Caramel Recipe

Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.

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[d.]

*please mind everybody: caramel gets up to 400° Fahrenheit, so way hotter than a liquid. Please be very cautious! Also if you get caramel anywhere on your body be very carefull getting it of: you can rip your skin off if it gets hard, so do it fast BEFORE you use cold water or let it on if its too late and call help!*

[AQuarterBaked]

I make the caramel sauce from his apple cake all the time. Its so darn good.

[unowen]

So I just made this recipe. It was my first time making caramel and I was honestly nervous and timid of making it, considering I've messed up on whisking things during cooking before.

Let me tell you, it is heaven. I am so happy right now I can drink the entire caramel if I wanted to. Give this recipe a try. He makes it so easy and straight forward it's honestly foolproof.

[aurazaki]

Made this just now. First batch crystallized. Do NOT MOVE THE PAN AFTER THE SUGAR HAS BEEN DISSOLVED!!! The second batch was absolutely amazing😍

[ishachauhan]

1 1/2 cups sugar
1/4 cup water
1 cup cream room temp (either heavy whipping cream or heavy cream)
5 tbsp butter unsalted, room temp
1/2 tsp salt

[aaditiparab]

I love him he’s so wholesome also I love caramel

[blondekimchi]

There’s NO way you can fail at making this caramel! It’s perfect. He instructs you to not touch the water and sugar in the very beginning. I consider that to be the most important rule of thumb! Thanks Preppy Kitchen!

[rhondameister]

Dear friend, I’m so grateful for your channel! I’m teaching myself cake decorating and candy making and your help has been essential to my small successes. I’m glad to see you make mistakes in the kitchen. Makes it real for me and comforting that not every bake is a success even for you. I’m currently unemployed and baking has been helpful for my mental health. As soon as I can afford it, I will be buying your book! Thanks again! I will keep watching!

[malakoueslati]

Omg I just made this and LET ME TELL YOU THIS STUFF IS GUCCI ! I didn't even need a thermometer like other recipes tell you and it came out purrfect!
Definitely would be my go to recipe from now on

[Awesumpye]

His voice is so soothing, I could listen to this as a podcast, not even knowing what he’s doing😂

[kirstenhaupt]

I’ve made your caramel sauce today and it is just yummy. I’m going to use it on the weekend to give my baked apples a sweet finish - am having friends over for a pre-Xmas get-together. I’m sure they’ll love it…. Thank you for all the useful tips and tricks!

[Korum]

TO THOSE WHO THIS RECIPE HAS FAILED FOR OR THOSE WHO ARE CONSIDERING MAKING THIS. HERE ARE SOME RECOMMENDATIONS ASWELL AS HOW I MAKE MINE.

1. You do not need to use heavy cream, milk gives the exact same result and I usually prefer it as I don't use heavy cream often and it spoils in the fridge. It also is super creamy.

2. Should your caramel crystalize, put it over a medium high heat and begin to add milk/cream to it. Stir consistently until it mixes properly and becomes the consistency you want.

3. Do not worry if its liquidy, that means you did it right, caramel is similar to water when hot but becomes proper when cooled.

4. For the best shelf life, store the caramel in an airtight container in the fridge.

5. You can cook it on a high heat and this is how I usually do it, just be careful about crystallization.

6. Caramel is best when its been in the fridge for 10-20 minutes.

7. Do not be discouraged if you fail or your sugar doesn't melt, it took me over 6 attempts to get to where I am now.

8. FOR THE LOVE OF ALL THAT IS YOUR FINGER DO NOT TOUCH IT UNTIL YOU REMOVE IT FROM THE HEAT AND WAIT AT MINIMUM 5 MINUTES. IT CAN AND WILL SCAR YOUR FINGER. Don't worry though I've never burnt myself, long as you don't poke it while its bubbling you'll probably be fine. Its not rocket science, just treat it as your regular pot of boiling water and you'll be fine

9. You will see your caramel change color, this usually takes time but it'll start around the sides first followed by the center. Just have patience. The center will be the final color. (It does take a bit, just watch it, don't be discouraged if you don't see it right away)

RECIPE:

1. In a pot (with large sides preferably) add 1-2 cups of sugar (depending on how much you want, I usually do 1 cup and it works well)

2. Slowly add water to it, the water sugar mixture should be just enough to make the sugar mix with the water. The water boils off, just don't waterboard it.

3. Put it on a medium high heat, 8-HI is what I usually use. (A lower temperature does work its just slower)

4. Should you see the edges becoming darker faster than the center, dont worry its normal. The center is how dark the caramel will be. You can also gently swirl it if you want.

5. When you can visibly see the caramel darkening, which is a sort of golden brown color (you'll see it, just be a little patient), remove it from the heat and pour in some milk/heavy cream slowly. Afterwards mix it in so it cools it down. You can then add it in bigger quantities. That or just mix it in all at once, either works.

6. Put it on a low heat, LOW-3 heat is what you'll usually use and continue mixing. Add milk as needed and do not let it shrink, add milk or heavy cream until its a sauce continually mixing until consistent.

7. Add like 4 shakes of table salt and a bit of butter. Mix until combined.

8. When you're certain its saucy (Which if it isn't its fine, you can always put it on a higher heat and add more milk or cream), place it in a container or apply it to whatever you want to.

9. Enjoy!

(I myself just eyeball it but for every 2 cups of sugar you want about 1 3/4 cups milk. Some people add vanilla but for that original caramel taste you get at the theatre just add some butter and salt.)

[bxtchtrials]

IF YOUR SUGAR CRYSTALIZED BEFORE YOU MADE CARAMEL, ADD MORE WATER AND START OVER!!

I messed up the first time and it crystallized/dried out before the sugar had changed color at all. I did a little research, and found out that caramel doesn't start changing color until a certain point of low moisture... so I added a bunch of water to the then-cool lump of rock candy in my saucepan, and stirred it around a bunch until I basically had simple syrup. I cranked the heat up to medium high until the majority of the water evaporated, then back down to medium until it began changing color- then followed the steps in the video.

It worked! It is so yummy!

[notmyrealhandle]

This is why I love the Internet. One video says keep whisking, don't stop, whisk dammit whisk! Next video: don't stir, never stir stop dammit stop!

[traces]

A bit late to the game, but I made this sauce exactly as directed the other day - it was delectable! The water brushing tip is genius.
And yup - use room temperature cream folks! I was too impatient and used the cold stuff - a volcano is pretty much what happened. But I just took it off the heat immediately and beat the tar out of it with my whisk.😅

[love]

Best recipe, I make chicory root macchiato’s for myself every morning. It’s absolutely delicious with this caramel. Thanks John! ✨

[yarahamdan]

John kennel you make me want to redirect my life, buy expensive kitchen Gadgets, forget the gym, and just whisk

[kimmies]

Yes! Great recipe!
I’ve tried a few popular caramel recipes on the Internet and they all came out grainy. This one comes out super smooth. Definitely watch out for the steam when you are pouring in the cream! My mixture after adding in the cream had large sticky sugar clumps. But after I added the butter and did the 2nd heat up, it was very smooth and consistent.
Will make this recipe again and try cooking the sugar longer for a darker caramel!

[marly]

I made this today, first time making caramel and it tastes amazing! It was super easy! Great for my coffee!

[avocatobobble]

To wet the sugar at the beginning, it’s handy to spray water on to it with a spray bottle. That allows even distribution, with out having to disturb the sugar too much