It’s a temperature thing. Heat up to 220 for runny caramel, 230 for what you wanted to achieve, and 245 for hard caramel.

@RamiGuapo

11 ай бұрын

U saw the story by the baking science guy huh

@stoptryingtomakemeusemynam7829

11 ай бұрын

@@RamiGuapo This is pretty common knowledge that anyone who has made caramel can and probably should have looked up

@bgl864

11 ай бұрын

I just did it by color. Thanks for the likes guys/gals...

@MrNncon

11 ай бұрын

Yeah so freeze it. Lol

@pindartvlogs3738

11 ай бұрын

You are smarter than me, I was going to say just freeze it, because idk but it looks rlly cold

Him:8,5 editor:9 His editor approved

@SilentEmperors

11 ай бұрын

I was searching for this Comment lol

@Inigo626

11 ай бұрын

nope, he just can't pay for the ".5" so he rounded it

@radioman4179

11 ай бұрын

he is the editor and he always does thst

@kittyxrx

11 ай бұрын

Purposely make a mistake in video = more comments = more engagement = more views = more money

@StarryPenguin

11 ай бұрын

@@kittyxrxHope he enjoys those extra 2 cents 😂 Shorts don’t pay all too well if I recall

If you check the video, the first guy allowed for his syrup to boil and added the cream when the syrup had large bubbles indicating that most of the water had evaporated and it was starting to caramelize. He didn't remove the pot from the hot plate while stirring some more. So the sugar syrup was turning a brown caramel colour already when he added the cream

@paulbarclay4114

8 күн бұрын

this. also he added the cream slowly. he didnt pour it all at once. the temperature is critical.

@K0LBIE

Күн бұрын

yeah when it comes to caramel you need to be very specific with the recipe, so i say it was kinda on the guy who made the video he followed...

@RyouNoMegami

22 сағат бұрын

When the caramel changes color and become light brown there is no longer water....but it is true that the darker it is the harder it gets

Recipe problem ❌ Skill problem✔️

@noona7701

4 күн бұрын

At least he was honest that it was his mistake unlike some people who blame the recipe

@sirfer6969

4 күн бұрын

@@noona7701 And he pointed out he added he salt

@noona7701

3 күн бұрын

@@sirfer6969 yup

@ShadoCroc

2 күн бұрын

Bro he literally says "Lemme know what I did wrong."

@ytnews4811

2 күн бұрын

Why you all are crying for it .I didn't wanted to hurt him .I said it for fun .take it easy guys

Baking is science, cooking is art

@kurtsudheim825

Ай бұрын

That is ridiculously simplistic. & no you still can't do whatever tf you want, they're still a recipe in cooking

@kurtsudheim825

Ай бұрын

& they're dead literally no baking at all here

@doorknocker8920

Ай бұрын

​@kurtsudheim825 Homie I think you need a nap Yes, we all know it's a stupid comment, but it's also a good comment. It's okay, take a shower, get a warm blanket and lie down for half an hour.😊

@Guythatsucksatgames

Ай бұрын

Cake designers

@Guythatsucksatgames

Ай бұрын

Crystal Methamphetamine

Now it is a topping for ice cream. Looks delicious.

@Mulholland24

11 ай бұрын

Yeah it wasn’t a fail

@viazzi91

11 ай бұрын

or cake filling

@federicogarderes702

11 ай бұрын

american discovers helado de dulce de leche / tramontana

@TheDestroyer73

11 ай бұрын

true or like for coffe lattes 🤔

@redzard2015

6 ай бұрын

Its something that you can't miss in your fridge here in the Conosur region of South America

The consistency of that works for so many things.

@WhatsItsName

5 күн бұрын

Yeah, he just had it on the wrong temperature when cooking it, but the one he made is still techacly recipe accurate since its just a different variation

bro: im not depreesed also bros voice and enthusiasm:

@aisha_ok

3 күн бұрын

he’s pretty insecure about his voice (he’s said it in a video before i’m not assuming)

@nivrrtakr2891

Күн бұрын

What vid plsss​@@aisha_ok

@aisha_ok

Күн бұрын

@@nivrrtakr2891 yea i remember, in the video, he said he got fired from his old job because he had no enthusiasm which lead him to being insecure

@Youknowwho910

Күн бұрын

I love how lame it sounds its actually cool

The thing about heating up sugars is that generally when you heat it up the higher temperature it reaches, the harder it will be when it cools down, since this guy didnt specify temperature, maybe you were off by a couple of degrees to end up with a scoopable caramel instead of a drippy one

@tacomoustachio

11 ай бұрын

this is my best guess. I think he just needed to heat it just a bit hotter and it would've turned out how he wanted it to.

@ermkindofcringe9401

11 ай бұрын

yea das precisely it, an exact temperature wouda been nice by the dude@@tacomoustachio

@aRandomperson2on832

11 ай бұрын

Or maybe you didn’t let it rest well

@hi-wf9ql

11 ай бұрын

@@aRandomperson2on832 who are you talking to💀

@TheMcHunter

11 ай бұрын

or maybe it's that he hadded salt

Candy making and baking are both just pure chemistry

@SerifSansSerif

9 ай бұрын

Nope. You can screw with them more than you think/imagine. You just need to know what the hell you're doing.

