2 table spoons of sugar 1 teaspoon of water A pinch of salt Turn medium heat When it turns amber add 1/2 cup of whole milk , reduce heat Add a tablespoon of butter Add a cup of sugar Bring it to simmer, constantly stirring it with a metal whisk After a while the mixture will turn to light amber to a darker amber Add a dash of vanilla powder Stir and cook for a extra minute Remove from heat and pour the Carmel into a glass jar The Carmel will thicken as it cools (I think that's all )
I tried this recipe and I can say that it's AMAZING RECIPE it's taste is alil bit over sweetened but it's good And it doesn't crystalize and here's a tip , choose a deep pan and clean it very well before doin anything & never stir your caramel before adding milk And when u put yr milk u will find the sugar crystalize and here don't worry at all it's normal and it will be perfect at the end Thanks !
Written Recipe : At the beginning : mix 2 tbsp of sugar with one tbsp of water with a pinch of salt and leave them at medium heat to reach amber color Reduce the heat Add 1/2 cup of whole milk 1 tbsp of butter cup of sugar stir well add tsp of vanilla sugar remove the heat
actually, you can replace heavy cream with milk in any caramel recipe, or any liquid milk, for that matter. Also, if you don’t have milk, just add some hot water after removing your caramel from the heat. Refrigerate it and it will become thicker
I tried this at home and it was absolutely delicious 😋😋. I used vanilla essence instead of vanilla powder. Thanks a lot for this wonderful and super easy recipe 😊😊
I've just seen a video that recommends not using a non-stick pan and once you add sugar and water together or just sugar don't mix or add a spoon to the mixture until it gets the needed color. Good luck next time you make it
Great video! What's the background music? The first one is very catchy! I tried the recipe and it worked okay. A little grainy but I probably need to practice more, thanks :)
all caramel can crystalize....... if you have crystals forming dip a pastry brush in water and run it around inside of pan to wash crystal back into sauce.....
If you use heavy (whipping) cream, it won't curdle. Milk can tend to curdle when it's boiled, but the cream doesn't. But I wouldn't advise using sweetened condensed milk, because that will make it way too sweet with the sugar that's already in it.
As a cake decorator and pastry maker for 40+ years, I've certainly made my share of ganache, and I love it, especially white chocolate ganache. But there are times when caramel is what I want or need for something I'm making, such as caramel buns, caramel sweet potatoes, a caramel drip, caramel pie, or even as a topping for ice cream. Ganache just wouldn't work for any of those.
@@Free_Snooki No reason to be afraid, it's really quite easy. And you don't even have to follow the amounts of ingredients exactly, because with a brown sugar/heavy cream caramel, it can be pretty forgiving. So just cook the brown sugar and butter till it reaches soft ball stage, then add heavy cream, vanilla, and a pinch of salt and cook another minute or two, stirring as it cooks. You'll be glad you did. ;-)
