Matt Lamb I'm so scared to make these

Was that confectioner sugar? Idk why I've never thought to do that. Can't wait to try r These out!

+Anne Lynguris Chewbaccaramel

This comment is still relevant 3 years later.

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@@BrunoAlbouze hey can I put this over popcorn. 😋

skylilly1 😂😂😂😂

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.

I think I’m going to add a little corn starch

@@brusselsprout5851 🤔

+DDelilahM already?? wow.. I am amazed :) keep me posted!

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

+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 :)

Bruno Albouze Yikes... its been a few hours and they are still VERY soft.... :(

+DDelilahM No worries, you can recook it to the right temperature.

Me tooo😂😂😂😂

+Katrín Birgisdóttir The french pronounciation :)

Vyeyllah he sounds exactly like Lumier lol

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!..

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.

how was the candy??

Maija Mansnerus Me *TOO* Hi from Ontario, Canada 💜❣💜

Blahahahaha

Your very sad!!

+thomas cocker lol

The whisk got me too! God damn whisk!

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.

+MrValenzio here: www.brunoskitchen.net/blog/post/salted-caramel

+Thatcutechick14 not recommended

Lisa Hinton it’s powdered sugar (confectioners sugar) :)

+Jenny Legaspi probably not.

Nick Huang no

+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!

Maybe you could melt it again and put almonds or walnuts or hazelnuts

Yes but don't add butter