@lasagnasux4934

9 ай бұрын

@@SerifSansSerif sure, and you can screw with the amounts of chemicals in a experiment of you know what you're doing. Doesn't mean that it's not chemistry.

@bLam911

9 ай бұрын

as heisenberg once said

@user-th3bo2yp1t

9 ай бұрын

Confections are all about texture and structure. Its like edible materials engineering.

@raibeart1955

9 ай бұрын

⁠Has to be to temp don’t add salt. Add salt flakes after as a garnish.

That was still mad satisfying how creamy it was (no diddy)

Condensed milk works better to make this as well. Not exacly the same recipe but makes a good scooping caramel truffle.

I love how instead of tormenting him, people are now actually helping him out and correcting his mistakes!

@yuvrajreddy7919

3 ай бұрын

This ain't Instagram my guy.

@greasycheese8095

3 ай бұрын

well i understand making mistakes but it gets annoying when you blatantly dont follow the recipe and then rate whatever you made lower because you messed it up in the first place

@lizzybach4254

3 ай бұрын

​@@greasycheese8095The recipe didn't mention anything about the temp, which was the main problem.

@greasycheese8095

3 ай бұрын

@@lizzybach4254 and in cases like that it isn't his fault, but there are many videos where he just blatantly does not follow the ingredients listed and then says it's bad

@hkkim8718

3 ай бұрын

@@greasycheese8095 buddy, got my foot into the kitchen to try some of his vids... poor presentation, but got a praise from my wife for the taste!

this guy is probably the most calm person I've ever met on KZread shorts

@CoolOkay_

11 ай бұрын

He just sounds tired to me tbh😊

@freddyfox5002

11 ай бұрын

Benzos He sounds so blazed

@dr_ludwing2556

11 ай бұрын

Remmainings

@sapphirenight6541

11 ай бұрын

Its nice to not be yelled at for once

@joechilds9448

11 ай бұрын

Really? How many have you met so far?

You broke it with the salt. It needed to be an ice cream constancy

absolutely adore the way you say thank you

Your sugar was already brownish, so when it reached the same color, it was probably not hot enough yet. Temperature is everything for caramel

@IRuleEverything101

11 ай бұрын

Right, it looks like he used golden sugar instead of white, so he got a sauce instead of a soft caramel. Still probably tasted really good, but the temperature was probably way off.

@R.Merkhet

11 ай бұрын

It would be interesting if you used raw sugar. Guessing an interesting taste.

@simexGG

11 ай бұрын

I heard in another video its also the scoop, has we can see he use a icecream scoop, while our canoe only use the normal spoon anyways its supposedly doesnt work the same

@jaackaboytheiii1107

11 ай бұрын

@@simexGGnothing to do with the scoop as the caramel wasnt solid enough

@Mallchad

11 ай бұрын

Watched a few times, not enough water evaporated out of the initial pan and pinned the temperature too low, as water does, you can actually see when he pours in the cream it doesn't sizzle much and falls into a runny liquid, instead of a thick syrup like the. recipie shows

Remember: a candy thermometer can be a very helpful tool when making caramel or any candy. It's the difference between caramel sauce, soft caramel, or Werther's original.

@karenscoville6307

Ай бұрын

And if you don't have a candy thermometer you can drop a little bit into a shallow dish of really cold water and then try to pick it up with your fingers. If you can pick it up out of the water and roll it into a ball then it's at the fudge stage. Cook for a shorter time if you want it runnier or for longer if you want hard candy. Have you tried to make stained glass candy?

@vatiti9573

21 күн бұрын

@@karenscoville6307 In my native language, the different stages of sugar caramelization were formerly named after the shape ("little tricke", "big trickle", "little balled", "balled", "big balled", and on and on) it had when you picked it up this way with cold fingers, as it used to be the main method for checking how the sugar was before the use of thermometers to monitor it properly !

@sisterCHRISTchefinbridgette

16 күн бұрын

​@@karenscoville6307 they taught us that in culinary school.Works.everytime I make new Orleans pecan candy or as they say in Texas pralines.❤🎉🎉 Mmm

@Malak3Abboud

13 күн бұрын

There is also some differences between Caramel and Camel 🤣🤣🤣😁😁😁 opppssss sorry just joking!!! Do you angry with me???? Ooo cummon man!!!

@TheBreechie

12 күн бұрын

True! Werthers are the things people reject

The singer 😂😂😂 had me so dead!!!

The salt affect the viscosity of the caramel too. The same happens with margarine bars. The ones with more salt are "more soft".

Two things actually. You happen to have used a wetter sugar, and also added salt. Golden and brown sugars have molasses and will affect both the consistency and flavor, while white sugar has that extra 'ingredient" removed. The salt can also loosen butter caramels without some proportions being played with. You did well though! What you did end up making is a really rich caramel sauce you can use for topping pies and frozen treats without turning into a rock. Still very good and very useful. The scoop itself is just the consistency itself, different sugar will be the main thing to watch for since it looks like you have the temperature down.

