How To Make Caramel

[TherionTF2]

Dude you are reminding me so much about sheldon from Big bang theory!

[Tardis1217]

He's like a young Alton Brown!!! I think the caramel isn't the only thing that's yummy in THAT kitchen

[applefan0900]

Haha!!! 4.01

[BoraSayegh]

What is the best substitute for corn syrup in this recipe, Please???

[everythingist007]

love this video

[backyardsounds]

Science! It's so, science-ish! Science Rules!

[sprinklesNcupcakes81]

Can this recipe be used to make caramel

Apples?

[Bluezdog]

Hey! Ya did good! I make a lot of peanut brittle, but always wondered how to make caramel. I learned from you! Thanks!

[therandomblokeUK]

very cool and informative 

[imaginalrealm]

very nice, thanks

[farrelBatz]

I recommend candy scissors for the cutting process. I think regular scissors will work as well.

[pixeye]

Will this caramel have a shelf life like commercial candies (e.g., snickers, etc.), or do they have a preservative? I'm wondering about the butter and cream ingredients in this regard. Otherwise, thanks for great presentation.

[Doctorchops]

You have a chalk board in your kitchen?

[ahothoneyb]

too much science...

[ahothoneyb]

@ahothoneyb but, i do like the recipe. felt like good eats but with more science.

[boobyj2006]

hasia

[boobyj2006]

hasia jack

[kseay86]

nice!



[ruggeroization]

Fucker Nerd We Don't Need Your Kind Hear On You Tube

[TheSpeedster12]

wait i wanna ask is it hard or chewy when you bite on to it

[TheSpeedster12]

aaaaaaaaaaaaaaaaarrrrrrrrrrrrr­rrrrrrggggggggggggggggggghhhhh­hhhhhhhh i just wanna cook

[versatilechicken]

can i use milk? with some corn starch?

[effinbandgeek]

haha i just saw the exact same video on the food network...with another host names alton brown....i swear it was the smae video frame-by-frame

[ASDDlojio]

that was super interesting ! thank you VERY much indeed!

[TheZombyGrl]

cooking and science! marry me XD

[catherinesilvermoon]

omg i really really like your video. is so enjoyable and educational. i wish my chemestry teacher was like you. very good video.

[Christina1Pham]

Can I use glucose syrup instead ?

[Arabian1Princess]

I don't get it, so caramel is fructose and glucose molecules ?

[ChalkboardKitchen]

@Arabian1Princess Yes. But the important thing for caramel is the ratio between them. 1:1 glucose to fructose gives you hard sugar crystals. Upset the balance by adding more glucose (corn syrup) and you dont get crystals anymore - you get soft caramel!

[Arabian1Princess]

@ChalkboardKitchen

Okay I have a school project to do, and I'm suppose to construct a molecule of a caramel. So would I just make a molecule of fructose and a molecule of glucose ? Or are they somehow related , but without making fructose ?

[Primos10]

I like the science behind the cooking

[Artcat20]

Lol(me)-->



[kreamysoaps]

Very cool vid! 

[FlamebergeDuster]

Ladies and gents... the next Alton Brown!

[hamsterwinnie]

does the candy turn out to be hard or are they soft and chewy?

[TRASHoftheTITANS]

You don't really need all that. A good recipe i came across cosisted of:

Equal amounts of margarine or (softened butter), sugar and golden syrup

1: Gently heat all the ingredients in a saucepan until the butter is melted and every ingredient is incorporated.

2: Turn the heat up and boil your ingredients stirring occasionally so your caramel doesn't stick

This is caramel as you would get in a chocolate bar. If you want hardened caramel, while your mixture is boiling add water and let simmer

[punchingpower]

How do I make caramel popcorn without the caramel making the popcorn soggy?

[alina911000]

dam u stll have 2

[kolasan]

do we have to use corn syrup?

[trappedwarrior]

Alton Brown, what happened to you?

[Sarsington]

no but seriously thank you for this i will try adding corn syrup next time :)

[Sarsington]

can i triple this recipe?

[dreamergrl17]

Those looked really good. You should make more vids. Also why is abomb in your tabs?

[ChalkboardKitchen]

@dreamergrl17 Thanks!

ABomb is the pseudonym for the guy who does my music.

[dillpickleboocutie]

Also can I double this recipe?

