Let's talk caramels; the insanely addictive kind... To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Пікірлер: 300
@commandresswhiplash986 жыл бұрын
This channel deserves so much more attention. This man is extremely talented and his work is beautiful. He creates art, not just food.
@mikebrisebois4 жыл бұрын
I’ve been watching cooking videos since i was a child. I’m 46 now and cooking is by far my favourite passion. I have never been more impressed by any chef than I am by the quality and instruction you have given here for free. Thank you so much sir!
@mattlamb10867 жыл бұрын
This recipe is great! I followed the no water method and it worked perfectly. Simple but so good. You are the man Bruno!
@RainorShine16 жыл бұрын
Matt Lamb I'm so scared to make these
@unclejon74332 жыл бұрын
Was that confectioner sugar? Idk why I've never thought to do that. Can't wait to try r These out!
@sinandcyanide75056 жыл бұрын
Omg he sounds just like Lumier from the animated Beauty and the Beast. Love it.
@Annalyngu8 жыл бұрын
this is better than the new star wars
@BrunoAlbouze8 жыл бұрын
+Anne Lynguris Chewbaccaramel
@BigRift4 жыл бұрын
This comment is still relevant 3 years later.
@NadDew4 жыл бұрын
This comment aged will
@perryrice41492 жыл бұрын
@@BrunoAlbouze hey can I put this over popcorn. 😋
@skylilly18 жыл бұрын
Hope we enjoyed it? I almost fainted when you were cutting into small squares.
@Moss_piglets6 жыл бұрын
skylilly1 😂😂😂😂
@nidhineelesh97656 жыл бұрын
I tried so many recipes to make these caramels, but this one is the only one which worked very well! Thank you so much for the recipe! Mine came out very good tasting, but I did cut the recipe in half. The only thing is that mine came out a little too soft! Not complaining but any idea why that happened and how I can make them harder? Thank you very much sir! :) loved it
@RainorShine16 жыл бұрын
Nidhi Neelesh of they came out too soft, 1 u could of melted it an cook a little longer or next batch cool 1 to 2 degree more as yes thermometer might be off a little. But his looked really soft as well as his bends easy.
@brusselsprout58512 жыл бұрын
I think I’m going to add a little corn starch
@princesse5232 жыл бұрын
@@brusselsprout5851 🤔
@ivanacosic94388 жыл бұрын
of all the cooking channels on youtube, i've actually learned the most about cooking from you! you have novel and really practical and useful tips. thank you, Bruno!
@dotsyjmaher6 жыл бұрын
I CANNOT stop binge watching you....YOU do EVERYTHING well!
@muninkiel46884 жыл бұрын
Wow. This was so intense to watch 😳
@8Rayne58 жыл бұрын
Oh Bruno, I have no idea how, but you've made my favourite treat better than I've ever imagined it. Gorgeous!
@DDelilahM8 жыл бұрын
ok its now cooling on the counter.... i hope i did it all perfectly... I was so scared i was actually sweating while making it! xo thank you Bruno!
@BrunoAlbouze8 жыл бұрын
+DDelilahM already?? wow.. I am amazed :) keep me posted!
@DDelilahM8 жыл бұрын
Bruno Albouze the video wasnt up but a few minutes when i realized OMG i HAVE all the ingredients for this!... so i ran into the kitchen with my laptop and followed instructions....im not confident in my candy thermometer though so im starting to worry LOL
@BrunoAlbouze8 жыл бұрын
+DDelilahM cool! no worries about the thermometer.. it ends up softer if not cooked enough and harder if over cooked but in both cases it will be good anyways :)
@DDelilahM8 жыл бұрын
Bruno Albouze Yikes... its been a few hours and they are still VERY soft.... :(
@BrunoAlbouze8 жыл бұрын
+DDelilahM No worries, you can recook it to the right temperature.
@mabeliita4 жыл бұрын
OMG this is SO dramatic, I’m living for his narration 🤣🤣🤣
@LovableMe1373 жыл бұрын
Me tooo😂😂😂😂
@KateWiium8 жыл бұрын
how he says caramel .. !!!!
@steevinator8 жыл бұрын
+Katrín Birgisdóttir The french pronounciation :)
@nguyenkpvy7 жыл бұрын
That sounds so amazing!!! Your voice should be a new Disney character
@sinandcyanide75056 жыл бұрын
Vyeyllah he sounds exactly like Lumier lol
@ando11358 жыл бұрын
if i wasnt so tired everyday working at the bakery, i would make this. i did a couple years ago, but mine were apple cider caramels.....so good!!
