America’s Test Kitchen DIY Salted Caramels
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Learn how to make salted caramels with the Test Kitchen’s Christie Morrison—self-confessed caramel snob and associate editor on the books team.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Still eating the caramels I got for Valentines Day. LOL
This is the best caramel recipe! We combined it with their marshmallow recipe and made Modjeskas. So good!
I make caramels and they’re perfect for a couple days then they turn like a texture of fudge or it just crumbles… is it crystallizing or am I not storing it properly or what’s happening.
1:55 – That pot was edited in xD
It would be nice if you would put the ingredients in the drop-down menu rather than having to rewatch the whole video a second time.
Thanks for sharing…First batch I burnt… lol.. second batch I took extra care on the step before adding cream mixture. I used for chocolate nut candy, layer of chocolate then this Carmel recipe and pecans and then a layer of chocolate on top.. I under cooked it so it is oohy and gooy.. I put the rest in a jar for ice cream or over pears!
What sort of pan did you use?
I have discovered that using a nonstick 4-qt pan is best for caramels, because the mixture doesn't stick and pours right out into the cooling pan, unlike stainless pans, which are also heavy. My mother made her caramels in an aluminum saucepan. And yes, prepare the pan ahead of time!
I have watched this about 20 times, as an occasional refresher on how to make the PERFECT caramel. I use it to fill bonbons. I sometimes infuse spices in the cream like cardamom or cinnamon. One of my favorite versions is to add 1/2 can of pumpkin puree instead of some of the cream, along with the salt, vanilla bean, cardamom and cinnamon. Or fruit purees. The possibilities are endless. However, I always follow her guidelines for the temperatures and the cooking process.
(I want to know her name and where I can watch more videos of her!)
Thank you, Christie. You are an amazing instructor.
1 cup heavy cream
5 tbs butter
1 tsp vanilla
1 tsp salt
1/4 cup corn syrup
1/4 cup water
1 1/3 sugar
Masks and gloves should be worn. Along with hair covering.
can i mix these caramels in chocolate chip cookie dough, to make cookies? the cookies with the caramels inside will bake for nine minutes in the oven. and, can i use brown sugar instead of regular sugar for the caramels?
Any chance you can make a version without corn syrup?
NO CORN SYRUP.
just learn about crystallization and do a dry caramel.
Why do they have to be salted?
get your temperatures right!
my go-to caramel recipe. Perfection! Thank you!
Shes quite witty and fun. I would love to see more of her!
Now to find out how to clean the pot
I made these, took them to my family reunion, and they were a big hit.
1:27 did this guy just toss away like 1/3 of an onion???
My caramels won’t get firm it will only stay as a paste I need help
I wonder how milk would work out in this type of recipe
I love this recipe ! I’ve had great success with it and curious how you would make Chocolate Salted Caramels ?
Looks absolutely amazing
I can tell by her weight that caramel is not the only thing she loves. Good grief!
Are these soft enough to be cut on a guitar cutter?
You are so so nice, thank you for the super good cheff tips!
can i use milk instead?
This lady should do more videos. She's Julia and Bridget attractive. I believe everything she says. lol
Who is the hunk with the beard in the background???
That is amazing. Quick question, can i use the caramel in that state to make caramel popcorns in a popcorn machine?
Is there a chocolate caramel version of this recipe??
not enough salt. You gotta load it on a bit more heavily so it's more even since sea salt varies in crystal size. Save any caramels with oversize flakes for yourself and serve the rest to others.