tag:blogger.com,1999:blog-7173052990851751381.post9087560051113362519..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Salted Caramel Sauce – Take That, Hot Fudge!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7173052990851751381.post-30049915959581398422019-09-25T18:12:05.499-04:002019-09-25T18:12:05.499-04:00I just love your videos - they are so entertaining...I just love your videos - they are so entertaining and funny! My 8 year old daughter and I were watching an interview with you, where you said that you get a lot of your recipe video ideas from viewers. So we thought, we would propose this video idea: ice cream with wholesome ingredients such as lots of egg yolk, cream, natural sweeter like maple syrup. Thanks for making these great videos!<br />StephaniePreparedness Foodshttps://www.blogger.com/profile/08853233508075263054noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65292013164888059832019-08-17T16:24:43.692-04:002019-08-17T16:24:43.692-04:00I tried this three times, so far.
The first tim...I tried this three times, so far. <br /> <br />The first time was in a Lodge cast iron skillet that I use to cook <br />bacon. It tasted burnt. <br /><br />The second time I used an enameled Lodge pan (5 qt.). <br />It tasted burnt. <br /><br />Then I ordered a metal ball whisk and didn't cook the sugar <br />so long. I forgot about heavy cream, but I had half-and-half. <br />This third time it tastes very good. <br /><br />Next time I will remember to get heavy cream, and then <br />I think it will be perfect. <br /> <br />Based on the three experiments so far, I think when the <br />sugar is not cooked so long, the butter flavor emerges. <br /> <br />The color of the sugar in the video at !:50 is good, <br />so I think for me it was just a matter of not matching the <br />color in the video. I stopped a little bit lighter, but not<br />a lot lighter. <br /><br />I know someone who can find a recipe and make it <br />perfectly the first time, but in my experience this <br />is not the way it works for most folks, including me. <br /> <br />It helps a lot to have the video and recipe, and with <br />a few more tries I think I will be the king of buttery <br />salted caramel sauce. <br /><br />I like butter, and not cooking the sugar so long <br />reveals the buttery flavor--a very nice surprise.<br /><br />Thanks Chef John!Surf.Whammyhttps://www.blogger.com/profile/00535864707137592797noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36659649678481482422019-04-20T06:06:55.365-04:002019-04-20T06:06:55.365-04:00I made this today and after having failed twice pr...I made this today and after having failed twice previously, it was great to have some sweet success! Thanks Chef John and I love your videos!ConnieFhttps://www.blogger.com/profile/07795827422559105928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66576289574290443962015-12-31T20:44:05.942-05:002015-12-31T20:44:05.942-05:001/2 and 1/2 works in a pinch, by the way.1/2 and 1/2 works in a pinch, by the way.Anonymoushttps://www.blogger.com/profile/16466300046325148978noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12343425513678857072015-08-12T19:00:52.592-04:002015-08-12T19:00:52.592-04:00Hi, Chef John. Thank you for this recipe. I've...Hi, Chef John. Thank you for this recipe. I've tried a couple of online caramel recipes, and your technique and preparation was the easiest to understand. For once the caramel neither crystallized nor required water which turned the sauce into a liquid caramel drink. Your method was Goldilocks. It's also the most ready to use right from the stove. <br /><br />You're right about the deeper color being less sweet. My caramel sauce ended up with a huskier flavor. Then again, I used sugar int he raw instead of white sugar. And I threw in a teaspoon of vanilla. So all of that dulled the sweetness.<br /><br />But that's okay! I know what to do now.<br /><br />Thanks for the tip!Gina Jenningshttps://www.blogger.com/profile/11891270523872862235noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25146601803561379382015-04-27T18:19:35.157-04:002015-04-27T18:19:35.157-04:00Chef John, I loved this sauce with white sugar. I ...Chef John, I loved this sauce with white sugar. I tried it today with brown and learned a lesson in disaster. As soon as I added butter, the sugar seized up and recrystallized. Well, not all, but enough to make the sauce very chunky. From your experience, are their any words of wisdom when working with brown sugar? Should you dissolve and then bring to boil? I've seen brown sugar used in honeycomb, so I did not think it would be that problematic to heat. Thank you.Anonymoushttps://www.blogger.com/profile/07565349028053558848noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20207295134950536182015-02-06T12:37:05.663-05:002015-02-06T12:37:05.663-05:00Does that kinky whisk have a technical name?Does that kinky whisk have a technical name?Anonymoushttps://www.blogger.com/profile/07565349028053558848noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-94427636531254752015-01-22T22:02:06.003-05:002015-01-22T22:02:06.003-05:00Hi chef, i just made this recipe 30 minutes ago, a...Hi chef, i just made this recipe 30 minutes ago, and the colour it's pretty the same with you, i want to ask about the taste, is it correct if the caramel taste little bit bitter? <br />Because i never taste a salted caramel before, so i just wondering the taste...hehehe<br />And mine is not as sweet as regular caramel sauce, is it correct?? Thanks chef :)Anonymoushttps://www.blogger.com/profile/00540963138516171611noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32967023381451006932014-08-22T18:57:51.217-04:002014-08-22T18:57:51.217-04:00Thanks Chef John! This is soooo good! I poured thi...Thanks Chef John! This is soooo good! I poured this over some warm banana fritters. Delicious!!!Anonymoushttps://www.blogger.com/profile/01986186039310357487noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90580230219677510042014-04-10T12:06:38.171-04:002014-04-10T12:06:38.171-04:00Sorry, not sure. I would have to see you make it. ...Sorry, not sure. I would have to see you make it. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81920696048905261882014-04-10T05:08:25.028-04:002014-04-10T05:08:25.028-04:00hello chef john! first in first I would like to sa...hello chef john! first in first I would like to say that I adore you so much.. I just made this caramel sauce today but it becomes super grainy.. can you help me? what do I did wrong with the sauce? and is there a way to fix,it? thanks ;)Anonymoushttps://www.blogger.com/profile/08948094575194942288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73576811882257851492013-06-09T19:37:45.888-04:002013-06-09T19:37:45.888-04:00I made this today and I have to say it came out go...I made this today and I have to say it came out gorgeous and paired well as the filling for your Macaron recipe! Thanks so much Chef John! I'm a huge fan and every one of your recipes that I've used came out absolutely fantastic and were a great hit with my family! Kaihttps://www.blogger.com/profile/17282908443151533442noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38402600759474299992013-03-15T00:49:59.022-04:002013-03-15T00:49:59.022-04:00A small piece of information:
the amount of cream ...A small piece of information:<br />the amount of cream depends on the concept of adding 1 part liquid to 1 part fat (volume),, means, when substituting cream with milk,, milk fat content is less than cream so more butter is needed in that case, now how much liquid and butter will determine how thick or loose the caramel sauce would be.<br /><br />Chef john,, im a huge fan and done dozens of your recipes with amazing results,, im selling brownies based on your simple recipe with a tweak.<br />Thank you chef johnvampirehttps://www.blogger.com/profile/02814629108092187139noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22546490805664288162013-02-25T17:05:03.121-05:002013-02-25T17:05:03.121-05:00Don't worry about how long it keeps.