[ChalkboardKitchen]

@dillpickleboocutie

Yes

[dillpickleboocutie]

Can I use margarine?

[ChalkboardKitchen]

@dillpickleboocutie

Yes, but it will taste slightly more artificial. The fewer ingredients a recipe has, the more important the quality of each ingredient is.

[50Bajan]

really good video but a little too educational

[treyguy09]

who let einstein in the kitchen

[roguesqadronairsoft]

is the caramels hard of soft ?

[Juberoos]

What can be used in place of the corn starch? I can't eat it.

[sleazybtd]

Nice. More than just a cooking lesson.

[MegaGamer50]

ahem, this has been recently discovered by modern scientists not too long ago, Bad Candy = Poo

[dragonusa123]

4:50 lol penis

[yeahdie27]

how many ounces of caramel does this make sexy?

[ChalkboardKitchen]

@yeahdie27

Ounces by volume of the liquid or ounces by weight of the final cut candy? I guess if I average both units of measurement together it'd be about 20 arbitrary ounces... :)

[risarice]

Hi Anthony! I love your video, it's really great! I just tried making caramels with a recipe I found in an 80 year old cookbook, and they didn't turn out so great, so im gonna try yours. But the thing is, in the cookbook, it said I could replace cornsyrup with honey. I was just wondering, is this true?

[ChalkboardKitchen]

@risarice

Short answer: No. The point of using corn syrup is to disrupt the balance of glucose and fructose so that sucrose cannot re-crystalize. Corn syrup is mostly glucose. Honey, on the other hand, is equal parts glucose and fructose so it will not do the job corn syrup was intended for and your caramel will likely end up hard and probably grainy. Plus, honey has several other ingredients (ingredients that give honey its flavor) which may burn under the high heat, disflavoring your caramel.

[ChalkboardKitchen]

@risarice

If you really want to avoid corn syrup though, another user suggested using agave nectar as a replacement. I have never tried this, but agave nectar is almost entirely fructose, which, in theory, will make your final product both softer and sweeter than what you'd get from corn syrup.

[risarice]

@ChalkboardKitchen thankyou!



[leesmithy7atgmail]

Your hot :)

[foundationsk8r100]

someones gonna be an alton brown

[certainstrength]

watch good eats much?

[cLaRiOz]

Nice video, nice explanation, and nice you! :)

[Ecka0007]

WTF is granulated sugar? All I know is white sugar, brown sugar, caster sugar, icing sugar but what the hell is grandulated sugar?

[ChalkboardKitchen]

@Ecka0007 For all intents and purposes, granulated sugar is the term for white sugar. It might be an American thing.

[Ecka0007]

@ChalkboardKitchen Then why don't you just say white sugar instead of granulated sugar. You sound like an academic brain washed scientist!

[Ecka0007]

@Ecka0007 Well in that case I'll be using the word 'granulated' instead. Makes it sound so scientifically sophisticated with a academically brain washed head. All this for a caramel recipe.

[MCD92504]

Thanks for bringing the science to this as well. You are fun to watch...you remind me of Alton Brown.

[NatureLover987]

Hi, I just made my first batch of carmels, and I was wondering how long it will take to harden. I heated mine up to about 150, if that makes a difference. Thanks! :) (I just can't wait to eat them lol)

[ChalkboardKitchen]

@NatureLover987 the batch should be hard by the time it reaches room temperature. If you've only heated it to 150 though, don't be surprised if what you end up with is closer to a caramel sauce. The upside with candy like this is that you can just heat it up again to cook it for longer, or make it hard by keeping it somewhere cold. The recipe is pretty forgiving.

[0rchidman]

that was hot

[Evelina0Cookie]

Do you absolutely need a candy thermometer?? The only kitchen thermometer i have is a meat one >< where do you even get candy thermometers?

[ChalkboardKitchen]

@Evelina0Cookie

Yes. You can't do this reliably without the candy thermometer. You should be able to find cheap ones at pretty much any place that sells kitchen supplies.

[secretiveslave]

Thanks for the video, I just tried it out and it worked great!

[JLDJLD1960]

no offense but i skipped over all of the scientific parts

[mimixmin]

Is the caramel hard or chewy?

[ChalkboardKitchen]

@mimixmin

That all depends on how long you cook it.