@gabrielh7517

11 ай бұрын

"wetter sugar" has nothing to do with the final textures. Flavor yes. The act of boiling the sugar removes water. The more you boil it, the less water leading to a firmer Carmel. It is 100% caused by not getting to the correct temperature.

@dunno6161

11 ай бұрын

@@gabrielh7517 i've made plenty of caramels with different sugars, salt content, etc. Molasses content absolutely affects consistency in recipes this simple if you don't take countermeasures to balance the ratios. Molasses has a different set of temper points than the actual sugar granules so you will get a different result if you use golden or brown sugars while following the same directions intended for white sugar, just like adding salt when the recipe does not call for any.

@slipknotic2682

11 ай бұрын

​@@gabrielh7517@dunno6161 im gonna need you both to send me a sample. Ill settle this.

@abdulrahmanalmutairi9364

11 ай бұрын

Nerd

@Sugarplum7798

11 ай бұрын

Great comment!

"It's not in the recipe but..".... "let me know what I did wrong..".... Well wait a minute😂

@7kortos7

11 ай бұрын

thought the same thing

@dominicviner6619

11 ай бұрын

Fr dude sounds dumb af for that

@Markmen-cw8dj

11 ай бұрын

It’s salt, you have to put salt or it’s bland

@tothelimit9992

11 ай бұрын

⁠@@Markmen-cw8djyou don’t. It’s caramel. It’s already sweet. Fuck you mean bland

@7kortos7

11 ай бұрын

@@Markmen-cw8dj no, you don't.

Caramel making is all about temperature - get it right for the perfect consistency every time.

Loved the video and your smiles ❤

Try using pure white granulated sugar instead of evaporated cane sugar. The color is easier to keep track of while caramelizing and sometimes the larger sugar particles can hold slightly more moisture than the smaller grains of granulated sugar.

@jibjub2121

11 ай бұрын

Yeah was gonna say, used wrong sugar

@felwinterslie3211

11 ай бұрын

🤓

@MajorlyBlue

11 ай бұрын

​@@felwinterslie3211No one likes people like you.

@tineresnt5505

11 ай бұрын

@@felwinterslie3211 He literally asked.

@dermaspaceSC

11 ай бұрын

I would have never thought of that but I will keep this in mind!!!!!

"Kill the heat" lets it continue to boil 💀

@mariarivera1340

10 ай бұрын

Ikr and he added salt…talk about not following instructions

@illwill1991

10 ай бұрын

​@@mariarivera1340the salt is fine. The salt is not what went wrong. When it comes to sugar, when something goes wrong, 99 times out of 100 it has to do with temperature. And that's exactly what happened here. The sugar didn't reach the right temperature.

@GizmoGremlinDog

10 ай бұрын

​@@illwill1991since cooking is a science, adding anything whenever you like is not reccomended

@kbin7042

10 ай бұрын

​@@GizmoGremlinDogtrue, but in this case the answer is temperature

@CyclopsRat

10 ай бұрын

Seems like you're not aware of how heat works...

This looks so delicious

I really love all his videos 😻😻😻

I believe what happened was that you didn’t let the caramel brown enough before adding the cream. Caramel has different “stages” like soft ball, hard ball, soft crack, and hard crack. To ge the right final texture, it is essential to get the right temperature on your sugar and water mix first. Hope that helps! Update: just did some quick research and found out that the final temp of the caramel after adding the cream is most important for deciding the final texture. Looks like his needed to be hotter before letting it cool. Still seems to be a temp issue, I believe. Also, thanks for all the other ideas in the replies!

@chalibar

11 ай бұрын

Absolutely. I also think he didn't turn off the heat before adding the cream. You can se sugar is still bubbling hard when he adds it.

@Pluveus

11 ай бұрын

Also, the butter was added on one big lump rather than several smaller pieces. That probably cooled the caramel unevenly, breaking the crystal structure. Hopefully, this is a nice one thread to rule them all of the improvements that could be made in the next attempt.

@untaimedbeast

11 ай бұрын

@@Pluveusand the butter didn’t have time to melt. Salt could throw off the balance and he didn’t really follow the recipe at all.

@princesslupi4136

11 ай бұрын

​@chalibar Yes. That is what he did wrong.😢

@FlintWithSteel

11 ай бұрын

@@untaimedbeastIt didn’t? I thought It did

*adds an extra ingredient he wasn't told to add* "Let me know what I did wrong" 👀

@madmonk4567

11 ай бұрын

It was salty for taste he cut the heat to late

@okay8458

11 ай бұрын

​@@madmonk4567 he already was gonna add butter

@buenchiko007

11 ай бұрын

he could have added the salt after serving in the form of flaky sea salt, if he wanted salted caramel@@madmonk4567

@kuma951

11 ай бұрын

Its the salt

@dinbabwa452

11 ай бұрын

He trolled us to generate comments. He succeeded.

I loved it. Thanks❤

That beginning made me ✨️✨️

he never fails to make anything look radioactive 😂

@temra7063

7 ай бұрын

Exactly. It looks green 😭

@shav8236

7 ай бұрын

So true😂

@RedUpNow

6 ай бұрын

It doesn’t look too bad tbh

@m3n599

6 ай бұрын

why is this comment is on every short?