@karengray86184 жыл бұрын
I WILL BE MAKING THESE, MY FAVORITE CANDY TO EAT IS A GOOD CARAMEL WITH RAW HUNKS OF PECANS ON THEM.. THE COMBO IS FANTASTIC!
@odetedasilva13223 жыл бұрын
Your food, savoury & sweet is not only delicious but it's a work of art.🥗🍰
@theSredrose2 Жыл бұрын
This recipe is by far the BEST caramel recipe out there!
@HibaDentist8 жыл бұрын
You are wonderful and I am very impressed by the manner of presentation in addition to the high-taste in cooking
@fg87fgd7 жыл бұрын
Great recipe. BTW: if you half the amount of sugar and double the amount of cream you (more or less) end up with caramel au beurre salé de Bretagne (or Crème de Salidou as they say on the presqu'île de Quiberon...). Would be an idea for a sequel...
@kimberlycoleman83618 жыл бұрын
Oh my God! How did I miss this over Christmas?!? I think this will be on point for Valentine's Day. Sehr Lecker!
@jessicadiaz55987 жыл бұрын
Sir you have such an excellent voice!
@annie6667 ай бұрын
Hi Bruno, could u kindly share the full recipe again? Seems its not on your website anymore. Can’t wait to try this recipe, Thank you!
@joojoob336 ай бұрын
Recipe 0.65 cup (160ml) heavy cream 1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract 1.2 lb (500g) powdered sugar or granulated (powdered sugar is more pure) 5 ounces (160g) European style salted butter (highest quality available) 1 tsp (4g) fleur de sel or Maldon sea salt flakes. Method Heat up heavy cream with vanilla seeds and pod. Cover and let them infuse. Cube butter and set aside along with the salt. Line a 8x8 inch (20cm) cake pan or similar. For the caramel a sec (without water), cook one-third of sugar in a heavy-bottomed saucepan on medium high heat. When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color. Repeat this step with remaining sugar and continue cooking until the caramel turns into deep amber color and shows no more lumps, reduce the heat - The candy thermometer should now read 345ºF (175ºC) and begin smoking; you don't want to wait too much longer or it will get bitter. Turn off the burner. Pass the hot vanilla infused heavy cream through a sieve to deglaze the caramel. Press down the vanilla bean with a spatula to extract as much flavor as possible. Turn the heat back on, and cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and salt. Stir up mixture until completely smooth. Pour the caramel out into the oiled parchment lined pan and thump it against the counter a few times to get the air bubbles out. Then, allow it to sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with wax paper in contact and lift them out of the pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the caramel block in half, then each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each other. Sprinkle some fleur de sel if the caramels are served the same day or wrap them without salt; it will melt. Cut squares of wax paper a little longer than your caramels; 3.5x3.5 inch (9x9cm). Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks but they wont last that long with children around!..
@silvertree21893 жыл бұрын
I'm crying....love the voice over! Thought he was a AXE Deodorant narrator......."That is exxxactly, What you wan't". :) Made my day!
@src33602 жыл бұрын
OMG... I have so many feelings. Im hungry, turned on, excited..... this is no regular cooking video!!! 🤩🤩😁💜💜💦 I am for sure subscribing Bruno 🍬
@t23wang7 жыл бұрын
Great recipe, easy to follow and the results are ridiculously good! thanks Bruno!
@chiquitacyborg3 жыл бұрын
Fleur De Sel Is *AMAZING* 😍🤤😍🤤
@S7JAY98 жыл бұрын
Bruno, you're my hero!
@Khunkan4 жыл бұрын
Just made it tonight and can't wait to cut the bonbons tomorrow!
@tantriklkr5 жыл бұрын
Thank you Chef Bruno! Amazing voice, presentation, recipe and video! New subscriber!
@mark913452 жыл бұрын
I know the recipe says to add "powdered sugar", but I want to make sure that really means it's the mixture of sugar and cornstarch (sometimes, I see terms like caster sugar or icing sugar and I get a bit confused).
@zenithlight61322 жыл бұрын
No cornstarch, sucrose only. Granules or powder doesn't matter much. A dry caramel will be quicker to get going with powder, but the end result will be the same.
@Moving_Forward2473 жыл бұрын
Looks great and I like that there’s no corn syrup!
@sandravalani3598 жыл бұрын
Thanks for sharing Bruno. I have to get some groceries for this awesome receipe. Plz don't be upset if I also use this receipe to make some incredible English Toffee. Merry Christmas and plz Nourish Your Soul!
@mariamel66448 жыл бұрын
omg just made them... they are in the fridge... Im sooo excited😍😍 and afraid that I did mistakes... but it smells soooo good
@jungahpark37764 жыл бұрын
how was the candy??