In my hou...Don't worry about how long it keeps.<br />In my house it's measured in minutes!JMPhttps://www.blogger.com/profile/03321789832075448624noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22339794283121439642013-02-18T01:01:33.554-05:002013-02-18T01:01:33.554-05:00no, but sounds great!no, but sounds great!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51079687339695452042013-02-17T21:03:58.129-05:002013-02-17T21:03:58.129-05:00Hey Chef John. LOVE your blog -you've taught m...Hey Chef John. LOVE your blog -you've taught me so much I can't begin to thank you. Wondering if you've ever tried this caramel sauce in a hot/sweet pairing. On a whim tonight I made this sauce and then divided it in two - one half with a teaspoon of red pepper flake and the other with 2 teaspoons of hot curry powder. I spooned a generous helping of each over a couple of scoops of vanilla ice cream and my wife and I were blown away. Such complex flavor. Curious if you've ever given this a go. Anonymoushttps://www.blogger.com/profile/02712225438814745946noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49828739506422688942013-02-15T11:55:41.833-05:002013-02-15T11:55:41.833-05:00Hot fudge for me is overrated. I'm super addic...Hot fudge for me is overrated. I'm super addicted to caramel sundae!! I totally agree to this being the ultimate warm ice cream topping kathyvillhttps://www.blogger.com/profile/11416422223433018793noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52277505578457490462013-01-04T12:37:44.029-05:002013-01-04T12:37:44.029-05:00Probably lasts longer in the fridge, but not sure ...Probably lasts longer in the fridge, but not sure how long. Would probably crystallize before it went bad I think. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59402351639387104012013-01-04T04:28:48.086-05:002013-01-04T04:28:48.086-05:00Chef John, how do I store them? Does it need to be...Chef John, how do I store them? Does it need to be in refrigerator or on room temperature?Dela Hashimhttps://www.blogger.com/profile/07175749202808874369noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19423425363448250592012-12-28T18:04:50.176-05:002012-12-28T18:04:50.176-05:00I just made my second batch of this caramel sauce....I just made my second batch of this caramel sauce. It is amazing, it taste just like a Werthers,I gave away 7 pints for Christmas so I had to make some for my own use. Thank you for the video,it really helped to the cooking process.I doubled the ingredients and it yielded almost a quart jar of sauce.<br />Unknownhttps://www.blogger.com/profile/14284853475551704300noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54340800300855303202012-12-01T08:07:05.778-05:002012-12-01T08:07:05.778-05:00I like waffles! In fact, I love waffles, with frui...I like waffles! In fact, I love waffles, with fruit topping, with whipped cream, with jam, with bacon baked into the waffle (waffle irons do a great job of cooking the meat right along with the batter). Best of all, I love the simple taste of waffles with butter and Maple syrup!<br /><br /><a href="http://www.chefsfunfoods.com/caramel-glaze/" rel="nofollow">Caramel Glaze</a>alfredhttps://www.blogger.com/profile/01349478311612577696noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26554616083634759462012-11-15T22:49:48.414-05:002012-11-15T22:49:48.414-05:00Speaking of hot fudge! You mentioned that you migh...Speaking of hot fudge! You mentioned that you might make a hot fudge video on the chocolate sauce video. Think you'll be getting around to showing us a recipe?Sherrihttps://www.blogger.com/profile/09995716441283171037noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88536882558020964342012-10-29T14:30:52.447-04:002012-10-29T14:30:52.447-04:00Burnt mine too... :0( Medium heat is better on m...Burnt mine too... :0( Medium heat is better on mine. Hard way to find out. Went from melting to burnt. Gas is diffent from electric I guess. Just beware!!! Made again and bingo!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17993862189838456412012-10-22T13:18:50.290-04:002012-10-22T13:18:50.290-04:00Hey Chef John
I just made a parfait from your car...Hey Chef John<br /><br />I just made a parfait from your caramelsauce - it's amazing. Thank you for sharing this :)<br />Anonymoushttps://www.blogger.com/profile/13889068481665604052noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38253988495659927752012-10-21T09:46:40.515-04:002012-10-21T09:46:40.515-04:00Ok, so maybe silly question...but where did that f...Ok, so maybe silly question...but where did that fun wisk come from? I've looked and can't find em!<br />Anonymousnoreply@blogger.com