In this Tagalog‑English tutorial, Lesley demonstrates how to recreate McDonald’s signature caramel sauce at home. She begins by listing precise ingredient amounts—1 cup white sugar, 2 Tbsp glucose or corn syrup (or a ¼ tsp vinegar/lemon/calamansi substitute), 3/4 cup evaporated milk, 1/4 cup cooking oil, a pinch of salt, and vanilla extract—and explains the purpose of each, especially the role of glucose syrup in preventing crystallization. She stresses using a thick‑bottomed pan, brushing it with oil, and cooking over medium‑low heat, describing visual cues (bubbles, brown‑ish bottom, translucency) that signal the right stage of caramelization. Throughout, she offers practical tips such as measuring glucose syrup by weight, using a wooden spoon instead of metal, brushing the pan with water‑dipped brush, and avoiding thin aluminum pans. After the sugar caramelizes, she incorporates evaporated milk, oil, salt, and vanilla, noting the subtle salty note in McDonald’s original sauce. The final product is a smooth, amber‑colored caramel syrup suitable for ice cream, cakes, cupcakes, cheesecake, drinks, or as a base for caramel cakes and bars. Lesley’s tone is instructional and encouraging, emphasizing patience and careful temperature control to achieve the desired flavor and consistency.
Chapters
Para sa ating caramel à la McDonald's, kailangan nang natin 1 cup na white sugar, add 2 tablespoons na glucose syrup or corn syrup. Kung walah kayo nito, pwededing kang gumamit ng 1/4 1 teaspoon of vinegar or lemon juice or calamansi juice. The purpose of this is to prevent the caramel from crystallizing or creating grainy or solid particles. But since we're using glucose syrup, it won't be that bad. To measure the glucose, because there's no sticky, 5 grams is enough. 1 tablespoon is 19 grams, so 2 tablespoons is 38 grams. Grams. That's why I'm going to add oil again. I brush oil so that it won't be so mushy. Medium-low fire. And level the sugar. When it starts to bubble, brownish from bottom, that's the time you should put it on the sides. Yan para hindi magburn. So na kita ko na nagunsagit na meron parang nagboil. So it means that it's starting to melt the sugar na nasa ilalim. By the way, gamit kayo ng makapal na pan para hindi masunuka. Kasi kapag manipis lang yung pan ninyo, yung parang aluminum type lang, mahigirapan kang gumuwan itong caramel. May I have a little napkin and push, push? Yeah, gently. Method instead of sugar, water. Eto ang secreto lang naman dito, is talaga ang bantayan niya, kasi madaling basis na rinom na snuga, and then hilalisan ko sha. So nakita niyo na nakaklump together yung sugar, okay lang yan kasi once na 1 minute lang gusto eto, pag may melt din yan. So abaan niyo lang yung mga nagda dark brown, make sure na ipush niya sha. Para hindi masunod. Intay nilang na magmelt eto entirely asin para magin liquid talaga. Sha na clear. I think clear. Translucent. Sugar, so mamaya gan yan, chat, is mayamaya lang yan. Ayan, ano na, sunug na, libang kayo. Patience lang talaga ang secret para makaroon tayong successful na caramel. Yung flavor, kung gusto niyo na medyo miking bitterness, mas complex yung flavor, pedi yung pagalan, pero eto kasi ang inachieve natin, ay, yung mala McDonald's, so yung color Caramel syrup from McDonald's. That's what we achieved here. But we tried to make it darker, to make it more caramel-like. We tried to add dark brown sugar. Aside from ice cream, we can also use it for desserts like cakes, cupcakes, cheesecake, kahet yung mga kakanin, ang sarap lagyan ng caramel, yung mga drinks den. Kasi to pedin siyang gamitin para gumuwa din mismo ng caramel cake or caramel ice cream, caramel bars. At I recommend na wooden spoon yung gamitin yung for doing this caramel Kapag metal, oh oh, bisha masisiida din sa heat pero may initan yung kamay niño. Kapag naman yung spatula, hay kung silikon pa, lumalambot din sha eh. Okay lang ang linto yan. Meron y gas na pang scrape nomas diletile. Another strategy na pwede ko, may okay yung brush. Dip it in water, then brush it. That's the strategy. I put sugar on the pan, brush oil on the pan, so it doesn't stick. And then I'll just melt it on the other side, so it won't stick to the camera. It's just for the camera angle. It's just for the window. It's still cooling. It's not hot enough for the caramel to melt. It's not translucent yet. There are still bubbles. Or there are still sugar granules. Oh, that's because it's not yet at the heating point of caramel or sugar. So, it has to be at the right temperature for it to melt. At this point, 3/4 cups evaporated milk. Best whom do you know evaporated milk? Blend well the tuna and sugar. Okay, do some milk. Blended well na sha, add 1/4 cup of cooking oil. Nung una, nung hinahako itong McDonald's na caramel syrup, ang ina shumpo, shempre butter yung gamit nila, dahil usually ang caramel ay mero un butter. Pero yo, nung nalasa hangko ang layo nun la, sa walang butter flavor yung caramel syrup na McDonald's, talagang sugar lang sha, para mas substitute yung butter. At this point, we can add the salt and vanilla. Although we don't taste the salted caramel, the caramel syrup that we used, if you smell very closely, there is a salty flavor. It's not very strong, but there is a little bit of a hint of saltiness. It's good. Yeah, continue. Yung brown na vanilla, 1½ teaspoons. Kung clear vanilla, ½ to 1 teaspoon. Malami na sirope, shempre, kasi yun na mataas ang temperature nato, so expect niyo na magiging mas firm pa yan, mama, ya pagluma ming na sha. So yun na, adding caramel sauce à la McDonald's. Another recipe hack from Fully Fully Lesley.