@_rogo

6 ай бұрын

I always look forward to this comment 😂

Hi, Chef here. The reason he is scooping the caramel so smoothly is because he heated his ice-cream scoop first. If you used raw sugar it works but not as good as pure white refined sugar. Technically you don't need that much water, you just need enough to dissolve the sugar and avoid crystallization, the water 100% evaporates anyways as the sugar caramelizes, if you have a non-stick pot you don't need to use water at all and you would avoid crystallization. You can tell by the sugar bubbles that you didn't cook down your sugar down enough to what we call the "softball stage" this is why it's difficult with raw sugar because you went by the color of the sugar rather than using a sugar thermometer or viscosity of the sugar and it is for this reason alone the caramel became a "sauce" rather than "candy". Also you want your caramel to cool down at room temp to avoid your caramel from becoming grainy. You can also make amazing caramel candy using Condensed milk with white or brown sugar depending on the flavor profile you are trying to get. People also don't know this but when you add the butter, the sugar and butter will eventually become 1, but you need to cook it for a while and let it cook down long enough similar to if you are reducing a sauce and allowing it to thicken.

@alandominguez6346

11 ай бұрын

spoon out of 10

@liamadolphson5865

11 ай бұрын

Bro your like walter white lmao

@Ezaf_Xiaojie

11 ай бұрын

Dude that’s an amazing tip

@urmadshesnachosgaming9189

11 ай бұрын

This was the best reply I would have said this exactly the sugar used and the amount of water was the problem and you wouldn’t scoop it as well without a ice cream scoop lol

@urmadshesnachosgaming9189

11 ай бұрын

I knew he was making a sauce when I seen the amount of water he put lol

This was so fun to watch 😂❤

that honestly does look good

"ok thank you" he so polite 🥺

@SRHisntSilent

14 күн бұрын

Right? 🥹

@MilkyHorrn

13 күн бұрын

?

@bagassubagyo5414

13 күн бұрын

Bacot

@lavaking1113

11 күн бұрын

Megawaaaattttt

@liberty8325

11 күн бұрын

yall should watch his full videos he's a savage

"Instead of following his recipe completely, I decided to add some salt."

@PeacePills.

11 ай бұрын

“what do you guys think i did wrong though?” lmao. if you’re trying to get the EXACT consistency from the original video why would you think its a good idea to change anything? smh

@davidvenom

11 ай бұрын

@@PeacePills.exactly it’s so aggravating. He calls it a “recipe review” and then deviates from the recipe. Doesn’t make any sense if you change things from the original recipe guess what? IT’S NOW A DIFFERENT RECIPE YOU DUMBASS OF COURSE IT DIDN’T TURN OUT THE SAME

@anonymouscheeseslice6546

11 ай бұрын

​@@PeacePills. Yeah. I don't understand some people. If you want it to work follow it exactly!

@ZodiacBlack11

11 ай бұрын

Salt is an alkaline base. Its physical property is a coarse granular crystalline structure that directly interacts with liquids, changing their consistencies. Sugar is a highly poly-amorphous compound, meaning it will stick to itself in liquid solutions. When sugar and salt interact, the salt usually wins by breaking the connections. You can imagine inside the liquid under a microscope. The salt is basically a spiky ball, shredding through layers of webbed sugars in the viscous ether.

@Hunter_Kennedy1

11 ай бұрын

@@ZodiacBlack11that makes sense but I feel I haven’t run into that problem in practice before though. Idk I’d have to try it out but I see where you coming from

temp! my brother use to make his chocolate sauce for our ice cream treat when watching a family movie . We all loved the sauce to turn hard after you poured it on your ice cream. It was crucial to use the ball method . drop some of your caramel in a cup of cold water . If you can form the caramel into a nice little ball , the sauce is done !

@lilaccilla

10 күн бұрын

i love butterscotch too

It was very appetizing 😊

I love this dude and his honest trying of these recipes, so real

@LuisMartinez-vk9ww

11 ай бұрын

Kinda innacurate tho haha, but yeah he uses stuff that's usually in Ur household.

@Jjgrob21

11 ай бұрын

His sona is an NPC he's acting as expected honestly

@rehabwales

2 ай бұрын

Although he didn't try this recipe did he He added salt.

Usually salted caramel has salt added after making the caramel. It’s like an optional garnish, not an ingredient. Also, if your caramel is too soft you either didn’t let the caramel go long enough or you didn’t cook it with the cream for long enough (usually I work based on temperatures rather than textures as that is more consistent)

@EEEEEEEE

11 ай бұрын

‎‎‎‎‎‎‎‎‎‎‎‎‎‎‎E

@arcadymorel7565

11 ай бұрын

Nah, in France it's called "caramel au beurre salé" basically the butter itself is salted, no salt is added during the preparation.

@Will140f

11 ай бұрын

@@arcadymorel7565 did you see the part where I wrote “[salt] is not an ingredient” by any chance?

@arcadymorel7565

11 ай бұрын

@@Will140f then he shouldn't have added the salt to begin with ?

