I have now tried (3 times) to make a caramel sauce for the top of my cheesecake, the recipe tells me to add the butter and sugar stir constantly till caramel in colour and add cream. I don't get to add the cream as the caramel sauce splits.It also appears my caster sugar is not dissolving. any help greatly appreciated.
unknowndisorder,
Jul 1, 6:16am
250ml cream 3/4 cup brown sugar 3/4 cup unsalted butter
combine and bring to the boil and simmer for 2 minutes
thats from the 4 ingredients book I have
Quoterainbowpride (168 )6:04 pm, Sat 12 Nov #2 There are plenty of other threads as well, but thought that could be similar to the one you're trying to make :)
duckmoon,
Jul 1, 6:16am
How much butter and sugar!
bill241,
Jul 1, 11:01am
Sometimes when you stir sugar when you're trying to turn it to caramel it sort of re-crystallises. We got taught not to stir it when I was doing it for training. Maybe try just letting it caramelise without stirring it then chuck the butter in and shake your pan around, then add your cream in once the caramel has taken in all the butter nicely! The sugar will caramelise at like 170ish degrees (I think, lol) and then you add the butter and it stops it going further and burning, and makes it velvety and smooth, and I stir it once it stops bubbling.
gardie,
Jul 1, 6:57pm
Once you add the cream, it all comes together.Promise!
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