How To Make Caramel

[@hmosley64]

Thank you so much for taking time to make these videos. Awesome recipe .... going to add this to my list of fillings for cake tastings.

[@ericlagescalca6191]

Love your channel, found it recently and became a big fan. Here in Brazil we cook them in the pressure cooker. Same rules about the water above the cans apply and also: making sure to scrape the glue out of the can as it could clog the pressure valve and respecting the max water volume mark. Times and textures: 30min for creamy peanut butter consistensy (like yours 2,5h, slightly creamier maybe); 40min for your 3h; for cutting consistency 50-60min. Very important to cool completely otherwise it will spurt and may cause serious accidents. Not suitable for easy opening cans with rings or tetrapack. (Some people workaround tetrapack by covering it with 5 layers of foil, never tried myself).

[@chickapey]

this stuff is dangerously good. I like the idea of the cans on the side... much easier than on their ends. Do you usually mix a 2.5 hour can with a 3 hour to get a good consistency ?

[@Savannahcustomcakes]

chickapey I use the 2.5 hour can for filling and the 3 hour can for making salted carmel buttercream. Thanks for watching!

[@dingbat183]

Hi Minette!! What is the best way to store the caramel and how long will it last at room temp, in the fridge, freezer, etc? Thank you!!!

[@Savannahcustomcakes]

dingbat183 Once opened, I store the caramel in the fridge and think is is good for at least 1 week. If I don't need the caramel right away, I store on my pantry shelf (unopened can.) I don't think cooking will affect the "use by date." I use the expiration date on the can as my guide.