@maijamansnerus2395 жыл бұрын
in deed love the caramel and hes voice!
@wandaburgess94004 жыл бұрын
Maija Mansnerus Me *TOO* Hi from Ontario, Canada 💜❣💜
@zahraanvari42494 жыл бұрын
Dear Bruno per muffin the blueberry can I use strabury instead of blueberry thanks
@jaytan568 жыл бұрын
That is some GORGEOUS food porn 😮😮😮
@ashleyrose35015 жыл бұрын
Blahahahaha
@margaretedwards24395 жыл бұрын
Your very sad!!
@thomascocker24278 жыл бұрын
Its so hard not to disturb the candy for two hours.... I tried a little off of the whisk and I'm addicted.
@BrunoAlbouze8 жыл бұрын
+thomas cocker lol
@abdeez8 жыл бұрын
The whisk got me too! God damn whisk!
@blashmartinez26096 жыл бұрын
Felicidades al mejor chef Bruno Albouze...siempre creativo divertido e inovando gracias por cruzarse en mi camino
@paulinearnaiz93302 жыл бұрын
Ohhh I've learned a lit from your cooking my dear bruno thanks a lot
@DanielleMoren5 жыл бұрын
Could you roast some Hazel nuts or almonds in the same pan before adding the sugar?
@mikee20565 жыл бұрын
Some people say if you add nuts, chop fine then you do not need to roast as the heat from the caramel will do that for you. Just saying.
@The1SexyMama274 жыл бұрын
Thanks for sharing an authentic caramel recipe, that does Not include brown sugar or corn syrup. Real caramel comes from cooking sugar til it caramelize.
@ramaaramani3394 жыл бұрын
Oh my goodness, is it just me or has anyone else been in a kind of trance listening to him speak !! I lost track of what he is doing 😂😂
@Guram_Zhgamadze8 жыл бұрын
That was great experience. Not only experience but many joyful faces when my friends tasted it. Thank you so much for this recipe. I have just one question how to do liquid caramel? I need it for Ice Cream.
@carolinaalcantara15396 жыл бұрын
Bruno can you substitute the heavy cream for half and half cream? Or whipping cream?
@wayne88ho8 жыл бұрын
Love your video recipes!
@rahmatfajar84048 жыл бұрын
thank you very much for your recipes
@nonconformist363 жыл бұрын
SILKY AND SMOOTH
@shulamiteshulamite1348 жыл бұрын
What did the expression in the end mean??
@oateliegloria3 жыл бұрын
Impressionante a voz ao narrar. Um Q de suspense de filme 😄👏
@tehIdot7 жыл бұрын
Hey Bruno - what about when you dont have salted butter available? How much salt should you use?
@missmickery8 жыл бұрын
Hi Bruno, can you show us your way of making homemade toffee/butterscotch chips that can be used for baking?
@mohammedsafwan31723 жыл бұрын
Wow chef it's mouthwatering😋😋😋
@mohamedalaa22077 жыл бұрын
@Bruno Albouz how much time the caramels could be stored in and out of the refrigerator?
@danielapagliaro80255 жыл бұрын
Love all your videos! Would this recipe be good for caramel dipped apples? Thank you.
@stirlingsilver88805 жыл бұрын
🎛I'm digging his theatrical approach 🎛
@Lima3578user5 жыл бұрын
I couldnt focus on your cooking ...your voice took me across galaxy
@elchabonification5 жыл бұрын
Hi Bruno! I dont have Thermometer, how much Time should i cook the Caramel whit the cream before incorporate the butter? Great recepi, thanks!
@sarahmuntean8193 жыл бұрын
I love this! Did you use powdered sugar? My pastry chef did not teach me this way. Sugar crystallizes and I take to soft ball stage. Je taime! Either way
@aishaal-riyami92947 жыл бұрын
can we use caster sugar
@GSCannon2 жыл бұрын
Love me some Bruno!
@julialupercio11248 жыл бұрын
wow I love you recipes excellent thank you
@MrValenzio8 жыл бұрын
Hi Bruno, what's the difference between powder sugar and caster sugar when making caramel?
Nice, they look good. Bruno any chance you can show us a licorice version.
@yousufrabia37176 жыл бұрын
I love his voice😂😂😂😂
@torayp63418 жыл бұрын
Down and approved :-) asome recipe. Merci monsieur.
