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Old 06-04-2007, 04:33 PM   #1
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ISO help to "repair" thin caramel

How do I repair a very thin Caramel. I only used 2 cups caramelized sugar and 1 cup cream. I made it fifty times and it worked but this time it is very thin even after cooling. Can anyone tell me how can I repair it ?

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Old 06-08-2007, 11:22 PM   #2
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I *suspect* you could thicken it with corn starch if you were prepared to heat it again. Gelatine might also help, but would give you a slicker consistancy. I assume this is caramel for a sauce?
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