[mimixmin]

Hi, thanks for your video! Just want to ask, the temperature that you cooked it is in Fahrenheit or Celsius? Sorry if this is a dumb question :/

[JLDJLD1960]

@mimixmin Fahrenheit, and not a dumb question

[yotsuba36]

Thank you! This video really helped me understand what I did wrong when I made caramel last time.

[mallakralla]

nice 5:00 HAHA

[Chibiicap]

nothin beats the taste of home made caramel!!

i just made it today mmm!

[bruno2260]

Very informative & nice use of props.

Are you Alton Brown's protege? (he's my favorite chef BTW,)

Good stuff, keep'um comming!

[JLDJLD1960]

@bruno2260 MINE TOO!!!!!

[hkitty383]

this is amazing!! So informative and helpful!! Awesome Job!!

[Marshmeloful]

Thanks a lot man i just made some kick ass caramel with your help.

[pudidotdk]

I overcooked it, and it's basically like Daim caramel albeit crunchy - not soft as I wanted it. Is there any way to make it soft?

[ChalkboardKitchen]

@pudidotdk Cook it to a lower temperature (245-248),or add a little more corn syrup... or both! :)

[pudidotdk]

@ChalkboardKitchen

So remelt it, and add corn syrup?

[ChalkboardKitchen]

@pudidotdk I suggest starting a new batch and using more corn syrup. But if you want to remelt it to put in more corn syrup, add a couple tablespoons of water too to counteract that extra cooking time.

[moonradguy]

Hi anthony, thanks for sharing your knowledge and skills. I made my caramel right after viewing your post. my question is will soy lechitin replace corn syrup? if not what is alternative to corn syrup? agave syrup? honey? thanks

[ChalkboardKitchen]

@moonradguy I can't say if lecithin will do the trick or not. Its lubrication/emulsification properties are totally different than the role the corn syrup plays, so my guess is no. Honey and agave nectar on the other hand should work...to an extent. Like corn syrup, honey and agave contain proportions of glucose to fructose that will upset the balance in your sugar, but you'll need to use a lot more of them than you would corn syrup to prevent crystallization.

[ChalkboardKitchen]

@moonradguy Another downside is that honey and agave are not purely sugars and contain things that may burn during the long, direct-heat cooking process. So as delicious an agave caramel would be, this recipe and methods would need to be revised to make it work. If you want to experiment though, try replacing maybe half of the corn syrup with honey or agave and see how it turns out. I'd love to hear the results of this!

[1998dragonfly]

u talk too much

[yoruichiwt13]

@1998dragonfly haha

[lollkoll1]

well i made today again experimental badge of caramel and it were good but

too soft

i used 1/2 klass milk

1klass sugar

1/2 teaspoon baking powder

100g butter

and salt (if butter isnt salted)

[lollkoll1]

@lollkoll1 i dint used heavy milk just regural 2,5%

[lollkoll1]

can i use the vinegar as acid and neutralise it with soda water

[ChalkboardKitchen]

@lollkoll1 That's a good idea, but it may not work with such delicate flavors. I assume by "soda water" you mean a baking soda solution, right? You sugar will break into its constituent parts, but in addition to producing carbon dioxide and water when you neutralize the vinegar, you'll also produce sodium acetate, which will give you a salty/sour flavor. I've never tried it so I can't tell you if that extra flavor will be noticeable or not but if you try it, let me know how it turns out!

[lollkoll1]

@ChalkboardKitchen i tried today make by that way and it tasted pretty good

but it were foamy

im trying new ways with little mesures

and the best one were that what you maked

and what i can use pure glukose solution

and when you gonna post your new video you know how to make stuff ( i think)

[ChalkboardKitchen]

@lollkoll1 Ahh...the CO2 made it foamy by not escaping. Thanks for letting me know. Here's another method to try: use 1tsp vinegar, but also add 1/4 cup of water to make the caramel take longer to cook. The increased cooking time should make the sourness of the acid unnoticeable without you having to neutralize anything.

[lollkoll1]

@ChalkboardKitchen ok thanks

[xXSmoothxCriminalXx]

haha i love the waiting thing XD

[simatic26]

Thank You so much, this was a great how to video. I never knew caramel could be made so easy. I have 1 question, at what temp should I cook the caramels too, to get it softer for dipping ( such as sliced apples)?

