Hey and a huge welcome to Steve's kitchen. The other day I went looking for
caramel toffees in the shops
The lovely soft flavorsome caramels and there were none there they were either
coated
in chocolate or they had a real artificial flavor
and they are so simple to make at home I'm going to show you now how to make them
and a couple of tips as well to get the best that you can
out of your caramels
Now when you're making caramels or toffees of any sort get a nice
thick bottomed saucepan because it distributes the heat nicely
if you don't there's a good chance your going to burn your caramel
so the ingredients for caramel are very simple. I've got a cup and a half of a nice
thick cream at least 35 percent fat in this cream
now you may have had a caramel in the past and thought that is absolutely
delicious and it's usually because they use different combinations of sugars
and creams really good quality cream can change the taste of your caramels immensely
and using a balance of different types of richness of sugar
can also make a great difference so experiment
next we're going to add a cup or 200 grams of
granulated sugar and then I've got 2/3 of a cup 130 grams of a
compacted
soft brown sugar, I'm also adding
one third of a cup of Glucose that's a corn glucose
into there as well and then using a spoon I'm just going to stir that
through
now we take this over to our stove top start to bring this up to the boil
so I have my pan now on the stove top and I'm mixing all those sugars and creams
together
I want to bring this up to a nice simmering Boil
now one thing as you start to bring this up to a boil
I just want to take a brush and a little warm water and I'm going to brush
any sugar crystals that have formed on the side to the pan
and let them drop back down into the syrup if I don't those little sugar crystals
will burn
and for the moment while we bringing that up to a simmer we can still keep
stirring but we might need to keep washing down those sugar crystals from the
side of the pan
so once our sugars and cream come up to a simmer I'm going to take the spoon out
I don't want a spoon in there anymore
so I brought my sugar and cream up to a nice rolling simmer now and we're not going
to stir it we're just going to let that come up
to about 120 degree Celsius that's 250 fahrenheit
and that is a firm Ball that's what we want for this lovely
caramel toffee now whilst our caramel is coming up to temperature I've just got a 9-inch baking
tin here I'm just going to take a little bit of butter
and grease the inside of this tin so you've got your butter inside the tin
like that
I've also got a square of wax paper
or baking paper and I'm just going to push that in there now
because we need somewhere to pour the caramel into you could use foil
but I think wax paper works a lot better and then that
will be ready to pour our caramel into once it's come to temperature
okay my caramel has come up to temperature now, just going to pop it onto a wooden
board here
I've taken it off the heat obviously, I'm going to take the thermometer
out there now and just put that somewhere safe, you can smell that beautiful caramel
see it bubbling there
what I want to do is just pop a tablespoon of butter
and I'm using a salted butter so I don't need to add a little salt
if you don't use salted butter add about half a teaspoon of salt in there
we're just going to mix that through this is just going to add
a nice glaze to our caramel and will you look at that now
I'm going to pour that into are prepared tin
level that over the pan
and we need to leave that now for a good hour or so to let that cool down
completely
now as for cleaning our pan I've got a kettle of boiling hot water
just going to pour that in there now pop it on the stove bring it up to a warm
and that will clean off the thermometer and any spoons that we've used
now the whole house smells of caramel and they came out great have a look at
this
look we can lift this out of the tray ever so easily
like that because of the wax paper it peels off
so simply I don't know if you can see that side on now if you wanted your caramels
to be thicker than this use a slight smaller pan I really like it
this thick. Now I've got a knife here and
I'm just going to trim a piece off you'll see how easy this caramel cuts through
just going to trim a little bit off the edge here and that
is my strip look at that how soft that bends
that is a beautiful soft caramel. Now I've cut a little bit off the end here just to show
you guys
what it tastes like now here goes. Now I don't put any vanilla or anything in
here because I think caramel should stand alone it should taste beautiful
let's give this a try that
is true caramel don't put any flavors in it try
as it is this is so good I'm going to make something with this in the next couple of
days so stay tuned
look out please share the love on this one. I'll put some pictures up of this
finished caramel here for you to look at now
be good I'll see you in the next video take care
It's a little while since I've made caramel that is
tasting absolutely delicious, I could eat that all as it is. Now I'm going to leave some
links here
to some other videos and I'd love to hear your comment please
this caramel for yourself make it at home
enjoy it be good see you next time