@basstrammel1322

11 ай бұрын

@@Will140f Classic french people, am I rite?

Lmao the face palm got me

dayummmmmmmmm bro nice one

I highly recommend using a candy thermometer. This will allow you to narrow in on the exact temp to get to the proper stage. I believe you're looking for 245-250F aka. Firm ball stage. It looks like you might have only reached soft-crack stage which is more a saltwater taffy consistency. What you made still looked delicious, but I'd give it another go with a thermometer.

@squeesquaaful

11 ай бұрын

🤓

@yvvkiRika

11 ай бұрын

Thank you for pointing this out, I'm about to do it later and I'll see how it goes

@FunctionFIVE

11 ай бұрын

​@@squeesquaafulthe biggest part of candy making is temperature for most candies.

@charlesholmes2370

11 ай бұрын

​@@squeesquaafulyou obviously don't know how sugar and candy making works

@squeesquaaful

11 ай бұрын

@@charlesholmes2370 I didn't say goddamn word to you, boy. Let alone anything about f****** candy

I love how he wants to know what he did wrong instead of assuming the recipe was wrong. Humility is a good value for cooking Edit im not saying he did everything right i know he messed up multiple times

@bloodwraith729

11 ай бұрын

He did something wrong. firstly, he didnt boil it enough, secondly, thats beet sugar. which can have trouble caramelizing, thirdly, ceramic is NOT something you set caramel in. It doesnt disperse the heat properly, which is why you used treated plastic or glass.

@josephjoestar4413

11 ай бұрын

@@bloodwraith729huh…thank you

@gbulb8519

11 ай бұрын

He used a sppon instead on an ice cream scooper

@bloodwraith729

11 ай бұрын

@@gbulb8519 that doesnt necessarily affect the scooping lol

@minnymoon1360

11 ай бұрын

@@bloodwraith729 I’m amazed, that the ceramic tint shatter

Him: what did I do wrong Also him I’m gonna add some salt which is not in the recipe

I absolutely love caramel, im making it asap

Three things: 1. Im pretty sure that your sugar had crystalized because you stirred it. This caused it to not mix well. So try to avoid mixing but if you do, use a wooden spoon. Its even better to move the pot around 2. I would also suggest you use salted butter instead of trying to dissolve the salt inside the caramel It also appears as thought you are adding the butter too soon, when the caramel is still cold, in the original video you can see the bubbles. You can also try to heat up the cream a little bit before Also, put everything in boiling water for easy cleanup Hope this helps

@Recon-601

11 ай бұрын

You giving genuine advice to someone on KZread instead of making fun of them for messing uo has made my day, thank you

@JeremyHopsonLIVE

11 ай бұрын

You’re a real one

@javidm.f8533

11 ай бұрын

Realest! ❤

@mntuka17

11 ай бұрын

great points, i would also add that his sugar didnt look like it had gone long enough before adding the cream. it looked like it was at soft ball stage and needed to go a little longer to hard ball stage. for those wondering what i mean by stage sugar heats up to different stages of heat : thread, soft ball, firm ball, hard ball, soft crack, hard crack, caramel; all of these are cooked to a higher temperature then the previous one.

@C.B.P.I-agent_472

11 ай бұрын

And I’m pretty sure he didn’t cut the heat

I would have used an actual whisk but I think the main difference is that your sugar didn’t get hot enough

@mifluffy5196

11 ай бұрын

i agree

@ZyrusEclipse

11 ай бұрын

Dude can’t cook cut him some slack

@RootboyFrenzyMat

11 ай бұрын

Yeah mixing with a fork 🤣

@nunomcb140799

11 ай бұрын

Is either that or he needs a bit more butter

@nexus8824

11 ай бұрын

​@@RootboyFrenzyMati mean, if it works then it's fine.

It looks good

definitely caramelized

bro actually made perfect caramel sauce by accident

For those that don't have a candy thermometre, there is still a way to test the caramel! If you take a spoon or fork as you're heating the caramel up, you can take some of it and put it in cold water. You should be able to make a squishy ball with it by rolling it between your fingers straight from the water. This is the soft ball stage which is the 230-235 degree stage which is what you wanted.

@GaiaEstelar

11 күн бұрын

Thank you very much. 🙏🙏

@Girlyfish66

11 күн бұрын

This is how my grandmother made Christmas candy. She taught my mom who taught me. Soft ball for divinity. Makes a thread for peanut brittle.

@dreamcherub7541

11 күн бұрын

@@Girlyfish66 It's how my mom taught me to make christmas candies!

@sugarcaffeine4blood

10 күн бұрын

that method's lead me to shouting 'BALL D**N YOU! BALL!' Works, but I'm impatient.. .and angy. I want caramel nowwwww

@4.0.4

10 күн бұрын

yeah just get a thermometer

So pure❤

Thanks for the honest review 💯 hadsoff

You didn't "kill the heat" before adding the cream... Your voice, repeating the words, the grey image and the forehead slap are just unique. Much love from Nigeria 💖🇳🇬

@TuesdayBlueSkies

9 ай бұрын

Was just about to say this !! 😂

@idontwannamakeagoogleaccou1033

9 ай бұрын

His voice is dead

@foe_wredz

8 ай бұрын

And he added an additional ingredients

@AWholeVibe96

8 ай бұрын

@@idontwannamakeagoogleaccou1033asf 🤣 I was worried while watching

@feliciavale4279

8 ай бұрын

Probably should have cooled with ice bath too.

