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Thread Starter 

I cannot figure out why the caramel on my rolls is no longer turning out.  Basic recipe is equal parts of brown sugar and heavy whipping cream, a bit of corn syrup added. Then heat gently till warm, pour over unbaked rolls and after baked, the rolls had a nice caramel topping (after flipping the rolls out of the pan).    I've made these for years and years and suddenly the caramel does not turn out right - kind of lumpy and unappealing.   Could cream quality be different now?   What else can I try to do differently?  I've heard maybe adding vinegar or another sort of acid to the sugar??  Or adding more fat by adding some butter??  I am at a loss.