Science of caramel 

I've looked for a description of water content vs boiling point of sugar syrups for decades. I never imagined that what I was looking for was a phase diagram! This will be very helpful when adding moisture to cooked syrups, as adding butter in the process of making butter mints.

Playdoh in Legos is usually bad, unless it is caramel. Got it and great little way to explain the purpose of butter or cream.

That's so interesting! Now I understand why stream still comes out from my caramel at 120°C when water boils at 100°. I saw the chocolate tempering video as well and it's very helpful!! Thanks a lot!! Please keep uploading videos like those!

Cool video. I really like the scientific context that you give and how that science can be practically applied to achieve a variety of tasty results. Subscribed!

The best explanation I’ve seen so far 👏

You used a phase diagram for the water-sucrose mixture, so I was expecting you to add water at some point, as I've seen many receipts do before heating, but you didn't. Could you explain why? By the way you had such an interesting channel. It's sad you dropped the project, but thanks for giving us your knowledge of material science for a brief moment. I hope you keep doing well on your lives.

I'm so happy this channel exists!

This was super helpful and clear! Love the graph

WOW! I'm so happy that I stumbled upon this channel when searching for tempering chocolate. I've always tried to use science when cooking. E.g. I never cook meat the "usual way" by adding high heat from outside, basically cremating the outer parts, to make the center get the proper temperature, I always use the microwave oven slowly (a few minutes of heating, followed by minutes of equalizing) heating the entire meat to the exact right temperature. Now that I know the science behind it all, I finally know exactly why my Digestive/Mars-style cookies never turned out the way I wanted them. I think I'll see if I can make caramel in the microwave as well. Thanks a million, you've made my day! 🥰

soo good! loved that you showed practically how the hardening stages look.

Thank you for the info! Very well explained, I hope you keep doing the good work. This Chanel should be known way more!

This is the best explanation!

Great video, very helpful. Thank you!

Great video!! You did a great job explaining the science-I got it! Thanks!

What a terrific video. So useful. Thanks so much for your hard work and sharing your knowledge. It's appreciated. 👍👍

U guys are doing a great informative work

Thanks a lot for the scientific approach you bring to the cooking world, as these are pretty hard to come by, but gives a lot of cool insights and ideas to work with!

In the phase diagram the fat content from the cream and butter are ignored. Why are you able to neglect it?

This was awesome. Scientific but also very easy to understand. Well expressed and interesting for all levels of understanding for several types of caramel.

great work simply explained the science of crystalline. u guys makes science useful.

Thank you kemmey, it's very helpfull & clear explanation..👍👍❤️

Great, bravo. Why not throw a quick chemistry lesson next time. Outstanding job.

Best video EVER. I really love numbers 😂. Thanks!

These videos are so interesting and informative too, keep doing 👍

As all the ingredients added (butter, heavy cream, and corn syrup), this system becomes complex. Does a sucrose-water phase diagram accurately reflect what is happening in the caramel in this pot?

How long will the softball caramel covered in milk chocolate last before becoming crystallised? Brilliant video. 👌🏾💯

I burnt my batch of caramel tonight. Too hot at the carmalization stage added the butter and it eventually separated. Threw it away. Sometimes it works, sometimes it doesn't. Many recipes call for brown sugar instead of white, how is it different? Does it make a difference? Others say to add baking soda as a last step. Why and what does it do. None of the recipes I read use heavy cream, and I've never added the Karo corn syrup, either. (I don't ever have Karo or cream on hand and making caramel popcorn is a spontaneous urge, usually a late night munchie binge 😊 Plus I live at 6200 ft. above sea level, should I be making adjustments? Aaaghhh why's it have to be so difficult!? And why did grandma's popcorn balls recipe call for vinegar? What does that do? Thanks for an awesome video. I did just subscribe. Easy clean up hack- to get the pot & utensils clean, fill the pot with water and put it back on the stove to boil. This works for any dried on foods in pot & pans. Also, once I used a blue "rubber" spatula to stir. Bad idea, got blue melted bits of plastic in the caramel sugare coated nuts I was making! Ate them anyway. 🙄 This shit ain't cheap! $$$

finally a good video

Why is there a Feynman diagram in the background?

Is caramel for popcorn the soft crack stage? Thanks

Hello! Why do many people say not to stir caramel? My stovetop has hot spots. Should I be using a countertop electric burner? Thank you!

3:08 ... depending of course, on the planet you are on.

You had me a phase diagram.

Why do people mispronounce caramel (CA•re•mel; the initial letter "a" is a short vowel, as in "cat")? "Carmel" is a hill in Lebanon.

importante

This is awesome, caramel is so sexy!