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Ā¾ cup (150g) white granulated sugar
Ā¼Ā teaspoons lemon or lime juice (strained) or vinegar
ā cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
Ā½ -1 teaspoon salt
Instructions are written here:
www.sugarologie.com/recipes/salted-caramel-sauce
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RYD date created : 2024-06-07T14:57:39.63258Z
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YouTube Comments - 588 Comments
Top Comments of this video!! :3
As a former pastry chef who is now in school for a STEM field I feel like we would be best friends or this channel was made for me or something. I was such a nerd about recipe development at my longest gig. I couldnāt figure out why I hated bakery muffins, but I decided they were all too dense and crumb-y, I wanted a perfect soft gas station muffin with a fine crumb. Every muffin recipe called for pure butter, tested them and figured out the milk solids just provided too much structure muffins didnāt need due to size. Developed a recipe using ghee for flavor and grapeseed oil for actual moisture retention and they were amazing.
2.5K |
For one cup:
Ā¾ cup (150g) white granulated sugar
Ā¼ teaspoons lemon or lime juice (strained) or vinegar
ā
cup (78g) heavy cream (room temp)
5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
Ā½ -1 teaspoon salt
Instructions are written here:
www.sugarologie.com/recipes/salted-caramel-sauce
And yeah, it does take me 5 mins (actually, like 5:50, so I guess 6 minutes.) But it's because I use an induction burner, which isn't fair because most people may not have access to one. I'll change the title so that it's more generalized but it's still one of my quicker recipes.
1.3K |
Rule of thumb if people "hate caramel" but love any homemade caramel thing they probably just hate storebought corn syrup sauce with artificial "caramel" flavor, they don't hate actual good quality caramel
1.1K |
I always add a little water to the sugar first, and prefer brown sugar over white.
389 |
THANK YOU! THAT LEMON JUICE IS GENIUS!! My caramel always crystalized no matter what I did. This is the first time I've heard this. It's been great!
25 |
Thank you for an easy caramel recipe! Iāve heard of dry caramel, wet caramel, and the catastrophe of crystallization. You de-mystified it all and now I can make my own delicious topping! š
31 |
This will actually really help me when making my next batch. I definitely needed a better understanding of what was happening in the pan, thank you!
82 |
Iād love to see one for butterscotch
4 |
Has one human in the history of humanity ever said they donāt like caramel sauce?
87 |
I can see why people who donāt like caramel sauce like this one. Adding the butter brings it closer to a butterscotch sauce which is far superior.
1 |
Madam, you just explained science in a digestible and fun way I actually understood. Bravo, madam, bravo
1 |
Oooohhhh...good chemistry!!!
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I donāt really bake all that much (chocolate chip cookies and box cake mixes are usually about as far as I go), but Iām a huge food science nerd, so knowing the whys and hows of baking (and cooking in general) makes me so happy. I love your channel, it doesnāt make me feel incompetent for my lack of baking knowledge, and I really feel that I could actually start trying more advanced things.
1 |
my recipe is white granulated sugar, water and corn syrup and then heavy cream and butter with a splash of vanilla extract and its AMAZING!
1 |
Never had an issue making caramel sauce without lemon juice, turns out perfect every time
10 |
That's how my moms fresh made cranberry sauce is! Everyone who hates cranberry sauce always loves my mom sauce! Sometimes it takes someone who knows what they're doing!
2 |
Loving the explanation. Not enough people know the science behind cooking. Great to understand whats happening. Plus, YUMmy!
1 |
i love when you talk about the science behind it all.
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Wow I just love the chemistry š§Ŗ in between the recipe.
1 |
@vidatalab8301
1 year ago
Iām a science nerd, and I love when cooks incorporate the chemistry of it all.
6.4K |