That 'alright, thank you' at the end was so sweet and polite it caught me off guard-

@GiGitteru

11 ай бұрын

I love his alright thank yous thats a huge reason why I watch him tbh

The last story😮 salute doon sa albularyo🫡

Fatou + Patricia + Latrice = Dream Combination

Great job, especially for only the first time. You'll like the way it turn out more and more each time time you try. Congratulations.

@Hi-jt6qr

11 ай бұрын

He would’ve done it right if he payed attention and turned the heat off 😅

@jewels3211

11 ай бұрын

What a lovely and kind comment. You'd be the kind of personal coach/ dad I'd want lmaoo

It was a mixture between temperature and using a fork instead of a real wisk, a fork is good for other things, like pasta making, but the wisk grants a lot more air to be mixed in, thus making a lighter and fluffier texture, whilst maintaining the flavour

@DefeatedElite

6 ай бұрын

Yeah no shit, hr did it for the video numbnuts

@rickeykoga2312

6 ай бұрын

Also, to make the caramel curl, you need to have very cold caramel paired with a warm spoon that is heated in hot water

@maryledenican447

6 ай бұрын

I think he didn't let it get hot enough before removing it from the heat . When making candy temperature is VERY important..

@Templarfreak

6 ай бұрын

in theory it can be done without a whisk and instead with a fork. you can incorporate air with almost anything and dont need dedicated tools, it just takes more effort

@liocool2365

6 ай бұрын

If you do it wrong ofc its not gonna turn out like you want

I can confirm this is a quick way to NOT avoid a heart attack and diabetes 😂😂😂

Looks good

Could also be the salt. Salt can change the temps that liquids turn to solids. Freezing and boiling point of water for example(Obviously, boiling point is a liquid turning to gas).

@ubadlol

4 ай бұрын

Not enough to really be impactful though

@brettlovely2012

4 ай бұрын

It takes a surprisingly large amount of salt to meaningfully change those boiling/melting points though, so most likely just a lack of air in the mixture and not getting the right temperature. Sugar's slightly fickle in my limited experience.

@afflica7455

4 ай бұрын

also retains moisture

@machinech183

3 ай бұрын

Salt dissolved has more effects that merely altering boiling temps depending on what other ingredients are being added ie texture/runniness. One way to avoid such interactions is to salt part way through the process of it setting in the fridge.

@ItsAadith

2 ай бұрын

Of course it's the salt! He did everything else perfectly!

It's the temperature, but it really comes down to the dish you cooled it in. Just like cooling cookies on a grate vs on a pan, your caramel continued to hold heat in the ceramic dish -- the sugars continued to breakdown, making it more of a syrup. He cooled his in a metal sheet pan, so it was able to cool more evenly.

@LoveRemains

8 ай бұрын

I thought it was glass, not metal? 😅

@conan4real

8 ай бұрын

I'm not an expert in caramels but i don't think what you cool it in or how fast it cools matters? if anything wouldn't that make it thicker since the sugars breaking down is what makes caramel.. caramel? i also don't imagine it matters how long it takes to cool, it takes a lot of energy to break down sugar, i cant imagine it'd make that much of an impact as long as you (obviously) aren't cooling it in an insulating container

@iruleharderthanyou12

8 ай бұрын

​@@conan4real What can you imagine?

@UshioKiss

8 ай бұрын

​@conan4real baking and candy making are VERY finicky. the ceramic was not only a deeper dish but the material holds heat more than the originals did. whatever the exact science, that difference contributed to the runny caramel.

@conan4real

8 ай бұрын

@@iruleharderthanyou12 can you imagine being autistic and having a speech pattern with repetitive words?

This is my best manhwa love ta so much thanks for completing thus story any one reading this comment should consider subscribing😢

It has to be the temperature 😂 but I like the slap on the forehead really nailed the feeling of disappointment

"The taste 8.5/10" proceeds to put 9/10

@Goodness_Herbert

10 күн бұрын

He approximated it like a teacher 😅

@Hannahn568

9 күн бұрын

it wouldn't be a futurecanoe vid if he actually gets the rating right.

@nagotown

9 күн бұрын

bro changed his mind

Bro I love this guy he is always sounds so calm and idk how

Would make for a nice ice cream topping!

I prefer your version because it can be used in ice cream toppings

Tbh he did way better than expected

“alright thank you” was so cute bro 😭😭

@Bluntz_

9 ай бұрын

L

@somethingsomething404

9 ай бұрын

dude looks like he could be cute, i want a face reveal now

@willoverdoseonmusic

9 ай бұрын

​@@Bluntz_huh

@averagetwink.

