Caramel Masterclass with Caramel Recipes 3 Ways
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Date: 2019-10-31
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Comments and reviews: 9
Old Guy
Update: Made another batch of the wet caramel and indeed I had overcooked the first batch. The second batch was absolutely perfect I added the cream while the mixture was still a light amber. Soooo goodOk, I followed the recipe for the wet caramel, and for the first time in my life, I made caramel I THINK I got it just a little too done, as my pan darkened it on 3 sides but not the fourth, and it went from amber to dark amber very quickly and left a sticky residue on the bottom edges where it got hottest. The taste really reminds me of the Sugar Daddy candy enjoyed at the movies when I was a kid. Thank you so much for demystifying caramel for me I am going to try the other two ways very soon. Nice job on the videos but I do wish I could more clearly see the color you had when you added the cream. I even full screened and paused and could not tell if yours was lighter than what I had. :D
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Update: Made another batch of the wet caramel and indeed I had overcooked the first batch. The second batch was absolutely perfect I added the cream while the mixture was still a light amber. Soooo goodOk, I followed the recipe for the wet caramel, and for the first time in my life, I made caramel I THINK I got it just a little too done, as my pan darkened it on 3 sides but not the fourth, and it went from amber to dark amber very quickly and left a sticky residue on the bottom edges where it got hottest. The taste really reminds me of the Sugar Daddy candy enjoyed at the movies when I was a kid. Thank you so much for demystifying caramel for me I am going to try the other two ways very soon. Nice job on the videos but I do wish I could more clearly see the color you had when you added the cream. I even full screened and paused and could not tell if yours was lighter than what I had. :D
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Mike E
Hi Gemma, checking in from Melbourne OZ. love the videos you do. I am about to delve into the process of caramel making, first time, I love Walkers NonSuch salted caramel, but cannot get them here. Last batch I had, had to buy from UK. Anyway, 2 questions (1) I see some videos on YouTube whereby some people combine all the ingredients into one saucepan and cook it over a longer time, do you ever do it that way, or only use the methods you have in this video ie. - two pans, And lastly (2) Do you know if the Walkers type caramels are made with cream and butter or condensed milk, I like my caramels quite firm, not rock hard, but very firm. Thanks in advance. IF anyone else can answer, that would be appreciated as well.
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Hi Gemma, checking in from Melbourne OZ. love the videos you do. I am about to delve into the process of caramel making, first time, I love Walkers NonSuch salted caramel, but cannot get them here. Last batch I had, had to buy from UK. Anyway, 2 questions (1) I see some videos on YouTube whereby some people combine all the ingredients into one saucepan and cook it over a longer time, do you ever do it that way, or only use the methods you have in this video ie. - two pans, And lastly (2) Do you know if the Walkers type caramels are made with cream and butter or condensed milk, I like my caramels quite firm, not rock hard, but very firm. Thanks in advance. IF anyone else can answer, that would be appreciated as well.
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Alaiya Mahim
Thanks Jemma for another tutorial. Very helpful and informative. I must say that I really appreciate how you always caution about being careful with hot oil ( in the doughnut tutorial) and hot sugar ( this tutorial) you are so helpful and kind to take that extra minute and always caution. Goes to show you are beautiful being inside out. Thanks for always going that extra mile for us viewers /subs. The way you emphasise safety/caution havent seen that in other videos, there may be a passing mention about safety or none at all. You are sharing very useful information / tips but never forget to caution us. GodBless.
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Thanks Jemma for another tutorial. Very helpful and informative. I must say that I really appreciate how you always caution about being careful with hot oil ( in the doughnut tutorial) and hot sugar ( this tutorial) you are so helpful and kind to take that extra minute and always caution. Goes to show you are beautiful being inside out. Thanks for always going that extra mile for us viewers /subs. The way you emphasise safety/caution havent seen that in other videos, there may be a passing mention about safety or none at all. You are sharing very useful information / tips but never forget to caution us. GodBless.
