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#1
11-26-2005, 12:41 PM
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 Caramel Sauce Problems Hello, I tried making caramel sauce using organic sugar and it didn't work. The sugar I used is the evaporated cane variety. I have made caramel sauce many times before using regular white sugar with no problems. What's the deal? Grateful, Kupkake  |
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#2
11-26-2005, 02:26 PM
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| Wow I actually had this problem the other day. Once I used fructose, and then another time I used organic. They both just didn't work. They burnt/ didn't blend with fat, etc.. |
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#3
11-27-2005, 06:53 AM
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| Harpua, Thanks for the support. It's nice to know I'm not the only one. I assume the organic sugar didn't work because of the "impurities"?? Maybe someone out there in Cooking Forum Land can shed some light on the matter and lend us a helping hand. Kupkake |
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#4
11-29-2005, 10:30 AM
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| Organic sugar I don't know if this will help kupkake.... http://www.dominosugar.com/products/organic.asp This sugar is a commercial product. It might work better. 3 cups organic sugar 1 cup boiling water Melt sugar until brown, slowly stir in boiling water. Stir until temp reaches 239 F. Serve warm. It works. |
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