Caramel, three different ways.
So, basically, I want to play with caramel.
And you know the soft caramel?
They are in a little paper.
You unstick them and you eat them.
They are full of vanilla or sometimes some fruit.
This is what I want to show you.
So I have here a little pot.
It's already hot.
I'm going to put some plain sugar in it.
And I'm going to crank up the heat,
and the sugar going to melt.
It's already starting to melt very fast.
Look at that, the caramel is already melted.
So, you see? No butter. Look at that.
Nothing.
You don't have to put anything into it.
So give it a little color,
a little brown color.
It's almost there.
Then what you do,
you deglaze with cream.
Put the cream around it.
Okay, so you simplify. Nice.
It's so simple.
And then as soon as the cream is incorporated,
we're going to add a little bit of butter
and it's done.
The recipe is done.
It cannot be easier than that.
It's so beautiful.
It looks like a fairytale come to life.
I love letting people know how simple this is.
It is. It is.
And so now, you know, it's still cooking.
I'm going to stop the stove,
and we are done with that.
And the last thing is
you can pour the caramel into a mold
with parchment paper.
I usually do it into what we call a ruler.
So you have the ruler set here.
You see, just like that. Uh huh. Yes.
And I'm just going to pour everything in it.
And voila, the caramel is done.
So it's a very simple, very easy recipe.
Thank you, Ken.
So I have...
So basically you leave that in your kitchen counter
for let's say 30 minutes.
In 30 minutes, it will be cold.
So I have some cold one here.
The shape is different,
but the caramel is exactly the same.
(Rachael laughs) So what you can do
is use the knife,
and then cut some little square.
Beautiful. So you see it's...
One thing that I forgot to mention is
I put a little bit of cooking spray,
so it doesn't stick.
Of course. Okay.
Okay, and then that's it.
Now I'm going to use a little chocolate
and I'm going to show you to,
so you can take the caramel
wrap it into a little cellophane and
and put that into a jar or give it to friends.
Or you ca, another way to do it is to take a dipping fork
and I use tempered chocolate.
I like to temper with the microwave
that's usually the easiest way.
By the way you see the beautiful caramel when you just
Look at that stretch, yes beautiful.
Pull like that.
So this is a nice caramel. Of course.
So you see, that's easy.
You take a bit of salt with a little salt on top
and then you have salty caramel.
Now, another thing that I want to show you is
take some smaller square of caramel
and you put them on top of little pieces of pecan.
Yes!
Then the next thing to do is to put that in the oven
but be careful, less than five minutes at 350
you stay in front of your oven.
And when the caramel melt pull it out.
Don't wait until the caramel becomes too hard.
So then you're going to get something like that.
You see the caramel just melt Yes.
and go inside the pecan.
So the next thing to do here is to grab those
little pieces, put them next to you on the table.
So you can do as many as you want.
And then what I'm going to do is use a clean tray here
and dip them... Wow!
Dip them into chocolate.
Ugh, crazy!
Look how easy it is.
And with one recipe
you can present three different way.
He's so fantastic.
And you know what if you have some caramel leftover
mix it with a little bit of cream, cook it,
and then you pull that over ice cream.
I mean, that's a number four.
We want a recipe that contained only three ingredients.
Very easy, very simple.
(chimes tinkling)