Let's talk caramels; the insanely addictive kind... To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
I’ve been watching cooking videos since i was a child. I’m 46 now and cooking is by far my favourite passion. I have never been more impressed by any chef than I am by the quality and instruction you have given here for free. Thank you so much sir!
of all the cooking channels on youtube, i've actually learned the most about cooking from you! you have novel and really practical and useful tips. thank you, Bruno!
Bruno Albouze the video wasnt up but a few minutes when i realized OMG i HAVE all the ingredients for this!... so i ran into the kitchen with my laptop and followed instructions....im not confident in my candy thermometer though so im starting to worry LOL
+DDelilahM cool! no worries about the thermometer.. it ends up softer if not cooked enough and harder if over cooked but in both cases it will be good anyways :)
I tried so many recipes to make these caramels, but this one is the only one which worked very well! Thank you so much for the recipe! Mine came out very good tasting, but I did cut the recipe in half. The only thing is that mine came out a little too soft! Not complaining but any idea why that happened and how I can make them harder? Thank you very much sir! :) loved it
Nidhi Neelesh of they came out too soft, 1 u could of melted it an cook a little longer or next batch cool 1 to 2 degree more as yes thermometer might be off a little. But his looked really soft as well as his bends easy.
Great recipe. BTW: if you half the amount of sugar and double the amount of cream you (more or less) end up with caramel au beurre salé de Bretagne (or Crème de Salidou as they say on the presqu'île de Quiberon...). Would be an idea for a sequel...
I know the recipe says to add "powdered sugar", but I want to make sure that really means it's the mixture of sugar and cornstarch (sometimes, I see terms like caster sugar or icing sugar and I get a bit confused).
No cornstarch, sucrose only. Granules or powder doesn't matter much. A dry caramel will be quicker to get going with powder, but the end result will be the same.
Recipe 0.65 cup (160ml) heavy cream 1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract 1.2 lb (500g) powdered sugar or granulated (powdered sugar is more pure) 5 ounces (160g) European style salted butter (highest quality available) 1 tsp (4g) fleur de sel or Maldon sea salt flakes. Method Heat up heavy cream with vanilla seeds and pod. Cover and let them infuse. Cube butter and set aside along with the salt. Line a 8x8 inch (20cm) cake pan or similar. For the caramel a sec (without water), cook one-third of sugar in a heavy-bottomed saucepan on medium high heat. When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color. Repeat this step with remaining sugar and continue cooking until the caramel turns into deep amber color and shows no more lumps, reduce the heat - The candy thermometer should now read 345ºF (175ºC) and begin smoking; you don't want to wait too much longer or it will get bitter. Turn off the burner. Pass the hot vanilla infused heavy cream through a sieve to deglaze the caramel. Press down the vanilla bean with a spatula to extract as much flavor as possible. Turn the heat back on, and cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and salt. Stir up mixture until completely smooth. Pour the caramel out into the oiled parchment lined pan and thump it against the counter a few times to get the air bubbles out. Then, allow it to sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with wax paper in contact and lift them out of the pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the caramel block in half, then each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each other. Sprinkle some fleur de sel if the caramels are served the same day or wrap them without salt; it will melt. Cut squares of wax paper a little longer than your caramels; 3.5x3.5 inch (9x9cm). Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks but they wont last that long with children around!..
Thanks for sharing Bruno. I have to get some groceries for this awesome receipe. Plz don't be upset if I also use this receipe to make some incredible English Toffee. Merry Christmas and plz Nourish Your Soul!
That was great experience. Not only experience but many joyful faces when my friends tasted it. Thank you so much for this recipe. I have just one question how to do liquid caramel? I need it for Ice Cream.
Hah, I cooked my sugar to 175C and then the caramel to 125C and I now have a bitter batch of gloopy caramel that won't set, or flow, but droop. Will try again, but cook the sugar to around 160-165C, hoping it atleast won't be bitter if I fail again 💁♀️
Chef - would it be possible for you to do a video showing how to make fruit caramels - raspberry, passion fruit, etc. - similar to Jacques Genin? Merci beaucoup.
I love this! Did you use powdered sugar? My pastry chef did not teach me this way. Sugar crystallizes and I take to soft ball stage. Je taime! Either way
Cher Bruno, vos recettes sont magnifiques. Puis-je vous suggérer de faire une section pâtisserie à faible sucre. Il paraît que cela devient tendance et que c'est possible. Je voyais une video de Thierry Marx dans laquelle il disait explorer cette voie. All the best.
Bruno, what kind of sugar is that, please? It looks like what we in the USA cask powdered sugar, which has corn starch in it. I've made caramel before but used castor sugar. Thank you for the video and I hope you see my question.
You can cook caramel up to 360F - 375F or 182C - 190C and end up with a very intense dark caramel flavour. Any temperature higher than that will sure burn your caramel.
