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  1. F

    ISO recipe/technique for glassy/crunchy caramel

    How can I top ice cream with glassy caramel which is hard to touch but crunchy to eat . Does anyone have the recipe ?
  2. F

    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 ?
  3. F

    Why is my caramel sauce grainy?

    I dont use butter in caramel. I simply put 2 measures sugar + enough water to cover. Once caramelized I add 1 measure of cream. Stir well and let it cool. It never crystalizes nor get grainy,so I guess the butter might have something to do with it.
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