LOL tbh it felt like I was shouting into the void for a while and I was starting to doubt whether my videos were any good. It seems like the algorithm is finally starting to put my videos in front of people so I hope that keeps on happening! Thanks so much for the encouragement.
I tell everyone about my food crush on Sheldon. All of my friends are so sick of hearing about him. This is the best chef on RU-vid, please make more recipes. These bars just came out of the oven and I can’t wait to try them (tomorrow!). I’d really really love scrambled eggs and apple pie recipes since those are the two hardest things to cook for me, the texture is never right. Apples always come out too hard or it’s too watery. And scrambled eggs are my favorite but I either over or under cook. Parisian macaroons are easier to cook! Thank you so much for sharing your amazing recipes!
I watched this video after getting into bed for the night and almost got up to make them. I made them the next day and DANG these are soooooo good! When I measured my whipping cream I was short by a lot- like 100g- and I subbed a mix of whole milk and sour cream (all I had)… it worked great! Maybe even added a little ‘tang’?
Hahaha oh no sorry for almost disturbing your rest! The inclusion of sour cream sounds awesome and I’m sure added depth of flavour. I may have to try that out for myself!
Dude I'm in love with your channel. Thank you for the awesome recipes you share. It's great how you combine ingredients that most wouldn't think to mix and create something unique and special. I'm thinking a little of this caramel on top of chocolate chip cookies.
Just made a Gluten-free version of these and they turned out amazing! I used GF miso paste, GF oats, and Bob’s Redmill All purpose flour. Lovely crunch, delightfully gooey but surprisingly not too sticky caramel with that lovely miso tang, and they are very cohesive (a common issue when converting to GF). This recipe is going to become a fixture in my repertoire!
You are such an excellent instructor and fantastic baker! I just made these and am waiting (the HARDEST part) for the bars to cool completely! Few changes I made: I did toast the oats and swap in roasted and chopped walnuts and pistachios (personal preference). Thank you for sharing this amazing recipe, I love how unapologetically miso the caramel is
I'm gonna thank you now. It's 12:30 a.m. and I can't sleep. Great, I'm mentally ticking off the ingredients to make these now. I'm missing the chips so I'll have to wait. I just stumbled on your channel. Subscribed and bell on. Thank you.
I found your channel through your choc chip cookie video and now I'm subscribing for this one. It looks so good. I cant wait to try making it this week.
I've seen bakers at social media made their chiffon cake looks soooo fluffy, when I'd try yours, wow i'm sure this is exactly just like the bakers made❤❤❤❤❤ thank you Sheldon Can you made the chocolate version Sheldon?
Oh heck yes!! I love miso in sweets! My go to cookie is a miso brown butter chocolate chip cookie (a mouthful I know). I definitely need to try this and add it to my répertoire. 😋😊
I wonder what would happen if you used chopped pecans and dates with the chocolate? Now I have to check it out. Also, your explination of " Rock candy crystal build up" on the inside of the pot and how to negate it when reducing symple syrup to make the caramel base bears critical mention here. Mad props.
Sheldo, I'm a sucker for anything caramel. I kid you not, my mouth was watering watching you cut these!🥲 I just found your channel and have been binge watching and saving recipes. I seriously can't wait to try these. Thx!💜
I've shied away from using miso in baking even though I've seen a lot of tasty looking recipes with it but this one looks pretty easy and tasty! I'll try it out
I've enjoyed the videos from this channel I've seen so far but this is the video that convinced me to Subscribe. I'm such a sucker for Japanese fusion!!! Thanks for the great recipes and the "real/caring" feeling you project while speaking
The dough really reminds me of Dutch apple(crumble) pie it’s so good!! Will have to try it next time with these fillings!! So excited about pairing miso and caramel!! 🍀
I tried the caramel (skipped the flour) to use in other recipes. The miso does add a really unique depth of flavor that regular salted caramel lacks. I did find it to be a bit forward in the recipe concentrations, and added a textural component (like fine sediment) to the final caramel. If I made this again, I think I would halve the miso amount, and add salt to make up for it.
what i want to know is, where the hell are you? i just found this channel, looked at most of your videos, will make two recipes today, but noticed you haven't done a video in a year. is there someplace else you are more active? you put out excellent content. thanks for all you've done.
So I made this with Bob's Muesli instead of rolled oats . Muesli has raisins in it which I wasn't sure if Chocolate/Miso/Caramels/Rasin would be a tasty flavor so I picked them out and used them only on one half of the bars. We'll see how that tastes (haven't tried the bars yet). I just wanted to ask, what do you think about cutting the butter in like a pie crust or biscuits instead of melting and mixing. I followed your recipe as closely as possible and if these are delicious (I'm sure they will be.) I'll make them again... But I might try cutting in the butter instead of melt and mix. Thoughts, concerns with this?
Would it be possible to include sugar temperatures for your caramel? I've done it twice now and its come out way more liquid than yours both times! Cant fault the flavour though. It is amazing! The more liquid caramel just loses a bit of layer definition
Honestly, I wouldn't mess around with thermometers in this case. Once the caramel starts turning brown, it gets hot so fast that before the thermometer the thermometer has time to register, the caramel will start burning. If it's browned, it's already way past 300F hard crack stage. So as long as it doesn't burn (too much), it'll work perfectly. I actually like letting my caramel smoke just a little bit cause I like the slight bitterness!
I had never heard of that! Seems like they’re similar but revel bar has more of a fudge filling instead of a caramel. These are closer to carmelitas actually!
You got this!!! The worst that can happen is that it burns but then it’s only sugar so not that much of a waste to start over. Keeping the lid on during the first 5 mins to wash down the sides helps it not to crystallize. Then, you just gotta cook it without stirring, swirling occasionally, until it turns golden. To get stuck caramel off a pan, add water and bring to a boil. Keep boiling until all the caramel has dissolved!
@@sheldoskitchen Thanks so much for the tips! But I'm also afraid that it might cook over. The moment the caramel started to rise in your video made my heart stop haha
