I followed a recipe that involves creating a caramel for topping:
I followed the recipe as directed. It suggested that if I have a saucepan with a thin bottom, then pour some water into the sugar to help it dissolve. I don't have a saucepan, so I just used a regular cooking pot.
The sugar melted and started dissolving, but after a while the sugar began to harden again.. It then crystalized again. What did I do wrong? Should I have kept on cooking it?
Right now I am boiling the rock candy out of the pot. I remember that when I was making marshmallows with my Chef at school, he told me that when melting sugar, use water and a pastry brush, and brush the sides of the saucepan so sugar doesn't crystalize and clump up on the sides. He told me that if I don't do that, the melted sugar touching the crystalized sugar will ruin the entire recipe.
If this recipe wasn't the right one, I would love to try a different one. Or maybe try again. I just need to know what will make delicious caramel quickly
(I don't really have anything for the caramel, its just that I wanna make caramel haha)