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CARAMEL SAUCE...GOOD COLOR AND FLAVOR BUUUUT....

post #1 of 5
Thread Starter 

....Its grainy(crystalized=ish)....can I do anything to it to save it?

post #2 of 5
You may be able to add some fresh cream and reboil, try it with a smaller portion first to see
post #3 of 5

I get this sometimes, I've always presumed that it was slightly off heat when I added my butter and cream. Re-boil it, add a little more cream and let it boil for about a minute. Always worked for me, but I probably use a different recipe to you.

Either way, if its already broken, you might as well try to fix it, its only getting thrown away as it is.

post #4 of 5

Can also add corn syrup and heat just enough for the crystals to dissolve, that will preserve your syrup consistancy instead of thinning it.

post #5 of 5

Next time add a bit of cream of tartar.  And when you stir it don't stir It  high to sides of pan.

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