Sea Salt Caramel Sauce

1. Introduction: Good evening, such a beautiful, beautiful evening. My name is hanging. Today. We learn to make caramel sauce and we will cook it together. This video is a real time recording. I edited out some of the sharp noise so that it will not hurt your ear. But otherwise, this is an honest true recording and you will see the whole process of caramel making. And also when we meet with problems, difficulties, when something does not work, how we walk around and make the best of the situation. Here is a resume of the class. Protein, water. Much steeper than this. We cover it up. See, I put it right in the middle. And later you will see something tighter. Quite scary when you make every column of sugar dissolved. I'm so proud of myself. My white blood sugar. Because the temperature is cold, the temperature to our sheet. So use these yogurts to clean it. So good. 2. Put in sugar: Okay. Hello dear friends. Good evening. Such a beautiful, beautiful evening. I am about to make some government saw versus what to car. Another two car. I think. We can get six cups. Four cups of sugar. Cups of sugar. Six cups of sugar. That's a lot. That's a lot. And make kind of industrial production. So protein water. Okay, make sure it is. There's no white water. There's no whitewater. And everything is mounted to screwed on. Not try not to stir the water or the sugar on top of it. It does not two, It's not good. We can start to turn on the file. I can start to turn on the fire. So making a hammer is very much a proportion about the propulsion. I want to put to water, less, less water. But eventually all these water will evaporate. And you put if you put two less water than the time to take to evaporate will be short. There's not very much a physical difference or chemical difference. It's just takes time for the water to absorb the sugar. And it's completely Mel yes, you tease, completely melted. Every single drop of sugar has water in it. 3. Add water: He's completely melted. Every single drop of a sugar has water in it. We can put the fire a little bit strong at this time. You just do not need you do not need to do anything here. I cover it up because if I see it, I cannot help but move things around. I just cannot help to stir it. You do not need to stir it, cover it up. And I turned to fire a little bit stronger to not get too strong. One of the tricky thing, one of a tip of it is that you will have slower fire or smaller fire but B, so the edge will not get overheated and all the heat is within the bottom of the pot. And if you have a very small part to cook it, the fire is already on the edge of your part, and then this side will become very, very hot and burn the sugar for no reason, and burn the sugar too early. Another thing I do, I cover it up and when the water get heat, it becomes, it becomes steam. And the steam comes up and the temperature of cool down, it will go out and it has no way to go out. Then it goes to the side road through the slope of the pot and goes back into the pot. So it helps moisturize the edge of the pot. And we can take a look, you can see it's starting to melt. We do not need to do anything, mostly to not use a risk to stir it. When you stir it, the sugar, we'll come to the top part. You can see it's all melted. Good, good, good. So do you get hammered sugar? Doing caramel is very much a chemistry class. In practice. Chemistry class, we learn about the solvability, right? How much a certain things as salt or sugar dissolve into water. And these sugar dissolve into water very, very, very much. Depending on the temperature. Salt is always Sunday night as there is always 14 or something. And the sugar have a dramatic change with increased temperature. So you can see now it becomes solving. We do not need to do anything. Let's just let it cook. And the principal most, mostly, the principal is two part of sugar. One pat of butter, one part of cream. Today, I will do to part of sugar. Mostly sugar. And I do not put cream. I do not put butter. Sorry, sorry, I do not put butter. I made a mistake in talking about it. This way. You can remember it even more clearly, right? I will put the cream, not. But why? Because because just the cream is good enough. We do not need to put, put butter. Okay, I can put the fire a little bit stronger. You can see the fire a little bit stronger. And the important thing is always a bigger part. A small fire, small. So that it's always always always covered up. The fire is under it. 4. Heat sugar: Okay, I want to make it complete process without any editing so that you will see how much time it takes. If you make only for home use one or two parts, then you can, you can do it much quicker time. But if you make more, it will take longer time. Once it is sealed, you seal it, completely sealed it. It can stay up to 18 months without any problem. You can see this is what happening here. Let it cook and we have put a lot of water. And this is a very liquidy, very, very liquidy. So it's not yet, right? Okay. Now it's right in the middle. So it's very liquidy. It takes time for the water to get to get absorbed it I think this will take 510 minutes. I'm sorry for the time it takes, but we decide to do the whole process of it. Maybe I can show you. So here, I have made, previously made sea salt. This is a white chocolate to go Herman, and I put butter in it. So in summertime, these