9 ай бұрын

@@Bluntz_ bros never heard a compliment before

@seraphim9906

9 ай бұрын

​@@Bluntz_🍑🕳

I love butter caramel

Why does his food look so home made tho.

its the salt you added in the mix that didnt allow it to stay firm , bc adding salt to liquids pushes their freezing temperature further

@jojotwice8918

11 ай бұрын

"what did i do wrong?" should've just followed the recipe

@AnEnemyAnemone1

11 ай бұрын

The fact that your comment has 62 likes… you’re completely wrong and sound dumb

I would really recommend using a thermometer for that kind of recipe. Salt is nice in caramel, but I'd use salted butter (nice rich butter made with coarse sea salt). And regarding the cream and butter. It should be warm. If you put it in right out of the fridge you risk crashing the temperature of the caramel too fast, not allowing it to react and make the water in the cream/butter evaporate The fork not mixing well is just because it wasn't hot enough yet. You will always have clumping on your utensils with caramel, becase they're colder than the caramel. If hot enough, it wouldn't be to that degree however.

@lucasfariashoenicke764

9 ай бұрын

Stop telling people to use thermometers to cook, thats not how you learn anything

@k.v.7681

9 ай бұрын

@@lucasfariashoenicke764 Thermometers are used very often in candy making (and sugar preparations in general) and chocolate tempering because being off by even 2 or 3 degrees celsius sometimes can make the recipe fail. That's very much how you learn which temperatures should elicit a reaction on your part. And if you consider using practical tools as "not learning anything", I hope you stick to that and ditch your stove to cook on an open fire you started yourself by cutting and drying wood beforehand, with tinder of your own making, and no lighter or matches but a stick and your bare hands.

@clownbag

9 ай бұрын

​@@lucasfariashoenicke764 For candymaking you really could do with a thermometer. There is one method I know to do it without but it is painful, dangerous and wasteful. It involves dipping your hands in ice water until they are painfuly cold then handleing molten sugar with your bare hands (which is hotter than boiling water). Why someone would choose to do that when candymaking thermometer have existed for over a century is beyond me.

@lucasfariashoenicke764

9 ай бұрын

@@k.v.7681 clearly, that's not what I meant, all I am trying to say is that cooking shouldn't be so hard and dependant on such a thing as a thermometer. Obviusly it is a useful tool, but the soul of a meal comes from the person and their habilities, even the love one puts into making a meal for themselves or their beloved ones. You do not need a thermometer to cook great stuff

@lucasfariashoenicke764

9 ай бұрын

@@clownbag I'm sorry, that doesnt make any sense... if the process requires you to put your hands in boiling sugar, the issue is not wheter to use or not a thermometer, but how to handle the damn caramel

the scoop killed me😭

The spoon is important too, you aren't gonna get an ice cream scoop, unless you actually get an ice cream scoop.

To get it set and be scoopable you need to either use the ratio of half the amount of water to sugar or wait for the caramel to get to a correct temperature where it has had all the water evaporate off This is from someone who studies confectionary recipes and in caramel specifically the ratio of ingrediants and temperature of the syrup absolutely matters

@glichedbaldi8089

11 ай бұрын

Nah it was the teaspoon of salt

@zionkashyap613

11 ай бұрын

@@glichedbaldi8089 no the salt absolutely does not change anything in the caramel chemically it just balances out the sugar

@Topfhoerer

11 ай бұрын

​@@zionkashyap613i think this was just a Joke. 😉

@user-rn7sg7xg9l

10 ай бұрын

Confectionary science sounds like an awesome area of study. Do you do taste tests (for scientific purposes of course 😉)

@zionkashyap613

10 ай бұрын

@@user-rn7sg7xg9l for personal experiments at home

**Intentionally changes the recipe** "wHaT dId i Do wRoNg?"

Skills brother Skills..

The end😂

Looking radioactive as usual 👌👌👌

@skibidi.G

3 ай бұрын

THIS so much 🤙

@embodimentofgreatness5514

2 ай бұрын

it’s not his fault that he’s based out of chernobyl

@conaldeugenepeterson2147

2 ай бұрын

Your Mom’s radioactive

i like how this man says alr thank you in the end, not much people say thank you nowadays, very lovely mate❤

@Lufanos

11 ай бұрын

Didn't take much to make you completely extatic 😂

wow! that looks similar to something called 'dulce de leche' (created in Argentina!) You should try it!

@PommePommePote

2 күн бұрын

Lol non it's french it's caramel beurre salé created in Bretagne region of France

Omg love ❤

His voice is very relaxing Edit: ok sry I just though his voice was cool ;-;

@cooliipie

Ай бұрын

Sounds dead

@cloroxbleach885

Ай бұрын

Annoying as hell bruh 😹

@markedwards1702

Ай бұрын

I find hes voice the most annoying part of the video

@blockstepper3135

Ай бұрын

@@cloroxbleach885on God !!

@blockstepper3135

Ай бұрын

he speaks like he doest want to speak and he always cook other people recipes the wrong way on purpose but when it comes to his own thing u see him cooking with passion 😂😂he jarring asf

YOUR SUGAR! You used pure cane sugar, not refined white sugar(note the color difference). The molasses in the cane sugar hasn’t been removed and changes the way the caramel sets up. You can cook it slightly longer to overcome. It’ll taste pretty much the same same though. 🎉

@GabrielleHayes1921

10 ай бұрын

Thank God someone else noticed the sugar color difference, that immediately made me know this wouldn't turn out the same way.

