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Commercial Caramel question

post #1 of 2
Thread Starter 

Hi

When using canned/ tinned caramel on cakes, it tends to get "melted" even on colder days. What can i do or use to stabilize the caramel?

post #2 of 2

It can be whipped into frosting to give the frosting a caramel flavor. Other than that, the caramel will either be too firm to spread or too soft to adhere well.

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