can happen. The butter, butter does not get melted into water, so it separates a little bit and you shake, it, becomes it becomes homogeneous. And so this is about Gmail. In summertime, it's more decorative because it's a summer temperature. In winter time sometimes you cannot even spoon in it because the temperature is cold. And this one or this one is not bad, but still a little bit of this, a separation. And this one is chocolate. Okay? Okay. Liquid to liquid. You will need to boil it until a state that is almost, almost like a glue matches sticky than this recovery to app. Let's see. I put it right in the middle. This is here, this is here. This is here. This is a here. Okay? We are right in the middle. And this time, just wait for it. 5. Melt sugar: She must wait for it. And at this time I will take out my cream. I put the cream, a whole two cups of cream, and we leave it outside. It's not too cold. When something is too cold, getting to the sugar, boom, suddenly there is a big rock like a texture. We will not do that. Oh, this is looking better. We still we still let it cook. What do you use for these governmental source you can do all at most. O, I can smell. Okay, We put the fire slower. The financing and the interest in seeing that even if you have done a lot of time of this, each time you use a new discover. Each time is a new, these curves. Maybe this is the water to the fire too hard. Then we slow down a little bit. 16 minutes up to now. And another scene I will use is the sea salt. And how much we need to make some more. This sea salt. You can see the sea salt is Grey. She saw the gear hand. It's important. And it's very tasty because it's great. Luca, turn the fires. Just let it cool. Do not bari, these kind of things happen. As long as you do not burn. It's not a problem. You see the sugar starch, Marie melt again. Bravely put some stronger fire, grew up. That is good. So the sugar. Male two. Cool. This is the next stage of the gut handmade. I can smell it. A little bit. Burnt sugar. Wanted to be more mountain. That's good. That's good. Do not give up when it is. When things like this happen. It may be just a stage we are not comfortable with. Eventually it will go to the right direction. If you're fires, not over straw. And now they've got hammered flavor is starting to come up. Good. Good. You want these flavor little bit stronger. And later you will see something quieter. Quite scary, when you put in the cream, suddenly it will become a big whole block of sugar. Now. It's fun to see it, right? Not to be too stressed. Smooth. So if you do it, maybe not do six cups of sugar to it a little bit less. It's easier to control. But you get the idea, right? No, I put the fire very, very, very small. I can smell the Garmin. Little bit of clumps of sugar does not two, damage it. I can actually make every club of sugar dissolve. I'm so proud of myself. Why am I so proud of myself? Good, good, good, good, good. I Putin the very, very slow fire. So see, every single clump of sugar is okay this time with routine cream. 6. Add starch: Okay, This time we routine cream and immediately, it is very likely immediately there will be a big block of sugar, Your Worship. Block of sugar. Because the temperature is cold, the temperature change. So it takes time for it to get into the right consistency to not worry about it just yet. And if you do it to not be scared of it takes time. I pulled the fire to the slow start to mount. Good. That's it. However, only one cup of it. You can see it is so sick, right? Another cup of cream. I will put some stuff. You see, I'm about to put more cream and mount some starch. Sufficiently itself is quite she, completely melting. Okay, It's quite nice. The strongest fire going, get it to a complete mount for healing. This looks so good. You do not need to store so strong. It's boiling. Now we put salt in it. For this amount, you need to take two tablespoon of salt. 7. Put salt and vanilla: Now we put salt in it. For this amount, you need to take two tablespoon of salt. Or she grew up. Okay. Ready, too. Good. Cool. We won't bore. This is solely quick recap. Sorry. This is a very true, at least make six. That's a lot of work to make. 6427. I hope we make eight. That's it. I am done with salt. And we wait until it goes down. We need is cold. And what do you how do you wash it? Wash it with my yogurt and it cleans it up. And then when you wash it, it becomes a salt. This one. 8. Clean caramel pot with yogurt: Maybe I can put the last one. Not one drop, one drop, two drops coming out. Okay, This is good. Also. Actually make much more. I think I have five-sixths of this little bottle and the rest can just wash it with yogurt. See you later. Bye bye friends. Okay, hello dear friends. So for the rest, I have homemade yogurt. I made this yogurt. Use these yogurts to clean it. So good. This one is already cleaned up. 9. Thank you note: Okay, hello dear friends. So here you have seen the whole process of making sauce. And you have seen the difficulty we have met and we solve it, we dissolve the sugar. And there is actually, once, you know the reason how sugar walks the chemistry of it, you can make many different flavors. I have tested me Sue paste, and it was delicious and spicy, hot and spicy, sweet and sour. All kinds of flavors with coffee, with chocolate, with alcohol. You name it. Enjoy. Thank you very, very much.