cream need to be room temp? Super cold? Does the caramel need to hit a certain temp before adding the cream? It looks like you have bits of sugar on the edge of your pot but how come yours didn't crystallize? Any help would really be appreciated, Thanks!

@alexn6786 Год назад

Yes please, this would be so helpful 🙏

@Zainys_Diary Год назад

How long can we keep the wet caramel in fridge. Please anyone answer

@OxLILLIxO 5 лет назад

Spent my day binge watching cupcake Jemma’s videos and have no regrets 😎

@msmeatpuppet91 5 лет назад

I was pouring hot caramel onto some popcorn once, (love your recipe, Jemma, it's the only one I use now) and a little blob landed on my wrist, it bubbled up immediately and left a scar. So seriously be careful guys, it's painful. But definitely worth the time, effort and potential danger.

@razenne 4 года назад

How long can you keep the wet caramel in the refrigerator?

@deaffatalbruno 5 лет назад

... I love caramel,...... but don't you hear your beta cells scream in agony when you watch that, .... ?

@zoeelliott2661 5 лет назад

YES

@jasminejackson7074 2 года назад

Hey . Could I dip fruit into the hard caramel?

@nycionx8328 4 года назад

Mercury thermometer doesn't seem safe all I'm saying 😂

@lilialiraochoa6277 5 лет назад

Thank you for your wonderfully explicit video!!! About making caramel:):) My question is the following HOW to make caramel for popcorn without butter so that it will last longer on the STORE shelf? Please hoping to hear from you soon :)

@ieeshazahab2144 5 лет назад

Hi Jemma, with your dry caramel is it pipeable consistency when cooled. Like thick enough to hold its shape when piped on a eclair?

@CupcakeJemma 5 лет назад

Yes but not too thickly otherwise it will deffo run x

@fu_graziano 8 месяцев назад

S2 !!!

@drishyasanjeev6972 4 года назад

Which caramel is used for cupcake frosting?

@ankaorama 5 лет назад

Hi Jemma I tried the first caramel, with water and it has good taste but it's a bit grainy? Do you know what happened?

@kaorhysmemes1290 5 лет назад

All brown is GOLD: Browned Butter. Browned sugar. 🤘

@lidiahernandez871 5 лет назад

Thsnk you teacher Jemma! When will you teach us the secrets of using the oven properly? If there are any! ;). Greetings from your student from Mexico,City.

@aftabpatel530 3 года назад

What if we add salted butter to the first type of caramel?

@CodeNascher_ Год назад

"I want you to experiment with your nuts"

@poppyc9921 5 лет назад

I always really struggle with judging the amber colour of the caramel and when to take it off, as it always ends up seeming to taste a bit burnt but it doesn’t seem to look very amber. Any tips?

@youtubeuser8636 5 лет назад

Trivial question, why don't you wear hair band like your staffs at the back?

@rickrodgers2790 5 лет назад

The main reason is that the workers must wear hair covering when making food to sell to the public. If you look more closely, you will see that some of them are wearing hairnets as well as head bands. She is not cooking this for public consumption, so she doesn't have to wear the hair protection.