have you tried bringing the cream up to room temperature before adding it? If you took it out of the fridge and added it cold, that could be why the caramel cools and coagulates like that
@artistsandbox Thanks for the tip, I actually learned that after i had alreadyi made this video. lol. but i don't make caramel anymore since i stay away from sugar and dairy now, so i may never get to see how well that works :( Thanks, though!
If you put the butter in first (it doesn't actually mix into the sugar til the cream is added) the sugar stays softer, and doesn't clump up so much. :) Happy Cooking!
@apsarakath Margarine is not a "real" food, so I would not advocate using it for any recipe :) Compare the ingredients list on butter vs. margarine and you'll see what I mean....
@thekosh10 It's just my preference. It's more "gooey" when refrigerated. If you eat it right away, it's runnier....more like hot caramel ice cream topping. I prefer gooey/chewy for my apples :)
Why not use a better utenstil than a fork? I make caramel sauce sometimes and use a wooden spoon, you just can't use plastic. Also it doesn't stick so much to the wooden spoon.
It balances out all the sweetness of the caramel and enhances the overall taste. There are caramel candies that the tops have a sprinkle of sea salt that is fantastic. You know how sweet/salt like potato chips and choc play off of each other, same concept.
Attempt 1: burned the heck out of the sugar...I had the heat on hi, so your suggestion was perfect.
Attempt 2: medium heat, turned to hi right before adding the cream. The cream was lightly heated, and added just as the sugar began to bubble. We added the cream just a bit at a time, and it did not clump. However, I think the temperature was still rather high. It tastes good to me, but it seems more like toffee (is there a difference? Would this be due to overheating?)
I have yet to try any caramel recipe (making some tonight for oatmeal chocolate chip bars) but it looks like the reason it doesn't go together quickly is because the temperature drops when you add the cream.
i want to make that
2020hill 1 day ago
can you use milk instead of cream
kag1420 5 days ago
dont fuckin stir it ~!!!
moviemaster00000 1 week ago
if you use room tempreture cream ill be better
stepbunnie 3 weeks ago
can you make caramel apples with it when its hot?
TheDoveman777 1 month ago
whaaaat the heck?
TheSweetPastries 1 month ago
tip.... you probably know this already.. but .. heat your cream up .. and it wont seaze the sugar back into a ball.
colakissed 2 months ago
You need to add the butter before the cream and it won't clump up like that, and you won't need to remelt the caramel.
drweird656 2 months ago
use a whisk!
Jbanana51 3 months ago
you're supposed to put the butter in first...duh!
PufftheMagicDream 3 months ago
have you tried bringing the cream up to room temperature before adding it? If you took it out of the fridge and added it cold, that could be why the caramel cools and coagulates like that
artistsandbox 3 months ago
@artistsandbox Thanks for the tip, I actually learned that after i had alreadyi made this video. lol. but i don't make caramel anymore since i stay away from sugar and dairy now, so i may never get to see how well that works :( Thanks, though!
chooserealfoods 3 months ago
If you put the butter in first (it doesn't actually mix into the sugar til the cream is added) the sugar stays softer, and doesn't clump up so much. :) Happy Cooking!
charlibrown1234 4 months ago
can u use margarine instead of butteR??
apsarakath 4 months ago
@apsarakath Margarine is not a "real" food, so I would not advocate using it for any recipe :) Compare the ingredients list on butter vs. margarine and you'll see what I mean....
chooserealfoods 4 months ago
how many regular sized apples do you think this recipe will be able to dip?? thanks
lemontea128 5 months ago
@lemontea128 I'm not sure b/c I just slice my apples up and dip them in :)
GroceryGeekOmaha 4 months ago
@lemontea128 Sorry, but i just slice my apples and then dip them as a snack...so i'm not sure...
chooserealfoods 4 months ago
Excuse me
What is cream come from?
Where I can buy it and what is it call?
boxbox1112 5 months ago
@boxbox1112 Look at any grocer for "heavy cream" or "whipping cream" in the refrigerated milk section...if you're in America, anyway.
chooserealfoods 4 months ago
why do you need to refrigerate it before dipping your apples in it?
thekosh10 5 months ago
@thekosh10 It's just my preference. It's more "gooey" when refrigerated. If you eat it right away, it's runnier....more like hot caramel ice cream topping. I prefer gooey/chewy for my apples :)
chooserealfoods 4 months ago
Why not use a better utenstil than a fork? I make caramel sauce sometimes and use a wooden spoon, you just can't use plastic. Also it doesn't stick so much to the wooden spoon.
KissHope 5 months ago
What does the salt do to the caramel?
randomgothic1 5 months ago
@randomgothic1
It balances out all the sweetness of the caramel and enhances the overall taste. There are caramel candies that the tops have a sprinkle of sea salt that is fantastic. You know how sweet/salt like potato chips and choc play off of each other, same concept.
KissHope 5 months ago
@randomgothic1 - I presume it brings out the sweetness. if you're avoiding salt, just give it a try without it :)
GroceryGeekOmaha 5 months ago
Use a whisk for goodness sake.
11nov96 5 months ago
fist time doing it and mine is burnt!.
blazeynoi112 7 months ago
great idea to preheat the cream! if it tastes toffee-like, i'd say it's "burnt" ;) It definitely tastes carmelicious when it comes out right :)
chooserealfoods 1 year ago
Attempt 1: burned the heck out of the sugar...I had the heat on hi, so your suggestion was perfect.
Attempt 2: medium heat, turned to hi right before adding the cream. The cream was lightly heated, and added just as the sugar began to bubble. We added the cream just a bit at a time, and it did not clump. However, I think the temperature was still rather high. It tastes good to me, but it seems more like toffee (is there a difference? Would this be due to overheating?)
Either way, great vid
amanofsoup 1 year ago
Suggestion to your problem:
I have yet to try any caramel recipe (making some tonight for oatmeal chocolate chip bars) but it looks like the reason it doesn't go together quickly is because the temperature drops when you add the cream.
Maybe heat up the cream before hand?
amanofsoup 1 year ago