@random__122

10 ай бұрын

​@@GabrielleHayes1921is there any difference in taste except for the colour?

@mingraineandhadakes7777

10 ай бұрын

I was wondering why I was looking at moist feces instead of tangy orange caramel

@-pyrosef-

10 ай бұрын

​@@random__122 Yes there is a difference in taste. There's a difference because of the addition of molasses.

@random__122

10 ай бұрын

@@-pyrosef- thanks👍

my guy busted on his wall 😂

I love your voice, you sound so bored but it's so calming at the same time skskksks

I make salted bourbon caramel every Christmas & its definitely a temperature thing. The difference between a smooth, glossy caramel piece & caramel sauce is literally a matter of a few degrees. Its that finicky. I've been doing the caramels for years & sometimes I still end up with sauce instead of candy. (Which means time for a new candy thermometer!)

@icantcook9998

8 ай бұрын

All I Want for Christmas is a candy thermometer

@boop3nowurded538

8 ай бұрын

Wait so do u need to cool it aftet making or cook it differently?

@greenmtnmellie

8 ай бұрын

@@boop3nowurded538 it's a matter of cooking to different temps that are literally just a few degrees different. It has to do with how the sugar crystals melt & reform. And stirring. By hand. Constantly. You stir until the temp on your candy thermometer is where you want it. Candies, caramels especially are super finicky to make & even after making them for over a decade, it's not always easy. Humidity, barometric pressure, all sorts of things affect it. It's worse than yeast dough, honestly. I wait for cold, sunny days to make them.

@potatofrappe

8 ай бұрын

Not to over-explain (and maybe you already know about it) but most thermometers have a screw underneath the top of it where the readout display attaches to the probe -- this screw can be rotated to retune your thermometer. You just put it in a cup of ice water which should be 32 degrees F or 0 degrees C. So you may be throwing away perfectly good candy thermometers that just need retuned!!

@greenmtnmellie

8 ай бұрын

@@potatofrappe this thing was my grandmother's candy thermometer. It won't get tossed, but it will be given a retirement into a jug of her old wooden spoons & knives because I don't have enough to dust as it is. 😆

I love my mum

@impoggers

11 ай бұрын

me to in a different way son

@crimsonbaron4418

11 ай бұрын

Adorable

@Goodboigamin

11 ай бұрын

I love your mum too

@jordanshiju2912

11 ай бұрын

I love yours too(joke pls no take seriously)😂

@bereczszabolcs7730

11 ай бұрын

Real

Is nobody gonna talk about the fact that his fork was bent really bad 😭😂

Your caramel's firmness is mainly determined by water content. You didn't let enough of the water boil off, or maybe started with a bit too much water. Then a bit too much cream, too. So you had too much liquid in the finished product. Also, I know a lot of people think salt is just a seasoning to enhance the flavor, but it's actually affecting the chemistry of the recipe. So basically, you didn't boil it long enough and your caramel had a little too much water left in it at the end. So your caramel was runnier than theirs. Next time, use a smidge less water and cream.

Generally, to get it thicker, you need to let it cook for longer, so after you’ve added the cream, let it stay on the heat, until it’s around the same thickness as this guy had, if you want the same consistency

@mimi-xl2bb

11 ай бұрын

You're right I was about to say the same thing 👍I allways do it like this

@Mr.man712

11 ай бұрын

​@@mimi-xl2bbwhat other flavored candy have you made?

@nussknacker9827

11 ай бұрын

Thank you for explaining

@treyjowers

11 ай бұрын

He also didnt cut the heat, or didn't for long enough, before he added his cream.

@mimi-xl2bb

11 ай бұрын

@@treyjowers yeah you're right he didn't let it caramelize very well

so you're not doing the recipe and then you're shocked it turns out differently... Your special bro!!

13:10 you and me like this 🤝 Monty, i said it a few seconds before he did😂🤣🤣☠️☠️

I’m 🇯🇵 and I thought his final piece was Japanese curry 🍛 in this video 😅 I love how he signs off with a quiet/polite “thank you!” just like an introvert software engineer I work with 😂

@Your_chosen_name

11 ай бұрын

Hello, may I ask how does Japanese curry taste like? It’s okay if it’s hard to describe, you don’t have to:)

@TGWT

11 ай бұрын

@@Your_chosen_nameit depends on what type of curry 🍛

@TGWT

11 ай бұрын

I’m half american/japanese and my number 1 favorite food is japanese curry

@paulyperreira2795

11 ай бұрын

I thought the same!

@hirokoconut

11 ай бұрын

@@Your_chosen_name compared to Indian curry, it’s definitely milder and sweeter. I love Indian curry because it has a lot more depth of spices, which is very different from Japanese curry - both are very good for different reasons. If you’d like to try, you can get a box of Japanese curry roux at any Asian supermarkets (the cooking direction is on the box and it’s really easy!) 😊 Highly recommend!