[ChalkboardKitchen]

About 230 degrees should do the trick, but temperature is just a good estimation of how your caramel will turn out. If you get a chance, Google "the cold water test." It's easiest and most reliable way to find out if your caramel will have the consistency you want.

[Ikillednervous]

i love this haha

[juicEKanN]

This made me so hungry..............it looks soooo good.

[3226600]

And if you want to see how its made in a caramel corn store, in a copper kettle by hand the old fashion way. And see how much people love it. Its Carmel corn cottage.... on u tube!

We make a Living by what we get, We make a Life by what we give

[cleargos]

nice id thanks bro,done briliantly

[TheMochaluver]

Thanks!

[TheMochaluver]

This video combined the two of my favourite subjects, science and home ec. That's awesome! P.S. Can you use margarine instead of butter because another video said to use REAL butter.Thanks. :)

[ChalkboardKitchen]

Personally, margarine is on my ingredient blacklist and I will never use it. I recommend sticking to butter, but margarine will work fine in the recipe. The caramel won't have that buttery richness, but it's barely noticeable to most people.

[mediter]

Hey! I just wanted to say that I was able to make caramel successfully after watching your video. Your scientific asides are fun too. Thank you!

[Th1s1sMyAcc0untNam3]

SUBBED!

[moneymaker10163]

ur vids are awsome!!!!!!!!!!!!

[JamieEllescas]

caramel is the easiest thing to make but it hardens quickly

[okkieB]

it's a very good recept, it's delicious!!!!!

Thanks

[loves2cookfood]

Your video is awesome! I just have a lot of questions.

6. Can you double the batch?

7. Have you ever tried it with Cream of Tarter?

8. And if I wanted to try it with Cream of Tarter how much would I add in? Would it even work? Would I need to change the recipe?

Thank you so much!

[loves2cookfood]

I have a couple of questions??

1. Is a glass candy thermometer just as accurate as the metal one?

2. If I where to make caramel apples would I want to wait till the caramel hardens then remelt it to dip the apples or would I dip them when it is cooling before it hardends?

3. And does the caramel come out hard more like a toffee or really soft?

4. Could you make toffee with this recipe?

5. At what point in the cooking stage would you add nuts in to the caramel if you wanted them?

-Thanks

[ChalkboardKitchen]

Answers:

1. The temperature-reading part of most thermometers in glass, so the material of the frame won't matter. The real difference is in analog vs digital thermometers.

2. Either approach will work, but if you re-melt the caramel, you risk losing more water and making the caramel a harder.

[ChalkboardKitchen]

3, 4. The hardness of the caramel depends on how hot you let it get. 230 degrees for soft caramel. At 245-250 degrees you get toffee-like hardness.

5. Nuts and stuff go in at the end, right before you pour the caramel out to cool.

6. Double batches are wonderful!

[ChalkboardKitchen]

7, 8. I personally have not tried it with cream of tartar, but from my experience with the stuff, I would say that 1/4 teaspoon should do the trick. The only side effect I can imagine is a hint of sourness. But experiment and let me know! Thanks for the support! I hope your caramels turn out well!

[youcandance12345]

thanks for the demonstration! i hope to put this recipe into practice for the holidays

[wataki2]

Damn i wanna make it but i dont have any heavy cream on me,lol,damn

[MrDroogjes]

love your way off making the caramels

when you mix at last moment almonds or any other nuts it will be even more delicious madeleine

[Elfarik]

what can i say you rock

[wasabibi]

lol nice video mate im a huge fan of caramel and nice instruction but what about the fat part?! hahaha!!!!!!!!

[FungyXD]

This is the most detailed instruction I ever seen! Nice throw on 4:03 ^_^ You are pretty good on 7:08 :)  Thank you so much pal!!

[capnbly7]

this is an awesome recipe. i made it and it tastes really good. i think i over cooked it a little though. watch the video!

[insanikuarium]

Q: Could this caramel be used for Caramel Apples? Because, that's what I plan on making...

[ChalkboardKitchen]

Sure, this recipe can be used on apples. :)

The only difference is in how much water you cook off - if you want the caramel on the outside to be hard, cook to about 255 degrees. If you want it to be soft, stop cooking at about 235.

[methos3h]

Great stuff, can't wait to see more!

[insanikuarium]

Hey, thanks for the response.

I will try this tomorrow and hopefully all hell doesn't break loose. Ha!