Just been making some caramel (condensed milk, sugar, butter, golden syrup) and it's curdled! I suspect it's because I used lite marg instead of butter, but is there anything I can do to rescue it?! HELP!
valentino,
Dec 11, 2:30am
battgirl, how come you used Marg?
Marg does not work like butter especially in this type of recipe.
There may be others whom have done this and possibly with success but Marg does not and will never have the creaming effect that butter has.
Maybe it's just me BUT !!! I prefer staying with butter.
Oh by the way, when something has curdled, I normally just beat the mixture as much as possible to smooth it out.
battgirl,
Oct 16, 12:53am
I used marg cos that's all I had but yes, lesson learnt.
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