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Caramel Masterclass with Caramel Recipes 3 Ways | Cupcake Jemma

CupcakeJemma

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It's Masterclass time and one of your top requests is for me to demystify caramel. So here is 3 different kinds of caramel, broken down and explained simply. If you have any more questions, pop them down below and I'll do my best to answer them! :)

You will need...
Double/Heavy cream
Sugar (I use caster sugar but granulated is ok too)
Water
Butter
Nuts
...in various quantities...watch the video ;)

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20 Comments

@bethalbertson7893 6 years ago

Also, guys, to prevent crystallization, you can put a lid on your saucepan while the sugar is cooking. The lid traps the steam, and any sugar that jumps along the side of the pan will sweat back down (instead of the wet pastry brush wipe). I have made caramel sooo many times (former professional) and this method has never failed me. A glass lid is awesome because you can see the development of your caramel, but a regular metal lid is great too. Just take a peak after a few minutes, and keep peaking shortly thereafter. When the sugar starts to turn amber, you can take the lid off completely. Best to you.

@Cldiiaa 7 years ago (edited)

Just for myself as i probably going to watch this video a million times while making caramel. The ingredients:

Wet caramel at 2:11

245 ml double cream / heavy cream
1 tsp vanilla extract
220 gr caster sugar
120 ml water
--
Dry caramel at 5:15

300 gr caster sugar
100 gr cold unsalted butter
200 ml double cream / heavy cream
1 tsp vanilla extract
--
Hard caramel at 8:26

225 gr caster sugar
60 ml water
15 gr unsalted butter
60 gr pecan nuts (optional)

Maybe come in handy for you guys too!

@doll670 6 years ago

Everybody: watching Jemma make caramel
Me: watching the people behind making cakes😂

@nautilusshell4969 5 years ago

After 40 or so years of making wet caramel, the only thing I would add to this is that start by either not heating the sugar/water mixture for 15 minutes or heating it at a really low temperature. Getting the sugar to dissolve fully so that the solution is clear BEFORE bringing it to the boil really helps avoid the crystallisation that Jemma refers to.

@auntiedough2488 7 years ago

I love that you’ve shown the differences in caramel. How about a video showing the differences in meringue...Italian, Swiss, etc. LOVE your videos and YOU, Jemma. So happy to have found your channel 🧁

@ashleighdeane342 7 years ago

Hi Jemma, please could you do a ganache masterclass for making drip cakes. I can never seem to get my consistency right. Thank you x

@christinemwilliams 7 years ago (edited)

I would love to see a masterclass on tempering chocolate please. This was great, you do explain it well.

@jollyfish84 7 years ago

Seriously if you haven't bought her book BUY IT. I don't use any other cake book now! When I'm asked to make a cake for something, I chuck them the book and say "pick one" and they always turn out perfect. I also bought myself an infrared thermometer after seeing you use one in an earlier video, my caramel has never turned out better so thanks for the tip!

@family2424 7 years ago

Hi Jemma can you make a masterclass on the difference between the buttercreams Italian,swiss ect.Also the best way to make them. Thank you

@farhaan8846 6 years ago

8:16 You didn't show the end result of chewy caramel. That broke my heart 💔😢

@jackplays8372 7 years ago

Love the masterclasses. Definitely one of my favourite types of videos you create!

@jojosbigsis 5 years ago

My mom talks about being very young, and her mom was making candy. She wanted to see into the pan, and pulled the handle, which dumped HOT sugar syrup all down the front of her and onto her bare feet. She’s 86 now, but has never forgotten the pain.

@jackiegrant410 6 years ago

Hi Jemma, you're an excellent teacher. I am 59 years old and just started baking, kinda wishing that I had done this when younger. But, as they say, it's never too late to learn and I am absolutely loving it!. Thank you so much to you and your team for helping and inspiring me to make this dream happen. 💖👏💖

@spunkysugar 3 months ago

You can make caster sugar at home by pulsing regular granulated sugar in a food processor or blender for a few seconds.

@Stielstra123 7 years ago

I got caramel on my skin once a few years ago, I still have the burn scar

@sandraebrown5386 7 years ago

I have a disability that affects my hands and have always worried about my ability to make caramel. However your advice and video gave me confidence and I made the most delicious wet butterscotch sauce (using brown sugar) I’ve tasted. I swirled it through my homemade ice-cream and it stayed soft even when in the freezer. This stuff is drinkable! Thank you for a wonderful video.

@sarahhodkinson8089 7 years ago

I only googled yesterday how to make caramel ...... nothing as informative as this came up and then her you are.... awesome timing. Thankyou!!!
Totally love your easy and simple ways of making complex stuff xx

@johnbell2996 3 years ago

Thank!

@emilymakai 7 years ago

Caramel has always seemed like one of those really difficult things to make. This made it seem so much simpler. And not very expensive at all which is fab.