@manafsliman37343 жыл бұрын
Can i use regular whipping cream instead of heavy cream for this?? Please reply 😭
@christianmarleton13335 жыл бұрын
just finished making and it's cooling but mine looks slightly darker hope it's okay
@saranya19984 жыл бұрын
Hah, I cooked my sugar to 175C and then the caramel to 125C and I now have a bitter batch of gloopy caramel that won't set, or flow, but droop. Will try again, but cook the sugar to around 160-165C, hoping it atleast won't be bitter if I fail again 💁♀️
@suzitagroom28696 жыл бұрын
Children safe around Caramel. Love Children. It's Adults that have an attitude
@mariamel66448 жыл бұрын
that's looking perfect 😍😍 great job chef
@ramimansour62065 жыл бұрын
powdered sugar i use contain starch is it ok?
@Whisk_fantasies176 жыл бұрын
Can I use it for soft centered cookies?
@TridentCapital6 жыл бұрын
Chef - would it be possible for you to do a video showing how to make fruit caramels - raspberry, passion fruit, etc. - similar to Jacques Genin? Merci beaucoup.
@TheRealDrCube8 жыл бұрын
Another amazing video! Looks so good!
@heenakhan72986 жыл бұрын
looking very yummy😝thnx a lot
@conversationswithadrianne10 ай бұрын
It's like The First 48 of cooking.
@BlackWolf64204 жыл бұрын
Bruno, man, I love you! I wish I was a professional chef 👨🍳 like you. Instead I work in retail and I hate it 😞. I am so miserable.
@thatcutechick14978 жыл бұрын
Can you use regular table salt?
@BrunoAlbouze8 жыл бұрын
+Thatcutechick14 not recommended
@lisahinton96825 жыл бұрын
Bruno, what kind of sugar is that, please? It looks like what we in the USA cask powdered sugar, which has corn starch in it. I've made caramel before but used castor sugar. Thank you for the video and I hope you see my question.
@cayshale66594 жыл бұрын
Lisa Hinton it’s powdered sugar (confectioners sugar) :)
@Tatjanak19897 жыл бұрын
can i use good vanilla-essence instead of the actual vanilla bean?
@kashiefasalie65576 жыл бұрын
Bruno How long in advance can I make it. If I store it in a container how long will it last
@dracocamacho4 жыл бұрын
what's the size of your baking pan?
@hamiltonsteeleisgaz8 жыл бұрын
bruno those are absolutely bangin
@jennylegaspi83678 жыл бұрын
Hi Bruno, How are you? I can't find heavy cream. Can I use double cream instead?
@BrunoAlbouze8 жыл бұрын
+Jenny Legaspi probably not.
@ryanthedownloader8 жыл бұрын
Is there a way to do this without the use of candy thermometer?
@Avidcomp5 жыл бұрын
Bloody marvellous!
@mauriceamaraggi80986 жыл бұрын
Cher Bruno, vos recettes sont magnifiques. Puis-je vous suggérer de faire une section pâtisserie à faible sucre. Il paraît que cela devient tendance et que c'est possible. Je voyais une video de Thierry Marx dans laquelle il disait explorer cette voie. All the best.
@nickhuang39568 жыл бұрын
In America, the powdered sugar we can buy often has cornstarch added to prevent clumping. Will this be a problem for this recipe?
@RainorShine16 жыл бұрын
Nick Huang no
@Maimitti5 жыл бұрын
so additictive que j'en mange un tous les soirs au coucher !
@rhymeandreasoning4 жыл бұрын
This guy is AMAZING.
@fennecfox82915 жыл бұрын
Ok so are we not gonna talk about how intense the background music is?
@h8erism6444 жыл бұрын
You are too kind! You're giftng me the Global GF 35 knife?! I can't thank you enough! LOL
@achannel18186 жыл бұрын
That stretch...
@jobond33175 жыл бұрын
You should try new Zealand butter
@jondarling79335 жыл бұрын
This didn’t pair well with broccoli 🤪 I love your channel
@thanhha12078 жыл бұрын
Hi! I made a batch of candy caramel. And it tastes amazing. But I have a problem. First it came out too soft ( my fault) then I recook it and It turned out hard and I couldn't cut it into pieces, it's hard like brick. What can I do with it? Can I add cream or butter to soften it?
@el.cuinero.viajero8 жыл бұрын
+Thanh Hà your best bet is to start over again. Make sure you reach the right temperature (120C) after adding the cream. If you don´t, it will be either too soft or too hard. Needless to say, make sure your measurements are correct too. Good luck!
@princesse5232 жыл бұрын
Maybe you could melt it again and put almonds or walnuts or hazelnuts
@binxwinx84344 жыл бұрын
Fab i will definitely try this! I like your voice.. you can come and read me a bedtime story hehe
@marknagy62405 жыл бұрын
Can I use double cream (48 % fat) in this recipe. Will it works?