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Claudia van Vuuren
Just for myself as i probably going to watch this video a million times while making caramel. The ingredients: Wet caramel at 2: 11245 ml double cream / heavy cream1 tsp vanilla extract220 gr caster sugar120 ml waterDry caramel at 5: 15300 gr caster sugar100 gr cold unsalted butter200 ml double cream / heavy cream1 tsp vanilla extractHard caramel at 8: 26225 gr caster sugar60 ml water15 gr unsalted butter 60 gr pecan nuts (optional)Maybe come in handy for you guys too
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Just for myself as i probably going to watch this video a million times while making caramel. The ingredients: Wet caramel at 2: 11245 ml double cream / heavy cream1 tsp vanilla extract220 gr caster sugar120 ml waterDry caramel at 5: 15300 gr caster sugar100 gr cold unsalted butter200 ml double cream / heavy cream1 tsp vanilla extractHard caramel at 8: 26225 gr caster sugar60 ml water15 gr unsalted butter 60 gr pecan nuts (optional)Maybe come in handy for you guys too
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Reshma Nair
Dear Jemma, could you please do a chocolate masterclass. As in what types of chocolate you use for what purpose. Couverture chocolate or no. If coverture, for e. g Barry callebaut 811 54. 5% to be used for what purpose. Couverture milk chocolate for what purpose. I am asking so Jemma as I had a problem with my couverture which was 55/% cocoa solids while making ganache for devil's food cake. If you could please help. It was bitter. Thank you
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Dear Jemma, could you please do a chocolate masterclass. As in what types of chocolate you use for what purpose. Couverture chocolate or no. If coverture, for e. g Barry callebaut 811 54. 5% to be used for what purpose. Couverture milk chocolate for what purpose. I am asking so Jemma as I had a problem with my couverture which was 55/% cocoa solids while making ganache for devil's food cake. If you could please help. It was bitter. Thank you
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Sherly Stephanie
Gonna give another shot at caramel sauce for my own birthday cake/cupcake this month using your wet caramel recipe I alwayssss love caramel (especially if SALTED, so I'll sprinkle some salt on this. I failed at my previous try on caramel sauce because all the sugar crystallizes, I still used a spoon to eat all those grainy caramels though LOL. Crossing my fingers so this one will be a success
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Gonna give another shot at caramel sauce for my own birthday cake/cupcake this month using your wet caramel recipe I alwayssss love caramel (especially if SALTED, so I'll sprinkle some salt on this. I failed at my previous try on caramel sauce because all the sugar crystallizes, I still used a spoon to eat all those grainy caramels though LOL. Crossing my fingers so this one will be a success
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Sandra Brown
I have a disability that affects my hands and have always worried about my ability to make caramel. However your advice and video gave me confidence and I made the most delicious wet butterscotch sauce (using brown sugar) Ive tasted. I swirled it through my homemade ice-cream and it stayed soft even when in the freezer. This stuff is drinkable Thank you for a wonderful video.
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I have a disability that affects my hands and have always worried about my ability to make caramel. However your advice and video gave me confidence and I made the most delicious wet butterscotch sauce (using brown sugar) Ive tasted. I swirled it through my homemade ice-cream and it stayed soft even when in the freezer. This stuff is drinkable Thank you for a wonderful video.
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libertango
I have some experience in cooking, and all my life I did all caramel recipes with the dry method, no water. But I am not a chef by any means. So my question is, is it really important how you start your recipe (wet vs dry? I consider that you may do the dry caramel for all recipes, as the difference is in what you add afterwards in your caramel.
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I have some experience in cooking, and all my life I did all caramel recipes with the dry method, no water. But I am not a chef by any means. So my question is, is it really important how you start your recipe (wet vs dry? I consider that you may do the dry caramel for all recipes, as the difference is in what you add afterwards in your caramel.
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old soul triangle
you make things easy to follow and you get straight to the point, this is why I always get my recipes from you, as there's nothing worse when you quickly need to find out to make something and you hit on a video with someone talking about their life, etc, lol, I'm sure you know the sort of videos I'm talking about,
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you make things easy to follow and you get straight to the point, this is why I always get my recipes from you, as there's nothing worse when you quickly need to find out to make something and you hit on a video with someone talking about their life, etc, lol, I'm sure you know the sort of videos I'm talking about,
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