ISO help to "repair" thin caramel

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finessecreations

Assistant Cook
Joined
Jun 4, 2007
Messages
3
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 ?
 
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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