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I can't Make a Carmel Sauce Help!

post #1 of 3
Thread Starter 

Everytime I try to add the cream to the carmel the just goes into a big lump and the cream just got a little bit of the carmel. some one please help me?! 

post #2 of 3

Acwed,

 

Are you using 1/2 water, 1 cup sugar, 1 cup cream 35% , 1 tbls vanilla ?

 

Put your water in saucepan then pour your sugar in the middle , bring the heat to med , it will melt. Let it continue until water evaporates leaving behind melted syrup.

Watch your temp as the sugar will heat up, let it get golden brown and then slowely add your cream and vanilla.....whisk until thickened. Done.

 

Petals.

 

Did you dissolve all the sugar ?

 


Edited by petalsandcoco - 10/18/11 at 10:51am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 3

Make sure the cream is boiling hot first, before you add it into the caramel. They have to be similar enough in temperature, so that when you add the cream in, it's not cold and won't seize the caramel (aka turning it into a lump). Hope this helps!

 

http://chocotuile.blogspot.com/

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