Great recipe but for whoever wants to make this, be EXTREMELY CAREFUL with the hot caramel as it can give you SEVERE burns because it sticks to your skin
Beautiful way shown. 1-1/2 cup sugar 1/2 cup water. Simmer until brown then add 1 cup heavy cream 4 tablespoons butter 1/4 teaspoon salt. Mix well. Keeps for 1 month refrigerated. If you keep simmering it turns into toffee.
i got some turtles from Norman Love chocolates and the caramel tasted like amazing toffee/brittle but was soft like caramel. is it possible to keep it soft but taste like toffee/brittle?
I have made caramel only a few times now but only god knows how much I devour of that stuff. Once I made it I leave it for like an hour to cool down and no matter how much I made it’s gone afterwards. I’m addicted to that stuff
Lemon juice is good to add it won’t look so brown and more caramel colour, the citrus does something to stop crystallisation that can cause burning, something like that it works well that’s for sure
I'm in UK, what kind of Lemon Juice?? 🍋 is it straight from the fruit squeeze it in or is it Dulited Lemon Juice Where You Add Water or is it another Type ? Let me know so I can go buy it & try make it! Hehe 😊 as Caramel is My No1 Favourite Flavour!!! I love it 😋 🧡💛🧡💛 TIA XXX
@@gemmaclark6663straight from the fruit works! Thats what I always do when I caramalize sugar. I only add a little bit and rub it into the sugar and skip the water since it's going to evaporate anyway, slowing down the process
@@KaiSub Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream.
A chocolatier in the UK called Paul A Young, participated in a competition to find the best salted caramel sauce recipe. He won with his recipe. It is basically what you did, though he used some brown sugar - and at the end, incorporated some milk chocolate. I recommend giving it a try!
If you are lactose intolerant you can just use water without the cream will give you the same effect I might use a drop or two of vanilla to it retired cake designer and Baker .
I actually prefer an enameled or stainless steel pot for making caramel because with this method, you're not using a thermometer, you're just gauging by the color of the syrup. Against the dark bottom of a nonstick surface, it's hard to judge the syrup's true color.
@@lilwhiteboythiqqy to be fair, I started and only kept it in the nonstick long enough to know the initial melting process wasn't going quite right. The sugar wanted to hug the sides of the pan vs. Melting right away in the metal pan. I added condensed milk, and I did wind up with 2 lumps of sugar, but I used a small strainer and all was complete.
@@mariahs1123 Yup. That's the way to do it. In addition to the color and visual cues, I'm not sure the high temperatures of candymaking is safe for nonstick cookwear. When taken to the deep amber color, you're actually over 300 degrees Fahrenheit, which is part of the reason cooks always caution you about never touching that syrup with any part of your skin.
I do the dry method. Just melt sugar. Put sugar in a pan and heat it up. Then add the required butter, honey, vanilla extract, salt, and then the cream. Just a touch of honey prevents the sugar from crystallizing.
Actually, the water is totally optional. It's not only possible, but many people actually prefer a caramel made without the water. The final consistency will be a little firmer, and that gives you the option of accommodating that with a little more butter or cream. And many people add a splash of vanilla at the end. I skip the vanilla and add a generous splash of bourbon--adult tastes, after all!
Is there a way to substitute the heavy cream for, maybe, milk and just add more butter to compensate for the fat? Or is heavy cream needed for texture or something?
Evaporated milk, half & half, full fat milk, full fat coconut cream can all be substituted for heavy cream in this recipe. If you use the evaporated milk, you should use cornstarch (a tsp) dusted over the top & stirred constantly, it will thicken up as you cook it over low heat. Then add the butter.
Love this salad so refreshing, healthy, and light. My family doesn’t like cilantro so I sub with mint, chives also used dill and shallots. Went great with salmon love ❤️
a can of sweetened condensed milk cover over top of can boil 3 hours make sure can is covered at all times till done after 3 hour remove place in cold water till completely cooled 20-30 minutes open slow to make sure cool stir enjoy.
@@capers72424yeah I’ve tried that even warming it and mine always seizes up into a clump! It’s fixable but a pain. I wisk it and as u ass my cream and it just clumps lol but thanks so much for the suggestion I appreciate it
Are you stirring it before it's turned the amber brown color? I made that mistake and it kept crystalizing. When I left it alone and let it turn the brown color it turned out much smoother. When adding the butter make sure to cut off the heat.
