How to Make Homemade Caramel Sauce

[joxer96]

Tried this after 10 minutes I got clumps of sugar in the pot I used to correct measurements

[rouxbe]

@joxer96 I bet you're on an electric stove that cycles the heat. This is a bit trickier as you need to keep working the dial to keep your heat correct. If you increased it just a bit it would have liquified again.

[sonyaroxs]

what are the measurementss?

[rouxbe]

@sonyaroxs There is a link to the printable text recipe under the video if you hit the "Show more" tab.

[MRdavid172011]

In the store El Super it cost more than $3.00. And it is so simple

Thanks

[rouxbe]

@MRdavid172011 When I make it on the weekend I can't keep it long as my kids are all over the stuff. ONce you know your stove and recognize the signs it is indeed super easy to do. Enjoy!

[TnTJoE1]

thumbs up if u failed while cooking it :P

[EMP523]

What type of milk/cream do i use? ANy milk?

[dxPwnedxb]

Thank you! it came out a little too sweet but i added some more water and it was delicious :)

[rouxbe]

@dxPwnedxb It takes a bit of practice to get the technique perfected with your own stove and equipment but once you do it's easy and so worth the effort.

[jcruz04]

@rouxbe Can I use less cream if I wanted it thicker or less water?

[rouxbe]

@jcruz04 When it's kept in the fridge it gets pretty thick but sure you could reduce the cream a bit if you like.

[sillypig00419]

will it harden if i set aside to cool??

[rossyboy1081]

@sillypig00419 If you have cream in it then it wont. However, if you just follow this recipe with no cream then yes.

[metsrok117722]

This is a horrible video. It doesn't tell you the measurements or how long to cook. I hate this video it made me laugh at you. HAHAHAHA it sucked.

[rouxbe]

@metsrok117722 The ingredients are on Rouxbe with a direct link in the "Show more" area above. You should NEVER give a cooking time as there are too many different variables. Pan, stove, ingredients used, altitude. What works for us may not work for you or others. That's why we show you the indicators to know when it's done like the smoking and changing colour. When you learn how to recognize these then your cooking.

[electricmaster23]

@rouxbe that guy was very rude, but you should include measurements at least, such as approximate ratios for water to sugar etc. Otherwise, a good video.

[rouxbe]

@electricmaster23 The ingredient list is on Rouxbe and the link is above under the video.

[electricmaster23]

@rouxbe yeah, but it doesn't list the actual measurements, i.e. 350 grams... at least to my knowledge.. unless i have to ssign up or something to see them, which is lame :/

[atdheu123ify]

liars!!!!!!:@:@:@:@:@

[rouxbe]

@atdheu123ify What went wrong?

[tobiaspunk]

haha one dislike...you think they can't make caramel sauce or what?

[rouxbe]

@tobiaspunk I think they were too scared to try. :)

[BALDMAXXX]

I had no idea that making this was so simple. Fantastic production values with the video. You have my subscription. Good job.?

[rouxbe]

@BALDMAXXX The advanced cooks put the sugar in dry with no water but this has the ability to go horribly wrong very fast if you're new to making caramel sauce. I always have great results following this method.

[tinkerbell96fly]

thumbs up if u tried this :)

[urcupoftea]

I tried to make this twice and the sugar didn't caramelize. After about 20 minutes of bubbling it started crystallizing again. I don't know where I went wrong but I followed the recipe step by step.

[rouxbe]

@urcupoftea This happens to me also. This is a heat issue which I had on my electric stove as it cycles off and on. I just turned up the temp a bit and it liquified again. It took longer then this video states but I was continuously adjusting the temperature and it turned out great in the end

[tobiaspunk]

@urcupoftea you may have agitated the sugar by accidently mixing or stirring too much when it is a liquid, which will re-crystallize it. it happens every now and then.

[Thecmprlp]

i tried making some today. it was perfect and in 5 seconds it was burnt :(

[rouxbe]

@Thecmprlp That is exactly how quick it goes. You need to get it off the heat fast and whisk in the cream. What a difference a few seconds makes.

[turnuon79]

they didn't say how much sugar and water !!!

[rouxbe]

@turnuon79 There is a link to the full text recipe in the description under the video above.

[johnhurt888]

some recipes say put the butter in first. does it make a difference? how to make the sauce thinner.

[rouxbe]

@johnhurt888 Indeed it could as the butter may split and there's no fixing that once it happens. A lot of experienced chefs will make the caramel dry with just the sugar and no water. That takes some know how to not burn it.

[maggiepuppy55]

when i make mine the color is perfect but it always has a slightly burnt after taste. ughh.. it bothers mee(:

[rouxbe]

@maggiepuppy55 Sounds like you may have left it on the heat just a bit too long. It's a real fine line between gorgeous sauce and burnt. I've learned from my mistakes because I've pushed it too far also but when you get it right you know it!

[PianoPV]

mine looks like rock candy

[rouxbe]

@PianoPV Sounds like your temperature is too low. You have to work with it a bit to find what works best on your stove. Get it a bit hotter and it will liquefy again and then you can carry on. This happens to me on my electric stove too.

[BallisticFat]

Would i use this with caremel apples?

[rouxbe]

That's disappointing. I guess it's better then burnt sugar which was my first result. I posted the text recipe in the video description above so you can make sure you have the right ingredient amounts.

[WolfSpiritGurl]

Mine taste like Chesse :( 

[Miss612Angel]

@WolfSpiritGurl looooooooooooooooooooooooooooo­lz

[WolfSpiritGurl]

@Miss612Angel xD

[Yumiko1998]

yummy

[KrazyDog1011]

yes



[CeesKC]

is the cream just sugar? :O