Melting the sugar and water first would be easier for beginners cause adding the corn syrup at the first place would only make the sugar heavier causing it to heat up slower :) I'd usually add the corn syrup once the sugar is boiling.
@cooklikeja Adding the corn syrup right at the start completely removes the chance of the sugar crystalising - which is what makes this easier for beginners… The 'weight' of the corn syrup doesn't change the time it takes to heat up.
@angls1322 Not really the right type of caramel. The Cream keeps it from getting hard and candied. This is for pouring over ice cream, or onto cakes or squares.
@TYPEArchANGEL Thanks for your concern… But it's not a non-stick pan, rather it's anodised aluminum which is bonded at the molecular level and doesn't scratch off.
How simple is that! i'll try!~ ^^
Cutler90 1 month ago
this is a great kind of caramel
dangdamon 4 months ago
no butter? o.O
KiriouSs 4 months ago
This recipe is great and simple
TheDragonfire09 4 months ago
Melting the sugar and water first would be easier for beginners cause adding the corn syrup at the first place would only make the sugar heavier causing it to heat up slower :) I'd usually add the corn syrup once the sugar is boiling.
cooklikeja 6 months ago
@cooklikeja Adding the corn syrup right at the start completely removes the chance of the sugar crystalising - which is what makes this easier for beginners… The 'weight' of the corn syrup doesn't change the time it takes to heat up.
legourmettv 6 months ago
can i use marshmallows to make it thick? i wanna make a caramel fudge...
tearcatcher24 9 months ago
can you use something apart from cornstarch?
buckweetable 1 year ago
have u used whipped cream?? r can u please tell me wat cream to use actually i am not gettin wat cream u have usedd
Mrgolibaaz 1 year ago
@Mrgolibaaz we use 35% fat cream - here in Canada it's called whipping cream.
legourmettv 1 year ago
can u use something different for containing the hot caramel sauce instead of the pyrax container?
Selcricify 1 year ago
Can you add pecans and make pralines with this carmel??
angls1322 1 year ago
@angls1322 Not really the right type of caramel. The Cream keeps it from getting hard and candied. This is for pouring over ice cream, or onto cakes or squares.
legourmettv 1 year ago
@angls1322 as long as it's heat proof and won't shatter.
legourmettv 1 year ago
0:33
oh it hurts!!!!! you're using a metal whisk on a non-stick saucepan!!!
TYPEArchANGEL 1 year ago
@TYPEArchANGEL Thanks for your concern… But it's not a non-stick pan, rather it's anodised aluminum which is bonded at the molecular level and doesn't scratch off.
legourmettv 1 year ago
do you have to corn syrup or it there something else
bhupinderpabla 1 year ago
@bhupinderpabla You need to use an 'Invert' sugar - Corn syrup is the easiest
legourmettv 1 year ago
very simple and tasty yummmmmm
melbournerocker1 1 year ago
can i use golden syrup instead of corn syrup
araliciousfamous 1 year ago
@araliciousfamous Yes you can.
legourmettv 1 year ago
how much does this recipe yield? it looks like its about 1 cup?
hotcheeto2005 1 year ago
@hotcheeto2005 Yes about 1 cup.
legourmettv 1 year ago